By Kristin Boza
19 Paul BBQ, 11155 S. Vincennes, began as a dream for owner Kurrin Beamon. Without any previous restaurant experience, Beamon, also a Chicago police officer, worked diligently to make her restaurant one of the best places for barbecue on the south side.
19 Paul is police radio jargon that classifies something as “miscellaneous and other,” according to Beamon. Keeping with the police theme, each of Beamon’s dishes is named using police terminology. From the “Snitches” fish sandwich to the “Top Brass St. Louis Ribs,” all items are culled from recipes passed down to Beamon from her mother and grandmother. The pork and beef brisket are smoked for a minimum of 14 hours and rubbed with a special blend of spices, guaranteed to satisfy the hungriest customer.
Beamon has thrown herself into her business, acting as cook, cleaner, dishwasher, accountant and maintenance repairperson, all while maintaining a satisfying career as a police officer. “Owning a restaurant and being a police officer is certainly challenging, but from the standpoint of time, let’s just say I make sure I get enough rest to keep me sharp while I’m functioning as a police officer in the 22nd District,” she said. “While at the same time, I’m also staying energized to oversee some great food being prepared!”
Her passion for both of her careers is contagious, and Beamon thrives on making her customers happy. “Hands down, my favorite part is seeing the smiles on the faces of our customers as they leave 19 Paul satisfied,” she said. One dish that consistently gets rave reviews is Beamon’s Hot Leads Mac and Cheese, which she is sharing with Villager readers.
Beamon loves everything on 19 Paul’s menu, but the ribs, brisket and mac and cheese round out her top three. At home, she loves to cook baked chicken with vegetables and rice, all influenced by 19 Paul flavors, she said.
Additionally, 19 Paul offers catering services, and has catered many community events. “We have been so fortunate to serve the community on so many occasions,” Beamon said. She’s provided food for the Emily Beazley Kures for Kids fundraiser, the St. Margaret’s all-class reunion, numerous block parties and BAPA’s Bikes and Brews.
19 Paul is open Mon. through Thurs., 11 a.m. to 8 p.m., and Fri. and Sat., 11 a.m. to 9 p.m.
Hot Leads Mac N Cheese
Mix: 1 c buttermilk, 1 c sour cream and 1 egg
In a separate bowl, combine: 4 c sharp cheese, hot peppers, corn kernels, and salt and pepper to taste
Boil three cups of macaroni noodles, drain. Add to the cheese mixture. Stir, then add the wet mixture. Put in a baking pan, add cheese topping and bake for 45 minutes at 350 degrees.
