By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Sep 01, 2020 at 11:01 AM Photography: Lori Fredrich

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 Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.