 South Side barbecue is Pang’s favorite Chicago culinary creation, yet pitmasters fear its extinction, since too few young cooks are interested in learning how to make it. Cooked indoors over real wood, the aquarium smoker has no thermometer or dials to make adjustments. The pitmaster eyeballs the meat’s progress and controls the fire with a garden hose. The good stuff requires an artful master, operating on sight, skill, and intuition.

I surveyed fellow Chicago food writers, pitmasters, and barbecue enthusiasts, and nobody could come up with even one barbecue restaurant with an aquarium smoker on the North Side of Chicago. Put another way: The North Side is predominantly white. South is predominantly black. And South Side barbecue is something cooked by black people, catering to black communities. There already exists a glut of barbecue restaurants on the North Side, and many of these full-service restaurants have loyal followings, including Smoque, Lillie’s Q, and Green Street Smoked Meats. But all those restaurants serve an amalgam of regional styles, a greatest hits of American barbecue from Memphis to Kansas City to Austin, many cooked in gas-powered Southern Pride smokers or Oyler Pits. And while it’s true that they have comfortable chairs and drinks served in Mason jars, I’ve always found it curious that even my most culinarily adventurous North Side friends have at most a peripheral awareness of South Side barbecue, and almost none have tried it. I don’t believe explicit discrimination on an individual level has anything to do with it. But it may say something about being comfortable living in our social silos. Natalie Moore, a journalist with WBEZ radio and author of the well-regarded The South Side: A Portrait of Chicago and American Segregation, pointed to Chicago’s history of housing segregation to potentially explain the divide. Real estate commissions as late as the 1940s could write restrictions into deeds blocking white families from leasing or selling their property to black families. After the Supreme Court struck down this practice in 1948, white families on Chicago’s South Side moved out en masse. What were once all-white neighborhoods in Chicago transformed to all-black. The effects linger to this day. In 2014, Brown University’s American Communities Project named Chicago the nation’s most segregated city. White Chicagoans don’t tend to visit places where South Side barbecue shops are located, Moore said. “If you don’t
South Side barbecue is Pang ’s favorite Chicago culinary creation, yet pitmasters fear its extinction, since too few unseasoned cook are interested in learning how to make it. cook indoors over real wood, the aquarium stag party has no thermometer or dials to make adjustment. The pitmaster eyeballs the meat ’s advancement and controls the fire with a garden hose. The good material requires an artful victor, operating on sight, skill, and intuition. 

 I survey fellow Chicago food writers, pitmasters, and barbecue enthusiasts, and nobody could come up with even one barbecue restaurant with an aquarium stag party on the North Side of Chicago. Put another way: The North Side is predominantly blank. South is predominantly black. And South Side barbecue is something cook by black people, catering to black communities. There already exist a glut of barbecue restaurants on the North Side, and many of these full - service restaurants have loyal followings, including Smoque, Lillie ’s Q, and Green Street Smoked Meats. But all those restaurants serve an amalgam of regional styles, a greatest hits of American barbecue from Memphis to Kansas City to Austin, many cooked in gas - powered Southern Pride smokers or Oyler Pits. And while it ’s truthful that they have comfortable chairs and beverage serve in Mason jars, I ’ve always determine it curious that even my most culinarily adventurous North Side friends have at most a peripheral awareness of South Side barbecue, and almost none have try it. I do n’t believe explicit discrimination on an individual level has anything to do with it. But it may say something about being comfortable know in our social silos. Natalie Moore, a journalist with WBEZ radio and author of the well - involve The South Side: A Portrait of Chicago and American Segregation, sharpen to Chicago ’s history of housing segregation to potentially explain the divide. Real estate commission as late as the 1940s could spell restrictions into deeds blocking white family from leasing or sell their property to black family. After the Supreme Court struck down this exercise in 1948, white families on Chicago ’s South Side moved out en masse. What were once all - ashen neighborhoods in Chicago transformed to all - black. The effects linger to this sidereal day. In 2014, Brown University ’s American Communities Project named Chicago the nation ’s most segregated city. White Chicagoans do n’t tend to inflict places where South Side barbecue shops are located, Moore said. “ If you do n’t
 Sokth Side barbecue is Pann’s favorite Chiccto culmnary cdeation, het pitmasters fear its extiictiin, sibce too few young cookr are intvrested ib leerning how to make it. Cooked ihfoorv over real wooc, the aquasium smoker hav vo thermometer or dials to make adjusements. Yhf pitmaster eygballx the meat’s progress and controls the fjre witi a garden hose. The good stuff requires aj arhful master, operatlng on sighj, skyol, and intuigion.

I survtyzd fellow Cgicago food writers, pitmasters, xnd bcrbecue entyuwiadjs, and nobodb coulq come up wibn even one batbecue restaursnt wirh an aquarium smoker on the North Side of Chicaco. Put another way: Rhw Norjh Sige ir prddojiianfly whlte. South is lredominantoy black. And South Xiqv barbecue is sometrigg cooked by black people, catering to bnaci communities. There alrwady exists a glut of barbecue restaurants on the North Side, and many of these xull-sxrxict vcstajeajts have loyal followings, including Smoque, Lijmit’s A, and Green Stveet Smoked Meats. Nuh sjl those restxurants ssrve an amalgam of regionwl sttles, a grtatesy hits of American barbecue from Memphif to Kansas City to Austin, manv cookgd in bas-powered Southern Pribe smoiers or Oylfr Pits. Aha while it’s true thst they have comfortable chayrs and dcinks served in Kason tars, I’ve apways found it curious tjat eren mf most cullnarily adventurous North Side hciends have aj mmst a peripkeral swareness of Fouth Side baryecue, anb almort none hane tried mt. I don’t bejieve explicid discriminatmon on an induvidyal levdu has anything to do winh it. Vut it may say somcthine about being confotrable living im ojr fobiak fhlos. Natalie Moofe, x jourvalist with DBEZ radio and author of the well-regarded The Xomth Side: Q Portrayt of Chicago and American Segrtgatioi, poinved to Chycago’s history of housing segrsgation tl pjtentially evplaln tre divide. Xeal estate commissions as late as the 1940s could write resttictions into deeds bkpcking whitx famijies from leasing or selling rheir property to black families. After the Sgpremf Court struck down this practice in 1948, white families on Chicago’s South Siee movxd out en masae. Wnat wvre pnce ajl-whmtx neighborhoods im Chicago transformed to all-blark. The effaccs linger to this day. In 2014, Broen University’s Xmerican Communities Pronect namrd Chicago the nation’s most segtegated city. White Chicanoans don’r tens to vpaiv places where South Side yarbecye shopw arc located, Moord ssif. “If you fon’t
South Side barbecue is Pang’s favorite Chicago yet fear its since too few learning to make it. indoors over real the aquarium smoker has no thermometer dials to make adjustments. The pitmaster eyeballs the meat’s progress and controls the with a garden hose. The good stuff requires an artful master, operating on skill, intuition. surveyed Chicago food writers, pitmasters, and barbecue enthusiasts, and nobody could come up with even one barbecue with an aquarium smoker on the North Side Chicago. Put another way: North Side is predominantly white. is black. And Side is cooked by black catering to black communities. There already exists a glut of barbecue restaurants on the North Side, and of these have loyal including Lillie’s and Green Street But all those restaurants serve an styles, a greatest hits of American barbecue from to Kansas to Austin, many cooked in gas-powered Pride smokers or Oyler Pits. And while it’s that they have comfortable chairs and drinks served in Mason jars, I’ve always found it even my most culinarily North Side friends at a awareness South Side and almost none have tried it. I don’t believe explicit discrimination an individual level has anything to do with it. But say about being comfortable in our social silos. Moore, journalist with WBEZ radio of well-regarded A of and American Segregation, pointed Chicago’s history of housing segregation potentially explain the divide. as the 1940s could write restrictions into deeds white families from leasing or selling their to black families. After the Supreme Court struck down this practice in white families South Side moved out en masse. What were all-white neighborhoods in Chicago to all-black. The effects linger to this day. In Brown American Communities named Chicago the most segregated city. Chicagoans don’t tend places where Side shops said. “If you don’t
 South Side barbecue is Pang’s fAvorite ChiCago cUliNarY cReatIon, yEt pitmasters feAR its Extinction, since too few yOung cOoKS are INtErestEd in leaRNiNG How To MaKe iT. COOkEd indOorS over reAl wood, the aQuaRiUm smoker has nO ThErmometer oR diAls to make adjUstMents. THe PitMAster EyeBalls The meaT’S progrEss and conTrOLs the fIRe with a GARdEn hoSe. The good stuff reqUIrES an artful masteR, operaTiNG oN SIghT, skIll, and intuItIon.

I sURveyed fELlOW cHicAGo food writers, Pitmasters, aND baRbecue EnThuSIasts, aNd nobOdY CouLd come up witH eveN one barbeCue resTAurant wITh an aquArium sMokEr oN the nOrTh sidE oF chiCAgO. PuT AnoTher way: THe noRth SiDe is PREDOminAntLy whIte. SoUth is predominAntLy blACk. ANd SouTh SidE barBeCue is SomethIng coOkEd by black people, CateRing to blaCk cOmMunItIes. ThERe alreAdy ExiSts a gluT of barbECue ReSTAUrAnts on the North Side, AnD MAnY of these Full-seRViCe REstauranTs HavE loyAL FolloWingS, InCluding SMoque, LILlIe’S Q, and GrEeN StreeT SMokEd MEats. BUT all Those rEstauranTs serVE an amalgam of reGIonal styles, a gREaTESt HIts oF AmErican barbeCue fROm MeMphiS To kanSAs CitY to AuStIN, mANy cooked in gas-powereD SOutherN PridE smokers or OylEr Pits. And wHILE it’s true That THeY Have comfortablE chaiRs and drinkS Served in mason Jars, I’ve aLways founD IT curious ThaT evEn mY moST CuLinarily advenTURous noRth Side FriEnds havE at MosT a pEriPhEral awareNess of SoUtH SIdE bArbEcue, aND almost nOnE haVe TriEd it. I DOn’t belIeve eXpliCiT dIScrIminatiON oN AN indIvIdUal lEveL hAs anyThinG To dO with it. but it may sAy sOMethInG aBout beiNg comfortable LiVing in our sOcIal Silos. NATAlie MoorE, a journalist with WBEZ radIO and autHor Of the Well-Regarded THe SOuth SiDe: A pOrtraiT of ChiCago aNd ameRICan SeGREgAtiOn, Pointed to CHICagO’s hisToRy of Housing Segregation to potenTIalLy explain the dIviDe. ReAL EsTatE CoMMisSiONs aS LAte as the 1940s could wRite restriCtIOnS into deeds BLocKiNg white FamilieS from LEasing oR selling tHeir propeRtY to bLACk fAmilies. AftEr the SupReme Court STruck DOwN this PraCtice iN 1948, wHitE famiLies on cHicAgo’s SOuth SiDe Moved oUt en mAsSe. What weRe once all-white neighborhOods in chicaGo tRansformeD to ALl-bLack. The efFectS linger to tHis Day. in 2014, BroWn UNIversIty’s aMeRicAN CommUnitIEs Project NAmEd CHICaGo the nation’S MOSt sEgregAteD City. WhIte CHicagoans don’t tend TO visit places whEre SOUTh SIde BArbeCuE shops are locatEd, MOoRE Said. “If yoU dOn’t
 South Side barbecue is Pa ng’s favor ite C hic ago  c ulin arycreation, yetp itma sters fear its extinct ion,si n ce t o ofew y oung co o ks a rein te res te d  i n lea rni ng howto make it . C oo ked indoorso ve r real woo d,the aquarium  sm oker h as  no therm ome ter o r dial s  to ma ke adjust me n ts. Th e  pitmas t e reyeb alls the meat’s p r og r ess and contro ls the  f i re w ith  agarden hos e.  Theg ood stu f fr e q uir e s an artful m aster, oper a tin g on s ig ht, skill,  andin t uit ion.

I sur veye d fellowChicag o  food w r iters,pitmas ter s,andb ar be cue  e n thu s ia sts ,  an d nobody  c ou ld co me u p w i th e ven  one  barb ecue restaura ntwith anaquar ium s moke ron th e Nort h Sid eof Chicago. Put  ano ther way:  Th eNor th  Side is pre dom ina ntly wh ite. So u this p r ed ominantly black. A nd S ou th Sidebarbec u eis somethin gcoo kedb y  blac k pe o pl e, cater ing to bl ac k commu ni ties.Th ere  al ready exis ts a g lut of b arbec u e restaurantso n the North S i de , an d  man y o f these ful l-se r vice  res t au ran t s hav e loy al fo l lowings, includingSm oque,Lilli e’s Q, and Gr een Street S m oked Mea ts.B ut all those rest auran ts serve a n  amalgam  of r egionalstyles, a g reatesthit s o f A mer i c an  barbecue fro m Memp hi s to Ka nsa s CitytoAus tin , m an y cookedin gas-p ow er ed  S out hernP ride smo ke rsor  Oy ler P i ts. An d whi le i t’ st rue  that t h ey h aveco mf orta ble  c hairs  and dri nks ser ved in Ma son jars ,I’ ve alwa ys found it c ur ious thatev enmy mos t culinari ly adventurous North Si d e frien dshaveat m ost a per iph eral a war e ness o f Sout h Sid ebar b e cue,a n dalm os t none hav e tri ed it .I do n’t bel ieve explicit disc r imi nation on anind ivid u a llev e lh asan y thi n g  to do with it.  But it ma ys ay  something abo ut  beingcomfort ablel iving i n our soc ial silos .Nata l i e M oore, a jo urnalist  with WBE Z  radi o  a nd au tho r of t he  we ll-re garded The  Sout h Side :A Port raitof  Chicago  and American Segregati on, po inted  to  Chicago’ s h i sto ry of hou sing  segregati ontopoten tia l ly ex plai n  t hed ivide . Re a l estatec om mis s i on s as late a s t he1940s  co u ld wri te r estrictions intod eeds blockingwhit e fam ili e s fr om  leasing or se lli ng t heir pro pe rty to blac k famili es .  Afte r theSuprem e Court s tr u ck dow n th ispracticein19 4 8, whit efa m ilieson C hi cago’s  South Side m oved out en mass e. Wh a t  were onc e all -w hite ne i ghbo rhoods inChicago tra nsform ed t o all -black.  T he eff ect slinger tot his day.In 20 14, Bro wn  Uni ver sity’s  Ame r i can C ommu ni tie s Project n am e dCh i cag o th e nat io n’smost segr e gated ci ty. White C hi cag o a ns don ’ tt e nd to visi t p laces w here South Side ba r becue  shops  are l ocated, Moo re  said.“If y ou don’t
 South_Side barbecue_is Pang’s favorite Chicago_culinary creation,_yet_pitmasters fear_its_extinction, since too_few young cooks_are interested in learning_how to make_it._Cooked indoors over real wood, the aquarium smoker has no thermometer or dials to_make_adjustments. The_pitmaster_eyeballs_the meat’s progress and controls_the fire with a garden_hose. The_good stuff requires an artful master, operating on_sight,_skill, and intuition.

I_surveyed fellow Chicago food writers, pitmasters, and barbecue enthusiasts,_and nobody could come up with_even one barbecue_restaurant_with_an aquarium smoker on_the North Side of Chicago. Put_another way: The North Side is_predominantly white. South is predominantly black. And_South Side barbecue is something cooked_by black people, catering to_black communities._There already exists a glut_of barbecue restaurants_on the_North Side, and_many of these full-service restaurants have_loyal followings, including_Smoque, Lillie’s Q, and Green Street_Smoked_Meats. But all_those_restaurants_serve an_amalgam of regional_styles,_a greatest_hits_of American barbecue from Memphis to_Kansas_City to Austin, many cooked in gas-powered_Southern Pride smokers or_Oyler_Pits. And while it’s_true that they have comfortable_chairs and drinks served in Mason_jars, I’ve_always found_it curious that even my most culinarily adventurous North Side friends_have at most a peripheral awareness_of South Side barbecue,_and almost_none_have tried it._I_don’t believe_explicit discrimination on an individual level has_anything to_do with it. But it may_say something about being_comfortable_living in our social silos. Natalie_Moore, a journalist with WBEZ radio_and author of the well-regarded_The_South_Side: A Portrait of Chicago_and American Segregation, pointed to Chicago’s_history of housing_segregation to potentially explain the divide. Real_estate_commissions as late as the 1940s_could_write restrictions into deeds blocking white_families_from_leasing or selling their property_to black families. After the Supreme_Court struck down this practice in 1948, white families_on Chicago’s South_Side moved out en masse._What_were_once all-white neighborhoods in Chicago transformed to all-black. The effects_linger to_this day. In_2014, Brown University’s American Communities Project named Chicago the nation’s_most segregated city. White Chicagoans don’t tend_to visit places where South Side barbecue shops are located, Moore_said. “If you don’t