Roadfood with Misha Collins | Chicago, IL: Episode 4 | Aquarium Style BBQ

Visiting the old neighborhood

Misha heads to his old college hometown of Chicago, IL.  Here he discovers an area that he did not explore when there for college- the South Side of Chicago.  He explores the ins and outs of aquarium style BBQ, which is a style not found anywhere else in the world!  

The iconic restaurant:

The first restaurant they visit is Lem’s BBQ, which is one of the oldest BBQ restaurants in Chicago. He meets up with many of the customers who have come all the way from Michigan to eat the famous BBQ.  Misha orders the small combo from Billy Lemons Jr., a cook at Lem’s BBQ and joins him back in the kitchen to see where the magic happens.  He tries ribs, chicken, hot links and tries to pry the secret sauce out of Billy.  He does not give up the secrets, but he discusses Chicago and the legacy that he hopes to build with his two daughters.  

Empathy and music:

Isaiah Collier is a 23 year old jazz musician, who connects with Misha about the vibrancy of his neighborhood and how he incorporates music in his life. They visit his family home and discuss the idea of empathy.  They talk about music as a universal language that brings people together.  He and his brother play Understanding, a song that he wrote and performs around the Chicago area.

Finding the secret sauce:

Next up, Misha eats at Honey-1 BBQ to get more aquarium style meats and treats.  Robert Adams, the owner of this restaurant demonstrates to Misha how this style of BBQ works. Once again, Misha tries to pry the secret sauce out of Robert.  However, Robert tells him, “it is such a big secret, my wife won’t even tell me what it is!”.

A family business

Finally, they head to family run restaurant Slab BBQ where Tonya and James Trice introduce Misha the place they have put their heart and soul into.  Their restaurant features sides that are made from scratch.  Also, the love they have for their place shows when you taste their incredible food.