The Chimneys Inn offers a menu unique to the Chicago, which includes a wide range of wild cherry smoked meats, including Baby Back Ribs, Pulled Pork, Beef Brisket, Chicken and Turkey.
Southern Fare includes Cajun and Creole dishes, including seafood gumbo, crayfish etoufee, volcano shrimp and jambalaya. Pork Chops, smoked salmon/chicken ravioli and pecan crusted trout are also included.
Appetizers include cold smoked salmon, corn-crab cakes, black bean ravioli and french fried sweat potatoes.
Seasonal specials will be offered using fresh locally produce."
We do not boil, bake or grill our barbecue meets. We use commercial smokers with wild-cherry wood that imparts a mild, smoky taste to the meat. We are able to closely control the temperature, humidity and time, which produces a high quality product. Our meats are first marinated in our homemade rubs and we use a mop during smoking to impart taste.
Each of our products requires different preparation regimes, controlling smoking times and temperature. For example, we smoke beef briskets, which is generally tough meat, almost 18 hours at low temperatures to produce a tender, melt in your mouth product that we can serve as a meal or as a sandwich.
Our ribs are our pride and joy, prepared with tender love and care, in that we use only the best baby back ribs. We first trim the ribs, then apply a dry rub. After a dry marinade, the ribs are place in our smokers. A special mop is used to add flavor and moisture.
Our beef briskets and pork buts are smoked at low temperatures of almost 18 hours to provide a mouth-watering, tender brisket and pulled pork products.
Please try out SAMPLER PLATTER with heaping portions of ribs, pulled port, brisket and chicken.