Our friends over at Sound Opinions have also given me a pair of tickets to give away to their sold-out End of Summer BBQ, which will be held tomorrow night, Wednesday, August 22, on the WBEZ terrace at Navy Pier. More on that below.
Back to the meat of the matter for a moment. While Chicago may have once inspired Sandburg's "Hog Butcher for the World" and Sinclair's The Jungle, our city is now home the new breed of butcher, cutting meat the old-fashioned way.
The Butcher & Larder storefront on Milwaukee Avenue (WBEZ/Louisa Chu)
But in a whole new way. The Butcher & Larder was the first (and to date, the only) sustainable, all whole animal butcher shop in town (Publican Quality Meats breaks down whole animals when possible). Food & Wine included B&L in a feature on "Cutting-Edge Butcher Shops" across the country. (But F&W didn't include Brooklyn's Marlow & Daughters, much less Marlow Goods, which sells leather goods made from cow and pig hides, from animals served in their three family restaurants.)
The new old butchery trend seemed to first flare up in the American food media in 2008, including this "Meet the Mavericks" story, again in F&W. Though legendary Italian butcher Dario Cecchini has been doing his meat opera in Chianti for 35 years now.
Rob also teaches classes on butchering and charcuterie, while Kari works with industry professionals.
Butchering table at The Butcher & Larder (WBEZ/Louisa Chu)
Which brings us back to our Sound Ops BBQ tickets. What's the oddest food you've ever barbecued yourself or eaten? And for this, we'll be open with our definition of BBQ, including grilled or smoked, with wood or charcoal — let's just say open. Like B&L's grilled chicken heart at the Green City Market BBQ. Or if I were to submit a contender: moose ribs in Alaska. I had no idea how to cook them, and couldn't find a reliable recipe online, so I called my BBQ life coach and pitmaster, Gary Wiviott. He talked me through a dry rub and low and slow smoke, which made moose ribs so good, I believe songs are still sung of them.
So, what's your oddest Q? Submit your entry in the comments below by midnight Chicago time and I'll pick winners Wednesday morning. Good luck!
Moose ribs with dry rub in Alaska (WBEZ/Louisa Chu)
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