By The Black Foodies
The Chicagoland area has a long and proud tradition of barbecue joints that produce some of the country’s best barbecue. In what is called the Second Great Migration, black people migrated from the south to the north – from the farms to the factories – looking for a better way of life. Many from the Mississippi Delta settled in Chicago, bringing their version of the ‘open pit’ to the region, and the rest we say is history.
There is a new player on the Chicagoland barbecue scene. The place is called Krazy Hog Barbecue, located in the far southeast suburbs at 337 East Glenwood Lansing Road, Glenwood, IL. Owners, Victor and Dana Cooksey (husband and wife), told us they both come from a long line of really good cooks and emphasized that most everything at Krazy Hog is made from scratch. With Dana’s family coming from Batesville, MS., which is just east of the Mississippi Delta, we were really eager to sample some of their menu items.
Miss Coretta and I gave Krazy Hog Barbecue a visit on Mother’s Day and accompanying us as the third member of The Black Foodies was my beautiful mother, Marilyn. When we first strolled in, we admired the charming southern décor and immediately smelled the aroma of smoky goodness wafting from the kitchen. Krazy Hog’s offerings come in three sizes: the ‘Piece’ which is the smallest, the ‘Plate’, or the ‘Platter’ which is the largest. While most barbecue establishments have just one signature sauce, Krazy Hog has five. You can choose from Krazy Original, Magnolia Sweet, Texas Heat, Bama White or Carolina Honey, all representing different regions of barbecue USA. With great anticipation, we decided on the menu items we wanted to sample. Mom went with their number one seller, the pork rib tips, Miss Coretta decided to try the chicken tips, while I sampled the fried chicken wings.
Mom’s ‘piece’-size Rib Tips came with a side of baked beans, a slice of white bread, and she chose the Krazy Original sauce. The order came with a generous portion of rib tips that Mom immediately deemed delicious. The rib tips were masterfully smoked, tender and juicy, with a slightly caramelized outer bark. A self-proclaimed rib tips connoisseur, Mom considered Krazy Hog’s rib tips to be some of the best tips she’d had in years. Not being a fan of sauces – normally preferring have her tips un-sauced – Mom ventured out and sampled the Krazy Original sauce. She was pleasantly surprised by the taste of this tomato-based sauce, its slight tanginess and overall flavor a definite enhancement to the deliciousness of the tips. Mom dared to compare Krazy Hog’s baked beans to her own. “Good, very good,” was her critique, further noting that the smoky bacon rendered an additional flavoring that she really enjoyed.
Now, on to Miss Coretta’s ‘piece’-size Chicken Tips, hand-cut fries and two barbecue sauces: Sweet Magnolia and Texas Heat. Once again, the ‘piece’-size offered up a mound of chicken tips that could easily feed two. These chicken tips, which resemble pork rib tips in appearance, are smoky, tender bites of barbecue heaven. We just couldn’t stop eating them! The Sweet Magnolia and the Texas Heat are superior condiments for dipping your chicken tips and, of course, you can get it smothered in the sauce of your choice. We just kept switching it up – the Magnolia for a little sweet, the Texas for a little heat. These two tomato-based sauces kept our taste buds dancing and wanting for more. We really appreciated the hand-cut fries, which shows Krazy Hog’s attention to detail. While anyone can throw frozen fries into a deep fryer, these hand-cut fries are thoughtful and, more importantly, scrumptious. FYI… Krazy Hog has a $3 special on their ‘piece’-size chicken tips on Mondays.
Batting third in the line-up were the Fried Chicken Wings, a side of mac and cheese, with two chosen sauces of Carolina Honey and Bama White. There is nothing quite like a properly executed fried chicken wing. Krazy Hog certainly delivers with their crunchy exterior and moist interior, indicative of proper frying temperature. The seasoning on the wings was expert and the two sauces (in the words of R&B crooner, Johnny Gill), “My, my, my!” The mustard-based Carolina Honey packs a flavor punch akin to a Mike Tyson uppercut. The mustard is tangy and mouthwatering, while the honey keeps the sauce from being too bold. The mayo-based Bama White is creamy, full of great seasonings, and just enough horseradish to give it a nice kick. If either of these two sauces were entered into competition, we are sure they’d be award winners. The mac and cheese was delightfully cheesy, with perfectly cooked pasta, and had light notes of garlic. Yum, yum!
Krazy Hog has a little something for everyone that loves barbecue. Other items on the menu include Hot Links, Pulled Pork, Baby Back Ribs, Cob Corn and Coleslaw. The staff is warm just like the atmosphere, and there is ample parking. Dana and Victor have created a hidden gem in Glenwood with Krazy Hog Barbecue, and we encourage people to go out and give them a try. Great food at great prices. What more can you ask for?
We rank restaurants based on number of kisses (one thru five). One…two…three…four, with five being the best. Krazy Hog Barbeque receives 4 1/2 kisses. Check out the video of our review https://youtu.be/LpeJQlBie6g
The Black Foodies are food bloggers/vloggers and husband and wife of 25 years. We are also home cooks who believe in group economics and LOVE great food. We write the food blog ‘Let’s Eat’, where we review black-owned and other ethnic restaurants. FOLLOW us on Instagram and Twitter @theblackfoodies, SUBSCRIBE to our YouTube Channel ‘The Black Foodies’, where we review restaurants, share recipes, and give cooking tips. https://youtu.be/f1fsSQ24wgQ. Also LIKE us on Facebook and join our Facebook group, ‘World Wide Black Foodies’.
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