Chi-Town BBQ, Fort Bliss

Though many may associate barbecue with the South, the cooks at Chi-Town BBQ know the Windy City has a distinct barbecue tradition, too. Here, pitmasters slow-cook and hickory-smoke meats such as brisket, ribs, and turkey before coating each in specialty dry rubs and from-scratch barbecue sauces. Only smoked Polish sausages are exempt from sauce—in a classic Chicago move, each arrives crowned with caramelized onions. Served stag or piled into sandwiches, Chi-Town's meats can be accompanied by sides such as slaw and corn on the cob.