It's a balmy 90-degree night in Chicago and the patio of Green Street Smoked Meats is packed nearly to the brim. Trays butt up to be the next to try smoked ribs, slices of brisket, and whole chicken legs. It's a busy Wednesday night at the Hogsalt Hospitality barbecue concept that is now open for lunch and dinner seven days a week.
Queen plays over the speakers in the warehouse-like space, adorned in twinkle lights and filled with picnic tables. A line 60-people deep stretches well past the central bar and leads towards the counter, where pitmasters expertly stack pulled pork, smoked salmon, and hot links atop butcher paper. Select your sides, sauces, maybe a Lone Star from the beer sink and, well, you know the drill. It's just another night at one of the hottest, and smokiest, spots in town.