https://en.wikipedia.org/w/api.php?action=feedcontributions&feedformat=atom&user=AllWeKnowOfHeavenWikipedia - User contributions [en]2024-10-10T09:30:17ZUser contributionsMediaWiki 1.43.0-wmf.26https://en.wikipedia.org/w/index.php?title=Leon%27s_Bar-B-Q&diff=1223640530Leon's Bar-B-Q2024-05-13T12:44:30Z<p>AllWeKnowOfHeaven: /* History */</p>
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<div>{{Short description|Restaurant chain in Chicago}}<br />
{{Infobox restaurant|name=Leon's Bar-B-Q|food-type=[[Barbecue]]|city=Chicago|state=[[Illinois]]|county=[[Cook County]]|country=United States|established=1940|previous-owner=[[Leon Finney Sr.]]|image=Leons-Bar-B-Q-01.jpg|image_caption=Former location of the Leon's Bar-B-Q on 79th St. near Stony Island Ave. in Chicago}}'''Leon's Bar-B-Q''' is a chain of barbecue restaurants in Chicago. As one of the earliest barbecue establishments in the city, it played a role in the development of [[Chicago-style barbecue]].<br />
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== History ==<br />
The restaurant was founded by [[Leon Finney Sr.]], originally of Mississippi, in 1940.<ref>{{Cite web |date=2023-03-21 |title=LEON FINNEY SR.: 1916 – 2008 – Chicago Tribune |url=https://www.chicagotribune.com/news/ct-xpm-2008-04-06-0804050372-story.html |url-status=dead |archive-url=https://web.archive.org/web/20230321073817/https://www.chicagotribune.com/news/ct-xpm-2008-04-06-0804050372-story.html |archive-date=2023-03-21 |access-date=2023-07-26 |website=Chicago Tribune}}</ref> 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, Chicago|South Side]]. This barbecue heavily features [[rib tips]], a cheap cut of meat usually discarded by butchers, which are cooked in an "aquarium smoker".<ref>{{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=2015-09-03 |publisher=Rowman & Littlefield |isbn=978-1-4422-2727-9 |pages=72–74 |language=en}}</ref> Rib tips soon became popular among the city's African-American restaurants, and today the cut has become more expensive.<ref>{{Cite book |last=Miller |first=Adrian |url=https://books.google.com/books?id=Lc_9DwAAQBAJ&dq=leon+finney+barbecue&pg=PA155 |title=Black Smoke: African Americans and the United States of Barbecue |date=2021-04-05 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=155–156 |language=en}}</ref> He originally sold ribs for 30¢ an order, but later closed the restaurant after price controls made it difficult to turn a profit. He eventually saved up enough money to open a new restaurant on 83rd Street several years later.<ref>{{Cite book |last=Moss |first=Robert F. |url=https://books.google.com/books?id=mAr-DwAAQBAJ&dq=leon+finney+barbecue&pg=PA209 |title=Barbecue: The History of an American Institution, Revised and Expanded Second Edition |date=2020-10-06 |publisher=University of Alabama Press |isbn=978-0-8173-2065-2 |pages=209 |language=en}}</ref><br />
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The restaurant was successful, and at one point operated four locations in Chicago.<ref name="Selvam">{{Cite web |last=Selvam |first=Ashok |date=2017-10-10 |title=Denzel Washington Prompts A Chicago Barbecue to Announce a New Location |url=https://chicago.eater.com/2017/10/10/16455364/leons-bbq-chicago-denzel-washington-woodlawn |access-date=2023-07-26 |website=Eater Chicago |language=en}}</ref> Leon's restaurants typically served food to customers through a [[bulletproof glass]] divider for safety reasons.<ref>{{Cite book |last=Weller |first=Sam |url=https://books.google.com/books?id=klitA4MCY98C&dq=leon's+barbecue+bulletproof&pg=PA28 |title=Secret Chicago: The Unique Guidebook to Chicago's Hidden Sites, Sounds & Tastes |date=2002 |publisher=ECW Press |isbn=978-1-55022-493-1 |pages=28 |language=en}}</ref><ref>{{Cite book |last1=Stern |first1=Jane |url=https://books.google.com/books?id=poHG92wgcYEC&q=leon's+barbecue+bulletproof |title=Roadfood: The All-new, Updated, and Expanded Edition |last2=Stern |first2=Michael |date=1992 |publisher=HarperPerennial |isbn=978-0-06-096599-0 |pages=124 |language=en}}</ref> The restaurant was scheduled to be the largest concession at the 1982 [[ChicagoFest]] but pulled out of the festival due to an ongoing boycott by African-American activists, led by [[Jesse Jackson]], over Mayor [[Jane Byrne|Jane Byrne's actions]].<ref>{{Cite book |last=Ltd |first=Earl G. Graves |url=https://books.google.com/books?id=j9AMVI36LHkC&dq=leon+finney+barbecue+closed&pg=PA24 |title=Black Enterprise |date=October 1982 |publisher=Earl G. Graves, Ltd. |pages=24 |language=en}}</ref><br />
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The restaurant chain closed in 2011, but was reopened by Finney's son [[Leon Finney Jr.|Leon Jr.]] in 2017 after a video of actor [[Denzel Washington]] looking for the restaurant, where he ate as a child, went viral on social media.<ref>{{Cite web |title=Leon's Bar-B-Q to open new restaurant next month |url=https://abc7chicago.com/leons-bbq-barbeque-leon-finney-dr/2500007/ |access-date=2023-07-26 |website=ABC7 Chicago |language=en}}</ref><ref name="Selvam"/><br />
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Leon's is known for its hickory smoked<ref name=":0">{{Cite web |date=2018-03-16 |title=Actor Denzel Washington inspires reopening of Leon's Barbeque |url=https://chicagocrusader.com/actor-denzel-washington-inspires-reopening-of-leons-barbeque/ |access-date=2023-07-26 |language=en-US}}</ref> rib tips and [[hot links]], which are served over fries and drizzled with barbecue sauce.<ref>{{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=2021-04-05 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |language=en}}</ref> It also serves fried [[Catfish#Catfish as food|catfish]].<ref name=":0" /><br />
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== See also ==<br />
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* [[Lem's Bar-B-Q]]<br />
* [[Barbara Ann's Bar-B-Que]]<br />
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== References ==<br />
{{Reflist}}<br />
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[[Category:Barbecue restaurants in the United States]]<br />
[[Category:1940 establishments in Illinois]]<br />
[[Category:Restaurants in Chicago]]<br />
[[Category:Restaurants established in 1940]]<br />
[[Category:American companies established in 1940]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Pork_ribs&diff=1223640374Pork ribs2024-05-13T12:43:22Z<p>AllWeKnowOfHeaven: /* Rib tips */</p>
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<div>{{short description|Cut of pork}}<br />
{{Redirect|Riblets|the aerodynamic device|skin friction drag}}<br />
[[File:Balinese Roasted Pork Ribs - Iga Babi Panggang Bali.JPG|thumb|250px|[[Balinese cuisine|Balinese]] roasted pork ribs]]<br />
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'''Pork ribs''' are a [[cut of pork]] popular in [[Western cuisine|Western]] and [[Asian cuisine|Asian]] cuisines. The [[ribcage]] of a [[domestic pig]], meat and bones together, is cut into usable pieces, prepared by [[smoking (cooking)|smoking]], [[grilling]], or [[baking]] – usually with a sauce, often [[barbecue sauce|barbecue]] – and then served.<br />
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== Cuts of pork ribs ==<br />
Several different types of [[Ribs (food)|ribs]] are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue ([[pleura]]) that is difficult to cook tender; it is usually removed before marinating or cooking.<br />
[[File:Baby back ribs with fries.jpg|thumb|right|Baby back ribs served with fries and [[cornbread]]]]<br />
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=== Back ribs ===<br />
[[File:Ribs from the pit.jpg|thumb|Smoked baby back pork ribs]]<br />
''' Back ribs''' (also '''back ribs''' or '''loin ribs''') are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about {{convert|3|in|cm|0|order=flip|abbr=off}} and the longest is usually about {{convert|6|in|cm|0|order=flip|abbr=on}}, depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."<br />
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=== Spareribs ===<br />
[[Image:Spare ribs with Chinese barbecue sauce.jpg|thumb|[[Spare ribs]] cut into [[riblets]] with Chinese barbecue sauce]]<br />
{{main|Spare ribs}}<br />
*'''Spare ribs''', also called "spareribs" or "side ribs," are taken from the belly side of the rib cage, below the section of back ribs, and above the sternum (breast bone). Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs. The term ''spare ribs'' is an [[Early Modern English]] corruption (via {{Lang|enm|sparrib}}) of {{Lang|nds|rippspeer}}, a [[Low German]] term that referred to racks of meat being roasted on a turning spit.<ref>[http://universal_lexikon.deacademic.com/116112/Rippspeer Universal Lexikon]</ref><ref>[http://www.straightdope.com/columns/read/87/do-women-have-an-extra-rib-because-eve-got-one-of-adams The Straight Dope]</ref><br />
*'''[[St. Louis-style barbecue|St. Louis style]] ribs''' (or St. Louis cut spare ribs) have had the sternum bone, [[cartilage]], and rib tips (see below) removed. The shape is almost rectangular.<br />
*'''[[Kansas City-style barbecue|Kansas City style]] ribs''' are trimmed less closely than the St. Louis style ribs and have the hard bone removed.<br />
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=== Rib tips ===<br />
'''Rib tips''' are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the rib structure is provided by dense costal [[cartilage]], not bone. Rib tips are cut away from the spare ribs when preparing St. Louis-style spare ribs. Smoked rib tips are an important part of [[Chicago-style barbecue]].<ref>{{Cite web |last=Freeman |first=Sarah |date=2016-06-15 |title=What Is Chicago-Style Barbecue, Anyway? |url=https://chicago.eater.com/2016/6/15/11923078/chicago-style-barbecue-history |access-date=2023-07-27 |website=Eater Chicago |language=en}}</ref><br />
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=== Riblets ===<br />
[[File:CountryStyleRibs.JPG|thumb|Barbecue country style pork ribs]]<br />
[[File:Smoked country style pork ribs.jpg|thumb|Smoked country style pork ribs]]<br />
'''Riblets''' are sometimes prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Loin back ribs do not always have this removed. When not removed, they look rounded and are often referred to as baby back ribs. Riblets, as defined by the [[North American Meat Processors Association]] as pork cut number 424, the pork loin riblet,<ref>{{Cite book|url=https://www.worldcat.org/oclc/61461939|title=The Meat buyer's guide: beef, lamb, veal, pork, and poultry|date=2007|publisher=John Wiley|others=North American Meat Processors Association|isbn=978-0-471-74721-5|edition=New ed., [rev. and expanded]|location=Hoboken, N.J.|oclc=61461939}}</ref> is the transverse processes of the lumbar vertebrae and any accompanying lean meat that is left after the loin and tenderloin are removed. These riblets, number 424, must include at least four transverse processes from the lumbar spine but no more than two rib bones. Riblets used to be thrown out by butchers but have become popular due to their excellent flavor and lower cost. <br />
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Button ribs (or ''feather bones'') are often confused with riblets mostly because [[Applebee's]] sells these as riblets.{{Citation needed|date=December 2021}} What Applebee's sells is found just past the ribs near the backbone, just underneath the tenderloin. This cut of meat has no bones but instead has "buttons" of cartilaginous material with meat attached.<br />
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Rib tips (or brisket) are found at the bottom of the [[spare ribs]] by the sternum. The [[rib tips]] have a high proportion of cartilage. The rib tips give the [[spare ribs]] a rounded appearance. This piece is sometimes removed to provide the meat with a more uniform appearance and make it easier to eat, and the remaining spare ribs are referred to as ''Saint Louis-style ribs''.<br />
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=== Other cuts and preparations ===<br />
[[File:AppleCrownPorkRoast.jpg|thumb|Crown rib roast of pork with apples]]<br />
*'''Button ribs''' are flat, circular-shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them.<br />
*'''Country-style ribs''' are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones but instead contain parts of the shoulder blade (scapula).<br />
*'''Rib roast''' (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to {{Convert|2|ft|cm}} long and {{Convert|6|in|cm}} thick. They are sold whole or in sections.<br />
*'''Rib chops''' are [[pork steak]]s or chops that include a back rib bone and the loin meat attached. They are lean and tender.<br />
*'''Rib patties''' – The meat from the ribs is taken off the bone and ground to make rib [[Patty|patties]].<ref>{{cite web|url=http://everydaylife.globalpost.com/cook-boneless-rib-patties-39923.html |title=How to Cook Boneless Rib Patties |author=Amelia Allonsy|access-date= October 16, 2015}}</ref> [[McDonald's]] [[McRib]] patties contain pork meat mostly from non-rib sections of the hog.<br />
*'''Christmas ribs''' – About half of Norwegian families eat oven-cooked ribs on Christmas Eve.<ref>{{Cite web |url=http://www.forskning.no/artikler/2006/november/1164192307.04 |title=forskning.no |access-date=2009-11-24 |archive-url=https://web.archive.org/web/20110814050757/http://www.forskning.no/artikler/2006/november/1164192307.04 |archive-date=2011-08-14 |url-status=dead }}</ref> Normally, they are referred to as {{Lang|no|ribbe}} or {{Lang|no|juleribbe}}. Traditional recipes include steaming for half an hour before cooking in the oven to achieve a crisp surface.<ref>[http://www.klikk.no/mat/spise/article515438.ece Recipe from klikk.no]</ref><br />
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== See also ==<br />
{{portal|Food}}<br />
* [[Ribs (food)]]<br />
* [[Beef ribs]]<br />
* [[Galbi]]<br />
* [[Rack of lamb]]<br />
* [[Pork belly]]<br />
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== References ==<br />
{{Reflist}}<br />
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== External links ==<br />
* {{commons category-inline|Pork ribs}}<br />
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{{Pigs}}<br />
{{barbecue}}<br />
<!-- please no external links unless they are somehow authoritative --><br />
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[[Category:Cuts of pork]]<br />
[[Category:Chinese cuisine]]<br />
[[Category:Indonesian cuisine]]<br />
[[Category:Korean cuisine]]<br />
[[Category:Vietnamese cuisine]]<br />
[[Category:German cuisine]]<br />
[[Category:Italian cuisine]]<br />
[[Category:French cuisine]]<br />
[[Category:Mexican cuisine]]<br />
[[Category:Soul food]]<br />
[[Category:Cuisine of the Southern United States]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223639870Chicago-style barbecue2024-05-13T12:39:58Z<p>AllWeKnowOfHeaven: </p>
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<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
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== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref><blockquote>About half a million Black Southerners settled in Chicago. Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called [[mumbo sauce]], was new, but it was true to the resourceful spirit of traditional barbecue.<ref>{{Cite web |title=Midwesterner - How Black Pitmasters Created Midwestern Barbecue |url=https://midwesterner.org/how-black-pitmasters-created-midwestern-barbecue/ |access-date=2024-05-13 |website=Midwesterner |language=en-US}}</ref></blockquote>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.<ref name=":5" /> <br />
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Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
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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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /> Despite having a vibrant culinary history, Chicago is less well known nationally than other barbecue capitals such as [[Kansas City–style barbecue|Kansas City]], [[Texas barbecue|Texas]], [[Memphis barbecue|Memphis]] and [[Barbecue in North Carolina|North Carolina]].<ref>{{Cite news |last=Shahin |first=Jim |date=2023-05-19 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |access-date=2024-05-13 |work=Washington Post |language=en-US |issn=0190-8286}}</ref><br />
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== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
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=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=July 25, 2023 |language=en-US}}</ref> The chimney is fitted with smoke [[scrubber]]s to minimize pollution.<ref name=":3">{{Cite web |last=Coppieters |first=Kris |date=October 4, 2017 |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=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" /><br />
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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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
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[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
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[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
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=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
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== Notable people ==<br />
Notable people in Chicago barbecue include:<br />
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* [[Leon Finney Sr.]]<br />
* [[Harold Pierce]]<br />
* [[Mack Sevier]]<br />
* [[Garry Kennebrew]]<br />
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== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223639837Chicago-style barbecue2024-05-13T12:39:43Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
<br />
== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref><blockquote>About half a million Black Southerners settled in Chicago. Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called [[mumbo sauce]], was new, but it was true to the resourceful spirit of traditional barbecue.<ref>{{Cite web |title=Midwesterner - How Black Pitmasters Created Midwestern Barbecue |url=https://midwesterner.org/how-black-pitmasters-created-midwestern-barbecue/ |access-date=2024-05-13 |website=Midwesterner |language=en-US}}</ref></blockquote>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.<ref name=":5" /> <br />
<br />
Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
<br />
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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /> Despite having a vibrant culinary history, Chicago is less well known nationally than other barbecue capitals such as [[Kansas City–style barbecue|Kansas City]], [[Texas barbecue|Texas]], [[Memphis barbecue|Memphis]] and [[Barbecue in North Carolina|North Carolina]].<ref>{{Cite news |last=Shahin |first=Jim |date=2023-05-19 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |access-date=2024-05-13 |work=Washington Post |language=en-US |issn=0190-8286}}</ref><br />
<br />
== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
<br />
=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=July 25, 2023 |language=en-US}}</ref> The chimney is fitted with smoke [[scrubber]]s to minimize pollution.<ref name=":3">{{Cite web |last=Coppieters |first=Kris |date=October 4, 2017 |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=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" /><br />
<br />
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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
<br />
[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
<br />
[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
<br />
=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
<br />
== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223639294Garry Kennebrew2024-05-13T12:35:48Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques. He co-owns and operates [[Uncle John's BBQ]].<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also took over as pitmaster at Barbara Ann's. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==<br />
{{DEFAULTSORT:Kennebrew, Garry}}<br />
[[Category:People from Gadsden, Alabama]]<br />
[[Category:Barbecue chefs]]<br />
[[Category:American restaurateurs]]<br />
[[Category:Chefs from Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=List_of_people_from_Gadsden,_Alabama&diff=1223639245List of people from Gadsden, Alabama2024-05-13T12:35:23Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{short description|None}}<br />
<br />
<br />
This is a '''list of people from [[Gadsden, Alabama]]''', United States.<br />
<br />
==Activism==<br />
*[[Patricia Swift Blalock]], librarian and civil rights activist<br />
*[[Sweet Alice Harris]], community organizer based in [[Watts, Los Angeles, California]]<br />
*[[James Hood]], one of the first African-Americans to enroll at the [[University of Alabama]]<br />
<br />
==Art==<br />
*[[Charles Clyde Ebbets]], photographer<br />
*[[John Solomon Sandridge]], painter, sculptor, artist<br />
<br />
==Athletics==<br />
*[[Lou Allen]], former NFL [[offensive lineman]]<br />
*[[Ron Billingsley]], retired [[American football|football]] player<br />
*[[Michael Boley]], professional football [[linebacker]]<br />
*[[Dave Bustion]], former professional basketball player<br />
*[[Chris Davis (fighter)|Chris Davis]], [[mixed martial arts]] fighter<br />
*[[Alan Dunn (baseball)|Alan Dunn]], former professional baseball player<br />
*[[Jim Dunn (pitcher)|Jim Dunn]], former professional baseball pitcher<br />
*[[Danny Ford]], former college football coach for the [[Clemson University Tigers]]<br />
*[[Hersh Freeman]], former Major League Baseball player and minor league manager<br />
*[[Jenks Gillem]], former football player and coach<br />
*[[Bill Green (basketball)|Bill Green]], former basketball player for [[Colorado State University]]<br />
*[[Steve Grissom]], [[NASCAR]] driver<br />
*[[Jim Guthrie (racing driver)|Jim Guthrie]], former driver in the [[Indy Racing League]]<br />
*[[Brick Haley]], collegiate [[defensive line]] coach<br />
*[[Jerrell Harris]], NFL linebacker<br />
*[[La'Donte Harris]], former wide receiver for the [[Clemson Tigers]]<br />
*[[George Herring]], former professional football quarterback and punter<br />
*[[Stacy Jones (baseball)|Stacy Jones]], former Major League Baseball [[pitcher]]<br />
*[[Dre Kirkpatrick]], [[defensive back]] for the [[University of Alabama Crimson Tide]] football team<br />
*[[Freddie Kitchens]], [[Head Coach]] for the [[Cleveland Browns]]<br />
*[[Aaron Pearson]], football player<br />
*[[Willie Scott (basketball)|Willie Scott]], former professional basketball player<br />
*[[Steve Shields (baseball)|Steve Shields]], retired baseball player<br />
*[[Ted Sizemore]], former [[major league baseball]] player<ref name="The Baseball Encyclopedia">{{cite book |editor= Reichler, Joseph L. |title= The Baseball Encyclopedia |orig-year= 1969 |edition= 4th |year= 1979 |publisher= Macmillan Publishing |location= New York |isbn= 0-02-578970-8 |url-access= registration |url= https://archive.org/details/baseballencyclop00reic }}</ref><br />
*[[Warren Smith (golfer)|Warren Smith]], former professional golfer<br />
*[[Jason Smoots]], sprinter<br />
*[[Jerry Watford]], football player<br />
*[[Carnell Williams]], running back for [[Tampa Bay Buccaneers]]<br />
<br />
==Business==<br />
*[[Milton K. Cummings]], former cotton broker and space-defense business executive<br />
<br />
==Education==<br />
*[[Theodore J. Lowi]], [[Cornell University]] professor, author, and past president of the [[American Political Science Association]]<br />
*[[Michael G. Scales]], president of [[Nyack College]]<br />
==Food==<br />
*[[Garry Kennebrew]], pitmaster and restaurateur at [[Uncle John's BBQ]]<br />
<br />
==Government and law==<br />
*[[James Allen (U.S. senator)|James B. Allen]], former United States Senator<br />
*[[Marion Blakey]], former United States Federal Aviation Administration (FAA) Administrator<br />
*[[H. Dean Buttram Jr.]], former [[United States federal judge]]<br />
*[[Craig Ford]], member of the [[Alabama House of Representatives]]<br />
*[[Ira Roe Foster]], Quartermaster General of Georgia, member of the [[Alabama Senate]]<br />
*[[George C. Hawkins]], member of both houses of the Alabama legislature; unsuccessful Democratic candidate for the United States House of Representatives in 1964<br />
*[[James D. Martin]], former United States Representative, pioneer Republican political figure in Alabama<br />
*[[Roy Moore]], controversial "Ten Commandments" judge<br />
*[[John Perkins Ralls]], physician who served in the [[First Confederate Congress]]<br />
*[[Emma Sansom]], aided the [[Confederate States of America|Southern Confederacy]] during the [[American Civil War|Civil War]]<br />
*[[Pat Swindall]], member of the [[U.S. House of Representatives]] from [[Georgia's 4th congressional district]] from 1985 to 1989<br />
<br />
==Literature==<br />
*[[Linda Howard]], romance novelist<br />
*[[Jake Adam York]], poet<br />
<br />
==Military==<br />
*[[Isaac Foote Dortch]], [[Captain (United States O-6)|captain]] in the [[United States Navy]] who was awarded the [[Navy Cross]] for actions during [[World War I]]<ref>{{cite book |author=Naval History Division, Office of the Chief of Naval Operations |date=1963 |title=Dictionary of American Naval Fighting Ships |volume=II |url=https://books.google.com/books?id=O-dHAQAAIAAJ&pg=PA292 |location=Washington, DC |publisher=U.S. Government Printing Office |page=292 |via=[[Google Books]]}}</ref><br />
*[[Edgar Huff]], first [[African-American]] in the [[United States Marine Corps]] to be promoted to the rank of [[Sergeant Major#United States|sergeant major]]<ref>{{cite news |last=Hill |first=Stephen |date=February 10, 2022 |title=America250: Marine Veteran Edgar R. Huff |url=https://news.va.gov/98433/america250-marine-veteran-edgar-r-huff/ |work=VA News |publisher=U.S. Department of Veterans Affairs |location=Washington, DC}}</ref><br />
*[[William L. Sibert]], United States Army [[Major general (United States)|major general]], considered the "Father of the [[U.S. Army Chemical Corps]]"<ref>{{cite book |last=Davis |first=Henry Blaine Jr. |title=Generals in Khaki |url=https://books.google.com/books?id=fJvvAAAAMAAJ |location=Raleigh, NC |publisher=Pentland Press |year= 1998 |isbn=978-1-5719-7088-6 |oclc=40298151|page=333 |via=[[Google Books]]}}</ref><br />
*[[Gary D. Speer]], U.S. Army lieutenant general<ref>{{cite news |last=Butler |first=Harry D. |date=July 2, 2006 |title=When Harry Met ... Lt. Gen. Gary D. Speer |url=https://www.gadsdentimes.com/story/sports/2006/07/02/when-harry-met-lt-gen-gary-d-speer/32274908007/ |work=[[The Gadsden Times]] |location=Gadsden, AL}}</ref><br />
<br />
==Modeling==<br />
*[[Holley Ann Dorrough]], former ''[[Playboy]]'' [[Playboy Playmate|Playmate]]<br />
<br />
==Music==<br />
*[[Jean Cox]], former [[tenor]] and opera singer<br />
*[[Bradley Gaskin]], country music singer<br />
*[[Gold City]], [[Southern gospel]] group<br />
*[[Rex Griffin]], [[country music]] singer and songwriter<br />
*[[Mathew Knowles]], manager of [[Destiny's Child]] and father of [[Beyoncé Knowles]]<ref>{{Cite web |url=http://texasmusicproject.org/images/documents/14.pdf |title=Archived copy |access-date=2009-03-26 |archive-url=https://web.archive.org/web/20090320131014/http://texasmusicproject.org/images/documents/14.pdf |archive-date=2009-03-20 |url-status=dead }}</ref><br />
*[[Grant Langston (musician)|Grant Langston]], singer-songwriter<br />
*[[Eric Martin (singer)|Eric Martin]], lead singer for rock group [[Mr. Big (American band)|Mr. Big]]<br />
*[[Aimee Mayo]], songwriter<br />
*[[Danny Mayo]], songwriter<br />
*[[Jerry McCain]], blues artist<br />
*[[Tommy Stewart (trumpeter)|Tommy Stewart]], trumpeter and 1988 inductee into the [[Alabama Jazz Hall of Fame]]<br />
*[[Yelawolf]], rapper, signed to Shady Records<br />
<br />
==Science==<br />
*[[Jennie Patrick]], pioneer of research on [[supercritical fluid extraction]]<br />
<br />
==Television and film==<br />
*[[Phillip Alford]], former actor, noted for his role in ''[[To Kill a Mockingbird (film)|To Kill a Mockingbird]]''<br />
*[[Beth Grant]], actress<br />
*[[Britt Leach]], actor<br />
*[[Sunny Mabrey]], actress<br />
<br />
==References==<br />
<references/><br />
<br />
[[Category:People from Gadsden, Alabama|*]]<br />
[[Category:Lists of American people by populated place|Gadsden]]<br />
[[Category:Lists of people from Alabama|Gadsen]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Talk:Garry_Kennebrew&diff=1223639073Talk:Garry Kennebrew2024-05-13T12:33:44Z<p>AllWeKnowOfHeaven: ←Created page with '{{WikiProject banner shell|class=Start|blp=yes|listas=Kennebrew, Garry| {{WikiProject Biography }} {{WikiProject African diaspora}} {{WikiProject Food and drink}} }}'</p>
<hr />
<div>{{WikiProject banner shell|class=Start|blp=yes|listas=Kennebrew, Garry|<br />
{{WikiProject Biography }}<br />
{{WikiProject African diaspora}}<br />
{{WikiProject Food and drink}}<br />
}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223639016Garry Kennebrew2024-05-13T12:33:15Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques. He co-owns and operates [[Uncle John's BBQ]].<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also took over as pitmaster at Barbara Ann's. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==<br />
{{DEFAULTSORT:Kennebrew, Garry}}<br />
[[Category:Barbecue chefs]]<br />
[[Category:American restaurateurs]]<br />
[[Category:Chefs from Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Draft:Garry_Kennebrew&diff=1223638927Draft:Garry Kennebrew2024-05-13T12:32:28Z<p>AllWeKnowOfHeaven: AllWeKnowOfHeaven moved page Draft:Garry Kennebrew to Garry Kennebrew: Move to mainspace</p>
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<div>#REDIRECT [[Garry Kennebrew]]<br />
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<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques. He co-owns and operates [[Uncle John's BBQ]].<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also took over as pitmaster at Barbara Ann's. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223638880Garry Kennebrew2024-05-13T12:32:12Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques. He co-owns and operates [[Uncle John's BBQ]].<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also took over as pitmaster at Barbara Ann's. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Barbara_Ann%27s_Bar-B-Que&diff=1223638823Barbara Ann's Bar-B-Que2024-05-13T12:31:45Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Infobox restaurant|name=Barbara Ann's Bar-B-Que|street-address=7617 South Cottage Grove Avenue|city=Chicago|state=[[Illinois]]|county=[[Cook County]]|country=United States|head-chef=Garry Kennebrew<br>Mack Sevier|established=1967|previous-owner=Barbara Ann Bracy<br>Delars and Bertie Bracy|image=File:Barbara Ann's Bar-B-Q and Motel.jpg|image_caption=Motel and restaurant in 2008}}<br />
<br />
'''Barbara Ann's Bar-B-Que''' was a barbecue restaurant in Chicago, Illinois. It was attached to the Barbara Ann's Motel, and both businesses were founded by Delars and Bertie Bracy in 1967. They named the businesses after their daughter Barbara Ann, who later became owner.<br />
<br />
It closed during the [[COVID-19 pandemic]].<br />
<br />
== History ==<br />
The restaurant was owned and operated in connection to an adjoining motel of the same name.<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=2023-10-19 |website=Chicago Maroon}}</ref><ref name=":4">{{Cite web |last=Gebert |first=Mike |date=2015-05-19 |title=Chicago's 12 Best North and South Side BBQ Joints Right Now |url=https://www.thrillist.com/eat/chicago/best-chicago-bbq-joints-2015 |access-date=2023-10-19 |website=Thrillist |language=en}}</ref> The restaurant and motel were founded in 1967 by Delars Bracy, a criminal attorney originally from [[Ruleville, Mississippi]],<ref name=":1">{{Cite web |date=2008-03-27 |title=Barbara Ann's Bar-B-Que {{!}} Southern Foodways Alliance – Southern Foodways Alliance |url=https://www.southernfoodways.org/interview/barbara-anns-bar-b-que/ |access-date=2023-10-19 |language=en-US}}</ref> and his wife Bertie. They named the restaurant after their daughter Barbara Ann.<ref name=":3">{{Cite web |date=2022-09-14 |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=2023-10-19 |language=en-US}}</ref> They originally operated it with the help of two of Delars' brothers,<ref name=":2">{{Cite book |last1=Davis |first1=Ardie A. |url=https://books.google.com/books?id=g3eDMGlagyUC&dq=barbara+ann%27s+bbq&pg=PA84 |title=America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants |last2=Kirk |first2=Chef Paul |date=2009-05-01 |publisher=Andrews McMeel Publishing |isbn=978-0-7407-9022-5 |pages=84–85 |language=en}}</ref> one of whom had previously worked in the restaurant business.<ref name=":1" /> Barbara Ann later took over the restaurant.<ref name=":2" /><br />
<br />
The restaurant was known for serving [[Chicago-style barbecue]], including [[rib tips]] and [[hot links]] cooked in an aquarium smoker,<ref>{{Cite web |title=Chicago's 14 Best Barbecue Joints |url=https://chicagoist.com/article/undefined |access-date=2023-10-19 |website=The Chicagoist |archive-date=2017-11-06 |archive-url=https://web.archive.org/web/20171106193205/https://chicagoist.com/2013/12/02/the_gathering_of_the_juggalos_leavi.php |url-status=dead }}</ref> using hickory and oak wood.<ref>{{Cite web |date=2007-05-10 |title=The overlooked, misunderstood, extraordinary RIB TIP |url=https://www.chicagotribune.com/news/ct-xpm-2007-05-10-0705080629-story.html |access-date=2023-10-19 |website=Chicago Tribune}}</ref> They began experimenting with the use of the aquarium smoker, a Chicago invention, in the 1960s with help from [[Leon Finney Sr.]]<ref name=":3" /> It also served [[barbecue chicken]], turkey links and ribs.<ref name=":2" /> It served both a regular barbecue sauce and a "hot" version that was spiced with chili peppers.<ref>{{Cite web |date=2004-05-05 |title=Barbara Ann's BBQ |url=https://www.chicagotribune.com/news/ct-xpm-2004-05-05-0405050097-story.html |access-date=2023-10-19 |website=Chicago Tribune}}</ref> [[Mack Sevier]], the restaurant's original pitmaster,<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2023-10-19 |website=Saveur |language=en}}</ref> is credited with developing some of its iconic recipes.<ref>{{Cite web |last=Drucker |first=Ali |date=2017-10-05 |title=Barbara Ann's Bar-B-Que |url=https://www.thrillist.com/venue/eat/chicago/restaurants/barbara-anns-bbq |access-date=2023-10-19 |website=Thrillist |language=en}}</ref> Sevier later left to open his own restaurant, [[Uncle John's BBQ]],<ref>{{Cite news |last=Shahin |first=Jim |date=2023-05-19 |title=A tip o' the ribs to Chicago barbecue |language=en-US |newspaper=Washington Post |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |access-date=2023-10-19 |issn=0190-8286}}</ref> and was replaced by his apprentice [[Garry Kennebrew]].<ref name=":0" /><br />
<br />
It temporarily closed and then reopened in 2015.<ref name=":4" /> It closed again permanently during the [[COVID-19 pandemic]].<ref>{{Cite web |date=2022-09-26 |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=2023-10-19 |website=Chicago Tribune}}</ref><br />
<br />
== Gallery ==<br />
{{Gallery|File:Bar-B-Que Sign at Back of Building.jpg|Sign at back of building|File:Barbara Ann Bracy.jpg|Barbara Ann Bracy at the motel|File:Rib Tips from Barbara Ann's.jpg|Rib tips and white bread from the restaurant|File:The Aquarium-Style Smoker.jpg|Aquarium smoker inside of the restaurant|File:View from the parking lot.jpg|View of restaurant from the parking lot|File:Rib Tips & Hot Links Sign.jpg|Rib tips and hot links sign outside|File:Rib tips and hot links in an aquarium smoker.jpg|Rib tips and hot links inside of the smoker|title=Pictures of the restaurant}}<br />
<br />
== See also ==<br />
{{portal|Chicago|Food}}<br />
* [[Lem's Bar-B-Q]]<br />
* [[Leon's Bar-B-Q]]<br />
* [[List of barbecue restaurants]]<br />
<br />
== References ==<br />
{{Reflist}}<br />
<br />
[[Category:Barbecue restaurants in the United States]]<br />
[[Category:1967 establishments in Illinois]]<br />
[[Category:Defunct restaurants in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Uncle_John%27s_BBQ&diff=1223638717Uncle John's BBQ2024-05-13T12:30:49Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Infobox restaurant|previous-owner=[[Mack Sevier]]|city=[[Chicago]]|food-type=[[Chicago-style barbecue]]|county=[[Cook County]]|state=Illinois|closed=September 2013|mapframe=yes|street-address=337 E. 69th Street}}<br />
<br />
'''Uncle John's BBQ''' can refer to multiple restaurants that serve [[Chicago-style barbecue]]. The original location was founded by [[pitmaster]] [[Mack Sevier]] after he left [[Barbara Ann's Bar-B-Que]]. This location on closed down in September 2013. Several unrelated restaurants of the same name were founded by Sevier's friends and family during his lifetime, using his recipes and licensed name.<br />
<br />
== History ==<br />
Mack Sevier opened Uncle John's after leaving his job as pitmaster of [[Barbara Ann's Bar-B-Que]].<ref name=":2" /> The restaurant was originally located on 69th Street, where it became popular among locals.<ref name=":6" /><br />
<br />
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.<ref name=":3">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-04-03 |website=Saveur |language=en}}</ref> The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips.<ref name=":2" /> Sevier smoked his meat over a combination of hardwoods, including oak, elm, hickory and mulberry.<ref name=":0">{{Cite news |last=Shahin |first=Jim |date=October 9, 2012 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |work=The Washington Post}}</ref> His apprentice, [[Garry Kennebrew]], used hickory, pecan, maple, apple, and ash.<ref name=":3" /> The restaurant also served fried and smoked chicken, and sides like coleslaw and white bread.<ref>{{Cite web |last=Reader |first=Chicago |date=2008-05-22 |title=Omnivorous: Shack Season |url=http://chicagoreader.com/food-drink/omnivorous-shack-season/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref><br />
<br />
The restaurant originally served food to customers through a revolving bulletproof glass window<ref name=":1">{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> as was typical for Chicago barbecue restaurants.<ref name=":3" /> It did not have seating, although some customers ate in their cars outside of the restaurant,<ref name=":2">{{Cite web |last=Cox |first=Mike Sula, Gary Wiviott, David Hammond, Izidora Angel, Ted |date=2010-09-09 |title=Thank You for Smoking |url=http://chicagoreader.com/food-drink/thank-you-for-smoking/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref> to provide the food from becoming soggy on the drive home.<ref name=":3" /><br />
<br />
Sevier partnered with Darryl Townson, owner of [[Dat Donut]], to open a new location next to Dat Donut in the building that previously housed [[Leon's Bar-B-Q]] on 83rd Street.<ref name=":6">{{Cite web |last=ABC7 |title=Doughnuts, barbecue make a great pair on the South Side {{!}} ABC7 Chicago {{!}} abc7chicago.com |url=https://abc7chicago.com/archive/8995310/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref> The new location was operated by Townson, who Sevier trained.<ref name=":5" /> Townson uses a pellet smoker instead of an aquarium smoker, resulting in less smokiness and char on the final product.<ref name=":5" /><ref>{{Cite web |date=2016-08-29 |title=Uncle John's |url=https://www.timeout.com/chicago/restaurants/uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref><br />
<br />
The restaurant closed in September 2013<ref name=":1" /> after Sevier retired due to health issues.<ref name=":5">{{Cite web |date=2013-02-20 |title=The new Uncle John’s |url=https://www.timeout.com/chicago/food-drink/the-new-uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref> He gave his relatives permission to open other restaurants in his name.<ref>{{Cite web |last=Gebert |first=Mike |date=2015-05-19 |title=Chicago’s 12 Best North and South Side BBQ Joints Right Now |url=https://www.thrillist.com/eat/chicago/best-chicago-bbq-joints-2015 |access-date=2024-04-03 |website=Thrillist |language=en}}</ref> Sevier also gave Kennebrew permission to use the Uncle John's name and recipe when he opened his own restaurant.<ref name=":4" /> Many Uncle John's restaurants were opened after his retirement,<ref>{{Cite web |last=Selvam |first=Ashok |date=2016-06-16 |title=Uncle J's BBQ's Pit Master & Owner Chat About Chicago's Barbecue's Legacy |url=https://chicago.eater.com/2016/6/16/11949154/uncle-j-barbecue-week-interview-lifers |access-date=2024-04-03 |website=Eater Chicago |language=en}}</ref> including [[Uncle J's]] in Bronzeville, and Uncle John's in the South Suburbs,<ref name=":4">{{Cite web |last=Owens |first=Hunter |date=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=2024-04-03 |website=Saveur |language=en}}</ref> Richton Park, Greater Grand Park,<ref>{{Cite web |last=Pang |first=Kevin |date=2015-06-17 |title=Uncle J’s BBQ carries on the Mack Sevier legacy |url=https://www.chicagotribune.com/2015/06/17/uncle-js-bbq-carries-on-the-mack-sevier-legacy/ |access-date=2024-04-03 |website=Chicago Tribune |language=en-US}}</ref> and Homewood.<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
== See also ==<br />
{{Portal|Chicago|Food<br />
}}<br />
* [[List of barbecue restaurants]]<br />
<br />
== References ==<br />
<references /><br />
[[Category:Barbecue restaurants in the United States]]<br />
[[Category:Defunct restaurants in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223638641Garry Kennebrew2024-05-13T12:30:07Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques. He co-owns and operates [[Uncle John's BBQ]].<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Uncle_John%27s_BBQ&diff=1223638587Uncle John's BBQ2024-05-13T12:29:40Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Infobox restaurant|previous-owner=[[Mack Sevier]]|city=[[Chicago]]|food-type=[[Chicago-style barbecue]]|county=[[Cook County]]|state=Illinois|closed=September 2013|mapframe=yes|street-address=337 E. 69th Street}}<br />
<br />
'''Uncle John's BBQ''' can refer to multiple restaurants that serve [[Chicago-style barbecue]]. The original location was founded by [[pitmaster]] [[Mack Sevier]] after he left [[Barbara Ann's Bar-B-Que]]. This location on closed down in September 2013. Several unrelated restaurants of the same name were founded by Sevier's friends and family during his lifetime, using his recipes and licensed name.<br />
<br />
== History ==<br />
Mack Sevier opened Uncle John's after leaving his job as pitmaster of [[Barbara Ann's Bar-B-Que]].<ref name=":2" /> The restaurant was originally located on 69th Street, where it became popular among locals.<ref name=":6" /><br />
<br />
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.<ref name=":3">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-04-03 |website=Saveur |language=en}}</ref> The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips.<ref name=":2" /> Sevier smoked his meat over a combination of hardwoods, including oak, elm, hickory and mulberry.<ref name=":0">{{Cite news |last=Shahin |first=Jim |date=October 9, 2012 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |work=The Washington Post}}</ref> His apprentice, Gary Kennebrew, used hickory, pecan, maple, apple, and ash.<ref name=":3" /> The restaurant also served fried and smoked chicken, and sides like coleslaw and white bread.<ref>{{Cite web |last=Reader |first=Chicago |date=2008-05-22 |title=Omnivorous: Shack Season |url=http://chicagoreader.com/food-drink/omnivorous-shack-season/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref><br />
<br />
The restaurant originally served food to customers through a revolving bulletproof glass window<ref name=":1">{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> as was typical for Chicago barbecue restaurants.<ref name=":3" /> It did not have seating, although some customers ate in their cars outside of the restaurant,<ref name=":2">{{Cite web |last=Cox |first=Mike Sula, Gary Wiviott, David Hammond, Izidora Angel, Ted |date=2010-09-09 |title=Thank You for Smoking |url=http://chicagoreader.com/food-drink/thank-you-for-smoking/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref> to provide the food from becoming soggy on the drive home.<ref name=":3" /><br />
<br />
Sevier partnered with Darryl Townson, owner of [[Dat Donut]], to open a new location next to Dat Donut in the building that previously housed [[Leon's Bar-B-Q]] on 83rd Street.<ref name=":6">{{Cite web |last=ABC7 |title=Doughnuts, barbecue make a great pair on the South Side {{!}} ABC7 Chicago {{!}} abc7chicago.com |url=https://abc7chicago.com/archive/8995310/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref> The new location was operated by Townson, who Sevier trained.<ref name=":5" /> Townson uses a pellet smoker instead of an aquarium smoker, resulting in less smokiness and char on the final product.<ref name=":5" /><ref>{{Cite web |date=2016-08-29 |title=Uncle John's |url=https://www.timeout.com/chicago/restaurants/uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref><br />
<br />
The restaurant closed in September 2013<ref name=":1" /> after Sevier retired due to health issues.<ref name=":5">{{Cite web |date=2013-02-20 |title=The new Uncle John’s |url=https://www.timeout.com/chicago/food-drink/the-new-uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref> He gave his relatives permission to open other restaurants in his name.<ref>{{Cite web |last=Gebert |first=Mike |date=2015-05-19 |title=Chicago’s 12 Best North and South Side BBQ Joints Right Now |url=https://www.thrillist.com/eat/chicago/best-chicago-bbq-joints-2015 |access-date=2024-04-03 |website=Thrillist |language=en}}</ref> Sevier also gave Kennebrew permission to use the Uncle John's name and recipe when he opened his own restaurant.<ref name=":4" /> Many Uncle John's restaurants were opened after his retirement,<ref>{{Cite web |last=Selvam |first=Ashok |date=2016-06-16 |title=Uncle J's BBQ's Pit Master & Owner Chat About Chicago's Barbecue's Legacy |url=https://chicago.eater.com/2016/6/16/11949154/uncle-j-barbecue-week-interview-lifers |access-date=2024-04-03 |website=Eater Chicago |language=en}}</ref> including [[Uncle J's]] in Bronzeville, and Uncle John's in the South Suburbs,<ref name=":4">{{Cite web |last=Owens |first=Hunter |date=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=2024-04-03 |website=Saveur |language=en}}</ref> Richton Park, Greater Grand Park,<ref>{{Cite web |last=Pang |first=Kevin |date=2015-06-17 |title=Uncle J’s BBQ carries on the Mack Sevier legacy |url=https://www.chicagotribune.com/2015/06/17/uncle-js-bbq-carries-on-the-mack-sevier-legacy/ |access-date=2024-04-03 |website=Chicago Tribune |language=en-US}}</ref> and Homewood.<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
== See also ==<br />
{{Portal|Chicago|Food<br />
}}<br />
* [[List of barbecue restaurants]]<br />
<br />
== References ==<br />
<references /><br />
[[Category:Barbecue restaurants in the United States]]<br />
[[Category:Defunct restaurants in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Uncle_John%27s_BBQ&diff=1223638572Uncle John's BBQ2024-05-13T12:29:30Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Infobox restaurant|previous-owner=[[Mack Sevier]]|city=[[Chicago]]|food-type=[[Chicago-style barbecue]]|county=[[Cook County]]|state=Illinois|closed=September 2013|mapframe=yes|street-address=337 E. 69th Street}}<br />
<br />
'''Uncle John's BBQ''' can refer to multiple restaurants that serve [[Chicago-style barbecue]]. The original location was founded by [[pitmaster]] [[Mack Sevier]] after he left [[Barbara Ann's Bar-B-Que]]. This location on closed down in September 2013. Several restaurants of the same name were founded by Sevier's friends and family during his lifetime, using his recipes and licensed name.<br />
<br />
== History ==<br />
Mack Sevier opened Uncle John's after leaving his job as pitmaster of [[Barbara Ann's Bar-B-Que]].<ref name=":2" /> The restaurant was originally located on 69th Street, where it became popular among locals.<ref name=":6" /><br />
<br />
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.<ref name=":3">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-04-03 |website=Saveur |language=en}}</ref> The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips.<ref name=":2" /> Sevier smoked his meat over a combination of hardwoods, including oak, elm, hickory and mulberry.<ref name=":0">{{Cite news |last=Shahin |first=Jim |date=October 9, 2012 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |work=The Washington Post}}</ref> His apprentice, Gary Kennebrew, used hickory, pecan, maple, apple, and ash.<ref name=":3" /> The restaurant also served fried and smoked chicken, and sides like coleslaw and white bread.<ref>{{Cite web |last=Reader |first=Chicago |date=2008-05-22 |title=Omnivorous: Shack Season |url=http://chicagoreader.com/food-drink/omnivorous-shack-season/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref><br />
<br />
The restaurant originally served food to customers through a revolving bulletproof glass window<ref name=":1">{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> as was typical for Chicago barbecue restaurants.<ref name=":3" /> It did not have seating, although some customers ate in their cars outside of the restaurant,<ref name=":2">{{Cite web |last=Cox |first=Mike Sula, Gary Wiviott, David Hammond, Izidora Angel, Ted |date=2010-09-09 |title=Thank You for Smoking |url=http://chicagoreader.com/food-drink/thank-you-for-smoking/ |access-date=2024-04-03 |website=Chicago Reader |language=en-US}}</ref> to provide the food from becoming soggy on the drive home.<ref name=":3" /><br />
<br />
Sevier partnered with Darryl Townson, owner of [[Dat Donut]], to open a new location next to Dat Donut in the building that previously housed [[Leon's Bar-B-Q]] on 83rd Street.<ref name=":6">{{Cite web |last=ABC7 |title=Doughnuts, barbecue make a great pair on the South Side {{!}} ABC7 Chicago {{!}} abc7chicago.com |url=https://abc7chicago.com/archive/8995310/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref> The new location was operated by Townson, who Sevier trained.<ref name=":5" /> Townson uses a pellet smoker instead of an aquarium smoker, resulting in less smokiness and char on the final product.<ref name=":5" /><ref>{{Cite web |date=2016-08-29 |title=Uncle John's |url=https://www.timeout.com/chicago/restaurants/uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref><br />
<br />
The restaurant closed in September 2013<ref name=":1" /> after Sevier retired due to health issues.<ref name=":5">{{Cite web |date=2013-02-20 |title=The new Uncle John’s |url=https://www.timeout.com/chicago/food-drink/the-new-uncle-johns |access-date=2024-04-03 |website=Time Out Chicago |language=en-US}}</ref> He gave his relatives permission to open other restaurants in his name.<ref>{{Cite web |last=Gebert |first=Mike |date=2015-05-19 |title=Chicago’s 12 Best North and South Side BBQ Joints Right Now |url=https://www.thrillist.com/eat/chicago/best-chicago-bbq-joints-2015 |access-date=2024-04-03 |website=Thrillist |language=en}}</ref> Sevier also gave Kennebrew permission to use the Uncle John's name and recipe when he opened his own restaurant.<ref name=":4" /> Many Uncle John's restaurants were opened after his retirement,<ref>{{Cite web |last=Selvam |first=Ashok |date=2016-06-16 |title=Uncle J's BBQ's Pit Master & Owner Chat About Chicago's Barbecue's Legacy |url=https://chicago.eater.com/2016/6/16/11949154/uncle-j-barbecue-week-interview-lifers |access-date=2024-04-03 |website=Eater Chicago |language=en}}</ref> including [[Uncle J's]] in Bronzeville, and Uncle John's in the South Suburbs,<ref name=":4">{{Cite web |last=Owens |first=Hunter |date=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=2024-04-03 |website=Saveur |language=en}}</ref> Richton Park, Greater Grand Park,<ref>{{Cite web |last=Pang |first=Kevin |date=2015-06-17 |title=Uncle J’s BBQ carries on the Mack Sevier legacy |url=https://www.chicagotribune.com/2015/06/17/uncle-js-bbq-carries-on-the-mack-sevier-legacy/ |access-date=2024-04-03 |website=Chicago Tribune |language=en-US}}</ref> and Homewood.<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-04-03 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
== See also ==<br />
{{Portal|Chicago|Food<br />
}}<br />
* [[List of barbecue restaurants]]<br />
<br />
== References ==<br />
<references /><br />
[[Category:Barbecue restaurants in the United States]]<br />
[[Category:Defunct restaurants in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=User:AllWeKnowOfHeaven&diff=1223638240User:AllWeKnowOfHeaven2024-05-13T12:26:10Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>== About me ==<br />
I love hybrid food cultures, American food, and food that might not be considered "authentic", "fancy" or "traditional". Cuisine is always changing, for most of history we didn't have cookbooks and we didn't have op-eds explaining why culinary innovation was bad.<br />
<br />
== Pages created ==<br />
<br />
# [[Almond chicken]]<br />
# [[Beef and broccoli]]<br />
# [[Ji dan gao]]<br />
# [[Chicken and broccoli]]<br />
# [[Colorado-style pizza]]<br />
# [[New Orleans hot sausage]]<br />
# [[Ohio Valley-style pizza]]<br />
# [[Lemon pepper wings]]<br />
# [[Buffalo ribs]]<br />
# [[Peanuts and Coke]]<br />
# [[Conch fritter]]<br />
# [[Grits and grunts]]<br />
# [[Cowboy cookies]]<br />
# [[First Lady Bake-Off]]<br />
# [[Conecuh sausage]]<br />
# [[Salt and pepper chips]]<br />
# [[Fried okra]]<br />
# [[Barbecue bologna]]<br />
# [[Yellowhammer cookie]]<br />
# [[Global Oreo Vault]]<br />
# [[Grape hull pie]]<br />
# [[Barbecue in South Carolina]]<br />
# [[Loaded fries]]<br />
# [[Chili cheese fries]]<br />
# [[Dukes Bar-B-Que]]<br />
# [[Hash (stew)]]<br />
# [[Barbecue in Alabama]]<br />
# [[Golden Rule Bar-B-Q]]<br />
# [[Chicago-style barbecue]]<br />
# [[Leon's Bar-B-Q]]<br />
# [[Leon Finney Sr.]]<br />
# [[Southside Market & Barbeque]]<br />
# [[Mustache Bill's Diner]]<br />
# [[Old Mandarin Islamic Restaurant]]<br />
# [[Henry Low (chef)]]<br />
# [[Beaumont Inn]]<br />
# [[Russell's Barbecue]]<br />
# [[Barbara Ann's Bar-B-Que]]<br />
# [[Mack Sevier]]<br />
# [[Uncle John's BBQ]]<br />
<br />
== Pages improved ==<br />
<br />
* [[Bang bang chicken]]<br />
* [[Chocolate gravy]]<br />
* [[Cactus fries]]<br />
* [[Acadia (restaurant)]]<br />
* [[Aldea (restaurant)]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223638060Chicago-style barbecue2024-05-13T12:24:15Z<p>AllWeKnowOfHeaven: </p>
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<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
<br />
== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref><blockquote>About half a million Black Southerners settled in Chicago. Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called [[mumbo sauce]], was new, but it was true to the resourceful spirit of traditional barbecue.<ref>{{Cite web |title=Midwesterner - How Black Pitmasters Created Midwestern Barbecue |url=https://midwesterner.org/how-black-pitmasters-created-midwestern-barbecue/ |access-date=2024-05-13 |website=Midwesterner |language=en-US}}</ref></blockquote>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.<ref name=":5" /> <br />
<br />
Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
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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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /> Despite having a vibrant culinary history, Chicago is less well known nationally than other barbecue capitals such as [[Kansas City–style barbecue|Kansas City]], [[Texas barbecue|Texas]], [[Memphis barbecue|Memphis]] and [[Barbecue in North Carolina|North Carolina]].<ref>{{Cite news |last=Shahin |first=Jim |date=2023-05-19 |title=A tip o’ the ribs to Chicago barbecue |url=https://www.washingtonpost.com/lifestyle/food/a-tip-o-the-ribs-to-chicago-barbecue/2012/10/08/c76cc72c-0bde-11e2-bd1a-b868e65d57eb_story.html |access-date=2024-05-13 |work=Washington Post |language=en-US |issn=0190-8286}}</ref><br />
<br />
== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
<br />
=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=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 |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=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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
<br />
[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
<br />
[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
<br />
=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
<br />
== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Memphis_barbecue&diff=1223637958Memphis barbecue2024-05-13T12:23:08Z<p>AllWeKnowOfHeaven: ←Redirected page to Memphis–style barbecue</p>
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<div>#REDIRECT [[Memphis–style barbecue]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223637189Garry Kennebrew2024-05-13T12:15:40Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Garry Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223637171Garry Kennebrew2024-05-13T12:15:32Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
Kennebrew uses the traditional [[Chicago-style barbecue|Chicago-style]] of barbecuing, using a wood fired aquarium smoker to prepare [[rib tips]] and [[hot links]].<ref>{{Cite web |title=Smoked rib tips and hotlinks served up at Uncle John's BBQ in Homewood |url=https://abc7chicago.com/uncle-johns-bbq-homewood-rib-tips-johns/3521205/ |access-date=2024-05-13 |website=ABC7 Chicago |language=en}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223636649Garry Kennebrew2024-05-13T12:10:58Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<ref>{{Cite web |title=A Quick History Of American Barbecue |url=https://www.sporkful.com/a-quick-history-of-american-barbecue/ |access-date=2024-05-13 |language=en}}</ref><br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Kennebrew became Sevier's apprentice pitmaster at Barbara Ann's, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223636571Garry Kennebrew2024-05-13T12:10:03Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Sevier began to mentor Kennebrew in cooking barbecue, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
Kennebrew is married to Darlene.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223636493Garry Kennebrew2024-05-13T12:09:29Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Sevier began to mentor Kennebrew in cooking barbecue, and over time came to introduce Kennebrew as his nephew.<ref name=":0" /> He also became Kennebrew's godfather.<ref name=":1">{{Cite web |last=Virtusio |first=Jessi |date=2016-02-02 |title=Uncle John’s is smokin’ good |url=https://www.chicagotribune.com/2016/02/02/uncle-johns-is-smokin-good/ |access-date=2024-05-13 |website=Chicago Tribune |language=en-US}}</ref><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /> Kennebrew co-owns his restaurant with Wilbur Milons.<ref name=":1" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223636170Garry Kennebrew2024-05-13T12:06:44Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Sevier began to mentor Kennebrew in cooking barbecue, and over time came to consider Kennebrew a nephew.<ref name=":0" /><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier. In 2010, Kennebrew left Uncle John's to open up his own restaurant under the same name with Sevier's permission.<ref name=":0" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223636046Garry Kennebrew2024-05-13T12:06:00Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Sevier began to mentor Kennebrew in cooking barbecue, and over time came to consider Kennebrew a nephew.<ref name=":0" /><br />
<br />
After Sevier left Barbara Ann's to open [[Uncle John's BBQ]], Kennebrew donated equipment and food product to help him start up. He also continued to apprentice at Uncle John's under Sevier.<br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223635772Garry Kennebrew2024-05-13T12:04:35Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew. Both of them were deacons at their respective churches and had a love of barbecue. Sevier began to mentor Kennebrew in cooking barbecue, and over time came to consider Kennebrew a nephew.<ref name=":0" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223635487Garry Kennebrew2024-05-13T12:03:13Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a car wash and car detailing business. The car wash was next door to [[Barbara Ann's Bar-B-Que]], which was run by pitmaster [[Mack Sevier]]. Sevier, who originally came from Arkansas, befriended Kennebrew.<ref name=":0" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223635080Garry Kennebrew2024-05-13T12:01:18Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref name=":0">{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
Kennebrew went to college where he studied business and accounting, before working for a haircare company. After the company was acquired by another business, he used his portion of buyout money to buy a carwash and car detailing business.<ref name=":0" /><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223634835Garry Kennebrew2024-05-13T11:59:45Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter. He was taught to cook by his grandmother from the time he was six years old. His family moved from Alabama to Chicago in 1968 as part of the [[Great Migration (African American)|Great Migration]]. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life.<ref>{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223634644Chicago-style barbecue2024-05-13T11:57:49Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
<br />
== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref><blockquote>About half a million Black Southerners settled in Chicago. Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called [[mumbo sauce]], was new, but it was true to the resourceful spirit of traditional barbecue.<ref>{{Cite web |title=Midwesterner - How Black Pitmasters Created Midwestern Barbecue |url=https://midwesterner.org/how-black-pitmasters-created-midwestern-barbecue/ |access-date=2024-05-13 |website=Midwesterner |language=en-US}}</ref></blockquote>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.<ref name=":5" /> <br />
<br />
Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
<br />
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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /><br />
<br />
== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
<br />
=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=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 |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=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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
<br />
[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
<br />
[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
<br />
=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
<br />
== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223634602Chicago-style barbecue2024-05-13T11:57:30Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
<br />
== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref><blockquote>About half a million Black Southerners settled in Chicago. Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called mumbo sauce, was new, but it was true to the resourceful spirit of traditional barbecue.<ref>{{Cite web |title=Midwesterner - How Black Pitmasters Created Midwestern Barbecue |url=https://midwesterner.org/how-black-pitmasters-created-midwestern-barbecue/ |access-date=2024-05-13 |website=Midwesterner |language=en-US}}</ref></blockquote>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.<ref name=":5" /> <br />
<br />
Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
<br />
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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /><br />
<br />
== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
<br />
=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=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 |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=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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
<br />
[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
<br />
[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
<br />
=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
<br />
== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Chicago-style_barbecue&diff=1223634488Chicago-style barbecue2024-05-13T11:56:08Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Variation of barbecue in Chicago, Illinois}}<br />
{{Use American English|date=August 2023}}<br />
{{Use mdy dates|date=August 2023}}<br />
[[File:Rib Tips.jpg|thumb|250px|Rib tips and white bread, a common combination in Chicago-style barbecue]]<br />
{{American cuisine}}<br />
<br />
'''Chicago-style barbecue''' is a regional variation of [[barbecue in the United States|barbecue]] from the American city of [[Chicago|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 [[Smoking (cooking)|smoker]] and the prominence of [[rib tips]] and [[hot links]].<br />
<br />
== History ==<br />
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 |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=July 25, 2023 |website=NBC Chicago |language=en-US}}</ref><ref name=":0">{{Cite web |last=Owens |first=Hunter |date=August 3, 2016 |title=Welcome to America's Unsung Barbecue City: Chicago |url=https://www.saveur.com/chicago-barbecue-rib-tips-hot-links/ |access-date=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=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=July 26, 2023 |language=en-US}}</ref> <br />
<br />
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.<ref name=":5" /> <br />
<br />
Other notable Chicago barbecue restaurants included [[Uncle John's BBQ]],<ref>{{Cite web |date=2014-06-12 |title=10 BBQ Meccas To Visit Before You Die |url=https://www.huffpost.com/entry/10-bbq-meccas-to-visit-be_b_5488245 |access-date=2024-04-03 |website=HuffPost |language=en}}</ref> [[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 |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=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=July 25, 2023 |website=Eater Chicago |language=en}}</ref> <br />
<br />
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=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=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=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=July 25, 2023 |website=Chicago Tribune}}</ref><ref name=":0" /><br />
<br />
== Styles ==<br />
[[File:Aquarium-Style Smoker.jpg|thumb|Aquarium smoker]]<br />
<br />
=== South Side and West Side ===<br />
[[File:Rib Tips & Hot Links Sign.jpg|thumb|Sign advertising rib tips and hot links outside [[Barbara Ann's Bar-B-Que]] in Chicago]]<br />
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 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=July 25, 2023 |website=Saveur |language=en}}</ref> They are fully enclosed except for a metal chimney that vents the smoke outside, allowing for fully indoor cooking.<ref>{{Cite web |first=Theresa |last=Goodrich |date=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=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 |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=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=July 27, 2023 |website=Chicago Maroon}}</ref><br />
<br />
[[Rib tips]], the cartilaginous end pieces left from butchering [[St. Louis–style barbecue|St. Louis–style ribs]], became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked. The establishment of the meatpacking industry in Chicago, especially the [[Union Stock Yards]], also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.<ref name=":1" /><ref name=":0" /> Early African-American-owned barbecue restaurants are credited with the popularization of this dish.<ref name=":5" /> Delta-style Chicago ribs are smoked in aquarium smokers. A distinctive style of boiled ribs developed in the Eastern European community, which frequently boiled meats.<ref name=":3" /><br />
<br />
[[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 |publisher=UNC Press Books |isbn=978-1-4696-6281-7 |pages=156 |language=en}}</ref><br />
<br />
=== North Side ===<br />
In the North Side, barbecue restaurants typically use [[rotisserie]] smokers and local woods like [[Apple tree|applewood]] to prepare their meat. North Side barbecue sauces are also tomato-based but are typically thicker than South Side sauces. North Side restaurants typically focused on more expensive cuts of meat, such as [[pork butt]] and [[brisket]].<ref name=":1" /><br />
<br />
== References ==<br />
{{Reflist}}{{Barbecue}}{{Cuisine of the United States}}{{Chicago}}<br />
[[Category:Cuisine of Chicago]]<br />
[[Category:Barbecue]]<br />
[[Category:African-American cuisine]]<br />
[[Category:African-American history in Chicago]]</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223634209Garry Kennebrew2024-05-13T11:53:17Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
== Biography ==<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter.<ref>{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223634121Garry Kennebrew2024-05-13T11:52:22Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]]. His childhood home did not have running water or electricity, and was warmed by a woodburning stove in the winter.<ref>{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223634065Garry Kennebrew2024-05-13T11:51:39Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]].<ref>{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref><br />
<br />
== References ==</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1223634053Garry Kennebrew2024-05-13T11:51:30Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.<br />
<br />
Kennebrew grew up with six siblings in [[Gadsden, Alabama]].<ref>{{Cite web |last=Pang |first=Kevin |date=2018-02-08 |title=Chicago Is A City Divided By Barbecue |url=https://www.saveur.com/chicago-barbecue/ |access-date=2024-05-13 |website=Saveur |language=en}}</ref></div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223631759Crawfish pie2024-05-13T11:26:30Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Cross-Section of Crawfish Pie.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]]<br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
[[File:Crawfish pies at Bergeron's.jpg|left|thumb|Crawfish pies at Bergeron's]]<br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><ref>{{Cite book |last=Wuerthner |first=Terri Pischoff |url=https://books.google.com/books?id=V6yrmGVzRtAC&pg=PA121&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAkQAg#v=onepage&q=crawfish%20pie&f=false |title=In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou |date=2007-04-01 |publisher=Macmillan + ORM |isbn=978-1-4299-1008-8 |pages=121 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223631688Crawfish pie2024-05-13T11:25:38Z<p>AllWeKnowOfHeaven: this picture is much more representative of a traditional crawfish pie :^</p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Cross-Section of Crawfish Pie.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]]<br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><ref>{{Cite book |last=Wuerthner |first=Terri Pischoff |url=https://books.google.com/books?id=V6yrmGVzRtAC&pg=PA121&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAkQAg#v=onepage&q=crawfish%20pie&f=false |title=In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou |date=2007-04-01 |publisher=Macmillan + ORM |isbn=978-1-4299-1008-8 |pages=121 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223581299Crawfish pie2024-05-13T02:21:20Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><ref>{{Cite book |last=Wuerthner |first=Terri Pischoff |url=https://books.google.com/books?id=V6yrmGVzRtAC&pg=PA121&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAkQAg#v=onepage&q=crawfish%20pie&f=false |title=In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou |date=2007-04-01 |publisher=Macmillan + ORM |isbn=978-1-4299-1008-8 |pages=121 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223581189Crawfish pie2024-05-13T02:20:20Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><ref>{{Cite book |last=Wuerthner |first=Terri Pischoff |url=https://books.google.com/books?id=V6yrmGVzRtAC&pg=PA121&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAkQAg#v=onepage&q=crawfish%20pie&f=false |title=In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou |date=2007-04-01 |publisher=Macmillan + ORM |isbn=978-1-4299-1008-8 |pages=121 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223581131Crawfish pie2024-05-13T02:19:54Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223581059Crawfish pie2024-05-13T02:19:17Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Cooked crawfish tails are then added to the roux before it is poured into a pie crust.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223580826Crawfish pie2024-05-13T02:17:08Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Cooked crawfish are then added to the roux before it is poured into a pie crust.<ref>{{Cite book |last=Onwuachi |first=Kwame |url=https://books.google.com/books?id=1ptrEAAAQBAJ&pg=PA128&dq=crawfish+pie&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwje0p_5xYmGAxVJNlkFHd8UCeI4ChDoAXoECAUQAg#v=onepage&q=crawfish%20pie&f=false |title=My America: Recipes from a Young Black Chef: A Cookbook |last2=Stein |first2=Joshua David |date=2022-05-17 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-525-65960-0 |pages=128 |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223580781Crawfish pie2024-05-13T02:16:39Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== Preparation ==<br />
Crawfish pie is prepared by making a [[roux]] with bell peppers, onions and celery, the "[[Holy trinity (cooking)|holy trinity]]" of Cajun cooking. Cooked crawfish are then added to the roux before it is poured into a pie crust.<br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223579232Crawfish pie2024-05-13T02:03:14Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223579060Crawfish pie2024-05-13T02:01:48Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref> The dish is typically served as a hand pie.<ref>{{Cite web |title=Creole Crawfish Pie |url=https://www.foodandwine.com/creole-crawfish-pie-6833138 |access-date=2024-05-13 |website=Food & Wine |language=en}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Crawfish_pie&diff=1223578339Crawfish pie2024-05-13T01:55:38Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>{{Short description|Louisiana dish}}<br />
{{Infobox prepared food<br />
| name = Crawfish pie<br />
| image = Pere Antoine Lunch New Orleans, LA.jpg<br />
| image_size = 250px<br />
| caption = Crawfish pie, [[gumbo]], and crawfish [[etouffe]] at Père Antoine in [[New Orleans]] (2007)<br />
| alternate_name = <br />
| country = [[United States]]<br />
| region = [[Louisiana]] <br />
| creator = <br />
| course = <br />
| type = [[Savoury pie]]<br />
| served = <br />
| main_ingredient = [[Crayfish (food)|Crawfish]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Crawfish pie''' is a type of [[baking|baked]] [[Savoury (small dish)|savory]] [[pie]] common in the [[Cajun cuisine|Cajun]] and [[Louisiana Creole cuisine|Creole cuisine]] of [[Louisiana]]. It is similar in appearance to a [[pot pie]] and contains [[Crayfish (food)|crawfish]].<ref>{{cite news| newspaper= [[The Times-Picayune]] |url= http://www.nola.com/food/index.ssf/2012/03/crawfish_pie_for_pi_day.html |title= Crawfish Pie for Pi Day | date= 2012-03-14 | author= Walker, Judy | accessdate= 2012-11-27 }}</ref><ref>{{cite web| url= http://www.foodnetwork.com/recipes/emeril-live/crawfish-pie-recipe/index.html |title=Crawfish pie|publisher=Foodnetwork.com |accessdate=2012-11-27}}</ref><br />
<br />
== In popular culture ==<br />
The dish is mentioned in the [[Hank Williams]] song "[[Jambalaya (On the Bayou)]]", along with other common [[Cajun]] dishes such as [[jambalaya]] and [[gumbo]].<ref>{{cite web| title= Crawfish Pie-Tart | url= http://www.realcajunrecipes.com/recipes/cajun/crawfish-pie-tart/611.rcr | accessdate= 2012-11-27 |publisher = Realcajunrecipes.com}}</ref><br />
<br />
==See also==<br />
* [[Étouffée]]<br />
* [[List of seafood dishes]]<br />
* [[Natchitoches meat pie]]<br />
==References==<br />
{{Reflist}}<br />
<br />
[[File:Crawfish pie closeup.JPG|thumb|left|Crawfish pie closeup]]<br />
<br />
{{commons category}}<br />
{{American pies}}<br />
{{Cajun cuisine}}<br />
<br />
[[Category:Cajun cuisine]]<br />
[[Category:Crayfish dishes]]<br />
[[Category:American pies]]<br />
<br />
<br />
{{US-cuisine-stub}}</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1222511402Garry Kennebrew2024-05-06T11:07:57Z<p>AllWeKnowOfHeaven: </p>
<hr />
<div>'''Garry Kennebrew''' is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.</div>AllWeKnowOfHeavenhttps://en.wikipedia.org/w/index.php?title=Garry_Kennebrew&diff=1222511388Garry Kennebrew2024-05-06T11:07:47Z<p>AllWeKnowOfHeaven: ←Created page with 'Garry Kennebrew is a restaurateur and pitmaster known for preserving traditional Chicago-style barbecue techniques.'</p>
<hr />
<div>Garry Kennebrew is a restaurateur and pitmaster known for preserving traditional [[Chicago-style barbecue]] techniques.</div>AllWeKnowOfHeaven