Getting dinner on the table just became a whole lot easier thanks to new weekly dinner specials fresh off the pit at Iron Grate BBQ Co, 4125 S. Howell Ave.
The dinner specials kick off in September with whole smoked chickens, which can be ordered a la carte or along with classic or seasonal sides.
Tastier than a rotisserie chicken, but just as juicy and versatile, the chickens are air-dryed for three days before being seasoned with a mixture of Pony Boy seasoning and Grandpa Spice and slow smoked until tender and juicy.
Since a limited number of chickens will be smoked each week, preorders are highly recommended. The chickens will be available every week in September, with pick-up on Wednesdays between 4 and 8 p.m. Pre-orders can be placed online or by phone at (414) 455-1776.
Iron Grate will also be adding three new seasonal sides to their menu including sweet potatoes with candied pecans, glazed baked apples and roasted seasonal market vegetables, cooked right in the smoker and enriched with meat drippings. Sides will be available in single servings for $3, pints for $5 or quarts for $10.
Iron Grate will also be taking orders for smoked Thanksgiving turkeys and holiday hams in the coming weeks. Sign up for their newsletter (scroll to the bottom of the page and enter your email) to be notified about availability and pricing. You can also follow Iron Grate on Instagram, Facebook or Twitter.
Iron Grate BBQ Co. is open Wednesday through Saturday from noon to 8 p.m. and Sunday from 8 a.m. to 8 p.m.
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.