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Stubb's Original BBQ Sauce, 18 oz. You can't go wrong with Stubb's Original BBQ Sauce. One editor referred to it as a "workhorse sauce" and the "Ford Taurus" of barbecue sauces.
Photos: The brands. Design: Eat This, Not That! 'Tis the season of grilling, barbecuing, smoking, and every other version of outdoor cooking under the sun. It's time to turn up the heat, and if ...
It originally had a limited menu including hamburgers, ribs, barbecue chicken and sandwiches. The restaurant was established before the proliferation of smoked, South Side-style barbecue. Smoked meats were eventually added to the menu in 2011. [4] The restaurant also serves bottled barbecue sauce. [6]
The earliest barbecue restaurants in Chicago were established by African Americans who moved to Chicago from the Southern United States during both phases of the Great Migration from the south. [ 1 ] [ 2 ] Between 1910 and 1970, the number of African-Americans in Chicago increased from 50,000 to 1,000,000.
The restaurant was known for serving Chicago-style barbecue, including rib tips and hot links cooked in an aquarium smoker, [6] using hickory and oak wood. [7] They began experimenting with the use of the aquarium smoker, a Chicago invention, in the 1960s with help from Leon Finney Sr. [4] It also served barbecue chicken, turkey links and ribs. [5]
Mild sauce is a condiment, similar to barbecue sauce and mumbo sauce. It was made popular by fried chicken and barbecue restaurants on the South and West Sides of Chicago such as Harold's Chicken Shack , Uncle Remus Saucy Fried Chicken, and Lem's Bar-B-Q .
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...
"Bubbly Creek" is an arm of the Chicago River, and forms the southern boundary of the Union Stock Yards; all the drainage of the square mile of packing-houses empties into it so that it is really a great open sewer a hundred or two feet wide. One long arm of it is blind, and the filth stays there forever and a day.