Chicago-style barbecue: Difference between revisions

The earliest barbecue restaurants in Chicago were established by [[African Americans]] who moved to Chicago from the [[Southern United States]] during [[Great Migration (African American)|both]] [[Second Great Migration (African American)|phases]] of the Great Migration from the south.<ref>{{Cite web |date=February 3, 2023-02-03 |title=The Food Guy: Barbecue in Chicago and Black History Month |url=https://www.nbcchicago.com/news/local/the-food-guy-barbecue-in-chicago/3062256/ |access-date=2023-07-July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016-08-03 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=2023-07-July 25, 2023 |website=Saveur |language=en}}</ref> Between 1910 and 1970, the number of African-Americans in Chicago increased from 50,000 to 1,000,000.<ref>{{Cite web |date=2022-09-September 14, 2022 |title=Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue {{!}} Southern Foodways Alliance - Southern Foodways Alliance |url=https://www.southernfoodways.org/gravy/rib-tips-hot-links-and-chicago-barbecue/ |access-date=2023-07-July 26, 2023 |language=en-US}}</ref> The oldest currently operating barbecue restaurant in the region, Russell's Barbecue, was founded in [[Elmwood Park, Illinois|Elmwood Park]] in 1930, although African-American barbecue traditions had probably reached the city even earlier. Other notable Chicago barbecue restaurants include [[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.<ref name=":5">{{Cite book |last1=Block |first1=Daniel R. |url=https://books.google.com/books?id=IslRCgAAQBAJ&dq=chicago+barbecue+lem&pg=PA73 |title=Chicago: A Food Biography |last2=Rosing |first2=Howard B. |date=September 3, 2015-09-03 |publisher=Rowman & Littlefield |isbn=978-1-4422-2727-9 |pages=72–74 |language=en}}</ref> Eastern European immigrants in the [[North Side, Chicago|North Side of Chicago]] further influenced the development of barbecue in the city, especially the popularity of sausage and boiled meat.<ref name=":1">{{Cite web |last=Freeman |first=Sarah |date=2016-06-June 15, 2016 |title=What Is Chicago-Style Barbecue, Anyway? |url=https://chicago.eater.com/2016/6/15/11923078/chicago-style-barbecue-history |access-date=2023-07-July 25, 2023 |website=Eater Chicago |language=en}}</ref>

Many historic South Side barbecue establishments serve customers through a [[bulletproof glass]] divider.<ref>{{Cite web |title=The Best Barbecue in Every State |url=https://www.foodandwine.com/travel/best-bbq-restaurants |access-date=2023-07-July 27, 2023 |website=Food & Wine |language=en}}</ref><ref name=":6">{{Cite web |title=Chicago-Style BBQ Tour: Looking for the Best with Hecky Powell |url=https://www.chicagomag.com/Chicago-Magazine/August-2012/Chicago-Style-BBQ-Tour-Looking-for-the-Best-with-Hecky-Powell/ |access-date=2023-07-July 27, 2023 |website=Chicago Magazine |language=en-US}}</ref><ref name=":2" /> The popularity of Chicago-style barbecue has declined in 21st-century Chicago due to the growing number of [[Barbecue in Texas|Texas-style barbecue]] restaurants.<ref>{{Cite web |first=Nick |last=Kindelsperger |date=2022-09-September 26, 2022 |title=Don't Forget South Side barbecue in Chicago as Texas-Style Ascends |url=https://www.chicagotribune.com/dining/ct-food-chicago-style-barbecue-texas-qs-tips-and-links-20220926-bc6dwbv6nzhp3pkm367pmn63ca-story.html |access-date=2023-07-July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" />

In 1954, the aquarium smoker, which is named after its resemblance to a [[fish tank]], was invented in Chicago.<ref name=":1" /> These smokers allowed smoked meats to be prepared indoors during the winter.<ref name=":2">{{Cite web |last=Pang |first=Kevin |date=February 8, 2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2023-07-July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=2016-10-October 25, 2016 |title=Aquarium Smokers & Pitmaster Legends: The Great Chicago BBQ Tour - Your Chicago Guide |url=https://yourchicagoguide.com/aquarium-smokers-pitmaster-legends-the-great-chicago-bbq-tour/ |access-date=2023-07-July 25, 2023 |language=en-US}}</ref> The chimney is fitted with smoke [[scrubber]]s<nowiki/> to minimize pollution.<ref name=":3">{{Cite web |last=Coppieters |first=Kris |date=October 4, 2017-10-04 |title=The Story Of Chicago Barbecue And Guide To Chicago BBQ Restaurants |url=https://amazingribs.com/barbecue-history-and-culture/history-chicago-barbecue/ |access-date=2023-07-July 25, 2023 |website=Meathead's AmazingRibs.com |language=en-US}}</ref> 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.<ref name=":0" /> The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot.<ref name=":2" /> This style of smoker became common in the South Side and West Side of Chicago. [[Hardwood]]s, like [[hickory]] and [[oak]], are usually used in those neighborhoods.<ref name=":1" /> Charcoal may also be used as fuel.<ref name=":6" /> A thin, tomato-based [[barbecue sauce]] is used in South Side and West Side barbecue.<ref name=":1" /> Some Chicago restaurants also serve [[mild sauce]], which can include various ingredients such as barbecue sauce and ketchup.<ref>{{Cite web |last=Stein |first=Isaac |title=It's in the air: Lem's smokes up BBQ and sauce right |url=https://chicagomaroon.com/19173/arts/its-in-the-air-lems-smokes-up-bbq-and-sauce-right/ |access-date=2023-07-July 27, 2023 |website=Chicago Maroon}}</ref>

[[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.<ref name=":2" /><ref name=":0" /> Fried chicken with barbecue sauce, called "barbecue chicken" in Chicago, is also frequently served by South Side restaurants like [[Harold's Chicken Shack]].<ref name=":4">{{Cite book |last=Miller |first=Adrian |url=https://books.google.com/books?id=Lc_9DwAAQBAJ&dq=chicago+barbecue+lem&pg=PA156 |title=Black Smoke: African Americans and the United States of Barbecue |date=April 5, 2021-04-05 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref>