barbecue

The flavors of the wide-open Brazilian pampas translate into a pampering, culinary experience at the newly opened Chama Gaucha in Downers Grove.

It’s also a cultural feast, with gaucho chefs attired in the traditional costume of their native Brazil: the bombachas flared pants, boots and distinctive belt. Carving knife in hand, they move among the tables carrying skewers of a wide choice of beef, lamb, pork and chicken dishes among the meaty offerings, inviting guests to sample as many as they wish.

“We are gauchos,” says Nelcir Muller, general manager. “We were born into the culture. We try to keep it as traditional as we can, (cooking over) an open mesquite charcoal rotisserie grill. Back at home, we do the same thing. We get the family together for our style of barbecue, called churrasco.”

One of the gaucho chefs is Adilson Gradaschi, who carves tableside at Chama Gaucha, the new Brazilian steakhouse in Downers Grove. STAFF PHOTOS BY JOHN COX

You know you’re in for serious barbecue when you spot the generous rolls of paper towel adorning the tables at the newly opened Q BBQ, right next to four top-secret sauces lovingly researched by owner Michael LaPidus.
 
He remodeled his former Roly Poly sandwich eatery to open up the space to accommodate the big new taste. He says he spent the last couple years traveling to famous barbecue joints in the Carolinas and Texas doing his research. Their photographs adorn the wine-colored walls.

Michael LaPidus checks on slabs of ribs in the smoker at his newly opened Q BBQ in downtown La Grange. STAFF PHOTOS BY BILL ACKERMAN

A BBQ Cook-Off with three local chefs heats up from 4 to 7 p.m. Saturday, Aug. 29, at Marklund’s third annual Music Fest at 1S450 Wyatt Drive, Geneva.

Taking place from 2 to 8 p.m., Music Fest is free, but it costs $10 to vote for the best chef (and you get to judge by eating). Each chef will be given a different type of meat — ribs, chicken or pork chop — to barbecue with his secret recipe and unique technique. Music Fest attendees can sample the meats, along with a side dish, and vote on which chef is the best.

The master of ceremonies will be Wes Cohan, recreation therapist at Marklund. SUBMITTED PHOTO
 

Three nights of free music and a carnival are the latest flourishes by the Westmont Lions and Westmont Jaycees, who will co-host their third annual Red, White & Bar-BQ event from Friday through Sunday, May 22 to 24, for Memorial Day weekend.
The event has moved to the southeast corner of Ty Warner Park near the intersection of Blackhawk and Plaza drives in Westmont. The Red, White & Bar-BQ combines a community festival with a sanctioned barbecue competition in which professional cooking teams from across the Midwest compete for prize money and trophies. An amateur competition tests local barbecue enthusiasts.
 

The secret’s in the barbecue sauce and slow smoking at The Applewood Smokehouse.
“We do baby back ribs, pulled pork, chicken and beef,” says owner Barbara Armani. “We do all the smoking in-house with applewood. Because of the style we do, it’s smoked for hours and hours.”

Turning up the culinary heat, co-owner Barbara Armani uses a torch to caramelize split bananas for The Applewood Smokehouse’s Dessert Ribs, her variation on a caramelized banana split. STAFF PHOTOS BY BILL ACKERMAN