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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.
The earliest barbecue restaurants in Chicago were established by African Americans who moved to Chicago from the Southern United States during both phases of the Great Migration from the south. [1] [2] Between 1910 and 1970, the number of African-Americans in Chicago increased from 50,000 to 1,000,000. [3] The oldest currently operating barbecue restaurant in the region, Russell's Barbecue, was founded in Elmwood Park in 1930, although African-American barbecue traditions had probably reached the city even earlier. [4] Other notable Chicago barbecue restaurants included Uncle John's BBQ, [5] Leon's Bar-B-Q and Lem's Bar-B-Q, the latter of which helped to popularize aquarium smokers. Italians and Greeks in Chicago also founded barbecue restaurants during the mid-20th century. [4] Eastern European immigrants in the North Side of Chicago further influenced the development of barbecue in the city, especially the popularity of sausage and boiled meat. [6]
Many historic South Side barbecue establishments serve customers through a bulletproof glass divider. [7] [8] [9] The popularity of Chicago-style barbecue has declined in 21st-century Chicago due to the growing number of Texas-style barbecue restaurants. [10] [2]
In 1954, the aquarium smoker, which is named after its resemblance to a fish tank, was invented in Chicago. [6] These smokers allowed smoked meats to be prepared indoors during the winter. [9] They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking. [11] The chimney is fitted with smoke scrubbers to minimize pollution. [12] Glass panels on the sides of the smoker allow the cook to see inside. The wood for smoking the meat is typically placed below, allowing it to cook quickly. [2] The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot. [9] This style of smoker became common in the South Side and West Side of Chicago. Hardwoods, like hickory and oak, are usually used in those neighborhoods. [6] Charcoal may also be used as fuel. [8] A thin, tomato-based barbecue sauce is used in South Side and West Side barbecue. [6] Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [13]
Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the Union Stock Yards, also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available. [6] [2] Early African-American-owned barbecue restaurants are credited with the popularization of this dish. [4] Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats. [12]
Hot links are commonly served in combination with rib tips, as "tip-link" barbecue. This combination is typically served with French fries and sliced white bread. [9] [2] Fried chicken with barbecue sauce, called "barbecue chicken" in Chicago, is also frequently served by South Side restaurants like Harold's Chicken Shack. [14]
In the North Side, barbecue restaurants typically use rotisserie smokers and local woods like applewood to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as pork butt and brisket. [6]
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
St. Louis–style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States. Often overshadowed by its more famous cousin, Kansas City–style barbecue, St. Louis–style barbecue struggles to distinguish itself from other city based styles of barbecue. Although St. Louis–style barbecue takes inspiration from other styles of barbecue it still retains its own distinct style.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
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.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.
Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.
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".
A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.
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.
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."
Barbecue bologna or smoked bologna is a barbecue dish from the US state of Oklahoma. It has been nicknamed Oklahoma tenderloin, Oklahoma prime rib, or Oklahoma steak. It is also sometimes served in Tennessee and Texas.
Gorilla Barbeque is a barbecue restaurant in Pacifica, California in the San Francisco Bay Area. The restaurant opened in 2006 and is believed to be the first boxcar business in San Mateo County. The restaurant is located on California State Route 1 and only serves take-out style. The boxcar Gorilla Barbeque uses was once part of the Ocean Shore Railroad.
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.
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.
Uncle John's BBQ was a restaurant that served Chicago-style barbecue. It was founded by pitmaster Mack Sevier after he left Barbara Ann's Bar-B-Que. It closed down in September 2013.
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.
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