Chicago-style barbecue

Adjusting to the place and climate, [...] The cuisine they created, defined by rib tips, hot links, tomato-based barbecue sauce, and a unique, sweet-and-tangy condiment called mumbo sauce, was new, but it was true to the resourceful spirit of traditional barbecue.

[5] Eastern European immigrants in the North Side of Chicago further influenced the development of barbecue in the city, especially the popularity of sausage and boiled meat.

[7] Many historic South Side barbecue establishments serve customers through a bulletproof glass divider.

[11][2] Despite having a vibrant culinary history, Chicago is less well known nationally than other barbecue capitals such as Kansas City, Texas, Memphis and North Carolina.

The establishment of the meatpacking industry in Chicago, especially the Union Stock Yards, also contributed to the choice of cuts prepared in the South Side, where off-cuts of meat were cheaply available.

[16] In the North Side, barbecue restaurants typically use rotisserie smokers and local woods like applewood to prepare their meat.

North Side restaurants typically focused on more expensive cuts of meat, such as pork butt and brisket.