/ck/ - Food & Cooking

>>15655569
I would imagine it would be good. Like it's been a major hub for rail transport from the west to the east for over a century. So the amount of raw meat that has gone through that city, combined with influences from memphis and st. louis and everywhere else.. I never had it, never heard of it, but I would imagine it wouldn't suck. I mean I don't know though. Usually when you look at the smoked foods of an area they use the wood of the local area. So like what ever kind of tree grew near by was what you used for your smoke. This is why a lot of different smoked foods have distinct flavors, but being a transportation hub the way chicago has always been, they've probably had access to all kinds of different woods and all kinds spices. I mean I wouldn't like ketchup on my bbq, i prefer a uhh more spicy and vinegary sauce on the side, with a cajun dry rub for your pork, and then i mean i've never had a smoked jerk chicken.. But i could imagine a smoked jerk chicken with sweet and spice, that flavor. Probably wouldn't even need sauce. Sauces can really kill a bbq for me. Some people swear by it and proceed to baste the meat with it, over cook the meat anyway... Nah man I dunno, i've done a fair amount of smoking from fish to chicken and ribs, but it's all about low and slow. I prefer spicier foods so i may use more cayenne and white pepper then most, but the meat has to be juicy and fall off the bone.

>>15655569
But like smoked sausage, it's like all about the sausage... smoked sausage is damn good if you get some natural casing sausage from a good butcher.. They are tough to find, but they still exists, but again that's all about the spices they already stuffed in your sausage when they were grinding it up and filling the casings. I know a couple people, shit my aunt makes her own dry aged sausage. She turned a closet in her basement into a drying rroom and does small batches for friends and family. She makes this sausage that's so spicy damn. You're supposed to thinly slice it and have it with cheese and crackers, but fuck that, I'll eat half a stick like a candy bar, or dice it up and have it in an egg scramble.

>>15655962
>>15656001
shut the fuck up, tripfag

>>15655569
Love rib tips, you got a good recipe for the rub and sauce?

>>15655962
tldr fuck off

>>15656007
Sorry I had 3 glasses of scotch. I'm sorry.

>>15656029
I'll fuck right off.

>>15656025
I do, but everybody is telling me I'm not welcome, so fuck you.

>>15655962
Chicago isn't just a transit hub, at one point it was the meatpacking capital of the world and produced something like 80% of of the meat purchased in the US.

>>15656104
Well, it became that because it was a hub, but I'm not going to get into an anti-semantic argument. You're totally right. I mean you can look back at the early 1900's america and socialist and progressive movement of that era and site "The Jungle" by Upton Sinclair as a big part of launching the whole thing off the ground... however I mean chicago is pretty much right in the middle of North America.. It is always going to be and has always been a hub of sorts. Shit the big ass lake it's on provided fresh water and also more ways of transportation to michigan and the whole wisconsin coast. Like if you look at manufacturing in wisconsin, it's all on the lake, so they can use it to get goods to and from Chicago. You didn't need a rail in green bay because you could use a barge to get your shit to Chicago, and ultimately sell it anywhere. If you had money and knew what you wanted, the process worked in reverse too.

>>15656182
Put the speed down and get some alcohol or downers in you. You’re geeking.

>>15656104
>>15656182
You can look at New York or Philadelphia as the hub for international commerce from europe, but Chicago was the hub for intrastate commerce as the country expanded west following your Jefferson, Monroe, Jackson, and Polk..

>>15656201
I've had 3 scotches and im drinking two yuengling black and tans at the same time... it's not working captian!!! I'll try to drink fast

I like using papricka, (black white and red/cayenne pepper), garlic powder, and salt as a base for the rub. the ratios are like 2 times the garlic and paprika to each pepper. then you can add what ever fits your meat, so oregano thyme rosemary, depending on your choice of sauce you can even go with some sage or cumin. A big question can be do I marinate the meat? how do I marinate? I probably could go on and on... each marinate is it's own sauce, but if you want something simple shit... I don't even know exactly what meat or even which cut we're talking about. So uhh find what ever pre-bottled shit you like, and cut half your work out, and voila.

ground coriander can be good. you have to know if the people eating this shit like cilantro, since they're the same family. some people say the shit tastes like soap, some people love it, but yeah you got choices of vinegars, i mean the kitchen really is a science laboratory when you start making your own shit, but it's all up to you. Aparantly im not the only one who hasn't heard of chicago bbq.

>>15656065
>I do, but everybody is telling me I'm not welcome, so fuck you.

You're definitely not welcome, fuck off.

>>15656411
try to get laid at least once a month, or at least have the patience to read the whole thread before you bump a thread via eating bait snapping a trap. you could have read further and saw I did post a recipe, or at least facilitated further discussion of one, instead you just did that. I'm going to pray before i eat my next meal especially for you. I really hope better things for you.

>>15656504
filtered