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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-16-2011, 02:45 PM | #1 |
Got rid of the matchlight.
Join Date: 09-13-11
Location: Chicago, IL
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Best Butcher Shop in Chicago?
FP and great site.
Just moved to Chicago from San Diego and wanted to see if anyone had any recommendations in the Chicago land area (preferably Northern Suburbs) for a good BBQ friendly butcher (I do mostly ribs but am looking to venture out a bit). I cook on an UDS and don't compete (yet) except for style/flavor points from my family and friends. Quality is more important than cost but both would be nice. Thanks and keep smokin Guy |
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09-16-2011, 02:58 PM | #2 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Hi and welcome!
Here are two that I use if I want something special: Jerry's Quality Meats 3706 Dempster St Skokie, IL 60076 and Holzkopf Meat Market 6155 N Broadway St, Chicago, IL 60660-2501 (773) 764-0714
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Tom |
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09-16-2011, 03:13 PM | #3 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Haven't been there in a long time, but Excellence in Meat in Northbrook, corner of Dundee and Landwehr used to have great meats. Also try the Restaurant Depot in DesPlaines
Welcome, BTW
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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09-16-2011, 03:21 PM | #4 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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BTW, I know you said north burbs, but when you have time, go to Peoria Packing in the city, and while you're in the city, checkout Northwestern Cutlery and Supply, you won't be sorry
Northwestern Cutlery and Supply 810 W Lake St (between Halsted St & Green St) Chicago, IL 60607 Peoria Packing 1300 W Lake St. Chicago, IL
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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09-16-2011, 03:58 PM | #5 |
Knows what a fatty is.
Join Date: 08-05-11
Location: Battle Creek, Mi
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Paulina Market expensive but neat place
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09-16-2011, 04:51 PM | #6 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I like Paulina for the sausages. The linguica, brats, cajun, etc are great. Their city hams are very nice too. And honestly, the smell around the place in a 2 block radius. It's smoked meat heaven.
Further up in the burbs, Tony's Butcher shop in Libertyville and Grayslake are good. I will now have to check out some of the other recommendations.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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09-16-2011, 05:44 PM | #7 |
Knows what a fatty is.
Join Date: 02-20-11
Location: Chicago Suburbs
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Zier's in Wilmette is hands down my favorite butcher. It's on Ridge just off of Lake Ave (and maybe 4 blocks or so west of Green Bay Rd). I live in the northern suburbs now, but I would drive up there just to go to Zier's when I lived in Chicago. As a bonus, The Backyard Barbecue store is in downtown Wilmette... About two minutes from Zier's.
Every kind of beef is cut to order right in front of you. There's nothing quite like seeing them take a big honking strip loin and cut off the exact size that you want. THAT'S what I look for in a butcher. You can also order special cuts that he can get within a few days. The service is impeccable. One time I bought a chuck roast to try a new chili recipe. Dave Zier asked me what I was making. I said chili, but that I wasn't looking forward to cutting the three pounds of meat into a 1/2" dice. He said, "Oh, let me do that for you." within like 3 minutes, I had 3 pounds of chuck cut into a PERFECT 1/2" dice. Unbelievable! They will also trim anything down for you if you just ask. It's all prime. The New York strip steak tastes like butter every single time. He even has Kobe beef if you want to try. They also smoke quite a bit of their own meat to sell. I've been there many times when they've had something smoking and the smell is heavenly. |
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Thanks from:---> |
09-16-2011, 08:15 PM | #8 |
Is lookin for wood to cook with.
Join Date: 06-21-10
Location: Chicago, IL
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I went to a hog butchering seminar about a year ago, and when Paulina came up in the q&a about meat sourcing, the instructor mentioned that Paulina buys the same hogs that you get at Peoria Packing.
I never did any research on my own to check the validity of the statement, but worth mentioning. |
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09-16-2011, 08:43 PM | #9 |
is one Smokin' Farker
Join Date: 02-20-10
Location: Chicago, IL
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Hog butchering seminar - where? Sounds interesting. Rest. Depot is my source for meat these days. Butcher shops just keep dying out - killed by Costco and other mega mart low prices.
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09-17-2011, 01:10 AM | #10 |
Got rid of the matchlight.
Join Date: 09-13-11
Location: Chicago, IL
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Thanks to all. Too much meat and not enough time. I'll have to start making my rounds. The whole BBQ/food culture here is a completly different than in San Diego. Folks her take their food SERIOUS in a way that people generally don't in Southern California. Just a richer and more diverse culinary culture and history I think. I love Mexican food but beyond that SD and SoCal don't have much of an indigenous cooking tradition.
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09-17-2011, 01:49 AM | #11 |
Full Fledged Farker
Join Date: 01-02-08
Location: oly wa
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I love the Brawts from Tony's . So much I make Sister mail them to me halfway across the country back here to the Seattle area
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Tags |
butchers, Rib tips, uds |
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