Meat Picks | 7.12.13

Get to the Smokeout!windy-city-smokeout

The “first annual” Windy City Smokeout is now hours away – beginning at 3 today – and running through Sunday. The inaugural summer fest will bring together the best of live country music, beer and BBQ to the corner of Rush and Illinois streets.

Southern-inspired fare from some of Chicago’s top BBQ restaurants, Smoque, Lillie’s Q and Bub City, as well as nationally-acclaimed restaurant The Salt Lick, from Driftwood, Texas, will be dishin’ up the barbeque and bragging rights. Competitive BBQ legend, Myron Mixon, (aka The King) and star judge of Destination America’s BBQ Pitmasters will also be there!

Country music fans can also take in performances by three of country music’s biggest stars.  Festival headliners include: Jerrod Niemann on Friday, July 12, followed by Grammy-nominated artists David Nail on Saturday, July 13, and Pat Green on Sunday, July 14. BubCityPitcrewWell-known and emerging artists will also take the stage throughout the weekend.

Go Prepared…

Meat Picks touched briefly upon “the American barbeque style of cooking” last week  crediting “cowboys on cattle drives” as the source for bringing BBQ to the forefront of our culture in the late 1800’s. If you’re not a BBQ aficionado (yet), brush up on some of the basics before you go to the Smokeout.

Remember, grilling is direct, high heat cooking and barbequing is: cooking food slow and low in a pit or on a spit over hot coals or wood, basting throughout to keep the food moist. Southern flare will be prominent at the fest; here are some southern basics:

Carolina Barbeque– Traditionally pork barbeque (usually whole shoulder or whole hogs) smoked over hickory wood and finely chopped or pulled. Carolina Que is served with sauce. In Eastern North Carolina the sauce is vinegar based.

Memphis Barbeque – Pork ribs rule and some sprinkle the finished ribs with rub to highly season the finished product.

Texas Barbeque– Brisket and sausage are king in the Lone Star state. Ribs are also noteworthy, consisting of both beef ribs and pork ribs.

Texas Rub– is typically just salt and pepper, and the meat is served without sauce or with one that is thin.

Kansas City – The crossroads of barbeque with Southern and Western influences.

Test your BBQ knowledge further with TLC’s quiz.

P.S.

Sunday is Family Day; kids under 12 get in free before 4. Buy tickets here.

From the desk of John Cecala     @BuedelFineMeats     Buedel Fan Page

 

PDF Download    Send article as PDF   

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>