Is Texas taking over Chicago’s barbecue scene?
When picking my first Chicago apartment in 2008, barbecue may have swayed my decision. Though my Bucktown walkup had excessively creaky floors and windows so old the air whipped right in, it was also two blocks from Honey 1 BBQ.
While still popular, this kind of barbecue is getting harder to find in the city it’s named for. Legends of the scene closed, some driven by the challenges of the pandemic, including the original Uncle John’s BBQ on 69th Street and Barbara Ann’s. Feeling unsupported on the North Side, Honey 1 BBQ moved to Bronzeville .
“What you are seeing in the Chicago suburbs is happening everywhere,” said Adrian Miller, an award-winning food writer. “Texas barbecue is even big in the Middle East. It’s just the ‘it’ barbecue right now.” In general, Vaughn thinks the spread of Texas barbecue can be positive, especially if an area doesn’t have a strong barbecue history of its own. “For budding barbecue scenes, they need to look somewhere else for their inspiration,” Vaughn said. “I think it will eventually mature into a more recognizable style of their own. I don’t know how long that takes, but I hope that it will happen.”
People have worried about the decline of Chicago’s Black-owned barbecue scene for years now. In 2018, Kevin Pang, former Chicago Tribune food writer and current editorial director of digital at America’s Test Kitchen,questioning why the food wasn’t more popular all over the city. “I spent a decade as a food writer at the Chicago Tribune, and not a week goes by I don’t receive an email asking for the best deep-dish pizza or Italian beef in town,” Pang wrote in the article.
A few owners said business has actually improved. After leaving Bucktown, Honey 1 BBQ found an enthusiastic home in Bronzeville, and the support continued even during the past two years. “I did fine during the pandemic,” Adams said. “It’s been a little slow since Labor Day, but other than that we are good.”
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