Lillie’s Q (Charlie McKenna)
Growing up in Greenville, SC, Charlie McKenna learned very early on about the art of true Southern BBQ. Grandma Lillie made sure of it.
A graduate of Florida State University and New York’s famed Culinary Institute of America, Charlie got his start cooking under legendary Chef Norman Van Aken in Florida. He then relocated to Chicago to become sous chef at two of Chicago’s four-star fine-dining landmarks, Tru, and Avenues in the Peninsula Hotel.
Chef Charlie McKenna has won two Memphis in May victories and a variety of other awards on the competitive BBQ circuit, he’s proud to have added to his mantle at home. The work is long, rigorous and takes a small village. But damn if isn’t delicious.
As Charlie traveled the BBQ competition circuit from Memphis to Alabama and the Carolinas, he created a Lillie’s Q sauce unique to each region along the way. In addition to the sauces, Lillie’s Q Rubs and Kettle Chips are also crafted with authentic regional flavors inspired by Charlie’s Travels.
Later, when Charlie opened Lillie’s Q (his first restaurant), the goal was simple: Create a Southern-inspired BBQ experience that’s true to regional traditions and reimagined into unique, authentic and delicious flavors. And he hasn’t slowed down since.
Lillie’s Q flagship restaurant is like a barbeque tour of the American South without the 10-day road trip. Located in the heart of Chicago’s West Town neighborhood, our menu offers elevated Southern favorites that are true to regional traditions and crafted to perfection. From our award-winning smoked pork, tri-tip beef and chicken to our selection of classic sides like fried pickles, mac n’ cheese, boiled peanuts, Brunswick stew, and Grandma Lillie’s famous banana pudding – we’ve got something to delight any barbeque lover.
Lillie’s Q continues to expand with restaurant locations in Wrigley Field, at the United Center and in Destin Florida.
2000- Charlie McKenna graduates from New York’s Culinary Institute of America.
2007- Chef Charlie McKenna takes first place at Memphis in May
2008- Lillie’s Q Restaurant opens in Destin, Florida
2010- Lillie’s Q Restaurant opens in Chicago. Named “Best New BBQ” by Food and Wine Magazine
2016- Chef Charlie McKenna takes first place again at Memphis in May nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
Videos from Lillie Q's
Lillie's Q Brand Video
Lillie’s Q authentically crafted barbeque sauces seasonings were created by 2x World Barbeque Champion, Chef Charlie McKenna. Lillie’s Q Brisket Pepper, Carolina Dirt Barbeque Rub, Creole Dirt and Q-Rub will bring new life to your BBQ favorites with authentic Southern flavor. Each of Lillie's Q sauces are made from a unique blend of all natural ingredients and pays homage to a specific Southern region. It's tradition you can taste.SHOW MORE
French Onion Dip Recipe
Recipe here: https://lilliesq.com/blogs/bbq-recipe...
Pro tip: you can use bacon grease for pork fat
Lillie's Q St. Louis Ribs on the Mill Scale 94-Gallon Smoker
Chef Charlie McKenna walks us through how to make mouth-watering St. Louis cut Pork Ribs in the Mill Scale smoker.