Chicago Style Bbq Recipes

CHICAGO STYLE BBQ

Steps:

• For the ribs: Combine mustard, paprika, brown sugar, celery salt, cayenne, and the garlic and onion powders.
• Reserve around a tablespoon for the sauce later. After patting the ribs dry, apply a thick coating of the dry rub.
• The bbq ribs should now be wrapped in plastic and marinated for 1 to 12 hours in the refrigerator.
• Once the ribs have marinated, allow them to rest at room temperature for 30 minutes.
• Preheat your grill during this time.
• For a true Chicago style BBQ, the temperature should range between 225°-250°F.
• Hickory wood is a popular choice, and your baby back ribs will definitely have the smoky flavor worthy of a true barbecue restaurant​ in Illinois.
• While the grill heats, make the sauce: Whisk together the wet ingredients in a saucepan over medium heat.
• Incorporate the dry ingredients thoroughly and then bring to a simmer.
• Stir continually until thickened, around 30 minutes. Set aside at room temperature to develop a complex flavor profile.
• After the grill has reached the desired range, arrange the ribs in a single layer. Turn once halfway through, around the second hour.
• After the meat can be pierced easily with a knife, go ahead and coat them completely with the sauce.
• The more you add, the thicker it will stick to the finished ribs. Allow the ribs to smoke for an additional 30 minutes before serving. Wait for the end result.

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Steps:

• For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
• Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
• Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
• Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
• Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
• For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
• Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

NEW YORK STRIP CHICAGO STYLE

Steps:

• In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
• With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.

BBQ CHICKEN CHICAGO STYLE!!!

Steps:

• Wash, Clean and Dry Chicken Parts in a bowl.
• Combine all ingredients over Chicken and rub mixture onto chicken massaging it inches.
• Sit Chicken to the side, perhaps in the refrigerator while getting the grill ready.
• Spray Grill with Cooking Spray and Get hot for Chicken. Once the Grill charcoals are all white, place chicken parts on Grill and BBQ until done turning once every so often. Leave the top down so the chicken can slow cook then bring the fire back up by opening the lid. keep the lid closed and slow grill the chicken so the insides will stay juicy.
• After about 20-30 mins the chicken is ready to come off the grill -- and also off the bone!

CHICAGO STYLE RIBS

Steps:

• Trim the membrane off the backside two sets of the ribs. Use a paring knife to start to grab the membrane, and a paper towel to pull the membrane.
• Flavor the meat with spice rub.(remember to reserve 2 tbsp of the rub for your sauce).Make sure that the meat is patted dry with paper towel to ensure that the spice is distributed evenly and no clumps are formed.
• Remove the water from the wood chips and place the chips in an aluminum pie tin. Turn the grill on and place the pie tin on the primary part of the grill on high temperature Place another tin of water on the right side of the grill. set the water side on medium heat. Put the cooking grill over the chips and water. Close the lid and let the grill get hot approx 15 minute.
• After 15 minute and you see that the chips are smoking, turn the medium flame off and the high flame to medium. Your meat gets placed over the water side (not over the wood chips).Close the lid of the grill.
• Let the ribs stay on the grill for about an 45min. then flip them and let them cook for another 45 minute Then remove the ribs from the grill.
• Bring the ribs inside your kitchen. We are going to finish these in a 250 degree oven.
• Place a wire rack on a baking sheet and pour some water to cover the bottom of the pan. Place the ribs on the rack. Seal the baking sheet tightly with aluminum foil.This will trap the ribs in steam.
• Place the ribs in the oven. Bake them for 1 1/2 to 2 hours. Remove the ribs carefully from the oven.Let them rest for ten minutes after removing the aluminum foil. While the meat is resting you can prepare the sauce.
• Barbecue sauce preparation:.
• In a bowl combine the spice rub, ketchup, molasses, cider vinegar, water, liquid smoke and stir well.
• Spread approx a cup of sauce over the meat and serve!