Chicago barbecue is a less heralded style of barbecue that has origins in the American South but is only found in the southside of Chicago. Primarily rib tips (a remnants of a St. Louis cut rib) and sausage links, they are smoked in a steel and glass “aquarium” smoker that allows for year-round smoking in the harsh Chicago winters. I’ll link to another podcast next week with more on this style of barbecue but for now, here’s a short podcast from the Southern Foodways Alliance’s Gravy podcast.
Barbecue purists from the Carolinas to Texas might balk at the notion that Chicago, Illinois, has a barbecue tradition all its own. But owing to the Great Migration, and to a special piece of equipment called the aquarium smoker, reporter-producer Ambriehl Crutchfield finds that Chicago barbecue has evolved into a style unto itself.
In 1971, when Keith was 19, he quit his butchering job at the A&P, sold his landscaping equipment, and borrowed $3,000 to open a restaurant. He gave it the same name as the one his father owned in Chatham County, where Keith worked the barbecue pit from the age of 10. Ever since, he’s gotten to his Allen & Son at 2:30 a.m. five days a week — splitting every piece of hickory, roasting every shoulder, chopping and seasoning every serving. “Nobody’s hands but mine touch my barbecue,” he likes to boast, “until the customer’s do.”
A recipe for collard chowder from Matthew Register of Southern Smoke BBQ in Garland; his cookbook comes out in May but is available for preorder now
The latest from J.C. Reid explores the barbecue explosion in Houston from a geographic standpoint:
Name: Sweet Lew’s BBQ Date: 12/5/18 Address: 923 Belmont Ave, Charlotte, NC 28205 Order: NC smoked pork shoulder plate with red slaw, collards, and cornbread plus ¼ lb of brisket (link to menu) Price: $$ (out of $$$)
Monk: With Jim Noble’s forthcoming barbecue venture Noble Smoke delayed until next Spring, the title of “most anticipated Charlotte barbecue opening for 2019” fell to Sweet Lew’s BBQ by default (though not without merit). I got a chance to sample some of Sweet Lew’s chopped pork a few months back and while they had hoped to open in October, construction delays and permitting being what it is they weren’t able to open until the first week in December. I showed up eagerly on opening day right before 12 noon,
Sweet Lew’s is located in the Belmont neighborhood in a converted service station with a brand new pit room built out back. There Lewis Donald, co-owner (along with Laura Furman Grice) and pitmaster, smokes the meat on a Myron Mixon smoker. As you walk in through the front door, guests are greeted by the welcome sound of chopping by Lewis himself. At Sweet Lew’s, the meat is sliced or chopped to order and the sides are served cafeteria-style similar to how a lot of Texas places do it (as did Midwood Smokeshack, RIP). They’ve got a small dining room and a patio that will come into play more when the weather warms back up in the Spring.
The coarsely chopped pork is described as Lexington-style pork on the menu and while it is very good, I don’t find that label to be completely accurate. The pork butts (sourced from Beeler’s Pure Pork in Iowa) are rubbed with salt and pepper and smoked over wood before being finished with a vinegar sauce. Mix it with some red slaw and Texas Pete and you’ve got a pretty good version of classic NC barbecue, just no quite true Lexington-style.
I was lucky enough to get a fresh brisket pulled out just before my order. Sweet Lew’s sources their briskets from Creekstone Farms in Kansas and are smoking them Central Texas style. There’s a lot of flavor in the bark of the lean slices, but I got a little bit of a sodium overload by the end of the meal. Still, this is one of the better briskets in Charlotte for sure.
To be a true Lexington red slaw, I found that it needs a little more ketchup for the sweetness to balance the vinegar tang. Each combo plate comes with a slide of cornbread and while I would have preferred hush puppies, I’ll take it. The collards were pretty standard but next time I’ll probably order the Virginia boiled peanuts instead. I’m excited for the daily specials, which start this week and consists of Turkey Tuesday, Hash Wednesday, Sausage Saturday, and Fried Chicken Sunday.
Sweet Lew’s BBQ has hit the ground running and sold out of meats on the couple of days, a feature they had been touting since the venture was announced that would set them apart from other Charlotte spots. I’m sure the smoking will ramp up in the comings weeks to meet demand but its comforting to know that the meat will always be fresh and not reheated from the previous day. For this among many other reasons, we should all be very excited that Sweet Lew’s has raised the stakes in the Charlotte barbecue scene and should only continue to get better.
Terry Black’s Barbecue in Austin, Texas is known for serving giant beef ribs that are larger than your face. Each day, the restaurant cooks nearly 130 briskets “low and slow” for hours. In addition to the massive beef ribs, you can get an assortment of side dishes all made by hand.
The “Milestone” Edition: In this week’s linkdown, we have links on a new barbecue restaurant opening, a big expansion of an existing one, plus Chef Vivian Howard’s favorite eastern NC barbecue restaurants and a milestone birthday for the city of Charlotte.
Congrats to Sweet Lew’s BBQ on finally opening today!
Chef Vivian Howard, a NC State grad who just finished her acclaimed PBS show “A Chef’s Life”, grew up in eastern NC and lives there now. You can bet she definitely knows her stuff when it comes to eastern NC barbecue.
Name: Sweet Old Bill’s Burgers, Que & Brew Date: 11/21/18 Address: 1232 North Main Street, High Point, North Carolina Order: Three meat combo (pork, brisket, ribs) with hush puppies, corn pudding, and slaw Price: $$ (out of $$$)
Monk: Well, what do you know? The Barbecue Bros’ hometown of High Point has grown to the where someone has opened up a yuppie cue spot (next to a brewery no less). High Point’s always had standard issue barbecue joints like Kepley’s, Carter Brothers, or Henry James but a full bar barbecue joint that serves not only pulled pork but brisket, ribs, chicken and more? Now that’s something new for the Home Furnishings Capital of the World.
Speedy: While this is exciting, I take great offense at calling Kepley’s a “standard issue barbecue joint.” Where’s the respect, Monk?
Monk: All respect given, Speedy. That was not a comment on the quality of the food – I only meant that none of those I mentioned above go the “International House of Barbecue” route and also don’t serve beer or alcohol like Sweet Old Bill’s.
SOB’s opened in early November on North Main Street and shares a wall with the well-received Brown Truck Brewery. At the back of the Sweet Old Bill’s side of the building is a wood-assisted gasser just off the kitchen. Inside, a large bar area occupies approximately half of the interior with a decor that I would probably best described as “industrial chic” with my limited interior decorator vocabulary.
The three meat combo plate was decently priced at $18 and I chose pork, brisket, and ribs. Not ordered but also available was chicken and turkey. The pork had hints of smoke but benefited from being eaten with the slaw and table vinegar sauce, a small batch sauce I didn’t recognize or snap a photo of. I will note that a red slaw was advertised on the menu but what came out was a mayo-based white slaw. I still ate it, but was really hoping to try their version of a Lexington red slaw. Regardless, not a bad start to the meal.
The brisket at SOB’s comes pre-sauced but underneath that sauce were lean slices with a decent pepper bark. This was definitely not a Central Texas style brisket, but for High Point it was not bad. Not great, mind you, but not awful.
Speedy: For NC brisket, “not awful” is high praise…
Monk: The dry-rubbed ribs were well seasoned and not overcooked, giving a good tug with each chew. Of the three meats I ordered, the ribs were probably my favorite, and thankfully they weren’t drowning in sauce like the brisket.
I already mentioned the slaw but when it came to the rest of the sides the scratch-made hush puppies were more on the savory end of the spectrum but were nicely fried orbs of cornmeal goodness. The highlight of sides was definitely the corn pudding, which had some sweetness and also appeared to be scratch made.
I would be remiss if I didn’t also mention that they had a nice selection of craft beers, many of which were local to NC. I ordered a Brown Truck porter, which was made not 10 feet on the other side of the wall from where we were sitting – pretty cool and not too many other barbecue restaurants could claim that I’d bet.
Overall, I was pretty pleased with my meal at Sweet Old Bill’s. Being a new restaurant, they could have easily cut corners in a few areas but thankfully did not. The meats are not all quite there but I appreciated the attention paid to the side dishes. Keep in mind that they were only a few weeks old for this meal so with time I think they will eventually get to a good spot. They are certainly off to a nice start.
This fun, 9 min short-film chronicles 24 hours of preparation by Dr. Howard Conyers, rocket scientist and BBQ Pitt Master as he roasts a whole cow for his Gumbo Jubilee celebration.
Gumbo Jubilee was a community-wide celebration of African-American culinary heritage and foodways, hosted by Dr. Conyers as a part of the 300th commemoration of the city of New Orleans. The event was held on Saturday, October 20th. Many notable African-American chefs, historians and food writers traveled to New Orleans to support the event.
Dr. Conyers, a South Carolina native, has received national attention for his whole pig roasts and lectures on black foodways. However, this was the first time he ever endeavored to roast a 300-pound cow–and it has not been done in the city of New Orleans in over a century.
See science, technology, engineering and great taste collide on a hot plate of fabulous eats from across the Diaspora!
Matthew Odam, food critic for the Austin Statesman, joins House to talk all things Austin food including his latest best Austin restaurants list, tacos, and of course barbecue. The barbecue starts at around the 29:00 mark and includes talk of the inventive stuff LeRoy & Lewis are doing at their trailer, the barbecue/Mexican hybrid at Valentina’s, and of course, Franklin Barbecue.
When you enjoy a slice of juicy brisket wrapped inside a warm tortilla, you’re celebrating the marriage of our two most beloved cuisines. This is nothing new at South Texas barbecue joints, where a side dish of rice and beans is as common as coleslaw and you’ll even find the occasional fideo. But the current Tex-Mex wave is deepening the bond between the two cuisines in new ways. You’ll find a lot more than just barbecue tacos, in other words.