Real authentic barbeque is found in the little storefront barbeque joints on the Westside of Chicago; the country roadside smokehouses found in the Carolinas, Georgia, Missouri, and Tennessee; and the huge mesquite pits found in Texas. I have been in over 3,000 barbeque joints in the last 35 years, and have tasted the good, the bad, and the mouthwatering! But my first love was Eddie's Ribs next to the "L" train stop in Logan Square, Chicago. As young as 8 years old, I can remember the huge glassed in wood smoker in the front window where a black gentleman pitmaster would turn the ribs that were smoldering over hickory with a huge fork before slathering a homemade sauce over these tender smoky fall off the bone ribs. The first time I tasted these tasty morsels of mouthwatering smoky ribs charred over the glowing coals of a lively hickory fire and then slathered with a brown sugar, molasses, and apple cider barbeque sauce...I knew from that instant I was going to own my own barbeque restaurant one day and I would have the best barbeque in the world!
I very well remember going to Eddie's in Logan Square, espeically during the late '60s and into the 1970s. No one did it better. The sauce was the best it could be. Whenever I have ribs, I still think of the sheer joy of having Eddie's. They will always be my benchmark for ribs. It just makes so much sense that this place is such an influence for you, Dave.
ReplyDeleteHello this is Matthew Madrigal, you met me a couple years back with Director of the Idea Academy. We were doing a workshop or little presentation about IDEA to the American Indian or NAtive American principals and administrators.
ReplyDeleteI have a few questions that I would like to ask you regarding your leadership program and about some problems one of my friends who is Mescalero Apache.
If you have the time please e-mail me at matt2madrigal@yahoo.com
or
matt2madrigal@neo.tamu.edu
Thank you