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Chicago-style BBQ

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Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Barbie), used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia (called Braai in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.

The term can refer to the meat, the cooking apparatus itself (the "Barbecue grill" or simply "Barbecue") or to a party that includes such food or such preparation methods. Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Barbecue has numerous regional variations in many parts of the world. In North America, the barbecue was known way before the revolution, notes about this dish being found even in George Washington’s diary. In Chicago, the history of barbecue began in 1982 with the Royko Ribfest, first organized by former Chicago newspaper columnist Mike Royko, which attracted over 400 contestants in 1982, ballooned to 750 entries and over 10,000 attendees by 1990, and helped popularize the distinctions between different regional styles of barbecue to a much wider audience.

The Chicago-style BBQ puts together on the grill the best pieces of meat along with the best sauce and spices in order to conceive a juicy sensation. The cooks from Chicago usually use pork, chicken or beef for the preparation of this dish. The secret of the Chicago-style BBQ lays in the Chicago barbecue sauce which is popular for its sweet taste.

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