Sheffield's Beer Garden, my iconic Chicago tavern (if I do say so) will soon be opening a smokehouse right here on premise. Yes, smoked Baby-back ribs, Pulled Pork, Texas style brisket, Chicken, etc. We're using only minimally processed, humanely raised, antibiotic free meats and we're keeping it simple, just a few things, done with attention to ingredients and techniques. This is a first posting; I don't have any idea about constructing a blog, and I really don't have the time. But I think it will be fun to chronicle the progress of this project, and to let you watch over my shoulder as it happens.
Ric Hess
Chicago, Illinois
April 3, 2007
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