Smoque

Smoque BBQ is a popular barbecue restaurant in Chicago that has been serving up delicious smoked meats and other southern-inspired dishes since 2006. The restaurant is located in the Old Irving Park neighborhood, and is known for its friendly atmosphere, generous portions, and, of course, its amazing barbecue.

The menu at Smoque features all of your favorite barbecue staples, including smoked brisket, ribs, pulled pork, chicken, and sausage. The meats are smoked for hours over a wood fire, which gives them a rich, smoky flavor that is among some of the best around. The sides at Smoque are also top-notch, and include items like mac and cheese, coleslaw, and baked beans.

In addition to its regular menu, Smoque also offers a variety of specials and seasonal dishes. For example, between Tuesday and Thursday, you can order crispy brisket tacos.

Smoked and sauced barbecue can be a little tricky to pair, but fear not, as there are plenty of great beverage options that you can bring the next time you visit Smoque. 

Wine

The easy pick is to just grab the biggest, boldest red you have that can stand up to the powerful flavors of the meat, smoke, and sauce. Wines like Zinfandel, Syrah, Petit Sirah, young Cabernet, and Tempranillo will generally do you well. I really like the complementary profile that red wines from Walla Walla, Washington can bring with their smoky, meaty characteristics. 

However, you don't have to only consider red wines. White wines can be an amazing pairing option. Wines like Sauvignon Blanc, Riesling, and Sparkling Wine/Champagne are excellent choices. Rather than complementing the big flavors of the food, they contrast them with their crisp acidity and summer fruit characteristics such as nectarines that you may get from a Sauvignon Blanc. 

Beer

Similar to wines, you have a lot of options when it comes to beer. Lighter profile beers like Pilsner, Lager, Sour, Pale Ale, and Hefeweizen are great options that contrast the smoke and fat in the food. Meanwhile, bigger beers like IPA, Porter, and even Barrel-Aged Stout can stand up to and complement what you are eating. 

Spirits

Wines and beers are great with barbecue, but sometimes you just want something a little more. If there was ever a spirit that was meant for barbecue, it has to be Bourbon. Both bourbon and barbecue are born out of patience, relying on the slow interaction with charred wood and the final product. The alcohol from bourbon has amazing properties that can bind to oil-soluble and water-soluble flavors, which will help cut through the fat of dishes like brisket and pulled pork. Some of my favorites include Old Forester 1920, John J Bowman Single Barrel, Knob Creek 12 Year, and Wild Turkey 101. 

Here are some additional details about Smoque:

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