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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 .
Uncle John's served Chicago-style barbecue prepared in an 8x4 foot aquarium smoker, a metal chimneyed, glass-enclosed fire pit used to smoke meat in the cold, urban environment of Chicago. [3] The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips. [ 1 ]
The restaurant was founded by Leon Finney Sr., originally of Mississippi, in 1940. [1] It was one of the earliest barbecue establishments in Chicago. Along with other restaurants like Lem's Bar-B-Q, Leon's popularized the "Delta style" of barbecue that predominates in the South Side.
Lem's Bar-B-Q was founded in 1954 by Myles Lemons in the Greater Grand Crossing neighborhood in Chicago [1]. Lemons operated the restaurant with his brothers, Bruce and James. [2] The Lemons brothers were born in Indianola, Mississippi, and moved to Chicago in 1948 to pursue careers in the barbecue industry. [3]
Chicago-style barbecue was brought north to Chicago via the great migration. It is known for the use of an aquarium smoker, an indoor smoker adapted for use in the cold midwestern winter. Rib tips are the cut of meat most associated with Chicago barbecue. It is generally served on a bed of French fries and white bread and is smothered in mild ...
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An Al Tazaj restaurant in Buraidah, Saudi Arabia Dinosaur Bar-B-Que's Syracuse, New York Location The interior of a Famous Dave's restaurant in Mountainside, New Jersey Signage for Louie Mueller Barbecue A Sconyers Bar-B-Que catering vehicle at the Boshears Skyfest, October 16, 2010
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