Follow all Panache blogs: #books; #entertainment; #grilling; #nationalentertainment; #romance; #videogames
Myron Mixon, one of the most familiar faces on the barbecue trail, also known as the “winningest man in barbecue” has selected Chicago to open his first-ever restaurant Myron Mixon's Smoke Show Barbecue, 3801 N. Clark, in the heart of Wrigleyville. The opening is 4 p.m. October 20.
Unlike many of his contemporaries who believe low and slow is the best way to cook barbecue Mixon chooses a hot and fast method. His glass enclosed pit room featuring three Myron Mixon H20 smokers. Each unit has the capability to smoke 800 pounds at a time, allowing the restaurant to water smoke 2400 pounds (whole hog, chicken, pork shoulder, brisket) at one time.
Menu items include: Myron’s Favorites (baby back mac; pig wings; ribs; burnt ends; world famous cupcake chicken; BBQ deviled eggs; King's specialty burnt ends), The King’s Feast (slab of ribs, two half chickens, one pound pulled pork, one pound brisket, four cupcake chicken, four egg rolls, hush puppies and coleslaw), salads (smoked chicken cobb; BLT wedge), hot and cold sides (loaded baked potato salad; Mama’s cole slaw; Grandma Mixon’s dill pickles; smoky collard greens; BBQ Georgia peach baked beans; Cajun corn) and family recipe desserts (banana pudding; peach cobbler; bread pudding; Georgia pecan pie).
The bar program offers seasonal beers with 16 on tap and 20 by the bottle, wine, cocktails and spirits. Signature drinks include: The Myron Mixon (Skyy vodka, Wild Turkey 81 bourbon, cinnamon, clove, simple syrup, lemon juice, nutmeg and honey) and the David Mixon’s Bloody Mary (Tito’s vodka, Zing Zang bloody mary mix, celery, pickle, cocktail onion, jalapeno pepper slice, smoked bacon, two burnt ends, sausage slice, rimmed with Rub A Dub Dub Rib Rub).
Follow all Panache blogs: #books; #entertainment; #grilling; #nationalentertainment; #romance; #videogames
