The “winningest man in barbecue” has set his sights on the Windy City. On Thursday, October 20 at 4 p.m., television host, cookbook author and BBQ champion, Myron Mixon, opened Smoke Show Barbecue in the heart of Wrigleyville. Located at the corner of Clark and Grace, the restaurant and bar will use Mixon’s custom made smokers and curated techniques, offering guests award winning recipes and all-time favorites developed throughout his lifetime. This pit master’s passion is barbecue.
Mixon's glass enclosed pit room boasts 12 special seats facing three Myron Mixon H20 smokers. Each unit has the ability to smoke 800 pounds at a time, readying the restaurant to water smoke 2400 pounds (whole hog, chicken, pork shoulder, brisket) at any given moment. Mixon’s approach is far from the “low and slow” strategy many use in creating barbecue. He believes “hot and fast” is best, with hickory, oak and peach wood burning heat and 40 gallon water pans providing a constant moisture steam in the chamber.
The menu features appetizers (jalapeno and cheddar hush puppies; pulled pork/pork belly/pulled chicken/brisket sliders; daily egg rolls; fried pickles; cheese curds; The King’s bacon), entrees (half chicken; pulled pork; world’s greatest ribs), sandwiches (jalapeno and cheddar smoked sausage; notorious p.i.g.; brisket melt; magic mushroom), Myron’s Favorites (baby back mac; pig wings; ribs; burnt ends; world famous cupcake chicken; BBQ deviled eggs; King's specialty burnt ends), The King’s Feast (slab of ribs, two half chickens, one pound pulled pork, one pound brisket, four cupcake chicken, four egg rolls, hush puppies and coleslaw), salads (smoked chicken cobb; BLT wedge), hot and cold sides (loaded baked potato salad; Mama’s cole slaw; Grandma Mixon’s dill pickles; smoky collard greens; BBQ Georgia peach baked beans; Cajun corn) and family recipe desserts (banana pudding; peach cobbler; bread pudding; Georgia pecan pie).
The bar program offers seasonal beers with 16 on tap and 20 by the bottle, wine, cocktails and spirits. Signature drinks include: The Myron Mixon (Skyy vodka, Wild Turkey 81 bourbon, cinnamon, clove, simple syrup, lemon juice, nutmeg and honey); David Mixon’s Bloody Mary (Tito’s vodka, Zing Zang bloody mary mix, celery, pickle, cocktail onion, jalapeno pepper slice, smoked bacon, two burnt ends, sausage slice, rimmed with Rub A Dub Dub Rib Rub); Redneck Mojito (Jim Beam, simple syrup lime juice, mint leaves); Hick-A-Rita (Cabo Wabo tequila, triple sec, fresh lime, sweet and sour, hickory rim); Georgia Mule (Moon Shine, lime juice, ginger beer) and more. The complete menu may be viewed here.
The 5,400 square foot venue, designed by Chicago’s own Frank Fontana, features the aforementioned pit room, grand bar, communal seating and traditional tables for 225 guests, “King’s Court” banquette and large patio for 70 guests. Decor elements include reclaimed wood and raw steel, cowhide, light fixtures made with Maker’s Mark and Jim Beam bottles, 24, 60-inch 4K televisions, Mixon’s championship trophies, retractable floor to ceiling panel doors, and “outhouse” inspired washrooms.
Smoke Show Barbecue plans to hold special whole hog dinners with Myron Mixon. These ticketed events will feature four seatings and all the pig and fixins you wish to enjoy as the reigning world champion of barbecue takes to the smokers. Mixon and his family also plan to hold cooking classes.
Myron Mixon’s Smoke Show Barbecue will be open daily at 11 a.m. (10 a.m. on Cubs game days). The venue will remain open until 2 a.m. Sunday-Thursday; 3 a.m. on Friday and Saturday. The restaurant offers pick-up, delivery, catering and private parties.
Mixon’s “Jack’s Old South” bottled rubs and sauces will be available for purchase, in addition to his three cookbooks and other merchandise.