Smokey Bears BBQ House opens in Ravenswood
Anthony Bosko doesn’t classify his barbecue as Carolina-style or Memphis-style or even Texas-style—though his ’cue has some components in common with those, he explains. But geography isn’t important to Bosko (who opened this Northwest Side barbecue joint with his brother Charlie). What’s important is smoke. The brisket and pulled pork here both go in the smoker for 12 hours at 225 degrees. Ribs, rib tips, half-chicken, hot links and turkey legs (pictured) all take their turn over hickory wood, too. You could say that Bosko got his ’cue skills at culinary school (he attended the Illinois Institute of Art). But when it comes to the rubs and sauces that get slathered on the barbecue, he credits playing around in the backyard. Though he did get a little help with one dish: Momma’s baked beans.
3314 W Foster Ave, 773-583-2327