Culinary Historians: Chicago’s Bold BBQ History, 7/13

Culinary Historians of Chicago

Aye, there’s the rub!
Chicago’s Bold BBQ History

Presented by
Jared Leonard
Pit professor, Rub BBQ, Chicago

Saturday, July 13, 2013
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’ town over the past 100 years.

Quoth Leonard: “Until the past decade, Chicago had 2 distinct styles of BBQ: Southside Chicago BBQ and Northside Tavern Style BBQ. The latter is a far cry from traditional BBQ rules, and is being ushered out of the city by a wave of new Southern-style REAL BBQ restaurants.”

He continues: “This new wave of BBQ to hit the Northside of Chicago is full of southern authenticity, and has people scratching their heads at the old sauced-up, boiled, fall-off-the-bone ribs served in old-time Chicago taverns.”

We’ve just given you the tip of Leonard’s talk. For a full slab of savory history (and to-die-for rib samples and a cornbread demo and tasting), come share the passion.

Speaker bio:
Co-founder of the Windy City BBQ Classic, Chicago’s only BBQ Pitmaster competition, Jared Leonard is the owner of Rub BBQ Company, at Lunt and Western, (rubbbqcompany.com) ‎where he dishes out authentic wood-fired BBQ. Leonard also teaches the art of BBQ at his 3-year-old establishment, and so far has taught more than 4,000 aficionados. “Teaching people about the history of BBQ and its many styles, that’s what keeps me going. This is what I was put on earth to do!”

* * *

Cost of the lecture program is $5, $3 for students
and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com .

I don't know if I can make this, but I'd like to. The write-up reminds me of a really great BBQ place that opened in Evanston long ago -- the '70s I think. It was called the Butcher's Block. It did "real" BBQ, not the boiled and sauced version normally found in the northern 'burbs. I was immediately in love. It was all good, but the Texas brisket was my favorite. Alas, it was too far ahead of its time and didn't last very long. That was my introduction to the good stuff, and I began seeking BBQ out as I traveled (my job at the time was with Kraft and involved a lot of time in the South). I have been so pleased to see good BBQ return to this area.

Hoping to make this, thanks for posting.

Hi,

If you wish attend, please reserve so I know how many ribs to have available.

Regards,