Lunchbreak: Q-BBQ

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714 W. Diversey Parkway

Southern Fried Chicken Sweet Potato

1 sweet potato
1 stick unsalted butter, softened
6 Tbs honey
salt to taste
black pepper to taste
fried chicken breast

Smoke sweet potato until fully cooked and soft in the middle (about 1 hour). Mix equal parts honey and unsalted butter, season with freshly cracked black pepper and salt. Cut potation half, lengthwise, and top with 1 Tbs honey butter. Bread and fry a chicken breast, then cut into strips and place on top of potato. Garnish with spoonful of honey butter.

Smoked Lobster Bisque Potato

1 baking potato
2 lobster tails
1 cup water
2 slices onion
2 Tbs unsalted butter
2 Tbs flour
2 cups milk
1/2 tsp salt
Q-rub or other spices
pinch of chives

Smoke potato until fully cooked and soft in the middle (about 1 hour). Smoke lobster tails until fully cooked (about 3 hours). Remove meat from tails, set meat aside. Boil tails with onion for 7 minutes.  Melt butter in separate sauce pan, then slowly add flour until creamy. Slowly pour the broth into the butter/flour, whisking constantly.  Add milk, salt, and lobster meat.  Season with your own special blend of spices to kick it up. Cut potato in half, length wise. Add a full ladle of bisque to potato, making sure to add extra lobster meat to top. Top with cut chives.


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