"On one of our visits to Lem’s, it was 1pm on a Friday, 30 degrees, and there was a line of people wrapped around the building. And like its sign and signature chimney, this BBQ shack is an icon. But after 70 years of serving smoked meat in Greater Grand Crossing, this Chicago classic has still got it—and that “it” is excellent BBQ. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik There are two parts to Lem’s excellence, and the first is what you can see through the windows: the aquarium smoker. That fish tank-looking box full of meat is the reason Chicago-style BBQ is called “aquarium smoked,” which is Lem’s specialty. It’s also the secret behind the deep hickory and charcoal flavor of their ribs and rib tips. The second part of the Lem’s experience is their signature mild sauce. It’s vinegary, sweet, and slightly spicy—a miracle liquid that tastes good on their ribs, fried chicken, and fried shrimp. Hell, it transforms the slices of white bread and just-okay fries that come with each dish into incredible morsels. photo credit: Kim Kovacik Just be aware the only space to eat is a narrow, sloped ledge wrapped around the building—which is a feasible dining option if you show up and there isn’t a line. So coming here might involve using your car’s hood as a picnic table. But even if you decide to wait to enjoy your Lem’s at home, the “when” and “where” you eat it doesn’t really matter when it comes to Chicago BBQ greatness. Food Rundown photo credit: Kim Kovacik Rib Tips Back in the day—a.k.a. the ‘40s—rib tips were viewed as a less-desirable piece of meat. Well sorry to everyone from the ‘40s, but you were wrong. These little pieces of meat, cartilage, and fat range from tender to pleasantly chewy, and their smoky flavor is nicely complemented by the tangy and spicy sauce. photo credit: Kim Kovacik Ribs If you’re more of a ribs person, you can get them center cut, small end, or a whole slab. The meat is tender with a pleasantly crusty bark. photo credit: Kim Kovacik Fried Chicken On its own, the fried chicken here is solid, with a crispy batter and tender meat. But the sauce levels up this chicken experience when the vinegar and sweet flavors mix with the chicken’s saltiness. Fried Shrimp Everything we said about the fried chicken applies to these plump pieces of shellfish—in short, they’re delicious. photo credit: Kim Kovacik Hot Links The actual flavor of the hot links here are quite good—very peppery and with a bunch of fennel. But the coarse ground meat can be a little tough and dry, so prioritize the other stuff above. Gallon Of Sauce This is a thing. You’ll be tempted, and we’re not going to say don’t get it." - John Ringor
