Pit & Tap

Also, btw, one way to search the North Suburbs would be to take a drive up Lake Shore Drive to Evanston. Great scenic views of the lake. Start in Evanston, where you'll see the vibrant downtown area filled with shops, cafes, and Northwestern University. Next, head to Wilmette, which has seen a resurgence in its dining and bar scene recently. Places like the upcoming Pit and Tap Texas-style BBQ and Al’s Meat Market, which will change into a bourbon bar by night, have really revitalized downtown Wilmette. From Wilmette, drive to Glenview to The Glen Town Center (restaurants, some shopping -- also it has quick access to Old Orchard shopping mall 5 min away). This route gives you a great overview of the North Suburbs -- there's so many more options too that I didn't mention (Winnetka, Nor

Buck Russel’s is in Wilmette. It’s not too much more of a ride. Great sandwiches, burgers, ice cream and baked goods. There’s also a pizza shop next door that serves NY style slices. Sal’s Pizza. There’s also a few other good restaurants in downtown Wilmette. Pit and Tap for BBQ and Pescadero for seafood. Torino for ramen. You’re also relatively close to the original Walker Brothers if you’re in the mood for giant carby pancakes. And as someone already mentioned: Sarkis. Get the Loretta.

>There is a problem with this approach for some cooks: The meat does not have a hard chewy bark on the exterior. Ball says that a hard bark is emblematic of overcooked meat. He wants a dark, flavorful, tender bark. But if you want a hard bark, the solution is to pull the meat out of the foil when it hits 180°F or so, and hit it with higher heat to dry the exterior and darken the rub. **Or just skip the foil altogether, do things the old fashioned tried and true way, and just be patient.** Either way, the results are superb. This has always been my attitude towards foiling, water pans, and other attempts to thwart the heat plateau. Just be patient. That's why it's called low and *slow*. Besides, I have a lot of other things to do to get ready before I open, so it's not like I'm standing