Guests need not come on bended knee to Speed Queen’s Bar-B-Q. From ribs to beef to fish, this Wisconsin eatery has something for every lover of home-cooked savory food. Using the "largest barbecue pit in the city," all dinners come with bread and coleslaw to round off rib tips, chicken or turkey. For those on a budget, this establishment offers pork, beef or turkey on a bun. Families are welcome to enjoy the Family Feast menu options, which feed up to five people and include a pan of the meat of your choice. For extra large groups of barbecue lovers, Speed Queen’s Bar-B-Q offers catering services as well. Diners wanting to find more of the restaurant’s delicious trademarked sauces can find them in grocery stores in Milwaukee, Madison and Racine. Hungry patrons are in luck as the restaurant is open every day of the week except Sunday.
For many, barbecue is more than just food – it’s fine art. If you subscribe to this philosophy, the Smoke Shack is just what you’ve been looking for. The Smoke Shack only serves certified humanely raised meats and every sauce is a delight to the senses. The Smoke Shack is certainly an experience and not to be missed. But don’t dally. The Smoke Shack has a reputation for selling out early – once they're out, they're out. So get there early and stay late to experience the best barbecue that Milwaukee has to offer. One taste and we’re sure you’ll agree that the Smoke Shack is the place to be.
Recognized as one of Milwaukee's favorite barbecue joints, Double B's BBQ & Burgers' pit masters oversee the slow-and-low-smoked cuts daily. The tender meats?available with or without house-made barbecue sauce?include half chickens or baby back ribs and are always served with cornbread, honey butter, pickles, and a choice of two sides.
"You will have fun here." That's the prediction of one Shepherd Express writer who visited Ashley's Que, a Walker's Point barbecue joint operated by a trio of seasoned pit-masters. It's true, the atmosphere here seems geared toward laid-back fun; blues songs drift from the speakers, guests sip draft beer next to a fieldstone fireplace, and bartenders mix drinks such as the nutmeg-laced bourbon milk punch. And we haven't even gotten to the food yet.
This is definitely comfort food. Stacks of tender, saucy ribs and piles of beef brisket fill diners' plates, accompanied by sides such as deep-fried corn on the cob or twice-baked potatoes. Although most of the menu sticks to barbecue classics, there are some outliers, including the gyro sandwich.
In their native Sparta, Kallianis siblings Dino, George, and Renee grew up milking cows, pressing oil from olives, and finding that night?s greens in the soil, inspiring a life-long passion for organic cooking. It wasn?t until the family immigrated to Illinois that they discovered another love: Creolo cooking. According to a piece in The Chicago Tribune, the Kallianis clan befriended a pair of Louisiana natives who helped the siblings learn English and introduced them to their first taste of southern-style comfort foods such as barbecue, jambalaya, and crawfish po?boys, inspiring Dino Kallianis to promise to one day open a restaurant in their honor. That restaurant became Captain Porky?s, an establishment that combines the low country flavors the Kallianis kids grew to appreciate with the farm-to-table philosophy of their youth. Locally-grown produce joins wild fish and olive oil imported from the family?s fields in Sparta, yielding platters of walleye pike and king crab or po? boys filled with catfish. For their barbecue dishes, they slow-smoke ribs, chicken, beef brisket, and pulled pork over a pit of dry-rotted red oak wood before slathering each cut in homemade barbecue sauce and pairing them with homemade dinner rolls or cornbread. There?s also homemade baklava, made by their mother Nota, as well as an ever-changing line-up of specials that at any given time could include a beef stroganoff made with wild foraged mushrooms or whitefish Rockefeller, a dish named for it?s popularity amongst New York?s most elite ice skaters.
Simplicity and quality meet in The Full Slab's choice-cut meats, which absorb the rich flavors of house-made marinades, six barbecue sauces, and hand-blended dry rubs. The aroma of flame-smacked, made-from-scratch pulled pork, brisket, and ribs, as well as seafood and pasta plates, fills the eatery. Diners can also take in a game on one of The Full Slab's big-screen TVs while enjoying a hand-crafted cocktail or cold beer from its well-stocked bar.