Louie's P & R Deli (Herrin, IL)

Eating like a local:
Regional food specialties
-Salameats down South (IL)

You may remember a post I made back in October when I ate like a Roman King for two long, long days down in the IL, IN, KY Tri-State region. As if appetizers from the West Side Nut Club Fall Fest with a main course of Hog Heaven and a meat buffet for dessert in Owensboro, KY with some loose meats on the side wasn't enough eating for an extended family of 34 we needed more food. On day two it was time for a little change of pace from the BBQ...but not the pork. Louie's P&R deli in Herrin, IL is a local treasure that has been supplying the locals with their one of a kind salameats and other amazing homemade sausages and Italian sandwiches for a very long time.


Since 1968

Back in the 80's there were still a few Italian corner delis left in Chicago but by the late 90's and now in 2009 there are barely any left. From the moment we stepped foot in the deli I knew it was something special, something that has become near extinct in Chicago. The family that runs Louie's has been doing it the same way since day one and its all homemade. To my best knowledge the salameat sausage is an old family recipe that they have been using since before the store even opened. They stuff salami (maybe) and other meats in natural casing creating a very memorable sausage experience. If you look around the internet there is very little information about salameats. If anyone has any information on this amazing local treasure please leave me a comment with your knowledge of it. All I know is that these salameats sandwiches are five star roadfood eats. Got it? Good.


Side of the deli


Fresh sassage


Louie's signature sandwich: salameat served on fresh baked bread with mustard and onions

This sandwich pictured below isn't on the menu but its their famous salameat wrapped in pepperoni and prosciutto covered in homemade red sauce and served with a slice of provolone and peperochinni's on homemade fresh baked bread. You will call it the "Don Barzinini". The town of Herrin had a real Italian presence from the Italian immigrants who came in the early century for mining work and was my favorite little town on the trip. The Italian tradition can be felt pretty heavily in this small town of 12,000. Frank Sinatra was a performer at the city's recreational facility and loved to play bocce ball at the park. There were a couple pizza shacks that looked like they had been around forever, real old school looking with those red and white square table cloths and I just kind of knew they were good and I haven't even been...yet.


Holy Shat! Whats that you ask? The Don Barzinini special

Louie's P & R Deli
120 E Walnut St
Herrin, IL 62948
(618) 942-3394
Herrin Italian Fest

Meet the Loose Meat's

Eating like a local: Regional food specialties
--The elusive loose meat in Iowa and other Midwest states

This next post is a combo post that includes a entry into the "regional eats" category and also a recipe for that regional food and the tailgating category. The loose meat sandwich is a creation from Iowa that can best be described as a sloppy Joe without the slop. The origin and creator of this sandwich is hazy and information on the internet is scattered with different stories. Another common name for a loose meat is a "maid-rite." This term comes from the name of one of America's first quick service casual dining restaurants started in Iowa in 1926 by a man named Fred Angell, a butcher from Iowa. When Angell turned his walk up spot into one of America's first eat-in joints, a craze was unleashed. The loose meat sandwich gained even more fame around the world when Roseanne served them at her fictional restaurant the "Lanford Lunch-Box" on her sitcom in 1992.


a Midwest tradition

Since they were introduced back in the '20's, Maid-Rite and the loose meat sandwich has spread all over the Midwest into small towns across IA, IL, NE, IN, MN and a recently opened location of Maid-Rite in Madison, WI. It is a sandwich that has decreased in popularity over time but is making a comeback of late with Maid-Rite leading the way. While Maid-Rite might be the most well known of the loose meat slangers these sandwiches are served at many taverns across Iowa and fast food places alike. Just like a hamburger and everything else the recipe/technique differs at each location. While alot of the Maid-rites along the highways and in Midwestern cities may be new and squeaky clean corporate locations, you can still find many that are independently owned and haven't changed at all thru time. On my recent trip thru hog heaven we found an old school outlet in Christopher, IL. It was my first Maid-Rite since a couple years back when I got to experience another old school Maid-Rite in Davenport, IA.

a locals favorite in Christopher, IL


Homemade Reese's pie


Old School Pie display with todays selection


Maid-Rite Sandwich (Christopher, IL)

When I first read about these things a few years ago they brought back a memory I had of eating them way back in the day and I immediately liked the idea of making my own and seeing what they were all about. Over the past couple year's I have created what I like to think is one of the better loose meats you can have. The LM is basically a old school 30's style cheeseburger with the meat being loose instead of formed to a patty. Other important factors in creating the perfect LM's are to make sure that you use regular cheap hamburger buns and make sure they are steamed. It is important that you grind down the meat so that there are no little clumps at all, use a potato masher to do so.

KingT's Loose Meat's (Serves 4)

2 lb's ground beef (80/20 works best)
1 small/medium sized onion diced and chopped finely
cheap hamburger buns like Wonder
slices of cheap American cheese
thinly sliced pickles (I use deli kosher)
chopped raw onions
mustard
1 to 2 cans of chicken Stock
salt & pepper

1) Add onion's into a large skillet and proceed to add the ground beef and break it down with back of wooden spoon. Sprinkle with S&P.

2) Let beef/onion mixture continue to cook and drain the fat when it reaches a high point. Continue the cook the mixture and use a potato masher to mash down the meat and let cook until it gets dark and edges become crispy.


Meat halfway thru beginning to be mashed

3) When the beef has cooked thru and is well mashed sprinkle some Lawry's salt and fresh ground pepper on top and give it a few squirts of mustard. Cover the beef mixture with chicken stock until just slightly covered.

4) Let the mixture cook on low until the stock has been completely absorbed into the beef.

5) Take your steamed bun and use an ice cream scooper or spoon to put a few spoonfuls on the bottom of the bun and immediately top with slice of cheese (or not) and some raw onions, pickles and mustard. For a super easy meal serve these with Ore-Ida crispy tator tots.


Roseanne aint got shit on these...KingT's mobile home hamburgers

Maid-Rite
103 W Sylvia Ave
Christopher, IL 62822
(618) 724-4960

Maid-Rite (Locations through-out Iowa & the Midwest)
Website

Hog Heaven

Eating like a local:
Regional food specialties
--Peace, love and BBQ in Southern Illinois

If there is a single food that sums up regional eating and everything it is, BBQ would have to be it. When people travel the country there are different specialties of BBQ at every corner. Go to Memphis and you will find the amazing dry rubbed ribs, in Texas, beef is king and the brisket and sausage from the eastern European settlers is legendary. Go to the Carolina's and you will find pit's of pork with people making their family's traditional pulled pork sandwiches that are millions of Americans "last meal on earth."Owensboro, Kentucky gets the most unique BBQ for their mutton. In Baltimore they do the pit beef sandwich, Chicago is the land of rib tips, Cali the tri-tip, Kansas City has the sauce and those to die for burnt ends, St. Louis got that snoot and it goes on and on.


Southern Illinois might not be on your BBQ trail...if so your missing out.

What if I told you there was a place where you could get real bbq pork sandwich's as good as those in the Carolina's? and in this same area you will find BBQ sauce as good as anything in Kansas City but it doesn't end there, Ill lead you to some of the best rib tips in the state of Illinois (land of the tip) and along with those sandwiches and sauce you will find the best ribs in the entire world including Memphis. If I told you all of this was all together in Southern Illinois of all places you might say to me "sure and pigs are flying down there too right?" Guess what? pigs are flying.


17th St. bar & grill and the surrounding area is heaven for smoke heads

On a recent trip down to Southern-Illinois, I got to experience peace, love and barbecue all rolled into a little area of the state that hasn't changed much with time. They still do alot of things old school down there and BBQ is one of them. The true definition of barbecue is a hunk of meat cooked low and slow with indirect heat and usually a combination of charcoal and wood. Anything else is just grilled or BBQ flavored whatever. Down in southern Illinois they take great pride in their BBQ and most of it is a family tradition that has been passed along and kept alive due to the areas unwillingness to take easier less time consuming ways of creating perfect BBQ. Its an art that is slowly disappearing thru time but will never go away in this part of the Land of Lincoln. Some might say it is America's best kept culinary secret. If you dont dine with swine, stop reading now...I am about to take you to hog heaven.


Land of Lincoln and Porky the Pig


Johnson's BBQ (Harrisburg, IL)

Our first stop on this euphoric journey was in Harrisburg, where we stopped at Johnson's Southern Style Barbecue. Rupert Johnson is a fourth generation BBQ'er who has perfected the art of the sauce. Ladies and gentleman, over the years I have sampled 100's of different sauces of every background imaginable. I am hear to tell you that me and you no longer need to look any further. Johnson's southern style BBQ sauce is the best sauce in the world.


Rupert Johnson's BBQ sauce is a fourth generation recipe that continues to be handed down

As mentioned above the pig is king down south and one of the locals favorite ways to enjoy it is "a barbecue." The popular lunch item for folks of the area are smoked pork sandwiches with the places signature BBQ sauce. They are available at different pits all over the area. Rupert uses the best fresh pork he can get his hands. Him and his people rub the butts all over with their secret rub and then proceed to cook it low and slow on one of his mammoth pits using just charcoal. Johnson's serves their amazing barbecues sliced instead of chopped or shredded and the pig combined with his top notch sauce is one heavenly combo. Check below for online ordering information. Makes a great gift for any grillmaster.


Johnson's barbecue sandwich with its blue ribbon BBQ sauce



John Johns BBQ (Colp, IL)

About 35 miles to the west of Johnson's Southern BBQ is John Johns BBQ in the town of Colp, IL. JJs is all in the family. I am going to proclaim this super friendly group as Illinois "first family of barbecue." JJ is the pitmaster and helping him run the show are his mother who you know can cook, his brothers and his little nephew Andrew provides the customers with entertainment putting a smile on everyones face. The food here will keep that smile on your face all day long. The star of the show is the best barbecue sandwich I have ever had. JJ uses hickory to slow cook the house spice rubbed pig and they top off the perfectly smoked meat with yet another amazing BBQ sauce I found on my trip down there. The result is perfection-both crispy and juicy pieces of pulled pork with perfect smoke flavor and BBQ sauce that compliments it all. This family takes great pride in their cooking as I was told by one of JJ's brothers and it sure does show. JJ's brother does up rib tips (pic at bottom) that are as good and probably better than anything I have found in Chicago and those in the know will agree that Chicago is a rib-tip town. I would have liked to have tried moms fried blue gill which you just know is good. There will be a next time, thats for sure.


John Johns does one of the best sandwiches I have had...period.



17th ST. Bar & Grill is a living legend on the BBQ trail (Muphysboro, IL)

ATTN: Residents of Chicago. The last place im taking you to is the mecca of ribs. If you like ribs and you havent been to 17 St. then you just cant say you have eaten the best ribs on earth. If I told you the best ribs in the world were on I-57 you would assume im talking about Memphis, a place known for their ribs across the world. But these ribs are in a small town in Illinois a few hours before Memphis along 57 and the home of the Michael Jordan of BBQ. Mike Mills is a legend in the wide world of BBQ. The Murphysboro resident is the three time "Memphis in May" world BBQ champ, it is the super bowl of BBQ. In fact Mike and his team won so many times that they asked him to become a grandmaster judge. Mr. Mills has perfected and I mean PERFECTED the art of the rib.


Dont let that pretty pink meat fool you...these are cooked/smoked perfectly.

Over at 17th St. they use a secret rub called "magic dust" consisting of 18 different spices. They rub the ribs and then smoke them to perfection using apple wood that is local to the area. The dust is the best rub I have found and I was happy to be able to purchase more than a few for my BBQ experiments. If you are taking a trip down to Memphis make sure you stop here along the way for these ribs. With all due respect to Charlie Trotter and the rest of the high end chefs who create different types of culinary art...these ribs are the "Mona Lisa" of food. Graham Elliot Bowles and Bill Kim need to take a road trip down south to 17th St. and then they will see why we go crazy for food. I didnt get a chance to meet Mike this time because he was in Las Vegas making sure his BBQ joint there was running up to his standards. The only way to go is a full slab "dry" (no sauce on the ribs) this way you get to taste the true beauty of what they do here.


Full slab of the best ribs in the world from 17th St bar & grill (Murphysboro, IL)

I had no idea that Southern Illinois was so rich in BBQ. You can find pit's in every town and everyone has a place they go to and eat and chat and enjoy the country life. All these places mentioned above do catering and provide the respective communities with food and service. The people of the towns are lucky to have them and they know it by continuing to support these family run operations. If you are ever in the area or driving through it, dont you dare stop at Cracker Barrel, BW-3's or Chili's when you have these options. Here are some more pics from this wonderful journey that should tempt you to take a road trip some time soon.


"aint no place, like this place, close to this place, so this must be the place" (Johnson's BBQ)


These rib tips are as good as it gets and the sauce is amazing too (John Johns)


Every pitmaster has his own secret rub to pat down the pig (Johnson's BBQ)


Mike Mills' ribs won the world BBQ championship three times, only team to ever do so (17th St.)


Im still thinking about Rupert Johnson's sliced pork barbecues (Johnson's BBQ)


a member of the John John family tries to fly away on the pig (John Johns)


every pitmaster has his own BBQ pit that provide the towns with joy (Johnsons BBQ)


a close up of heaven with some magic dust sprinkled on top (17th St.)


You didnt think I went back home to Chicago with out any piggy bag's? (17th St.)

Johnson's Southern Style Barbecue
700 e. Walnut St.
Harrisburg, IL 62946
(618) 252-0477
http://www.johnsonsbbq.com



John John's BBQ
103 N Mayor Caliper Dr
Carterville, IL 62918
(618) 985-2781
http://www.johnjohnsbbq.com/

17th St. Bar & Grill
32 n. 17th St.
Murphysboro, IL 62966
(618) 684-3722
http://www.17thstreetbarbecue.com/