Chef Derek Rylon of Lincoln Park’s Batter & Berries has brought his distinct barbecue style to Chicago’s South Loop. Rylon’s Smokehouse is a 70-seat restaurant located at 67 E. Cermak Road.
Chef Rylon’s process is to pit-grill over wood first, then send the meat to the smoker. This reverse process from most smoked-style bbq restaurants will allow you taste flavor of the meat and not be overwhelmed by the smoke. This also combines the two styles of barbecue Chef Rylon grew up with: Pit-grilled bbq and smoke-style bbq in Chicago. “Everything on the South, West, and East sides is on the pit. Northside is smoked. Rylon’s is in the middle of everybody, so we are going to give you both pit and smoked.”
There’s also one thing you won’t see a lot of on the menu at Rylon’s Smokehouse: sauce. “It’s a cover-up,” Rylon said. “‘ I want people to taste the flavor of the meat.”