Chicago-style barbecue

Chicago-style barbecue refers to a unique style of barbecue that has been developed and popularized in the city of Chicago, Illinois. Unlike other regional barbecue styles, Chicago-style barbecue is characterized by its use of a variety of meats, including pork, beef, and chicken, and a distinctive slow-cooking process in a custom-built pit.

History

The history of Chicago-style barbecue is deeply rooted in the city's rich immigrant history. The style was largely influenced by the city's African American community, who brought their barbecue traditions from the South during the Great Migration. Over time, these traditions were adapted to the local context, resulting in a unique style of barbecue that is distinctly Chicagoan.

Characteristics

Chicago-style barbecue is characterized by its slow-cooking process, which can take up to 15 hours. The meat is typically smoked over a wood fire, often using hickory or oak wood, which gives it a distinctive smoky flavor. The use of a variety of meats is another defining characteristic of Chicago-style barbecue. While pork ribs and pulled pork are common, Chicago-style barbecue also includes beef and chicken.

The sauce used in Chicago-style barbecue is typically a sweet, tangy, and slightly spicy tomato-based sauce. Unlike other regional barbecue styles, the sauce is often served on the side, allowing the flavor of the smoked meat to shine through.

Regional Variations

While there is a general consensus on the defining characteristics of Chicago-style barbecue, there are also regional variations within the city. For example, the South Side is known for its rib tips and hot links, while the West Side is known for its pulled pork.

See Also

• Barbecue in the United States
• Regional variations of barbecue
• List of smoked foods