The Unique Pizza Pie of John's Pizzeria

-Exploring NW Indiana

John's Pizzeria is an old place in Calumet City, IL that was very popular during its time lived. Like so many other old school family run joints it eventually folded and thousands of people were without their favorite pie in the area. Some had been eating there since they opened there doors in 1943. The closing didn't mean that they couldn't find the unique recipe of Johns pizza anywhere else. During its heyday John's opened up several other locations and the story goes as so. The original owner of the Cal City John's opened a location Griffith, IN and gave permission for another location in Dyer, Indiana. Then when the Cal City location closed the owner of the Dyer location purchased the Griffith location. Like so many other businesses that were booming back when Northwest Indiana was doing the same, there is always an interesting story behind it and a few other places that spawn from it. I am not one of them but there are so many people out there who grew up on this pizza. This is its story.


back to NW Indiana for some S'C'&C wit da King style exploration

As time passed more and more John's started popping up around the area trying to bank off the name. Back in 2006 it was reported on LTHforum that there was a family fight over the John's Pizzerias of NW Indiana and the original Calumet City location. The story goes that pretty much every John's location in Northwest Indiana claimed blood to the original location and also claimed others were not linked in anyway. You can check out the entire conversation here. So then in 2007 up sprouted another John's Pizzeria in Whiting that goes by "The Original John's Pizzeria" The in depth reporters of LTH were told by the owner that this location is a franchise of the original and one of only two spots that can claim that. The other being the Munster location. The locations website seems to verify this.


The Sign at The Original John's Pizzeria in Cal City (Picture from website)


Established in 1943 in Cal City, Illinois now in Whiting, Indiana

The Whiting location of John's claims to use the original recipe and doesn't miss a beat with the signature parts of the pie that put John's on the map. John's pizza is thin crust but different from the tavern style thin crust that's so popular throughout the Midwest. One of the things that makes John's so unique is the loosemeat style sausage laced with fennel. Instead of chunks of sausage they sprinkle little pieces of crumbly sausage everywhere on the pie making it the loose meat of pizzas. The second part of John's claim to fame is the cutting style. They make one cut up the middle, then several cuts laterally which allows each slice to have both the center and the crust. I kind of like that whole concept since I'm a fan of both center and end pieces. But what about the pie, is it any good? it sure is. Its actually really good and I have been patiently waiting for my return visit. I haven't been able to try any other John's and never got to the original but from what I read the Whiting location comes pretty damn close if not exactly the same as far as the pie goes. Another big plus in my book is how it tastes the next day...should there be any. John's was as good if not better in the morning.


loose meat sausage pizza from The Original John's (Whiting, IN)


a slice of pie Northwest Indiana style

I'm all about the tavern style super thin cracker crisp but this pizza right here might of been my favorite thin crust that's not so thin. Now don't get me wrong the pizza is thin crust to most just not those of us who do it Chicago style thin. Even with all that said I really enjoyed the loose meat style of sausage and thought the sauce was better than good and the whole way of cutting it is really interesting. I visited John's on a frigid Sunday evening this past winter and when I parked the car and got out it felt like a ghost town. It was quiet as could be and the clouds of smoke from the factories that surround it were very visible due to the temperature outside. All of a sudden we entered John's and it was decked out in Christmas lights and flowing with groups and families enjoying Sunday night dinner at a locals favorite. I knew it was legit when I saw that every table in the packed house was eating pizza with half of those pies being the sausage.


The Original John's in Whiting continues the Cal City locations traditions

John's Pizzeria
2356 Schrage ave.
Whiting, IN 46394
(219) 659-1046
Website

Char Grilled Bacon Cheddar Dog's with Grilled Onions

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

It was during the fall that I was cruising around the suburbs of Chicago and stumbled upon a promising looking hot dog stand called Scooter's. Located at the corner of Waukegan rd and Route 176 in the suburb of Lake Bluff-it was a place that I had never seen or heard of so I had to stop in and see whats up. It was after my visit I did a little google search online I found out that its been a part of the Lake Bluff community for over 20 years now. So it had two things going for it in longevity and an encouraging looking stand from the outside. Upon entering there was a nice little crowd and constant orders for pick up. So far so good.


Look's promising

The pumpkin shake caught my eye but I had just eaten a beef from Duke's not 20 minutes before this stop so I had to myself no, just one food item. I browsed the menu and saw a bunch of the stuff you would expect at a Chicagoland dog stand. You got your standard fare of hot dogs, Polish sausage, Italian sausage, char grilled cheeseburgers, gyros, homemade beef which I'll have to try one day, shakes and then a few items you wont see everywhere. The "mother-in-law" sandwich which is well documented on the Chicago episode of Anthony Bourdain's 'No Reservations'-is on the menu- it might be the only place to get one this far North. It's listed as a 'Texas Torpedo' and described as a tamale on a bun with chili and cheese. As you walk up to make your order you are greeted by this sign below.


a match made in heaven

So guess what I went with? I decided on a char grilled Boca burger. I keed, I keed and so the Scooter dog it was-anytime your at a spot that has a signature item, get it. I order my dog and within a couple minutes it was ready to go. I brought it outside to the hood of my car for further inspection. It looked good upon being unwrapped but I did notice two things that were going to keep this dog from being one of the best. The first problem was the nacho cheese-standard bright orange gunk that they serve in grade school cafeteria's across Chicago. The second part that didn't take it to the next level was the small boiled hot dog. It was Vienna beef and a nice dog but it didn't work for this particular concoction. High points were the bacon was crisped to perfection and the grilled onions were solid. So it got me thinking...I could perfect this at home.


Scooter Dog

So perfect it I did. I present to you the chibbqking dog-a char grilled Vienna Beef Natural casing dog topped with Merkt's cheddar, onions crisped in butter and a crispy piece of bacon. Everything that was lacking from the Scooter Dog was brought to life in this version. The Vienna dog is split at the ends and slitted down the middle on each side making the first and last bites the best. This cutting method is how I always do my grilled hot dogs. The bacon needs to be well done and crispy and then the onions are sauteed to perfection in the same pan that the bacon was cooked in. Last and by no means least is the cheese. Merkt's cheddar spread is a very popular cheese used at many of Chicago's best dog and burger joints. On top of making the best cheese topping for cheese fries it is also very popular with char grilled burgers. The cheese pairs perfectly with the char grilled taste of the meat. It also happens to work great with a grilled hot dog.

_____________________________________________________

chibbqking's Char-Grilled Bacon Cheddar Dog with Grilled Onions
(Serves one)

1 Vienna beef hot dog (split at the ends and slitted in the middle)
1 hot dog bun
1 piece of crispy bacon
a couple spoonfuls of Merkt's cheddar spread
grilled onions

~Grill dog until done and place in bun and top with cheese, piece of bacon and onions.

~Enjoy.


Jenny Craig beware, this isn't for your people


That's exactly what I said...wow

Scooter's

12610 Rockland Rd
Lake Bluff, IL 60044

(847) 295-7797‎
Website

KingT's Grill in the backyard
**** w. *******
Chicago, IL *****
(312) ***-****
Website

Scatchell's Beef

--Got Beef? Italian Beef
as seen on 'What's Your Beef?'

Scatchell's beef and pizza is a tiny little shack located right along the border of Chicago and Cicero on Cermak and is technically in the Village of Cicero. It's a place that I had been to once or twice in my time at a younger age and for whatever reason never got back to it. The fact that its not too far from Midway airport makes it one of the best if not the best beef available upon your arrival into Chicago should you land at Midway. Scatchell's has been a fixture of Cicero since 1953 when Stubby and Eddie Scatchell opened its doors. When driving down Cermak it is very easy to recognize at night the sign with flashing lights. It was around 1995 that the owners of Scatchell's decided to let the people of Cicero get a days worth of work done in one swoop when they opened a car wash and laundromat in the same strip mall as the restaurant.


Since 1953

The idea was that maybe if the current owners who bought the store from the original owners brought people into the lot to wash their cars or do laundry they would pick up a quick bite to eat from the dog stand. Scatchell's is a classic Chicago dog stand, there's no where to sit but you can eat at the counter along the walls, take outside or take it to go. The menu is features all the usual suspects. Along with the Italian Beefs they offer up all the others like Italian sausage, Polish Sausage, Vienna Hot Dogs and slices of pizza which were introduced in the 90's and is about the only thing that's changed since it got its start over 50 years ago. I'm glad I finally made it back to Scatchell's because they really do a good job with everything including this Italian sausage. It had me thinking that maybe there's another combo out there worthy of a shot at Johnnie's crown.


Scatchell's sausage with hot peppers is a very nice version

The star of the show on this menu is the beef and its not hard to taste why. The beef is sliced thin and tastes great in the spiced gravy and is loaded into the sandwich and topped off with some of my favorite housemade giardineria. They go thru alot of beef in a days work so the bread is always fresh and the price is right as far as a great lunch and one of the better beefs in Chicagoland. It was on my last visit that I realized that Scatchell's is one of the best Italian beefs in the only city to get one of them. Anyone traveling into the city thru Midway airport might want to check this place out if you already aren't. Its no secret that Scatchell's is a player in the beef game.


Scatchell's beef with hot

Rating Scale 5/5

beef: 4
bread: 4
gravy: 4
hot peppers: 5

Score: 17/20

Scatchell's Beef & Pizza
4700 W Cermak Rd
Cicero, IL 60804
(708) 656-0911

Quick Note: beef with hot is back to its monthly updates. You can expect a few beef shack scores a month.

Buffalo Joe's

-KingT's Wing Fling

Anybody that was born and raised in Chicago or Evanston knows about the wings at Buffalo Joe's. If your a transplanted local or graduated from Northwestern then you know about Buffalo Joe's. As long as you don't spend your time in a 10 mile radius you never leave within downtown then you should know about Buffalo Joe's. It was during the late 90's maybe early 2000's when buffalo wings and chicken wings in general really took off and became a national dish. You can go anywhere in the country and find a place that serves wings in some fashion nowadays. Including here in Chicago where every damn bar has some sort of special wing night and or wings on the menu. Before it became a national dish wings were big in Buffalo, NY and right here in Chicago. Thanks to Buffalo Joe's. Is there anything better than wings on a gameday? they go best with football but work well with everything and can be eaten on any given day or every day.


Buff Joe wangs and Jay Cutler coming soon to a party near you

Buffalo Joe's was serving the people of Evanston with their signature wings way before Buffalo wings became the thing to eat. They currently have three locations including one in Chicago on Howard st. just across the city border from Evanston and another on Clark st. in Evanston near the Northwestern campus and a location on Green Bay rd. also in Evanston. All three locations feature the wings but a few other things vary as far as menu. The most popular location located on Clark. st. is almost always packed and serves beer along with fresh cut waffle fries and char grilled dogs and sausage. Its usually packed with students from Northwestern and has a big screen TV with whatever game is on. However due to the high volume of traffic at the Clark st location the wings are made batch by batch in high volumes, whereas they are made to order at the Howard location and I think come out better. There isn't any time for them to sit so they come hot and crispy.


Suicide wings from Buffalo Joe's on Howard

Some people have been eating at Buff Joe's so long that they remember a different product but most people, myself included think they have been pretty consistent. The sauce has remained the same. The suicide is just the buffalo wings with pickled jalapeno slices added on top giving it more flavor than heat. Other complain that the wings at Joe's are too tiny and I disagree with that too. I actually prefer a small to medium sized wing over the jumbo wings on 'roids. Once a wing gets past it certain size it becomes a little rubbery and doesn't fall off the bone quite as easily. There is a reason they've been doing it this long and it isn't because there the only place in town that serves wings. Check them out.

Buffalo Joe's Howard Street
1849 W Howard St
Chicago, IL 60626
(773) 764-7300
Website

Chicago's First Family of Shrimp: The Troha's

-The Shrimp Shacks of Chi

Everyone knows about Chicago's legendary hot dog stands, pizza shacks, Italian Beef's, basketball god's and football coaches but not too many know about the fried shrimp shacks. Although the amount of shacks serving up fried shrimp and other fried seafood and chicken has gone down over the years there are a number that remain. There are two things that all the shrimp shacks around town have in common. They are almost always family owned and the ones that remain in business have been around for a while. Its a trend that was started by the Troha's when they opened up shop at the current location back in 1920 over on 26th st. The sign on the exterior read "A stein of beer and a bowl of chili for 5 cents" So how did they go from a chili parlor that served beer to fried shrimp shack?


a familiar sign in Chicago's Little Village

It was during the great depression when chili meat became scarce that Troha's had to resort to selling fresh and smoked fish instead. It was 15 years after first opening its doors in 1920 that Mr. Troha took a trip to New Orleans. It was on this trip that he and the family fell in love with fried shrimp and decided to scratch chili and beer from the menu and become Chicago's first fried shrimp shack. It started a trend that became big and soon after many others started popping up around town. Then during the 40's and 50's these smoked and fried seafood shacks thrived and continued to do so leading up to the 80's. However just like any other city experiencing growth and real estate boom many of the neighborhood shacks are no more and its becasue of this that the ones that remain all have a lengthy history. But none as old as Troha's.


So you know its good


Troha's is strictly carry-out so its best to order ahead

You don't stay in business for 89 years and not perfect the art of golden deep frying. The menu at Troha's is pretty much a "if its good fried then we got it" type thing. Along with various forms of seafood that include shrimp, scallops, catfish, perch, whitefish, smelt you got stuff like fried chicken, frog legs and pork tenderloin. Just in case you need something that didn't come from a deep fryer they also have various salads such as crab, potato and macaroni along with cole-slaw available in different sizes. As the years passed by Troha's remained, and still does, the same. A few changed were made here and there like adding fried chicken to the menu circa 1959. The chicken is still fried to the exact same recipe as the original and the secret ingredient remains a mystery to this day. Some of the best fried chicken in Chicago can be found at Troha's.


The Seal of Approval


a perfectly fried wing...


...which the same can be said for the leg


chix-dinner gets you a breast, thigh, leg, wing with fries, slaw and a pickle for under $10

Like everyplace else that becomes legendary over time you need a signature dish to gain popularity and help you stay afloat and that item is the shrimp. I don't know what the people of New Orleans told the founding father of Troha's about perfecting the art of fried shrimp but the told him everything he needed to know. The shrimp comes out perfectly fried to a golden exterior with just the right amount breading (very light) mixed with secret spices. The size is right and the price is too. With a dinner order you get about 8-10 scrimp with fries and slaw and its also available by the 1/4, 1/2 lb etc... They offer two dipping sauces for your fried seafood along with tarter sauce and I prefer the hot which is a mixture of cocktail sauce and hot sauce. This my friends is the best fried shrimp in Chicago.


Hot Sauce for some dippin'


Smelt in season are always good for me


fried shrimp perfection

Despite a massive change to the neighborhood, nothing else has changed at Troha's. Unlike so many other family businesses it has been able to survive past the 2nd generation with no ruffles over ownership and is now run by 3rd and 4th generation family members. The neighborhood of Little Village has evolved into the largest community of Mexican people outside of Mexico and is a food destination in its own right. So when your sitting around bored one day this summer with nothing to do-take a ride down 26th St. You get to check out out one of Chicago's premiere food strips with a heavy emphasis on Mexican street eats and then get some Chicago style fried shrimp at one of the city's most historic food stops. Its a great 1-2 punch.

Troha's Shrimp & Fish House
4151 W 26th St
Chicago, IL 60623
(773) 521-7847
Menu

Before there was McDonald's: A Special 2 for 1 Hamburger Special

-Eating like a local: Regional food specialties

The burgers of the Midwest
(where the burger was born)

Let's face it you cant go more than 15 miles around the country without passing by a McDonald's, Burger King, Wendy's or all three. There are more than 33,000 Mickey D's worldwide and they are all pretty much the same crap at every location. But believe it or not there was a time when the chains of the word were actually good for the people and their communities and not just corporate conglomerates. It is with great comfort that I bring you two of the original burger shacks that once thrived with 100's of locations throughout the Midwest and now barely survive. Get at them if you ever have the chance.

-Got beef?
The Burgers of Wisconsin

Kewpee Burgers

Kewpee Hamburgers is the 2nd known chain of fast food restaurants and was founded in 1923 in Flint, Michigan. In case your wondering White Castle is the first, founded in 1921. It was founded under the name "Kewpee Hotel Hamburgs" and is named after the Kewpie doll which has to be one of the creepiest little dolls I've ever seen. During its peak which came Pre-World-War II there were more than 400 Kewpee's in operation with more than half closing during the great depression. Today there are just five left with three locations in Lima, OH and one location in both Lansing, MI and Racine, WI. They once had over 200 restaurants east of the Mississippi river before 1938. That's 25-30 years before the first McDonald's even served a hamburger or shake to a single person.


Kewpee Hamburgers (Racine, WI)

I have had the pleasure of being able to eat at the Kewpee location in Racine, Wisconsin (right up the lake from Chicago) numerous times. This particular location was founded in the 1920's and aside from the building which has changed three times not much else has changed at this five star burger shack. The current location was built in 1997 but retains the classic art deco look of the building built in 1939. You definitely feel like your stepping back in time upon entering. Your greeted by beaming tiled floor, countertop with stools and a whole bunch of those creepy dolls. It has the feel of a classic burger joint. You pretty much know its the real deal even before your first bite.


That old School burger feel that the chains cant replicate

The burgers at Kewpee start off as little balls of meat that are thrown onto the flattop after getting seared the grillman gives the ball a few slaps and flattens it into a patty. You have the option for a single or a double and they come with ketchup, mustard, onions and pickles. It is said that Samuel Blair the chains founder also created the "deluxe Hamburger".The place is so old school that if you order a hamburger it comes wrapped in paper whether your eating it in or taking out. Cheeseburgers that are consumed dining in always come on a plate because that's the way they've always done it. The fries are a frozen crinkle cut variety and just ok but they do fry them up perfectly making them a little better than average. What would a classic Midwest style burger joint be without homemade root beer? make sure to get a cold mug of their top notch homemade root beer with your meal.


crinkle cut fries at Kewpee

Kewpee's has been one of my favorite burgers since my first trip there a few years back. It has to be one of the better burger joints in the country for both ambiance and flavor. It also might be one of the most eerie. Those dolls are weird and the only thing I cant recommend at Kewpee's is sitting next to the large case displaying 100's of Kewpee dolls staring at you while you eat. I love the history behind the place and the fact that it is one of a few left of a once thriving chain. Its one of those burger joints where you can taste the history. As far as the burger goes you cant find a better deal then a double cheese for $3 tax included. Kewpee is so much a part of hamburger history that without it you wouldn't even have Wendy's. The founder of Wendy's Dave Thomas grew up as a kid near a Kewpee's in Kalamazoo, Michigan and loved eating at the restaurant so much that it inspired him to get into the business. This burger is right up there for best in Wisconsin and one of the tastiest old school style burgers anywhere. It tasted like...fresh meat.


Kewpee double cheese with mustard, onions and pickles
________________________________________

-Got beef?
The Burgers of Michigan

Henry's Hamburgers

Hey, aren't you hungry for a Henry's? Its a slogan that was once well known throughout the Midwest and the Henry's burger was a part of every family's diet that lived near one. Henry's Hamburgers was formed when the Bressler Ice Cream company decided to get into the drive in business. The chain was started right here in Chicago which isn't too far from where another corporation is said to have gotten its start in Des Plaines, Illinois in 1955 when Ray Kroc opened up a burger joint. By the 1960's there were over 200 Henry's locations from coast to coast with the operation headquarters in Chicago. It's not hard to believe that this place could of been McDonald's if fate went there way. Instead we are left with an outlet of Henry's located in Benton Harbor, Michigan which is also up the lake from Chicago.


Classic old school drive in sign at Henry's (Benton Harbor, MI)

The website of Henry's Benton Harbor location tells its story like this. "Don Bishop and Harold Shook opened the Benton Harbor Henry’s in April of 1959, in the new Fairplain Plaza Shopping Center. They established a reputation for service and value, listening to their customers instead of the franchiser, which enabled them to remain in business after the Henry’s chain ceased to be a player in the 1970’s. This was strictly a carryout business until the addition of drive thru service in 1988, which now accounts for over 70% of sales." Its no coincidence that both Henry's and Kewpee's are well documented over at LTHforum.com. You'll be hard pressed to find a classic joint that isn't.


a locals favorite for drive thru burgers

When I first read the description of a Henry's Hamburger made by poster JeffB over at LTHforum I got a nice kick out if it but thought it was oh so true and I cant explain it any better myself so here it is. "If you ever wondered what would happen if a White Castle mated with a McDonalds cheeseburger, wonder no more. Thin, onion-steamed patties on very nice buns in the regular (i.e., non-slider) format. A double or triple is required given the slight patties, cheese under and between each layer of meat." I've been going to Henry's since I found it back when I was in high school. I'm lucky enough to get to spend a few weeks every summer in Michigan not far away and we've been chowing down on these burgers since I first found it. Which came right around the time I got my license. I will also point out just like JeffB that Henry's it isn't too far from one of the country's best beaches, the shoreline of St. Joseph, Michigan. Check out the Henry's website and this nice little page from Michigandriveins.com for more about the history of Henry's. Its one of the better little greasy fast food drive thru burgers I have had. I always go double with mustard, onions and pickles.


Henry's double cheese is everything McDonald's wants to be
________________________________________

If your taking a trip along Lake Michigan or anywhere near either of these wonderful classic burger joints for a summer road trip then I would highly recommend you get to one of them because they don't disappoint.

Kewpee Sandwich Shop
520 Wisconsin Ave
Racine, WI 53403
(262) 634-9601
Closed Sunday's
Website



Henry's Hamburgers
1832 M 139
Benton Harbor, MI 49022
(269) 926-6757
Website

Jerked Pork at Home (Part 1)

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

My summer food project is to perfect the art of jerked pork like that found throughout the island of Jamaica. The jerked pork served at the stands in Boston Bay on the east coast of the island in Port Antonio is cooked the way the maroons did it over 400 years ago. The term jerk is said to come from the Spanish word charqui, a term for jerked or dried meat that translates to jerky in English. Its said that the Maroons, Jamaican slaves who escaped from the British invasion in 1655, favored the method of jerking because the spices used kept the meat well preserved and gave the food its unique flavor. Even though chicken is the most popular form of jerk, the original jerked meat of choice was wild hogs. The Maroons caught the pigs hunting and used the meat as fuel during their escape from the British. Due to the meat being jerked it lasted much longer and was used as a meal for multiple days.


Jerked Pork from Ossie's Smoke Shack (Negril, Jamaica)

Click here for more Jerked Pork pictures from around Negril

Its my goal to get as close to the real thing as possible like that found around Jamaica. It will never be as good due to the fact of a lack of pimento wood being available in the US and if you want to take it a step further to being as authentic as possible you also need fresh branches from the trees to hold the meat over the wood/fire. I started making jerked pork after my 2nd trip to Negril and have had some luck getting close to an authentic island taste. My first cut of meat in the experiment is going to be with what we used back in Madison, country style ribs with bones.


Bourbon Beach (Negril, Jamaica) jerk Sauce is the fire

One reason it is experiment time this summer is I have a bottle of homemade jerk sauce from Bourbon beach in Negril, Jamaica in my fridge and this stuff is fire in both heat and flavor. Meaning its amazing. Its not really a marinade but rather sauce to dip your pieces of pork in as you eat. The BBQ sauce of the island so to say. Special thanks to Tuens for bringing some of this back to me a couple weeks ago. I totally forgot to grab a few to bring home when I left in late March.

Ingredients for jerked pork (serve with rice and peas)

country style ribs with bones
1 bottle of jerk marinade/paste
charcoal (if using a Weber)
hickory wood chunks/chips
1 spice bottle of whole allspice berries

Step 1 (1 day ahead of cooking): Pat down the ribs with a bottled jerk paste such as Walkerswood, Grace or Eaton's. Give the meat a nice rub down making sure to get the paste spread out. Put in refrigerator and let marinate overnight.

Step 2: Prepare charcoal for the grill or if using a gas grill light both the left and right ends but not the middle and make sure you have a smoke box for the wood. When charcoal is ready spread it on the left and right sides for indirect cooking leaving the middle empty. Put a drip pan with water in the middle and layer the charcoal with wood. Put grill grate back on and place ribs in the middle and let cook for 3-5 hours or until meat start to pull away from bone. Every hour or so put a handful of allspice berries on each side of the fire to give it a nice scent to penetrate the meat.


Jerked BBQ ready for chopping

Step 3: When ribs are cooked bring inside and get your largest most heavy knife or a machete if you got one and start chopping. Bones and all chop the ribs into little square pieces like those seen below.


Notice the smoke ring?

Step 4: Put a layer of rice and peas on a plate and top it off with some pieces of chopped jerked pork. Serve with jerk sauce, hot sauce and or pickapeppa sauce. I topped mine off with some pepper rings to tone down the heat from the paste and sauce.


Perfect for a summer smoke session


Serve with ice cold Ting and or Red Stripe to cool down the heat

All in all it was damn close in flavor and texture but not as juicy as I would have liked it. It was a little dry. Maybe the country style ribs aren't fatty enough? I plan on trying it with rib tips next and I know they use a full pigs hip at Ossies Smoke Shack in Negril. Any suggestions and tips from any Jamaican readers or BBQ experts would be much appreciated. Respect mon. KingT.

Click HERE to see how part 2 turned out.

Where to get the Caribbean grocery goods in Chicago?

Good question and one answer is Danny's Old World Market on Broadway just off Foster.


located in a little strip mall on Broadway

Danny's carries a wide variety of African and Carib goods and is sure to have that regional cooking ingredient you couldn't find at Dominick's or Whole foods. On top of the wonderful spice/sauce and dried/canned/bottled ingredient selection they also have a butcher and wide range of fruit. Name a part of an animal and odds are they have it there. Its a good place to stock up on sauces and pastes for the pantry. I don't even eat ketchup with my fries but I love the jerked ketchup from Eaton's that they carry there. It goes great with home fries and breakfast potatoes.


Aisle of Jerk Paste and other Caribbean sauces

Danny's Old World Market
5129 N Broadway St
Chicago, IL 60640
(773) 728-2197

Orange Garden: a trip back to 1953 for an egg roll

-Grubbing in Chicago
The Elusive Egg Roll (Part 1)

The egg roll is on every American-Chinese restaurants menu in the country. The problem is that at about every 9 out of 10 of these places they are just bland frozen logs that have no flavor at all. Most places don't make their own egg rolls anymore and that's a damn shame because a fresh fried homemade egg roll is one my favorite things to eat. As time has passed and I have grown older I have found myself exploring more authentic Chinese dishes and not just the American Cantonese stuff like sesame chicken, orange beef and of course, egg rolls. But like everything you grew up eating as a kid, every now and then you just have a craving that can only be beat with what you grew up on. In this case good old classic greasy 50's style American/Chinese.


old-school Chinese spot stuck in time on Irving Park rd.

Orange garden is a neighborhood favorite of the locals from the Lakeview area. Located on Irving Park just off Lincoln it is one of Chicago's best remaining examples of mid-century design. The place is straight out of 1950 with its amazing old school neon sign on the outside and old black leather booths and wooden tables/chairs with dim lighting upon entering. I have been told and read on the internet that Orange Garden is the longest operating Chinese restaurant out of the same location in Chicago. When locals who also grew up in the area need some nostalgic eating experience then Orange Garden is their place. Just like any other locals favorite it attracts people of all sorts. You'll see families, couples, high school kids and city workers enjoying a meal inside. The menu at the garden consists of the usual dishes found on a 1950's style American Chinese restaurant. But its that egg roll that's the star if the show and what keeps me coming back.


Orange garden's egg roll is one of the best in Chicago


The housemade mustard will test your heat inhaling limits

The egg rolls are stuffed with both baby shrimp and little slices of pork and have a nice hint of peanut butter in them. One of the important factors for a good egg roll on my radar is the hot mustard. None of those packets with lame amounts of heat please, I want it hot. The fresh fried egg rolls are already better than almost anywhere else but when served with the made in house hot mustard it makes one of the best egg rolls in Chicagoland. Unfortunately the menu is hit and miss and as mentioned before it's very standard Americanized fare. The barbecue ribs and pretty much everything else that fried is pretty good but there is a reason that I usually just stick to a couple egg rolls and a small shrimp fried rice. Its not bad just not amazing. Except for those egg rolls. did I mention they were amazing? Stay tuned for a few other spots that offer real egg rolls.


the egg rolls are stuffed with the right combination of ingredients

Orange Garden
1942 W Irving Park Rd
Chicago, IL 60613
(773) 525-7479
Menupages Menu

Late Nite Grease Eats From Mister J's

-The Sammy's of Chi

If you've ever spent the evening pissing the night away downtown then you might be familiar with the latest addition to "The Sammy's of Chi". Mister J's located on State St. just off Chicago ave. is a staple in people from all walks of life's diets. Maybe your a 3rd year law student at Loyola law school located just across the street? maybe you spend your Friday and Saturday nights waiting in line at some garbage club that ends in bar? (smart, sound, spy, schmuck etc...) maybe you've been drinking all night in the Viagra triangle with your mistress and don't want what your wife has waiting in the fridge back home in da burbs? maybe you've been begging for change all night by the McDonald's on State and Chicago and finally got enough for a cheap greasy meal for dinner and a rock for dessert but don't like the McChicken anymore...then you probably eat at Mister J's.


late nite eats in the downtown area

Mister J's is one of those places that's best visited at the end of your night. Everyone has a favorite on the menu such as the Chicago style dogs, burgers and gyros. The wall is filled with different combination value meals and I guess they've been doing it like that since the 70's. That would mean that they were on the combo meals before McDonald's and BK even thought about them. There's nothing fancy or even appealing about J's but the char grilled food is better than anything your going to find in the same price range in the area of the Magnificent Mile which is flooded with chains. Your not going to find friendly service or a spotless shiny dining area but you will find one hell of a char grilled chicken sandwich.


bang for buck late nite chicken sandwich

On those nights when I'm either near the downtown area or not feeling like Mexican, every now and then find myself in line with the rest at J's. The chicken sandwich is a piece of fresh (not frozen) breast meat that's been marinating in a lemon juice and is char grilled to perfection and served on French bread with your choice of Chicago style hot dog toppings. I will always go for a chicken sandwich with cheese on French with everything and it never disappoints. Not only is this place way better than the McDonald's down the street but its also cheaper. Huh go figure. On my last visit to J's I got another Chicago food favorite: the pizza puff. The history of the puff is a little sketchy but anyone who grew up in Chicago can tell you about the pizza puffs available at grease shacks around town. My loyal readers who have been asking "whens the puff report coming?" will be happy to know the puff report is coming soon. Mister J's fries up a nice puff, not any different than anywhere else since they all come from the same factory but a nice eat at 3a after a long night of Jameson. Mister J's is open 'til 2a Sun.-Thurs. and until 4a on Friday and Saturday. Be prepared for good drunk food and something weird to happen.


Chicago's less known fast food item: the pizza puff


story on the history of pizza puffs coming soon


objects in picture are tastier than they appear

Mister J's
822 N State St
Chicago, IL 60610
(312) 943-4679