San Mateo BBQ Restaurant’s Pointers for Great Grilling
To create great tasting barbecue – the kind that everyone remembers and raves about for weeks afterwards – you really need to get familiar with your grill’s quirks. Every grill performs slightly differently, depending on temperature and even ambient conditions and humidity. The grill’s ability (or lack thereof) to keep heat over a long period of time also can strongly influence its temperament, which in turn can impact its ability to cook up awesome meats and veggies. Continue reading Tips for Consistently Great Tasting Barbecue→
Like many couples, pizza and beer go together partly because of their commonalities and partly because they contrast enough to complement each other. With so many kinds of pizza on the menu and an ever-increasing choice of beers, the opportunities for interesting and delicious combinations are only growing. So what makes a good pizza-and-beer combination? Unsurprisingly, it’s partly a matter preference; but beyond that, it’s about where you want harmony and where you want variation. Continue reading How to Pair Beer With Chicago Style Pizza→
Which Wood Should You Use for Smoking the Best BBQ?
If you go out of your way for the best barbecue restaurant (meaning Windy City, of course), then chances are you like to barbecue at home as well. The aspiring barbecue master, particularly one wishing to brave the world of cooking over wood, shouldn’t be limited by one kind of timber. Experimenting with different types of woods will help you discover which meats and seasonings you prefer. Additionally, the learning process will make you a real expert. As background in that process, here are two wood basics: Continue reading BBQ Pit Master Tips: Top Wood Choices for Smoking Meat→
A long awaited trip to L.A to visit Pizzeria Mozza – Nancy Silverton’s (La Brea Bakery and a great chef) introducing L.A. to classic Neapolitan Pizza some years ago. At Windy City we do a thin crust pizza called “Chicagopolian”, Neopolitan inspired but built for a hardier appetite.
Watching the artisans at Mozza’s using such a variety of finishing ingredients was inspiring! Can chive oil, Maldon sea salt, white anchovies over roasted heirloom cherry tomatoes and burrata be popping up at Windy City in the future?!
When it Comes to the Best Pizza, it’s All About the Cheese
Every day, 1 in 8 Americans chow down on pizza. Really, who could blame these folks? Pizza is a magnificent food! The cheese of choice most commonly used is mozzarella, which gives pizza an authentic flavor that no other cheese does. But why, exactly, does mozzarella make the best pizza? Why don’t people use, for instance, Gorgonzola or blue cheese? Continue reading Why Mozzarella Is, Hands Down, the Best Cheese for Pizza→
Italian beef sandwiches are a staple of Chicago, in the same way that cheesesteaks represent the great city of Philadelphia. The Italian beef sandwich originated in the Windy City – historians date the sandwich’s inception to the 1930s. Today, vendor carts, local fast food chains, and nearly all Italian-style restaurants offer some variation of this classic sandwich. A 1999 History Channel documentary on specialty foods highlighted the Italian beef sandwich as a quintessential American product. Continue reading Why Italian Beef Sandwiches are a Must-Have on the Windy City Menu→
Vienna Beef Hot Dogs: A “Must” for the Chicago Dog
The right kind of hot dog is a beautiful creation of signature meats and flavors. That’s exactly what our Chicago style hot dog offers. A hot dog experience is all about the dog, the bun, and the toppings. Let’s take a closer look at the anatomy of the perfect Chicago dog. Continue reading The Anatomy of a Chicago Style Hot Dog→