Clumsy Cow BBQ Will Bring The ‘New Age Smoke’ Downtown | Eater Chicago

"I’m excited about an upcoming barbecue spot planned to open in early June at 234 S. Wabash Avenue where the team behind Industry Ales aims to bring true barbecue downtown without the ventilation headaches many nearby kitchens face. Chef Alexander Willis—who worked with D’Andre Carter at Soul & Smoke and spent time at Hog & Hominy in Memphis—calls his mostly hickory approach “new age smoke” and plans South Side staples like rib tips alongside brisket and pulled pork finished with unique spice rubs rather than a universal salt-and-pepper. He’s inspired by Memphis’s Cozy Corner and its smoked bologna, which influenced a smoked mortadella sandwich on a torpedo roll with a smoked pistachio barbecue sauce made with jalapeños that he compares to an Alabama white sauce; there’s also a special Polish sausage that sounds like a cross between kielbasa and a Maxwell Street version, a southern-fried lion’s mane mushroom sandwich, dry-rubbed mushrooms from Four Star Mushrooms sold by the pound, and in-house fried hand pies with seasonal fillings like strawberries and rhubarb. The owners won’t serve Industry Ales’ beer there, their branding winks at Chicago sports culture, and if the concept succeeds they plan additional locations." - Ashok Selvam