Last week, the Windy City Smokeout attracted pitmasters from across the nation for a grand barbecue exhibition.
Attendees delighted in a variety of smoked meats and regional sauces, with notable offerings including Texas’s smoked beef alongside banana pudding, St. Louis brisket paired with beans, and Mississippi’s slow-smoked pulled pork.
While local vendors showcased Chicago’s own barbecue scene, the question arose: What exactly is Chicago barbecue?
Unlike other states that boast deep-rooted barbecue traditions, Chicago’s barbecue identity has yet to emerge distinctly on the national stage.
To unravel this culinary mystery, we turned to five local pitmasters to share their perspectives on what defines Chicago-style barbecue.
Barry Sorkin, co-owner and pitmaster at Smoque BBQ, reflected on the relatively modern origins of Chicago barbecue.
“Chicago certainly has its barbecue traditions,” Sorkin stated, “but when looking at Chicago barbecue today, what makes it distinctive is that it doesn’t have really deep roots.
Chicago barbecue isn’t steeped in hundreds of years of tradition.
I think Chicago is a great culinary city first and a great barbecue city second.”
He emphasized the freedom that pitmasters in Chicago have in their craft.
“In Chicago, chefs don’t feel bound by the rules and traditions that other regions might follow,” he noted.
“This leads to a lot more creativity, allowing chefs to smoke meat in ways that feel right to them.”
Heather Bublick, sommelier and CEO of Soul & Smoke, pointed out Chicago’s historical significance in the meatpacking industry as a cornerstone of the local barbecue style.
“We are home to the meatpacking district,” Bublick explained, “where many of the nation’s cows were slaughtered and sent to other places.
Things like ribs destined for Kansas City often left rib tips behind, establishing a local tradition.”
Bublick believes that Chicago’s diverse population enhances its barbecue landscape.
“Because Chicago is a melting pot, we can draw from various regions and represent different styles, which is fantastic,” she said.
Gabriel Govea, pitmaster at Bub City, echoed this sentiment, describing Chicago barbecue as a blend from various U.S. regions.
“Chicago barbecue is a combination from all over the United States.
We take some of the best elements from everywhere and incorporate that into our cuisine, all while honoring traditions from places like Texas, Kansas City, and Memphis.”
For him, the beauty of Chicago barbecue lies in the ability to mix and match flavors.
“We’re fortunate to be in the Midwest, surrounded by excellent barbecue influences, and we choose what flavors we like to serve,” Govea added.
Dave Bonner, pitmaster at Green Street Smoked Meats, shared how local influences shape their barbecue approach.
“Though we have central Texas-inspired barbecue, we don’t limit ourselves to that one style,” Bonner stated, mentioning the integration of different culinary elements.
“Our city loves sauce, so we strive to be creative with ours.
Today, we’re also incorporating tacos into our menu, melding popular local tastes with barbecue.”
He elaborated on the innovative use of ingredients, showcasing a mix of local flavors and traditional barbecue.
Dominique Leach, owner and pitmaster at Lexington Betty Smokehouse, provided insight into the sauce styles prevalent in Chicago barbecue.
“Chicago-style barbecue is influenced by Southern regions but comes with a unique flair.
Our sauce resembles what is known as Chicago mild sauce—a blend of ketchup, barbecue, and hot sauce that’s well-loved in our communities,” Leach noted.
He highlighted popular items in Chicago barbecue culture, such as rib tips and chicken wings, often served on a bed of fries.
As Chicago continues to evolve its barbecue identity, the insights from these pitmasters reveal a rich tapestry of influences, creativity, and local flavors.
While the city may not yet have a distinct national identity in the barbecue world, its melting pot of flavors and culinary innovation is carving a unique path forward.
The quest to define Chicago barbecue is ongoing, and community input is welcomed as local tastes continue to develop.
For those interested in sharing their perspectives on Chicago barbecue, contributions can be sent to [email protected].
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