May 1, 2008
One Great Sandwich: Honky Tonk BBQ's Beef Brisket
We've long thought that barbecue is going to be the next big trend in Chicago dining, largely on the rise of places like Smoque, Risque Café, Honey 1 and Honky Tonk. We've covered Honky Tonk before, and still cannot get enough of Willie Wagner's beef brisket sandwich. The meat is tender, juicy beyond belief, and seeped in applewood, which is Wagner's wood of choice for smoking his meats.
Honky Tonk's beef brisket is perfectly complemented by a simple side of horseradish. Not bad for a company that got started making the rounds of the street fair circuit.
Honky tonk BBQ is open Thursday through Sunday.
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I'll have to make my way down to Honkey Tonk again. I was there a couple weeks after their opening and, at the time, the brisket wasn't as good as Smoque's. But I know it takes a while to get the handle on a new smoker...
Does the back room of Honkey Tonk still smell like a gerbil cage? I'm not usually sensitive to stuff like that, but it was pretty bad when they first opened. Honey 1 gets my vote for best sauce and best ribs, but Honkey Tonk does do a mean brisket. Love that both are BYOB.