Brisket from RavenswoodQ

On this recent fine Wednesday afternoon a bit of snow was coming down as I took the 80 over to the Brown Line.  I got off the bus and crossed the street.  As I was about to go into the station I sniffed the air.  I caught a whiff of a BBQ joint.  I had gone and asked on EveryBlock a little more than a week before for people's recommendations of Taco and Brisket places in Chicago.  One of those that was recommended was RavenswoodQ.  Looking to the East I saw their sign so I walked on down and went in.  As I entered there was a long bar to my left.  There was a greeters stand and a row of tables along the wall to my right.  Straight back was the kitchen.  The greeter did her job and I told her I had just come in to check it out and might not even be ordering.  In the midst of this interchange one of two men seated at a table to the right of the kitchen entrance waved at me and grinned.  This man's name turned out to be Dale.  I strolled on back and Dale friendly jabbed at me verbally for checking out the place.  We had a nice little conversation on the way brisket is treated in Chicago.  He assured me if I returned I would be able to buy a pound and I went on back to the brown line since my goal at that moment was some fun with folks at a shop in Jeweler's Row then more fun with Sherry and some other folks at the The Bar Below.

We left The Bar Below a little earlier than normal.  I had not checked the hours for RavenswoodQ but was hoping they would still be open so we could go ahead and get a pound of brisket on the way home.  The Red Line entrance is just out the door and we took it back to Fullerton where the Brown Line caught up to us.  RavenswoodQ was open and though Dale was not there a man whose name I hope was Frank got us a pound of brisket.  I have to remember not to take Sherry with me when I am doing this because when Frank offered some sides and I declined she punched me and said 'Hey, I am here, too.'  Nothing wrong with sides just not part of what I am out to do.

Those of you that have had my oven cooked brisket or my smoked brisket will notice how close this looks to mine.  A little less smoke ring than my smoked brisket.  Maybe cooked a little faster or a little less than mine but all in all very close.  Frank had asked us if we wanted any sauce.  I am always glad to try folks sauce but have learned that I do not like the vinegary Carolina sauces.  No offense, Frank.  I am just very used to my tomato catsup based sauces.  Their house based sauce fits the bill and is very tasty.  Did not need it but always good to have.  Excellent job RavenswoodQ.

Now I bet you thought I was through but there is more!

Leftovers.

Sherry took off the next morning with cole slaw and greens and I got nary a drep.  She had also had sides with hers the night before.  I am just grateful she did not take all of the brisket.  I have forgotten to mention above that the brisket in the box, wrapped in paper and foil and inside a plastic bag had done a number on me while riding home so it passes that test as well.  By eight am I was wanting some brisket and so I tented what was left in foil and put it in the oven.

By nine am the smell was calling my name.  You can see a bit more of the fat has done it's work of flavoring the meat with the rubs nice spicy goodness.  I would add some more spices but then Chicago folks would cut off the bark which Dale has told me he provides in house with a plate for those who might not want the fat.  All was soon sorted.

I have to go back for at least two reasons.  One is that they smoke beef short ribs on Fridays.  The other is that I never got around to the main dining area but I am sure a sit down dinner here with any meat and sides would be great.