Chef Lee Ann Whippen rolled out a new brunch menu at Chicago Q, including Eggs Benedict with smoked chicken, brisket hash, and a smoked bacon sausage breakfast sandwich topped with eggs. more ›

We recently visited Randolph Street's PorkChop, a restaurant and bar that bills itself as a late-night spot serving "gourmet comfort food." Here are some of PorkChop's more popular dishes, served up hot here on Chicagoist as a feast for your eyes. more ›

Every bar and grill in this town has specials, yes? We've been hitting them up recently, and have discovered that a lot of specials aren't... you know... special. Giving us $5 pints when pints are usually $5 is not a deal, friend. Hark - Logan Square's Dunlays on the Square recently started a special that we can enthusiastically get behind: Thursdays are ½ price ribs. Full and half racks! Like most of the dudes we know in Chicago, we prefer a full rack but we'll take what we can get (heyoh!). We stopped in at Dunlays to give this new weekly special a try. more ›

"Barbeque for us means smoke," says Smoke Daddy owner Derek Rettell. "A lot of barbeque places don't smoke, but our smoker is going 24/7." With the trendy BBQ craze in Chicago going full blast, we decided to learn how it was done from a classic spot. Smoke Daddy has been open in Wicker Park for 16 years, and Rettell and his crew know a few things about making great barbeque. We spent a morning surrounded by wood and meat, and came out happy, full and smelling like a campsite. more ›

It’s a real shame that it is so difficult to make your own ribs in the city. We’re pretty sure your landlord is not crazy about the idea of a big barbecue smoker on your rickety wooden porch. Your condominium association might have an objection to you precariously balancing a huge smoker on your 25th story 3x3 cement porch. Nor do we think it good form to funnel woodsmoke into your neighbor’s bedroom window. These challenges aside, you can make what we call “high-rise style” barbecue ribs right at home. (Barbecue smoker purists, turn away!) more ›

It's grilling season, which means that ribs are on the menu, whether you like them directly over an open flame or low and slow. A good rub can go a long way to giving your ribs a good foundation for added flavor. We grilled some for our father for Father's Day using a simple rub that is easy to mix and store, if you have any extra. more ›

Underneath his public image as a barbeque taskmaster, Gary Wiviott's a tender soul who's earned the nickname "Gentle Bear." And Wiviott will remain a gentle bear so long as you stick to his five-lesson plan for perfect barbeque. more ›

Make sure you check out Chuck's entry on Chicago Gourmet and check back over the weekend to hear how this weekend's largest event is going! more ›