GL_061418

28 | June 14, 2018 | The glenview lantern dining out
glenviewlantern.com
‘Happiness’ found in all forms at City Barbeque
Brittany Kapa
Contributing Sports Editor
Like the flavors in the meat it
smokes daily, City Barbeque has
layers to its business.
The Ohio-based company recently
brought those layers —
and flavors — to Deerfield as
part of a rapid Midwest expansion.
Deerfield marks the smokery’s
third Illinois location to open
in the past six months, as City
Barbeque hopes to bring quality
barbecue fare to a market
that it saw as noticeably
underserved.
“The daytime population here
is outstanding,” said Clint Umphrey,
City Barbeque market
leader. “It is certainly a lunchdriven
population.”
And, with smells of smoked
meats wafting over the busy intersection
at Waukegan and Lake
Cook roads, it’s no wonder the
lunch crowd has come.
The first, and perhaps most important,
layer to City Barbeque’s
business is the competition-quality
barbecue it strives to serve on
a daily basis.
“Barbecue in itself is a unique
experience and a lot of people
have their own approach to it,”
Umphrey said. “Our approach to
barbecue is to have a complete
commitment to it every day, execute
it and its challenges.”
City Barbeque
365 Lake Cook Road,
Deerfield
(847) 960-4129
citybbq.com
10:30 a.m.-10 p.m. Monday-
Saturday
11 a.m.-9 p.m. Sunday
City Barbeque offers a variety
of meats, all the classics: brisket,
chicken, ribs, turkey and sausage.
And it’s all served in different
ways to attract all types of barbecue
lovers.
“We chose to highlight the
best of different regions,” Umphrey
said. “Rather than commit
to doing barbecue solely
from one region or another, our
brisket and our sausage is Texasstyle
and Texas-based.”
The restaurant’s pulled pork
is Carolina-style, Umphrey said,
and the ribs are prepared in a
Kansas City- or St. Louis-style.
“We have a variety of sauces,
too, which hopefully meets the
desires of anyone and everyone
that comes in,” he said. “That,
from a food standpoint, makes
us unique.”
City Barbeque doesn’t stop at
just cooking the meat the right
way. It also doesn’t believe in
storing its finished meats.
“Smoker to plate is what we
City Barbeque’s Lo Lo’s pulled pork sandwich ($7.29) is a unique Carolina-style pulled pork sandwich
consisting of smoked meat in Swine Wine barbecue sauce piled high with classic coleslaw on a thick
bun. Jacqueline Glosniak/22nd Century Media
shoot for,” Umphrey said. “We
don’t want to live in that world,
because it’s a little too tight, but
smoker to plate is a good thing.
If we’re bringing brisket off the
smoker to slice it and serve it,
that’s awesome.”
Most barbecue masters know
that low and slow is the way to
go, and City Barbeque adheres to
that credo.
The restaurant loads meat
twice daily in its three smokers
and cooks from 16 to 18 hours to
get ideal flavor and texture.
On a normal busy day, a City
Barbeque location will smoke
500 pounds of brisket, 350
pounds of pork, 140-160 half
chickens and 120-140 slabs of
ribs.
It also do catering orders,
which can bump up that number
significantly.
Refrigeration of these meats
can ruin the flavor, so all the
meats that come off the smoker
go into a hot, humid holding area
that keeps the juice and flavor
pristine.
“It’s a shame to cook something
for 18 hours and then cool
it; that doesn’t make no sense,”
Umphrey said.
Full story at GlenviewLantern.com
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