Thursday, March 5, 2009

Sweet Baby Ray's Introduces New Regional and International BBQ Specials

Lunch or dinner at Sweet Baby Ray’s is a celebration of barbecue. With the introduction of its new American regional and international barbecue menus, that is true now more than ever. Sweet Baby Ray’s Barbecue Restaurant (249 E. Irving Park Rd., Wood Dale; 630-238-8261) is already well known for authentic barbecue, and high quality food at affordable prices.

Sunday: International BBQ
Sweet Baby Ray’s spectacular International Barbecue Sundays feature a different style of barbecue every week, 52 different styles throughout 2009. Sweet Baby Ray’s also offers this unique international menu during lunch every Wednesday. Customers have already enjoyed entrées such as the Moroccan Barbecue Chicken, grilled chicken spiced with lemon, garlic and paprika, served with toasted pita hummus and carrot salad.

On March 8, Korean style barbecue will be offered with Bul Kogi, barbecue beef grilled and flavored with garlic and ginger, served with rice and vegetables. The Chimichurri Chicken Sandwich, an Argentinean specialty, will be available March 15. The sandwich is a grilled chicken breast topped with chimichurri sauce served on a toasted roll with Argentinean potato salad.

Patrons can look forward to March 22 when the Thai inspired special is Chicken Satay with peanut sauce, sheared chicken marinated in soy, ginger and garlic served with Sweet Baby Ray’s sweet and savory peanut sauce. Sweet Baby Ray’s will also offer a Polish barbecue meal, Maple Kielbasa Skewers, skewered kielbasa grilled and glazed with maple syrup reduction and served with sauerkraut on March 29.



Monday: Carolina BBQ
Inspired by the way Eastern North Carolina uses the whole hog for its barbecue, Sweet Baby Ray’s offers the Chopped Pork Sandwich. The chopped pork sandwich is made from a whole smoked pig, including flavors of the shoulder, butt, tenderloin, ham, ribs, belly and hocks, served on a bun with a side of Carolina coleslaw, hush puppies and Eastern Carolina’s unique vinegar based barbecue sauce (no tomato or sugar) on the side ($7.49). Rib lovers can add a one-third slab of ribs for just $4.

Tuesday: Memphis BBQ
Memphis is known for serving ribs either “wet or dry,” basted with sauce, or hand rubbed with Sweet Baby Ray’s own spice blend served “dry,” without sauce. Sweet Baby Ray’s offers the Mini Duce Sandwich, a unique signature sandwich with pulled pork, grilled beef bologna and coleslaw, with one-third slab of Memphis ribs (wet or dry) served with barbecue beans and collard greens ($8.49). The Tuesday special also offers a half slab of Memphis style St. Louis ribs smoked over hickory wood and charcoal, wet or dry, served with cornbread, barbecue beans and collard greens flavored with hocks, onions and ham. ($12.99/half slab, $18.99/full slab).

Wednesday: International BBQ and All-You-Can-Eat Ribs
Every Wednesday, the restaurant features an a la carte lunch special, full slab Baby Back Ribs ($12.99). For All-You-Can-Eat Baby Back Ribs ($16.99/person), come after 4 p.m. to enjoy Sweet Baby Ray’s award winning ribs. In 2008, Sweet Baby Ray’s Barbecue Restaurant was awarded first place for Best Ribs and the second place award for Best Sauce at the Naperville Ribfest. Additionally on Wednesday, lunch patrons can savor the International BBQ that’s featured every Sunday.

Thursday: Kansas City BBQ
Since Kansas City is thought by many to be the ‘barbecue capital of America,’ the Sweet Baby Ray’s team is excited to add the city’s barbecue style to its all-star lineup. The restaurant’s rendition of Kansas City style barbecue is the Quarter Smoked Chicken with Burnt Ends, kind of like a brisket reduction, served with the Original Sweet Baby Ray’s Stovetop Recipe BBQ Sauce; a side of Kansas City style barbecue beans; Kansas City coleslaw; and white bread ($8.49). Guests can add 1/3 slab of Baby Back or St. Louis ribs for only $4.

Friday: Texas BBQ
Sweet Baby Ray’s introduces its version of Texas Brisket offered lean or “with flavor,” served with the rich flavors from the fatty part, or deckle, of the brisket. The special Texas menu includes a trio of Texas flavors with smoked brisket, smoked sausage (imported from Southside Market in Elgin, Texas) and pork spareribs, all served Texas style with Sweet Baby Ray’s own Texas barbecue sauce, barbecue beans and potato salad, complimented with all-you-care-to-eat pickles, onions, jalapeño peppers, saltines and white bread ($9.49).

Saturday: Chicago BBQ
Over the years, the Sweet Baby Ray’s team has learned the barbecue preferences of the Windy City patrons. North Side Chicagoans love baby back ribs while South and West Siders have a penchant for rib tips, the bottom of the spare rib that is separated from the rib when creating the St. Louis style rib cut; and Hot Links, a smoked sausage with a flavor and texture similar to the combined flavors of Italian sausage and breakfast sausage, with a spicy profile. The high quality of the baby back ribs is something for which Sweet Baby Ray’s prides itself, and is one of the restaurant’s most popular items.

Come in on Saturdays for the comfort of Chicago style barbecue. Customers can treat themselves to their favorite Rib Tips and Hot Links topped with fries, Sweet Baby Ray’s Barbecue sauce, served with white bread and coleslaw ($7.99). True Chicago barbecue fans will enjoy adding a one-third slab of Baby Back Ribs for an additional $4.

For chicken lovers, Sweet Baby Ray’s offers a Chicago-style value meal, 1/3 Slab Baby Back Ribs & ¼ Chicken (fried, jerk or barbecue; white or dark), with fries and coleslaw ($12.99).

Sweet Baby Ray’s Barbecue Restaurant is located at 249 E. Irving Park Rd., Wood Dale, Ill., (630) 238-8261. The restaurant is open daily 11 a.m. to 9 p.m. Sweet Baby Ray’s also features promotions, an e-BBQ e-mail club, weekly specials and offers extensive off-premise catering services and event planning services. To learn more about Sweet Baby Ray’s, call (630) 238-8261, or visit online on Facebook, at http://www.sbrbbq.com/, http://www.sbrcatering.com/, or visit their blog at http://goodfromthewood.com/.

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