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.
Link to episode
– Backyard BBQ Pit is listed on Eater’s 10 Indispensable Durham Restaurants
– Also from Eater Charleston, Fiery Ron’s Home Team BBQ makes the winter edition of the Essential 38
– Gotta say, I know pretty much nothing about East Texas-style barbecue which is primarily “ribs and links” joints
– Which is not actually too dissimilar from Chicago-style, whose “holy trinity’ is ribs, rib tips, and hot links
– Marie, Let’s Eat! tries Lil’ Choo Choo BBQ in the Tennessee capital
– Clark’s Barbecue is reviewed by the Greensboro News & Record’s Go Triad blog (our review here)
– Charlotte-based food truck OooWee BBQ will be opening a brick and mortar location in downtown Pineville
– Want to turn barbecue into a breakfast item? Put an egg on it, according to BBQ Hub.
– The barbecue’s not great (our review here), but that shrimp burger is legit