Barbara Ann's Bar-B-Que

Last updated
Barbara Ann's Bar-B-Que
Barbara Ann's Bar-B-Q and Motel.jpg
Motel and restaurant in 2008
Restaurant information
Established1967;57 years ago (1967)
Previous owner(s)Barbara Ann Bracy
Delars and Bertie Bracy
Head chefGarry Kennebrew
Mack Sevier
Street address7617 South Cottage Grove Avenue
CityChicago
County Cook County
State Illinois
CountryUnited States

Barbara Ann's Bar-B-Que was a barbecue restaurant in Chicago, Illinois. It was attached to the Barbara Ann's Motel, and both businesses were founded by Delars and Bertie Bracy in 1967. They named the businesses after their daughter Barbara Ann, who later became owner.

Contents

It closed during the COVID-19 pandemic.

History

The restaurant was owned and operated in connection to an adjoining motel of the same name. [1] [2] The restaurant and motel were founded in 1967 by Delars Bracy, a criminal attorney originally from Ruleville, Mississippi, [3] and his wife Bertie. They named the restaurant after their daughter Barbara Ann. [4] They originally operated it with the help of two of Delars' brothers, [5] one of whom had previously worked in the restaurant business. [3] Barbara Ann later took over the restaurant. [5]

The restaurant was known for serving Chicago-style barbecue, including rib tips and hot links cooked in an aquarium smoker, [6] using hickory and oak wood. [7] They began experimenting with the use of the aquarium smoker, a Chicago invention, in the 1960s with help from Leon Finney Sr. [4] It also served barbecue chicken, turkey links and ribs. [5] It served both a regular barbecue sauce and a "hot" version that was spiced with chili peppers. [8] Mack Sevier, the restaurant's original pitmaster, [9] is credited with developing some of its iconic recipes. [10] Sevier later left to open his own restaurant, Uncle John's BBQ, [11] and was replaced by his apprentice Garry Kennebrew. [9]

It temporarily closed and then reopened in 2015. [2] It closed again permanently during the COVID-19 pandemic. [12]

See also

Related Research Articles

<span class="mw-page-title-main">Kansas City–style barbecue</span> Dish of slowly smoked meat

Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.

<span class="mw-page-title-main">Dinosaur Bar-B-Que</span> Restaurant in New York, United States

Dinosaur Bar-B-Que is a restaurant, blues venue, and biker bar chain located mostly in upstate New York with branches in New York City, and formerly in New Jersey, Illinois, Connecticut and Maryland.

<span class="mw-page-title-main">Barbecue in the United States</span> Culinary tradition originating in the southern United States

Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.

Jones Bar-B-Q Diner is a barbecue joint in Marianna, Arkansas, US, that has been open since at least the 1910s. According to business guide Black Business, it is believed to be the country's oldest black-owned restaurant. In 2012 it was recognized by the James Beard Foundation as an "American Classic".

<span class="mw-page-title-main">Joe's Kansas City Bar-B-Que</span>

Joe's Kansas City Bar-B-Que, formerly known as Oklahoma Joe's, is a barbecue restaurant, with locations in the Kansas City metropolitan area. It is owned and operated by Jeff and Joy Stehney.

<span class="mw-page-title-main">Pappy's Smokehouse</span> Restaurant in St. Louis, MO

Pappy's Smokehouse is a barbecue restaurant located in St. Louis, Missouri, United States.

<span class="mw-page-title-main">Barbecue in South Carolina</span> Regional style of food preparation in the United States

South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation. It is particularly well known for the heavy emphasis on pork and the popularity of a mustard-based barbecue sauce in the central part of the state.

Jones Bar-B-Q is a barbecue restaurant in Kansas City, Kansas, owned and operated by Deborah and Mary Jones.

<span class="mw-page-title-main">Lem's Bar-B-Q</span> Restaurant in Illinois, U.S.

Lem's Bar-B-Q is a barbecue restaurant in the Chatham community of Chicago, Illinois, in the United States. The restaurant is known for its rib tips, which Eater has described as Chicago's "most famous rib tips."

<span class="mw-page-title-main">Rodney Scott's Whole Hog BBQ</span> Restaurant in Charleston, South Carolina

Rodney Scott's Whole Hog BBQ is a barbecue restaurant in Charleston, South Carolina. Specializing in pulled pork barbecue and owned by Rodney Scott and Nick Pihakis, it opened in February 2017.

<span class="mw-page-title-main">Holy Trinity Barbecue</span> Defunct restaurant in Portland, Oregon, U.S.

Holy Trinity Barbecue was a barbecue restaurant in Portland, Oregon. Kyle Rensmeyer established the business as a food cart in southeast Portland's neighborhood Creston-Kenilworth in 2019. Holy Trinity and its barbecue garnered a positive reception; The Oregonian deemed Holy Trinity one of the city's best new food carts and Portland Business Journal said its barbecue was "hailed as among the best" in the United States. The restaurant closed in October 2022 and Rensmeyer has since held pop-ups.

<span class="mw-page-title-main">Mild sauce</span> Condiment popular in Chicago

Mild sauce is a condiment, similar to barbecue sauce and mumbo sauce. It was made popular by fried chicken and barbecue restaurants on the South and West Sides of Chicago such as Harold's Chicken Shack, Uncle Remus Saucy Fried Chicken, and Lem's Bar-B-Q. Mild sauce is particularly associated with Black communities in Chicago. While recipes vary substantially, many formulations involve a combination of ketchup, barbecue sauce, and hot sauce.

<span class="mw-page-title-main">Chicago-style barbecue</span> Variation of barbecue in Chicago, Illinois

Chicago-style barbecue is a regional variation of barbecue from the American city of Chicago, Illinois. The style developed due to immigration from other countries and parts of the United States. It is known for the invention of the aquarium smoker and the prominence of rib tips and hot links.

<span class="mw-page-title-main">Leon's Bar-B-Q</span> Restaurant chain in Chicago

Leon's Bar-B-Q is a chain of barbecue restaurants in Chicago. As one of the earliest barbecue establishments in the city, it played a role in the development of Chicago-style barbecue.

Leon Finney Sr. (1916–2008) was a barbecue restaurateur from Chicago known for founding Leon's Bar-B-Q and contributing to the development of Chicago-style barbecue.

Uncle John's BBQ can refer to multiple restaurants that serve Chicago-style barbecue. The original location was founded by pitmaster Mack Sevier after he left Barbara Ann's Bar-B-Que. This location on closed down in September 2013. Several unrelated restaurants of the same name were founded by Sevier's friends and family during his lifetime, using his recipes and licensed name.

Mack Sevier (1944-2015) was an American pitmaster and restaurateur known for opening Uncle John's BBQ and being pitmaster of Barbara Ann's Bar-B-Que.

Garry Kennebrew is a restaurateur and pitmaster known for preserving traditional Chicago-style barbecue techniques. He co-owns and operates Uncle John's BBQ.

<span class="mw-page-title-main">Reverend's BBQ</span> Restaurant in Portland, Oregon, U.S.

Reverend's BBQ is a barbecue restaurant in Portland, Oregon, United States. Established in 2014, the eatery is operated by Your Neighborhood Restaurant Group in southeast Portland's Sellwood-Moreland neighborhood. In addition to barbecue, Reverend's serves Southern cuisine such as collards, hushpuppies, macaroni and cheese, potato salad, and banana pudding. The restaurant has garnered a positive reception, especially for its barbecue, burgers, and fried chicken.

References

  1. ↑ Stein, Isaac. "It's in the air: Lem's smokes up BBQ and sauce right". Chicago Maroon. Retrieved 2023-10-19.
  2. 1 2 Gebert, Mike (2015-05-19). "Chicago's 12 Best North and South Side BBQ Joints Right Now". Thrillist. Retrieved 2023-10-19.
  3. 1 2 "Barbara Ann's Bar-B-Que | Southern Foodways Alliance – Southern Foodways Alliance". 2008-03-27. Retrieved 2023-10-19.
  4. 1 2 "Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue | Southern Foodways Alliance – Southern Foodways Alliance". 2022-09-14. Retrieved 2023-10-19.
  5. 1 2 3 Davis, Ardie A.; Kirk, Chef Paul (2009-05-01). America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Andrews McMeel Publishing. pp. 84–85. ISBN   978-0-7407-9022-5.
  6. ↑ "Chicago's 14 Best Barbecue Joints". The Chicagoist. Archived from the original on 2017-11-06. Retrieved 2023-10-19.
  7. ↑ "The overlooked, misunderstood, extraordinary RIB TIP". Chicago Tribune. 2007-05-10. Retrieved 2023-10-19.
  8. ↑ "Barbara Ann's BBQ". Chicago Tribune. 2004-05-05. Retrieved 2023-10-19.
  9. 1 2 Pang, Kevin (2018-02-08). "Chicago Is A City Divided By Barbecue". Saveur. Retrieved 2023-10-19.
  10. ↑ Drucker, Ali (2017-10-05). "Barbara Ann's Bar-B-Que". Thrillist. Retrieved 2023-10-19.
  11. ↑ Shahin, Jim (2023-05-19). "A tip o' the ribs to Chicago barbecue". Washington Post. ISSN   0190-8286 . Retrieved 2023-10-19.
  12. ↑ "Don't forget South Side barbecue in Chicago as Texas-style ascends". Chicago Tribune. 2022-09-26. Retrieved 2023-10-19.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.