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Event Fri Jan 14 2011
Since opening in July, Lillie's Q has made quite an impression among Chicagoans as they voted the tri tip sandwich one of the best of 2010, and after trying this past week I can confirm it lives up to the hype. Now Chef Charlie McKenna is kind enough to offer us the whole hog -- competition BBQ style.
For $325, six to eight people can act as judges, as Chef McKenna will prep and present a 25-30 pound locally sourced hog. He'll start with his 15 ingredient "Carolina Dirt" rub (which should be noted is on the fries) and then smoke the hog for 10 hours.
Chef McKenna will present everything tableside before returning to the kitchen to cut the different parts of the hog and then re-presenting the cut meat. If you have questions feel free to ask! Chef McKenna will do a little Q&A while presenting.
All of the smoked whole hog dinners will feature the following parts of the hog:
* Ham (pulled)
* Belly/"bacon" (pulled)
* Shoulder (pulled)
* Tenderloin (cut)
* skin/"bark" (cut)
* natural juices from the whole smoked hog as a dipping sauce
Starters and sides included in the smoked whole hog dinners for the table are:
* hush puppies
* fried pickles
* baked beans
* collard greens
* hand-cut French fries
* hand-cut sweet potato fries
* brioche buns to build sandwiches
As a fan of TLC's BBQ Pitmasters (Myron Mixon is a personal fave) this is about as exciting as it gets for me. I love most every kind of pork product and to have the opportunity to taste each part of the pig, a presentation by Chef McKenna, and all the sides, well, that's just hog heaven.
To take advantage of this awesome opportunity, make a reservation 48 hours in advance by calling Lillie's Q at 773.772.5500.
1856 W. North Ave.
Chicago, IL 60606