Enter Brewfest, a pour-your-own-beer bar in Highland, Indiana, and a haze of smoke rushes out the door and wraps around your nose. It’s not the stale and acrid stench of cigarette smoke (remember when people used to smoke in bars?) but the sweet and enveloping aroma of barbecue. That’s thanks to Nick Kleutsch, who operates Lucy’s BBQ inside the bar on Thursdays, Fridays and Saturdays. While certainly not the only barbecue operation in northwest Indiana, Lucy’s undoubtedly serves the best Texas-style barbecue in the area. “Any order should include the voluptuous slices of black pepper-crusted brisket, shown here, which are so absurdly tender and juicy you can pull the meat apart with the gentlest stretch of your fingers,” writes the Tribune’s Nick Kindelsperger (@nkindelsperger). “Like nearly every Texas-style barbecue pitmaster I’ve talked to in Chicago’s suburbs, the northwest Indiana native had a barbecue awakening while in the Lone Star State.” Tap the link in our bio for more on the barbecue awakening. Brian Cassella / Chicago Tribune / @briancassella
March 21, 2023
Enter Brewfest, a pour-your-own-beer bar in Highland, Indiana, and a haze of smoke rushes out the door and wraps around your nose. It’s not the stale and acrid stench of cigarette smoke (remember when people used to smoke in bars?) but the sweet and enveloping aroma of barbecue.
That’s thanks to Nick Kleutsch, who operates Lucy’s BBQ inside the bar on Thursdays, Fridays and Saturdays. While certainly not the only barbecue operation in northwest Indiana, Lucy’s undoubtedly serves the best Texas-style barbecue in the area.
“Any order should include the voluptuous slices of black pepper-crusted brisket, shown here, which are so absurdly tender and juicy you can pull the meat apart with the gentlest stretch of your fingers,” writes the Tribune’s Nick Kindelsperger (@nkindelsperger).
“Like nearly every Texas-style barbecue pitmaster I’ve talked to in Chicago’s suburbs, the northwest Indiana native had a barbecue awakening while in the Lone Star State.”
Tap the link in our bio for more on the barbecue awakening. Brian Cassella / Chicago Tribune / @briancassella
That’s thanks to Nick Kleutsch, who operates Lucy’s BBQ inside the bar on Thursdays, Fridays and Saturdays. While certainly not the only barbecue operation in northwest Indiana, Lucy’s undoubtedly serves the best Texas-style barbecue in the area.
“Any order should include the voluptuous slices of black pepper-crusted brisket, shown here, which are so absurdly tender and juicy you can pull the meat apart with the gentlest stretch of your fingers,” writes the Tribune’s Nick Kindelsperger (@nkindelsperger).
“Like nearly every Texas-style barbecue pitmaster I’ve talked to in Chicago’s suburbs, the northwest Indiana native had a barbecue awakening while in the Lone Star State.”
Tap the link in our bio for more on the barbecue awakening. Brian Cassella / Chicago Tribune / @briancassella
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