Honky Tonk BBQ

    • Price Range
      $$
    • Phone Number
      312-226-7427
    • Call now
    Description

    You can't get more Honky Tonk than the Memphis in May award-winning pulled pork that's served at this Chicago championship-BBQ eatery. From St. Louis spares to baby backs to the big beef short ribs, they're serving up real-deal slow cooked barbecue with three signature sauces.

    (via Food Network)

    Guy Ate
    • Brisket
    • Beef Tips
    • Ribs
    • Honky Tonk Sweet and Spicy Salad Dressing
    • Smoked Jumbo Chicken Wings (Triple D Nation)
    Location
    Recipes
    Episode Description

    Guy Fieri finds three local joints doing scratch cooking their way. In Boise, Idaho, a family restaurant doing this trifecta: brick oven pizza, remarkable salads and roasted chicken; in Cleveland, a coffee shop turned restaurant where the bread's from scratch, the corned beef is house-brined and veggies are grown out back; and in Chicago, a barbecue joint doing Memphis style dry rub for everything from brisket to beef tips and ribs.

    (via Food Network)

    Guy Fieri's covering everything from chicken to chorizo, starting on Maui, where he revisits a spot that's churning out smoked chicken and killer cornbread. In Kenosha, Wis., a diner that's almost a century old is still putting chorizo in all their breakfast favorites, like sweet potato hash, and in Chicago, crowds flock to a BBQ joint for their jumbo wings in soy ginger sauce.

    (via Food Network)

    Episode Title

    Barbequed, Baked & Brined
    Triple D Nation: From Chicken to Chorizo

    Episode Number

    Season 07, Episode 08
    Season 01, Episode 60 (Triple D Nation)

    Air Date

    October 12, 2009
    August 20, 2021 (Triple D Nation)

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