For the life of me, I can't figure out how "chauncy" could possibly apply here. Some enlightenment please.

G Wiv wrote: North Side style BBQ

NS style BBQ? the heck? when did this become a descriptor for BBQ in chicagoland?

Please give an explanation to the geographic nature of chicago BBQ.

I know West Side Q when I eat it. It's like Q in Maywood. Maywood naturally being an extension of the West Side.

Go back in time...what would you have called Larry's BBQ back when he was on Irving Park Rd down from El Gato Negro?

Sidenote question: Where is Larry now?

stewed coot wrote:For the life of me, I can't figure out how "chauncy" could possibly apply here. Some enlightenment please.

I looked it, as well as similar sounding spellings, up in the dictionary and couldn't figure that out either.

She means chintzy.

And others have noticed that Honey 1's pulled pork sandwich is a bit on the small side for the price As for the price/quantity of the rest of the pork on the menu, well, I think it's just about right.

It is amazing how many posts this thread has in such a short period of time. Will be making my first trek out there in the next week or so.

I think what gives this place an extra level of excitement is the fact it's not "Chicago-style" BBQ per-se, meaning it leans more heavily on "traditional" BBQ like beef brisket, ribs and baked beans. Barbeque is very personal, but I've always made the contention that a good non-Chicago style BBQ joint would do very well in this city because I think a lot of BBQ enthusiasts not from this area just don't get the whole tips & links deal that Chicago BBQ is known for (myself included).

Also, it's funny to see everyone argue about BBQ on here. I've been one to join that fray arguing that one kind is better than another but after going to the American Royal BBQ contest in Kansas City last October, I've learned that BBQ preference is very regional and trying to argue for one over the other is like a guy trying to argue that picking up a blonde is better than a brunette - at the end of the day, it's all good!

Very much looking forward to some brisket - the only real beef brisket I'm aware of in all of Chicago.

kenji wrote:NS style BBQ? the heck? when did this become a descriptor for BBQ in chicagoland?

Kenji,

Please read my previous posts in this thread, including footnotes.

Thanks,
Gary

stewed coot wrote:For the life of me, I can't figure out how "chauncy" could possibly apply here. Some enlightenment please.

Chauncy is a made up word, I suppose. It's been in my vocab my whole life. It does translate like this:
"That sandwich was chauncy." -OR- "I was chaunced when I got that sandwich!"

In English: " I feel there should have been more meat on that sandwich for the amount of money I am paying for it."


Smoque is not too chauncy, however, when you received a pulled pork sammie from Brudders, it came in a big round tin and you had to eat it with a fork and knife because the bread was hiding behind all the meat. Oh and they had a Sunday buffet. (Probably why they went out of business.)
I guess it's all a matter of taste.

rdstoll wrote:It is amazing how many posts this thread has in such a short period of time.

If you ask me, the "number-of-posts-to-quality-of-eatery" ratio in this thread is astoundingly high. I can't for the life of me figure out why Fat Willy's, which seems to me like nearly the exact same kinda so-so BBQ place with good sides, garners much less enthusiasm around here.

"That sandwich was chauncy." -OR- "I was chaunced when I got that sandwich!"

Oh...you mean "chincy or chinched"?

never heard chaunced/chauncy...

could be a toning down of "Gyped"....as in: That placed gyped me on the meat.

Of course it's not politically correct.

My favorite is the phrase: 'Let's go Dutch"....

DMChicago wrote:"That sandwich was chauncy." -OR- "I was chaunced when I got that sandwich!"

Oh...you mean "chincy or chinched"?

never heard chaunced/chauncy...

Read up.

chauncy

DMChicago wrote:
"That sandwich was chauncy." -OR- "I was chaunced when I got that sandwich!"

Oh...you mean "chincy or chinched"?

never heard chaunced/chauncy...


Read up.

OK:
Chauncy

Used in the form of a noun, it signifies the fat, blubberous fold of skin located above one's genital area. It is usually known as a "frontal butt".

Still don't get it...

Lord, can we drop this?

JeanneBean wrote:In English: " I feel there should have been more meat on that sandwich for the amount of money I am paying for it."

gleam wrote:She means chintzy.

Who cares what word is used? At least to me, the context made it pretty clear what she meant.

The whole discussion strikes me as kind of hinky.

you can now park behind the building after 5:30 and on the weekends. found the chicken to be a bit greasy and the ribs (babyback) fell off the bone just taking them out of the box. beans way to sweet for my taste as others have noted. and in agreement that they are on par w. fat willy's -- will just depend what direction I'm coming from......

eatchicago wrote:If you ask me, the "number-of-posts-to-quality-of-eatery" ratio in this thread is astoundingly high. I can't for the life of me figure out why Fat Willy's, which seems to me like nearly the exact same kinda so-so BBQ place with good sides, garners much less enthusiasm around here.

Me either.

eatchicago wrote: I can't for the life of me figure out why Fat Willy's, which seems to me like nearly the exact same kinda so-so BBQ place with good sides, garners much less enthusiasm around here.

I third this statement.

eatchicago wrote:If you ask me, the "number-of-posts-to-quality-of-eatery" ratio in this thread is astoundingly high. I can't for the life of me figure out why Fat Willy's, which seems to me like nearly the exact same kinda so-so BBQ place with good sides, garners much less enthusiasm around here.

Maybe it's the passion of the owners, which Fat Willie's lacks.

eatchicago wrote:If you ask me, the "number-of-posts-to-quality-of-eatery" ratio in this thread is astoundingly high.

True. Also, I haven't read a single post that highlights the ribs as anything worth seeking out over the various better options around the city.

Ralph Wiggum wrote:

eatchicago wrote:If you ask me, the "number-of-posts-to-quality-of-eatery" ratio in this thread is astoundingly high.

True. Also, I haven't read a single post that highlights the ribs as anything worth seeking out over the various better options around the city.

Well, it's a food forum, yes?

Should there be a limit to how many posts a topic draws? I think not. All topics die a natural death...even if some have grown weary of them many posts prior to their demise.

Of course there should be no limit. One of the main reasons I enjoy LTH is all the tangent discussions that threads often create.

What I was agreeing with was Eatchicago's reply to Rdstoll that although it is indeed a very long topic, that doesn't necessarily infer unprecedented levels of excitement about the place and in fact, posts about the actual quality of Smoque's food are outnumbered by these tangential posts.

gleam wrote:Lord, can we drop this?

JeanneBean wrote:In English: " I feel there should have been more meat on that sandwich for the amount of money I am paying for it."

gleam wrote:She means chintzy.

Who cares what word is used? At least to me, the context made it pretty clear what she meant.

THANK YOU!!!!!

stevez wrote:
Maybe it's the passion of the owners, which Fat Willie's lacks.

How so?

Is passion shown by posing for photograhs with LTH'ers and giving tours of the kitchen or in the quality of the food turned out?

As a blanket, I certainly would say if someone is truly passionate about BBQ, they wouldn't be using a Southern Pride, as I believe both places do...

Jamie

Jamieson22 wrote:

stevez wrote:
Maybe it's the passion of the owners, which Fat Willie's lacks.

How so?

Is passion shown by posing for photograhs with LTH'ers and giving tours of the kitchen or in the quality of the food turned out?

As a blanket, I certainly would say if someone is truly passionate about BBQ, they wouldn't be using a Southern Pride, as I believe both places do...

Jamie

The owners are passionate about what they are doing and they are out there interactig with the customers, taking suggestions and sincerely trying to do a good job with their food. When was the last time you saw the Korean woman who owns Fat Willies anywhere near the restaurant or were able to talk to the pitmaster about anything coming out of Fat Willie's kitchen? Don't get me wrong. I still much prefer Honey 1 for ribs, tips & links any day of the week that I am not cooking my own. I'm just responding to the question about what makes Smoque get more love than Fat Willies.

stevez wrote:The owners are passionate about what they are doing and they are out there interactig with the customers, taking suggestions and sincerely trying to do a good job with their food. When was the last time you saw the Korean woman who owns Fat Willies anywhere near the restaurant or were able to talk to the pitmaster about anything coming out of Fat Willie's kitchen? Don't get me wrong. I still much prefer Honey 1 for ribs, tips & links any day of the week that I am not cooking my own. I'm just responding to the question about what makes Smoque get more love than Fat Willies.

You know, I go to PLENTY of restaurants where the owner is no where to be seen. But do you really think that makes them any less passionate about the food being turned out?

The owners of Smoque sound enthusiastic, but I don't confuse that with a defining display of passion over similar restaurants.
Jamie

Jamieson22 wrote:You know, I go to PLENTY of restaurants where the owner is no where to be seen. But do you really think that makes them any less passionate about the food being turned out?Jamie

I completely agree...I guess some people like to be "known" by the owner, and that ultimately leads to a more favorable recommendation.

Oh, it most often very much does make a difference if an owner is present. I can speak from some years of experience on both sides of the coin. You can hire great people, but usually it is not the same when you are not there. If you're truly passionate-you're there-period. This opinion allows for situations where the main owner cuts the second banana in on ownership-there still is an owner present. Any owner who thinks that there aren't corners being cut when he walks out the door is at best naive, and the more time he is away the less passionate he is about the customer geeting the best food possible.

Very much looking forward to some brisket - the only real beef brisket I'm aware of in all of Chicago.

At the risk of risk of directing this thread onto another bypath--it ain't BBQ but you can get a mean boiled brisket sandwich at Manny's. Have it on an onion roll and sit down at a table with horseradish (which brings me to my 10-best list, but that is truly another thread . . . )

Does Fat Willy make Brisket?