By Lori Fredrich Senior Writer Published Oct 15, 2020 at 12:01 PM

My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.

Here's the featured restaurant of the day, plus five can’t miss dishes to try

Iron Grate BBQ Co.
4125 S. Howell Ave., (414) 455-1776
irongratebbq.com

You’ll find exceptionally well prepared wood-smoked meats (brisket, pork shoulder, hot links and more) and southern inspired sides at this quaint spot on Milwaukee’s near South Side. All meats are house-smoked daily and available until sold out. Watch for specials (they're almost always worthwhile). Order online for delivery or pick-up at the restaurant.

Five dishes to try:

  1. First time there? Share a platter of three meats and three sides with a friend for just $34. Be sure to try the brisket and the distinctive MKE ribs when available. The creamy grits pair well with the smothered greens.
  2. Smoked wings: wings seasoned with Iron Grate Grandpa's and Ponyboy spice rubs, smoked, glazed with BBQ drizzle and charrred just a bit for good measure ($14)
  3. The Hot Dip: Thinly shaved smoked beef served on a Canfora Bakery torpedo roll with jus on the side ($10; add giardiniera or creamy horseradish for +$0.50)
  4. Sunday hot ham and rolls: don't miss their house hickory smoked hot ham, served up with (free) Canfora Bakery hard rolls on Sundays beginning at 8 a.m. until sold out ($14 per pound)
  5. When available, get the hickory butter barbequed shrimp: a pound of peeled, head-on shrimp tossed in a smoky buttery sauce and served up alongside slices of Texas toast to soak up all the saucy bits.This rare gem goes on and off the menu, but keep your eyes peeled for it. It's fantastic.

Bonus: Their housemade half sweet/half sour pickles are the bomb. If you love them like I do, be sure to take home a quart for your fridge ($10). 

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.