Finish this popular idiomatic phrase:
“Where there’s smoke, there’s ______.”
…
Nope, sorry. “Fire” is incorrect. The answer we were looking for was “approximately 850 pounds of tender pork and brisket.”
Specific, yes. But it’ll all make sense after you visit Belly Up Smokehouse & Saloon, a traditional BBQ joint crossed with a Southern-style kitchen that can handle smoking over 800 pounds of meat at one time. It’s open now in the South Loop, and these photos are relevant.
You’ll step inside on a weekend like this weekend with friends like your friends and take one of the booths lining the exposed brick wall. You’ll smell some smells. Then someone will come and take your order. This is a restaurant, after all.
For classic BBQ, go with the 12-hour-smoked pork and drizzle some of their sriracha-spiked Hot & Tangy sauce all over your plate. For not-that, there are BBQ-pulled-pork spring rolls and candied bacon. A saucy plate works with those, too.
Whatever you do, don’t leave without trying their proprietary Makowsi hot link. That would be ill-advised. And as for drinks, there’s really only one option here: their six different moonshine cocktails.
Okay, so there’s really only six options.
