Food Writing

Finally, An Explanation for Chicago’s Barbecue Madness

That's a lot of barbecue.
That’s a lot of barbecue. Photo: Galdones Photography

Back during the summer of 2010, it seemed like every single opening had to be a barbecue joint. We thought everyone had just caught the smoked meat bug, which, though not deadly, did make everyone talk real slow and slather everything they could find in sticky sauce. But Kevin Pang from the Tribune has a more practical explanation: “One attraction for prospective barbecue restaurateurs is the lower food cost compared with other genres.” Pang explains that barbecue restaurants use cheaper cuts, cook them in large quantities, and don’t throw much away. “Today’s leftover brisket goes into tomorrow’s baked beans,” he writes. Makes sense to us. Oh, and if all this talk just makes you hungry, he also counted down the ten essential barbecue bites in Chicago. [Trib]

Finally, An Explanation for Chicago’s Barbecue Madness