Bon a Pit, Palos Heights

"Low and slow"—that's the dogma of any barbecue joint worth its weight in sauce. That fact isn't lost on Bon a Pit, where smokers run around the clock and staffers arrive at 6 a.m. to prepare for the day. True to barbecuing tradition, the cooks at Bon a Pit dry rub hand-selected meats and smoke them for hours over hickory or apple wood. The resulting menu features piles of rib tips, hickory-smoked pulled chicken, half and full slabs of ribs, and brisket that's more tender than a balladeer's black eye. Beyond barbecue, Bon A Pit topples hunger with half-pound black angus burgers, steaks, and seafood entrees, including Atlantic salmon topped with homemade dill sauce.