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Barbara Ann's Bar-B-Que
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. It closed during the COVID-19 pandemic. History The restaurant was owned and operated in connection to an adjoining motel of the same name. The restaurant and motel were founded in 1967 by Delars Bracy, a criminal attorney originally from Ruleville, Mississippi, and his wife Bertie. They named the restaurant after their daughter Barbara Ann. They originally operated it with the help of two of Delars' brothers, one of whom had previously worked in the restaurant business. Barbara Ann later took over the restaurant. The restaurant was known for serving Chicago-style barbecue, including rib tips and hot links cooked in an aquarium smoker, using hickory and oak wood. They began experimenting with the use of the aquar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Illinois
Illinois ( ) is a state in the Midwestern United States. Its largest metropolitan areas include the Chicago metropolitan area, and the Metro East section, of Greater St. Louis. Other smaller metropolitan areas include, Peoria and Rockford, as well Springfield, its capital. Of the fifty U.S. states, Illinois has the fifth-largest gross domestic product (GDP), the sixth-largest population, and the 25th-largest land area. Illinois has a highly diverse economy, with the global city of Chicago in the northeast, major industrial and agricultural hubs in the north and center, and natural resources such as coal, timber, and petroleum in the south. Owing to its central location and favorable geography, the state is a major transportation hub: the Port of Chicago has access to the Atlantic Ocean through the Great Lakes and Saint Lawrence Seaway and to the Gulf of Mexico from the Mississippi River via the Illinois Waterway. Additionally, the Mississippi, Ohio, and W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mack Sevier
Mack Sevier (1944-2015) was an American pitmaster and restaurateur known for opening Uncle John's BBQ and being pitmaster of Barbara Ann's Bar-B-Que. Biography Mack Sevier was born on June 24, 1944 in Augusta, Arkansas. His mother was a restaurant cook, and he had four brothers and a sister. After graduating high school, Sevier moved to St. Louis, Missouri but he decided to move north, eventually going to Chicago in the early 1960s. He worked as a meatpacker at a meatpacking factory in Chicago for almost a decade and opened his own butcher shop, Honda Poultry & Meats, in 1971. He also practiced backyard barbecuing as a passion. He supplied meats to many famous South Side restaurants, including Harold's Chicken Shack and Mumbo Bar-B-Que. In the late 1980s, Sevier decided to quit the butcher business and become an apprentice pitmaster. Sevier first worked as pitmaster at Barbara Ann's Bar-B-Que, before leaving to open Uncle John's BBQ. Sevier is known for his trademark use of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Restaurants In The United States
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Barbecue Restaurants
This is a list of notable barbecue restaurants. Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours. The term as a noun can refer to the meat, the cooking apparatus itself (the " barbecue grill" or simply "barbecue") or to the party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue has numerous regional variations in many parts of the world. Barbecue restaurants * Al Tazaj * Andy Nelson's Southern Pit Barbecue * Arthur Bryant's * B.T.'s Smokehouse * Bill Miller Bar-B-Q Enterprises * Billy Sims BBQ * Blue Ribbon Barbecue * The Blues Kitchen * Chicken Tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leon's Bar-B-Q
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. History The restaurant was founded by Leon Finney Sr., originally of Mississippi, in 1940. 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. This barbecue heavily features rib tips, a cheap cut of meat usually discarded by butchers, which are cooked in an "aquarium smoker". Rib tips soon became popular among the city's African-American restaurants, and today the cut has become more expensive. 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. The restaurant was successful, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lem's Bar-B-Q
Lem's Bar-B-Q is a barbecue restaurant in the Chatham community of Chicago, Illinois in the United States. The restaurant is known for its rib tips, which ''Eater'' has described as Chicago's "most famous rib tips." History Lem's Bar-B-Q was founded in 1951 by Myles Lemons in the Greater Grand Crossing neighborhood in Chicago. Lemons operated the restaurant with his brothers, Bruce and James. The Lemons brothers were born in Indianola, Mississippi and moved to Chicago in 1948 to pursue careers in the barbecue industry. In 1968, they opened a second restaurant in a former ice cream shop in the Chatham neighborhood of Chicago. It was at the second location where they first served their rib tips. The Greater Grand Crossing location eventually closed. Lem's trademarked their brand in 2006. In 2018, Lem's sent a cease and desist letter to Chicago Brewhouse, when the brewhouse listed "Lem's BBQ Sauce" as the sauce served with its rib tips. James Lemons, who eventually became Lem's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garry Kennebrew
Garry Kennebrew is a restaurateur and pitmaster known for preserving traditional Chicago-style barbecue techniques. He co-owns and operates Uncle John's BBQ. Biography 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. In Chicago, his father found work at a steel mill and his family had a comfortable middle class life. 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 Ken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uncle John's BBQ
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. History Mack Sevier opened Uncle John's after leaving his job as pitmaster of Barbara Ann's Bar-B-Que. The restaurant was originally located on 69th Street, where it became popular among locals. 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. The restaurant was known for its hot links, pork sausages made with Sevier's signature spice mix, and rib tips. Sevier smoked his meat over a combination of hardwoods, including oak, elm, hickory and mulberry. His apprentice, Ga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Chicken
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.Raichien 2008p. 255/ref> Preparation Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces. Many diverse cooking and flavoring techniques exist for this dish. Regional variations Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques. Asia In Asia, barbecue chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook County
Cook County is the most populous county in the U.S. state of Illinois and the second-most-populous county in the United States, after Los Angeles County, California. More than 40% of all residents of Illinois live within Cook County. As of 2020, the population was 5,275,541. Its county seat is Chicago, the most populous city in Illinois and the third-most-populous city in the United States. Cook County was incorporated in 1831 and named for Daniel Pope Cook, an early Illinois statesman. It achieved its present boundaries in 1839. Within one hundred years, the county recorded explosive population growth going from a trading post village with a little over 600 residents to four million citizens, rivalling Paris by the Great Depression. During the first half of the 20th century it had the absolute majority of Illinois's population. There are more than 800 local governmental units and nearly 130 municipalities located wholly or partially within Cook County, the largest of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leon Finney Sr
Leon, Léon (French) or León (Spanish) may refer to: Places Europe * León, Spain, capital city of the Province of León * Province of León, Spain * Kingdom of León, an independent state in the Iberian Peninsula from 910 to 1230 and again from 1296 to 1301 * León (historical region), composed of the Spanish provinces León, Salamanca, and Zamora * Viscounty of Léon, a feudal state in France during the 11th to 13th centuries * Saint-Pol-de-Léon, a commune in Brittany, France * Léon, Landes, a commune in Aquitaine, France * Isla de León, a Spanish island * Leon (Souda Bay), an islet in Souda Bay, Chania, on the island of Crete North America * León, Guanajuato, Mexico, a large city * Leon, California, United States, a ghost town * Leon, Iowa, United States * Leon, Kansas, United States * Leon, New York, United States * Leon, Oklahoma, United States * Leon, Virginia, United States * Leon, West Virginia, United States * Leon, Wisconsin (other), United States, sever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Links
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link") is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States. Preparation Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked. By location Louisiana In Southern Louisiana, where Cajun cuisine and Creole cuisine is abundant, a hot link sausage on a bun is consumed more frequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
