Nine One One BBQ Shack Feeds the Neighborhood 

By Kristin Boza 

A new name, a new location, but the same amazing barbecue: Nine One One BBQ Shack, 2734 W. 111th St., is on deck to save any hunger emergencies. 

Known as 19 Paul BBQ at its former location at 111th and Vincennes, Nine One One delivers the same tastes that locals have come to love, and a name that keeps neighbors mindful of the people we rely on to serve and protect our community 

“Restaurants typically name a restaurant to give honor to a food or person; why not a group of people? It’s a heartfelt way of acknowledging the work that our first responders do on a daily basis: helping to preserve our way of life,” said owner Kurrin Beamon.  

The Nine One One menu consists of slowly smoked ribs, brisket, chicken and pulled pork. Side options include salads, greens, their famous mac ‘n cheese, sweet potatoes, fries and slaw. They are open for takeout, delivery, walk-ups and even catering.  

There’s something magical about a hearty plate of BBQ on a cold winter day. “When the chill hits our bones, a slab of ribs with a side of greens and the sweet indulgence of peach cobbler can make terrible weather feel more like a mid-summer’s night breeze!” said Beamon. 

Beamon’s brisket smokes with hickory wood for 14 hours. At-home barbecue enthusiasts should never rush the process, as “… any true BBQ is worth the wait,” according to Beamon. She advises that patience is the key to perfecting barbecue; simply flavor your brisket with any favorite spices and let it smoke. 

In March, Nine One One will add some St. Paddy’s Day flavors into their regular menu with smoked BBQ corned beef with potatoes. 

Nine One One BBQ Shack is open Mon. through Thurs.,10:30 a.m. to 8 p.m., and Fri. and Sat. from 10:30 a.m. to 9 p.m. Find their menu and more at NineOneOneBBQShack.com. 

Nine One One Collard Greens 

lbs collard greens
1 turkey wing
1 red onion
1 yellow onion
4 cups chicken stock
Pinch of red pepper flakes
Salt to taste 

In a large pot, add chicken stock, one turkey wing, onions, red pepper flakes and collard greens. Cook on high until a rapid boil builds, then, simmer until tender. Add salt to taste and serve!