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.

 


You May Also Like...

In The Restaurants
New Year’s Eve 2018: Chicagoland
Dec 6, 2018

Do you have plans yet for New Year's Eve? We've got you covered with special dinners, parties and…

read more >
In The Restaurants
A Gift Guide for the Food Lover in Your Life
Dec 5, 2018

Whether a birthday, graduation or any other of the countless holidays, we're here to make selecting…

read more >
In The Restaurants
New Year’s Day 2019: Chicagoland
Nov 28, 2018

New Year's Day is a time for relaxing and we're celebrating with everything from brunch buffets to…

read more >
In The Restaurants
Where to Eat Lunch
Nov 24, 2018

For that one hour escape from your office, you want to make sure to make most of your lunch hour.…

read more >
In The Restaurants
Kid-Friendly Dining Options and Activities
Nov 22, 2018

You've been to the zoo, the beach, the pool... the kids are starting to get stir crazy. We've got…

read more >
In The Restaurants
Best Spots for Group Dining
Nov 20, 2018

You finally got the whole crew to agree on the same day and time, now you just have to find the…

read more >
In The Restaurants
Late Night & Live Music with Lettuce
Nov 15, 2018

Night owls rejoice - select Lettuce restaurants and nightclubs offer everything from late-night food…

read more >
How To
The Perfect Party Appetizers
Nov 15, 2018

A well-crafted appetizer is the perfect way to make sure your guests won't go hungry so you can…

read more >
How To
Recipe: Bub City Deep-Fried Turkey Legs
Nov 7, 2018

Take a Southern approach this Thanksgiving with Bub City’s recipe for deep-fried turkey legs,…

read more >
How To
Recipe: Bub City Whole Smoked Turkey
Nov 6, 2018

This Thanksgiving, Bub City is spilling the secrets to its perfectly smoked bird. Not into…

read more >
How To
A Few Of Our Favorite Game Day Recipes
Nov 5, 2018

When you are in the mood to get your hands dirty in the kitchen for hosting your crew or solo…

read more >
In The Restaurants
Fall Harvest’s Best Dishes
Nov 1, 2018

The bounty of fall harvest comes at a time in the year when we are craving the comfort of cool…

read more >
In The Restaurants
Here’s Where to Brunch this Weekend
Oct 19, 2018

If you're anything like us, you plan your weekend around brunch. Here is your guide to all of our…

read more >
In The Restaurants
Culinary Care Delivers Comfort to Cancer Patients, One Meal at a Time
Oct 11, 2018

Introducing our friends at Culinary Care, a Chicago non-profit organization that helps cancer…

read more >
In The Restaurants
Your Guide to Game Day Grub 2018
Sep 14, 2018

Fall is the kick-off to football season and no matter what team you are rootin' for, several of our…

read more >
In The Restaurants
Food For Thought: What Our Chefs Cook Their Kids
Sep 12, 2018

School is back in session and our chefs are cookin' up a storm...but this time for the kiddos. We…

read more >
In The Restaurants
The Best Time of the Year: Patio Season
Aug 10, 2018

Warm weather is here, which means al fresco dining is too! We've rounded up the best patios at…

read more >
In The Restaurants
Your Summer Ice Cream Checklist
Jul 19, 2018

I SCREAM, YOU SCREAM...we all know the drill so let's get to the good stuff. July is National Ice…

read more >
In The Restaurants
Here’s Where to Eat the Best Mac and Cheese
Jul 14, 2018

In celebration of everyone's favorite cheesy dish we’ve rounded up some of our favorite…

read more >
In The Restaurants
All The Reasons Why We Love Fried Chicken
Jul 4, 2018

Fact: there's never a bad time for fried chicken. Grab it on your way to the beach, order it up for…

read more >
How To
Perfect Pair: Champagne & Fried Chicken
Jul 3, 2018

Fried chicken and Champagne? Really? Yep, you read that right. Kevin Bratt, Wine Director of Joe's…

read more >
In The Restaurants
4th of July 2018
Jul 3, 2018

It's that time of year to don your red, white and blue, fire up the grill and, of course, celebrate…

read more >
In The Restaurants
Your Perfect Fried Chicken Sandwich is Served
Jul 2, 2018

You can roast ‘em, you can bake ‘em, and you can grill ‘em, but nothing tantalizes the taste…

read more >
How To
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…

read more >
In The Restaurants
Your Guide to the 26 Best Burgers to Try During National Burger Month
Apr 30, 2018

Burgers deserve a full month of celebrations which is why May has been declared National Burger…

read more >
In The Restaurants
James Beard Eats Week 2018
Apr 17, 2018

James Beard Eats Week is back! From April 27-May 7 show your support of aspiring Chicago culinary…

read more >
How To
Recipe: Bub City’s Blue Cheese Dip
Apr 13, 2018

It's a match made in heaven! Bub City has outdone itself with its game day recipe of tater tots with…

read more >
In The Restaurants
Kentucky Derby, it’s Mint Julep Time!
Apr 12, 2018

It's that time of the year again to break out the mint juleps and don your Derby hat for the…

read more >
In The Restaurants
New Additions to the Windy City Smokeout 2018 Lineup are Here!
Mar 19, 2018

Announcing three new acts to the Windy City Smokeout music lineup! Midland returns, performing on…

read more >
In The Restaurants
Milkshake Madness: A Tournament of Toppings
Mar 17, 2018

In the grand tournament of milkshake toppings, who are the last sweets standing? We rounded up all…

read more >
In The Restaurants
Get a Slice for Pi Day
Mar 13, 2018

We all love a good pun, especially when it has to do with food! Mathematicians and foodies rejoice…

read more >
In The Restaurants
St Paddy’s Day 2018
Mar 1, 2018

St. Patrick's Day calls for corned beef, cabbage and all of the beer! Lucky for you, our restaurants…

read more >
In The Restaurants
This One’s For Our Indecisive Diners
Feb 26, 2018

For all of you indecisive order-ers out there - the "I want to order one of everything on the menu"…

read more >
In The Restaurants
Lettuce in Love: Weddings with Lettuce Parties
Feb 13, 2018

It's almost Valentine's Day and love is in the air. Believe it or not it's a tale as old as time (or…

read more >
In The Restaurants
It’s Tequila Time! National Margarita Day is February 22
Feb 12, 2018

As if you needed an excuse to drink margaritas, here's one more: National Margarita Day…

read more >
In The Restaurants
Where to go on Valentine’s Day 2018
Feb 4, 2018

Have you made your Valentine's Day plans yet? It's right around the corner and there's lots of…

read more >
In The Restaurants
The Big Game 2018: Where to Watch and What to Carry-out
Jan 25, 2018

Need a place to watch the big game on Sunday, February 4, 2018? The below restaurants are a great…

read more >
How To
Recipe: Bub City Trucker Snacks
Jan 22, 2018

Is there a more beautiful pairing than football and Bub City's Trucker Snacks? We think not. For…

read more >
How To
Already Fell Off the Healthy New Year’s Resolution Wagon? Let’s Eat.
Jan 12, 2018

"New Year, Same Me" more your speed? Well, we're right there with you. Celebrate one of our favorite…

read more >
In The Restaurants
Where to Eat: Martin Luther King Day 2018
Jan 6, 2018

A long weekend calls for long brunches filled with sweet and savory treats. And don't forget about…

read more >

Recent Posts

How To
Recipe: Osteria Via Stato’s Cranberry Cello
Dec 10, 2018

Sipping on Osteria Via Stato's Cranberry Cello is always a great idea, and we're here to help you…

read more >
In The Restaurants
An Italian Christmas: Where to Enjoy the Feast of the Seven Fishes
Dec 7, 2018

In southern regions of Italy, the Feast of the Seven Fishes is the customary meal on Christmas Eve…

read more >
In The Restaurants
Holiday Happenings Throughout December 2018
Dec 7, 2018

Kids are out on winter break,  the smell of baking spices filling the air and holiday tunes…

read more >
In The Restaurants
Christmas Eve 2018: Metro D.C. Area
Dec 7, 2018

Happy Holidays everyone! We are here to help you celebrate Christmas Eve with delicious meals around…

read more >
In The Restaurants
Christmas Eve 2018: Las Vegas
Dec 7, 2018

Celebrating Christmas Eve in Vegas? Here are a few of our restaurants open on Monday, December 24.…

read more >
In The Restaurants
Christmas Eve 2018: Los Angeles
Dec 7, 2018

It's time for Christmas Eve in sunny California! Spend your holiday with us at one of our Stella…

read more >
In The Restaurants
Christmas Eve 2018: Twin Cities
Dec 7, 2018

Twin Cities, Christmas Eve is just around the corner and we want to help you celebrate. Big Bowl and…

read more >
In The Restaurants
Christmas Eve 2018: Chicagoland
Dec 7, 2018

If you are looking to dine out this Christmas Eve, we have restaurants that are open on Monday,…

read more >
In The Restaurants
New Year’s Eve 2018 Twin Cities
Dec 6, 2018

Celebrate New Year's Eve in the Twin Cities! Wildfire and Big Bowl will be open on December 31 to…

read more >
In The Restaurants
New Year’s Eve 2018: Las Vegas
Dec 6, 2018

Ring in 2019 on the Las Vegas Strip! From special pre-fixe menus to having your favorite burger,…

read more >
In The Restaurants
New Year’s Eve 2018: Los Angeles
Dec 6, 2018

Celebrate New Year's Eve at one of our Stella Barra Pizzeria locations! Perfect for the entire…

read more >
How To
How To Build the Ultimate Gingerbread House
Dec 6, 2018

Looking for a fun, holiday activity to keep the kids busy? How about try your hand at building the…

read more >
Lettuce Consulting Group

Grow Your Business

Learn More
Career Opportunities

Join Our Team

Search Jobs
Latest Articles

Sign Up For Our Newsletter

Sign Up Now

Lettuce on Instagram

Checkout our feed @lettuceentertainyou!