“Meat in the Middle” is the message when the smoke signals rise over the alley behind Jon and AJ Dixon’s Avondale crib.
The aroma of smoldering oak carrying the essence of fatty, jiggling, spice-massaged muscle draws them from all directions to bear witness.
“We’re listening to music, we’re drinking beers,” says Jon ‘Dixie Dank’ Dixon. “They sit with me the whole time while I smoke meats. It’s literally eight hours hanging out with your buddies, just having a good time.”
But often enough, these smoke sessions produce meats that move away from the Middle to an outer circle, like brisket chili-loaded baked potato boats destined for Solemn Oath Brewery, or double smash burgers with smoked pork belly and bacon onion jam for Consignment Lounge.
Sometimes it’s a loaded barbecue platter, flexing the full range of this dank witchery, just as it will be this December 9, when Dixie Dank BBQ brings it to the next Monday Night Foodball, the Reader’s weekly chef pop-up at Frank and Mary’s Tavern.
Dixon reluctantly accepted his nickname after relocating to Chicago from central North Carolina where he was indoctrinated—rather, spoiled—from a young age by the state’s vinegar-dipped, whole hog royalty like Allen & Sons and Scott’s Bar-B-Q.
But the name wasn’t nearly as exasperating as discovering the complete absence of Carolina-style barbecue in the erstwhile Hog Butcher for the World. So, through a succession of ever-embiggening smokers, he taught himself the craft, reaching for the lofty standards set by the masters. In the pandemic summer of 2020, DDB debuted with a seemingly limitless range of scratch ferments and smoked meats, rooted in the Carolina tradition—with Mexican injections provided by AJ.
It’s AJ in fact who makes their signature Heavy Smoker Sauce, fueled with smoked guajillo, ancho, and arbol chilis, and served strictly on the side of their Saint Louis spares. While their hot links are uniquely Chicago, stuffed with cheddar and giardiniera, the pulled pork is 100 percent Tar Heel, dressed with peppery vinegar sauce and not a drop of ketchup in sight.
These three pigs are coming at you surrounded by baked beans, housemade pickles and red onions, and the absorbent squish of Martin’s potato bread—a barbecue mountain on a plate for the low price of $25.
It all starts at 6 PM until sellout this Monday, December 9, at 2905 N. Elston in Avondale.
In the interim, block out your December Mondays with the full Foodball schedule.
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