This isn't the kind of restaurant my wife and I, a couple of 76-year-old retirees, usually choose to eat at. But friends persuaded us to give it a try. After all, we're up for anything but sushi. And we've always had a taste for Texas-style smokehouse BBQ, or barbecue of any kind for that matter. That's what Green Street Smoked Meats is all about, cafeteria-style service that emphasizes pulled pork, chicken legs, brisket, hot links, beef ribs and bone-in smoked salmon. Located at 112 North Green Street in the West Loop, down a brick paved alley, it beckons customers with rock music and house-smoked Central Texas inspired barbecue served in warehouse style surroundings. A giant 12,000-pound cast iron steel smoker is the centerpiece of the kitchen. Beside it are piles of chopped oak for smoking and bags of mesquite charcoal for the coal bed. This is BBQ at its smokin' best. The most unique item on the menu is the Frito pie, a corn chip pie served in its bag filled with brisket, chili, jalapenos, beans and melted cheese. Popular in the South, Midwest and Southwest, it is the oldest known recipe, published in Texas in 1949. We agreed to share a Frito pie. But we preferred the pulled pork sandwich and the bone-in smoked salmon sandwich with potato salad and cole slaw and baked beans. On the way out the door, we ordered two half-pound bags of pulled pork and sliced brisket. Lunch or dinner at Green Street makes you wonder if you really aren't in Memphis or Austin.
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