Matching Woods to Proteins

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Appears in the August Issue issue.

Chef Eric Feltman, the pitmaster at Route 38 BBQ in Glen Ellyn (682 W. Roosevelt Rd.), believes quality ’cue requires pairing the right woods with the right proteins. Think like a sommelier and cook like a lumberjack. Straight hickory for pork ribs and brisket. Pecan for tips. Oak for his andouille sauce. Applewood for chicken. His combo platters deliver a forest of flavors, each enhanced by gonzo sauces made with everything from watermelon to crushed cinnamon candies. — P.G.

Photo courtesy of Eric Feltman