"After putting together the signature spice rub (featuring Spanish paprika, rubbed sage, and three types of pepper among many other seasonings) Wagner removes a little bit of the fat from the pork shoulder before injecting it with a marinade containing Italian salad dressing, apple juice, and the rub. Then it is slathered with a mustard and beer mixture, coated with more rub, and smoked at 215 degrees Fahrenheit for 17 hours."
"Owner and pitmaster Willie Wagner spent years perfecting his recipes on the road, cooking out of a portable smoker before planting roots and opening a brick and mortar restaurant in 2007. The restaurant resides in a massive building on Chicago's 18th street that formerly housed a Czechoslovakian social club. So while the menu has changed to focus on Memphis-style barbecue, the spot is still a boisterous gathering space for the community."
The Tonk in Chicago's Pilsen neighborhood specializes in Memphis-style barbecue with award-winning pulled pork and a menu that includes ribs, brisket, and moist corn bread muffins. Owner and pitmaster Willie Wagner developed recipes while cooking from a portable smoker, opened a brick and mortar restaurant in 2007, and occupies a large former Czechoslovakian social club on 18th street. Wagner prepares pulled pork using a signature spice rub, fat removal, an injected marinade of Italian dressing and apple juice, a mustard-and-beer slathering, additional rub, and smoking at 215 degrees Fahrenheit for 17 hours. The Tonk functions as a lively community gathering space with strong fan praise.
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