Mack Sevier opened Uncle John's after leaving his job as pitmaster of Barbara Ann's Bar-B-Que.
[2] Uncle John's served Chicago-style barbecue prepared in an 8x4 foot aquarium smoker, a metal chimneyed, glass-enclosed fire pit used to smoke meat in the cold, urban environment of Chicago.
[3] The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips.
[1] Sevier smoked his meat over a combination of hardwoods, including oak, elm, hickory and mulberry.
[3] It did not have seating, although some customers ate in their cars outside of the restaurant,[1] to provide the food from becoming soggy on the drive home.