Three bits of miscellany on two of my top three favorite subjects: barbecue and beer (in case you’re wondering, the third is amazing bits of “world news” as IMd to me by TOC’s associate television editor Margaret Lyons):

This past weekend, Smoque BBQ debuted smoked sausages from Texan Rudy Mikeska, who was on-hand for the madder-than-usual madness (the amount of camera action from the online food forum contingency was equal to the tabloids competing for a shot of Britney leaving a 7-11 barefoot clutching a Mountain Dew Slurpee, an image somehow still print-worthy).

Anyway, the natural casing pork sausage fits right into Smoque’s Texas-style barbecue format, which makes sense since that state is where Smoque’s owner Barry Sorkin did most of his preliminary research on the topic. It’s juicy, with some black pepper and paprika, and gets a bit of a crust thanks to a final bid in Smoque’s smoker. (These aren’t to be confused with hot links, so if you’re looking for fire, try black-owned joints like Uncle John’s or Barbara Ann’s.)

Also last weekend, Willie Wagner of Pilsen’s Honky Tonk Barbecue took third place in the pulled pork category at Memphis in May, one of the biggest annual ‘cue competitions. (When I reviewed Honky Tonk last year, the pulled pork was the hands-down best thing on the menu.) Wagner’s currently taking his time driving back to Chicago via Kentucky so he and his son can do some fishin’, but he says he’ll be smoking some shoulders this Friday and Saturday night at the restaurant with the exact same recipe and method he used to place in Memphis. Go get you some trophy-winning poke.

Lastly, Piece will attempt to trick our brains via our tastebuds tonight by tapping the keg on their summer beer, Baron Von Awesome. Pretend we’re not still having 40-degree nights in late May and have a pint of the first, fresh batch. Or you could try summer brews from Goose Island, Rockbottom, Flossmoor Station, Mickey Finn’s and Kalamazoo.

Photo: Allan Shortall Photography