How To

Here’s How Bub City Celebrates the Best of American BBQ

Here’s How Bub City Celebrates the Best of American BBQ

Jun 11, 2018

Let’s stop for a moment and really think about… BBQ. Burning embers, fragrant smoke, saucey hands. Then there’s the meat. Do you envision fatty slices of smoked Texas beef brisket? Fall-off-the-bone baby back ribs popular in the Midwest or the zippy pulled pork of the Carolinas? Whatever it is, BBQ is as much an experience as it is a process, and these dishes are all part of America’s regional BBQ culture.

American BBQ is a craft that has evolved over generations and has migrated across state lines – from the Deep South over to Texas and up through the Midwest – as one of America’s most recognizable food styles. So where does Bub City, Chicago’s favorite BBQ and live music joint, come into play? As chef Doug Psaltis says, “we borrow the best from the rest and put our personal spin on it.” To better understand the role of Bub City in American BBQ culture, first we must take a look at its technique and its deep-rooted history.

Bub City BBQ Meats

The Technique
People often interchange the words “grill” and “barbecue”, but they are not one in the same. Grilling is cooking meat quickly over a direct heat source – charcoal, gas or propane – while barbecuing cooks it “low and slow” using low, indirect heat over an extended period of time. Depending on the region, anything from a re-purposed steel barrel to a state-of-the-art professional smoker is fair game for BBQ.

Wood Oven Smoker for BBQ

History, Part 1: The South
BBQ got its humble beginnings in the Postbellum South where pork was plentiful. Wild hogs roamed the Back Country and were also raised on farms because they needed little space. During times of celebration, communities would gather for a “pig pickin” – a tradition still practiced today in the Carolinas and New Orleans – where the whole animal is cooked overnight over slowly burning coals in a large outdoor oven built of steel and cinder block. Throughout the night, the hog is tended to by the pitmaster who “mops” (bastes) the meat with a vinegar au jus. As the it cooks, juices fall onto the coals to create flares that result in that signature smoke.

Whole Hog at Windy City Smokeout

History, Part 2: The Sauce
While the tradition of the pig pickin’ is still largely practiced today, BBQ’s most notable changes over the years has been the development of regional barbecue sauces. In the Carolinas, slow-cooked pork is dressed with a vinegar-based sauce that has a touch of heat and a slight sour bite which brings out the sweetness of the meat and rounds out the smoke. In parts of South Carolina, it’s a mustard- and vinegar-based sauce brought over by German immigrants. Venture into North Carolina, Tennessee and Kentucky, and BBQ sauce becomes thick and sweet thanks to a tomato base. (The exception is Memphis-style ribs, which can be prepared “wet or dry,” with either a tomato-based sauce or a dry heavy spice rub.)

Pulled Pork Sandwich Bub City

Further north in Chicago are the famous, fall-off-the-bone baby back ribs – Chicago’s response to BBQ which was influenced by the local stockyards. These Chicago-style ribs are traditionally prepared by baking or simmering the ribs and finishing them with a tomato-based sauce.

Saucing Bub City Ribs

History, Part 3: Texas
Move over pork. Beef reigns king in Texas! With wide open ranges and pastures, it was possible to raise and graze beef. The love of barbecue penetrated Texas and the Western Territories. As people from the South sought work out West, the practices of cheap cuts of beef and BBQ married perfectly. While there are variations of Lone Star BBQ, the most famous is the Central Texas-style barbecued beef brisket. Seasoned only with salt and pepper and slow-smoked with hickory or pecan, this meat is sliced to order and served with white bread and pickles. Other notable Texas barbecue is slow-cooked beef short ribs, and in the far west of Texas, the “cowboy-style” goat and mutton BBQ.

Bub City Brisket

Check out Bub City’s recipe here for 18-Hour Natural Beef Brisket.*

Today: A Celebration of Regional ‘Cue
The team at Bub City has researched and perfected recipes and methods to bring the best of regional BBQ together under one roof. Looking for the classics? We’ve got ‘em. Want specialties like beef short ribs, housemade smoked sausage and a Gulf Coast seafood boil? Come and get it. At Bub City, we believe there is no right or wrong way of doing it. The greatest part is the sharing – with friends and family as well as the sharing of styles and traditions. So join us every day of the week for BBQ, whiskey and live music as we share this awesome American BBQ culture with you. Make a reservation at Bub City in River North. Make a reservation at Bub City in Rosemont.

Hungry for more? Be sure to catch the nation’s 20 best pitmasters at the 6th annual Windy City Smokeout July 13 – 15 and experience regional ‘cue at its finest. Purchase tickets to the festival here!

 

Shout out to guest blogger & Chef Jason Smith from Bub City Rosemont who is not only slingin’ some of the best ‘cue in the Windy City, but also helped us write this blog!

 

*Smoked Natural Brisket Recipe
Use green (fresh) hickory wood to smoke this brisket low and slow. 

INGREDIENTS
One 9-lb. whole prime brisket (point and flat with a ½-inch layer of fat attached)
1 cup demerara sugar
½ cup kosher salt
½ cup course black pepper
1 Tbsp. hickory smoke powder
Texas toast and bread ‘n’ butter pickles, for serving

METHOD

  1. In a medium bowl, combine the sugar, salt, black pepper and smoke powder. Rub the spice mixture all over the brisket; let sit at room temperature for 1 hour.
  2. Preheat a smoker to 225°F. Place the brisket fat side down on the rack. Smoke for approximately 12 – 14 hours until the brisket reaches an internal temperature of 195°F.
  3. Remove brisket from smoker and wrap in butcher paper. Let rest in a warm spot for 2 hours.
  4. Unwrap the brisket and trim away any visible dark fat on the ‘point’ part of the brisket. Trim any excess fat from the ‘flat’ part of the brisket.
  5. Cut the flat, saving the piece under the point for sliced brisket; slice against the grain. Reserve the leaner end for chopped brisket.
  6. Slice 2-3 slices of the point and 2-3 slices of the flat for a total of 5 oz. of meat.
  7. Place one slice of Texas toast on a plate; place sliced brisket on top. Serve meat with a side of bread ‘n’ butter pickles.

 


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