Uncle John's always looks dark and shuttered from the outside. You should have taken a peek . . . though Lem's isn't a bad consolation prize.

Condolences to Mr Sevier and family.

tapler wrote:OK, c'mon now, April Fool's Day is a few weeks away. This is not funny.

Why isn't there an emoticon for nervous???

Sorry, I blame myself for not allaying nerves before they needed to be
allayed

Was there a few days ago (maybe.. I dunno... March 6th or so I guess?)
And there was a sign then claiming UJs would be closed on the dates
ReneG has provided (ie 9th onwards, was it?) due to a "death in the
family". It was busy on the day, so I didnt inquire more (the day they
were scheduled to close was still, IIRC, a couple of days away at the
time... I figured maybe they had planned a trip away due to the unfortunate
incident or some such). I did plan on informing LTH of this, but just
plain forgot

Anyway. Since it was a "planned" closure (at least planned a couple of
days in advance... maybe notified closure is a better phrase)... hopefully
that does really mean its only temporary and should be reopening soon
as stated in the sign. I may be in the vicinity next week sometime - if so
will definitely stop by and confirm.

c8w

c8w wrote:Anyway. Since it was a "planned" closure (at least planned a couple of
days in advance... maybe notified closure is a better phrase)... hopefully
that does really mean its only temporary and should be reopening soon
as stated in the sign. I may be in the vicinity next week sometime - if so
will definitely stop by and confirm.

c8w

Don't be to hard on your self . It is tough to read but the sign in Rene G's photo says that they wil reopen Martch 14, 2007. So you should be able to grab some tips and links tonight, if you are so inclined.

Talked to Mack last night while pre-ordering a box of links for pickup this afternoon. They are definitely open.

Kevin Pang of the Tribune has a great article and video up looking at the under-appreciated rib tip. He singles out Uncle John's as his favorite, but also profiles Barbara Ann's, Lem's, Fat Willy's, and Brother's Ribs.

No Honey 1, sadly. But at least he got the #1 pick right.

Lol. Timely bump for me. I'm hitting Uj's tonite for a few tip link combo's. Been doing kind of a tip/link combo search thing over the past few months. Had a horrible one last night from Hilary and Cook's in Maywood.
(someone recommended on lth and chowhound a while ago)
Full on report on five places visited to follow soon.

gleam wrote:Kevin Pang of the Tribune has a great article and video up looking at the under-appreciated rib tip.

Ed,

Thanks for putting up the link, very enjoyable to watch!

Might have made me hungry, but I had rib tips and links at Honey 1 for lunch today.

Enjoy,
Gary

seebee wrote: Been doing kind of a tip/link combo search thing over the past few months. Had a horrible one last night from Hilary and Cook's in Maywood.
(someone recommended on lth and chowhound a while ago)

Looking forward to your report, seebee. I made the same mistake with Hilary & Cook's a while back. I ended up throwing most of it away. Sorry I didn't post--it might have warned you off.

gleam wrote:Kevin Pang of the Tribune has a great article and video up looking at the under-appreciated rib tip. He singles out Uncle John's as his favorite, but also profiles Barbara Ann's, Lem's, Fat Willy's, and Brother's Ribs.

No Honey 1, sadly. But at least he got the #1 pick right.

Not Sure why 'Brother's Ribs' is on the reporters list? Their ribs are not even in the ballbark of 10 other rib joints. I think Brother's Ribs does'nt even use a smoker (Its Oven baked ribs). At least the one time I tried this place there was not a hint of smoke smell or flavor on the ribs. When mentioning Chicago's top rib joints I wouldnt have thought of Brother's Ribs in any list.

/polster

He probably wanted something suburban, and there aren't many suburban joints selling rib tips.

There are actually PLENTY of them selling tips. Just not where he went.

seebee wrote:There are actually PLENTY of them selling tips. Just not where he went.

Come now. On LTH we tell people about places when we make statements like this. Where are your favorite suburban places for rib tips?

germuska wrote:

Come now. On LTH we tell people about places when we make statements like this. Where are your favorite suburban places for rib tips?

I have a few yet to try, but SO far, my FAVORITE for burb tips are:

Coleman's Barbecue #4 (sauce on side for me at this place. It's too sweet)
1008 South 17th Avenue
Maywood, IL 60153
708-343-9667

And the locally underappreciated (when they are on, they are good):
Kenny's Ribs & Chicken
108 Broadview Village Sq,
Broadview, IL 60155
(708) 338-2700
Also at
6425 W. North Ave.
Oak Park 60302
708-660-9939

One poster recommended Hilary and Cook's in Maywood. I'll never go back. I might have gone on an off night, but they do serve tips, and they are smoked.

Another poster mentioned decent smoked tips at:
Joes Bar-B-Q & Fish
350 N Wolf
Hillside
708-449-9999

These are just a few of the places with smokers that serve tips. If you look, you'll find more. I do have sort of a report "in the works." So far, however, Uncle John's still bests any of the burb places I have tried.

Just tried Uncle John's for the first time tonight, and loved it. Shared a large link and a large tips with a friend. I didn't see it mentioned here, but I was pleasantly surprised to find that you get five links in a large link from UJ's, which makes them not only superior in taste to Barbara Ann's, but a better value per link (anyone remember off hand how many you get at BA's? I feel like it's four, but my friend remembers it as being three?).

I was wondering, for those who buy the links by the box, how do you prepare them? Are you smoking them at home, or using a different approach?

Mister Beefhead wrote:]
I was wondering, for those who buy the links by the box, how do you prepare them? Are you smoking them at home, or using a different approach?

Yep. I throw them on the WSM smoker towards the end of the cooking time when I'm making ribs or pulled pork. They're also quite tasty simply grilled.

Had Uncle John BBQ for dinner tonight with some friends and needless to say,we were quite pleased with the tips, links and bbq chicken. But my question for anyone who's tried it recently is the #19 item simply called "Fresh Pork". Does anyone know what it is? We ordered it and tried it, but couldn't figure out what it was exactly- methinks 'twas bacon-esque, but am not totally sure about that...

Made it to Uncle John's tonight, and it was not closed--the stack was smoking and the sign was lit.

My wife and I have been suffering from my son's croup virus for the past few days, and when I am congested I want full-flavored spicy food. The neighbor had fired up his large kettle barbecue and after one whiff of the wood smoke that was it. I had to get some cue.

The hotlinks were the best I've ever had. In fact, these are the only links I've ever had that I liked. The texture was pleasantly coarse, and the seasoning of the links went great with the wood smoke and the sauce (I got the spicy. I don't know if that is the preferred or not.)

I wish I could be as enthusiastic about the tips. The meat was grey instead of pink, and not that tender or tasty. It was OK, but nothing too special. I am a big fan of Lem's tips and after tonight's sample I would say I still prefer Lem's to UJ's. Perhaps this is a matter of fine-grained ribtip style as much as anything. Or maybe it was just an off evening? I would love some feedback.

The bbq chicken, in contrast, had a great smoky flavor all the way through and the fried chicken was tender without being greasy.

At a minimum, I will definitely go back for links (especially because I don't like Lem's very much). The two places are close enough to each other that different stops for links and tips is no hardship at all.

Sounds like an off batch of tips. Give 'em a second chance.

rdb66 wrote:The hotlinks were the best I've ever had. In fact, these are the only links I've ever had that I liked. The texture was pleasantly coarse, and the seasoning of the links went great with the wood smoke and the sauce (I got the spicy. I don't know if that is the preferred or not.)

RDB,

Uncle John's sells hot links by the case and half-case and they make a terrific addition to any BBQ. In fact I was at a party last evening where they smoked 15-lbs of Uncle John's (half-case), really terrific.

Uncle John's Hot Links (Are they done yet?)


Seth's ribs were damn good as well.


Far as Uncle John's having an off rib-tip night, yes, definitely, it was an off night. I suggest you try the tips again.

Enjoy,
Gary

Uncle John's BBQ
337 E 69th Street
Chicago, IL 60619
773-892-1233
Mon - Thurs 11am - 11pm
Fri - Sat 11am - 1am

Posted to the GNR thread. Additional comment: UJ will be closed on this coming Sunday (Labor Day) but will be open for the first part of the day on Monday.

I just (3 PM) went down there on a late lunch and was knocked out by the delicious tips and links. I also forgot to ask for sauce on the side but barely cared. Even in a dress shirt, this is the kind of BBQ that just demands you dig in with both hands.

"LTHer, I presume" moment: I was carrying two pounds of beef and pork out the door while holding a hiking pole (bum knee). You were wearing a polo shirt, and Mack himself admired your motorcycle outside but told you to either bring it in the store or leave it immediately outside of the door where you could see it next time. LTHer? How was the 'cue?

After making the GNR certificate presentation at Old Fashioned Donuts this morning (photos to come), jazzfood and I headed over to Uncle John's for a quick snack before heading back north. The GNR certificate and poster are both prominently displayed as soon as you walk in the door.

Mack Tending the Smoker


The sad news is that Uncle John's will be closed from 10/28 - 10/30, opening up again on the 31st...just in time for the traditional Halloween BBQ!

Glad to see it's behind bulletproof glass!

With the Ryan back open again I got here from the Loop, for a quick car lunch overlooking Calumet Avenue, in 20 minutes. Truth be told, the tips were not up to par today, with several rather large boneless portions of meat attached to more than usual globs of fat and gristle. I've been here enough to hope an aberration but will check back next week.

The meal was still great though, because of what I also love about traditional Chicago rib tip joints and why I always order sauce on my tips. Those fries, nestled under the steaming tips with the intermingling of fryer grease, meat oils and sauce often create a beautiful potato dish, that when all is right, has a texture, consistency and taste second to none.

It also made my day just too see Uncle John's door, being help open by a big old chunk of smoking wood.

Uncle John's is now open 'till 10 pm Monday-Thursday, 12 midnight Friday & Saturday. Apparently it's been that way for almost a year now; I had no idea.

I can't believe that I am the first to post this, but Uncle John's now has brisket.

I was there this evening, and noticed the sign for it, but didn't try it, had a taste for the tip-link combo (I am sure everyone can relate to that). In talking to Mack about it, he mentioned that he started serving it shortly after the GNR dinner from talking to Barry from Smoque.

Mack said that right now he is using the rotisserie (not the smoker) to prepare it, but he thinks it is pretty good. He said he is ready for Gary to drop by to snap some pictures of it.

BTW the tips were really on tonight, great stuff.

Glenn

glennpan wrote: In talking to Mack about it, he mentioned that he started serving it shortly after the GNR dinner from talking to Barry from Smoque.

That, alone, is reason enough to do the GNR dinner again next year.

Holy. Sh!t. I am so there for lunch tomorrow (today, Thursday). 1 PM-ish, anyone? We can eat back at my office on the U of C campus if you like.

gleam wrote:

glennpan wrote: In talking to Mack about it, he mentioned that he started serving it shortly after the GNR dinner from talking to Barry from Smoque.

That, alone, is reason enough to do the GNR dinner again next year.

The fateful meeting . . .


Mack (L) and Barry (R) at the 2007 GNR Awards Dinner, October 15, 2007

=R=

glennpan wrote: In talking to Mack about it, he mentioned that he started serving it shortly after the GNR dinner from talking to Barry from Smoque.

gleam wrote:That, alone, is reason enough to do the GNR dinner again next year.

Ed,

Agreed, it would have also been cool to get Nick and Natalie of Pasticceria Natalina in the same room with Mr. Bullock of Old Fashioned Donuts.

Enjoy,
Gary