Honey 1 and Smoque are both closed monday, I'm going to check out Smoque tommorrow, can't wait. If the sides are as good ppl have been saying I'm sure I'll be satisfied bc I'm no bbq expert. Today I went to Hecky's right across from the projects on division/halstead and was surprised that it was in a gas station! Also, upon reading posts here was dissapointed to realize it doesnt compare to the original in evanston even in terms of cooking process. Nevertheless the pulled pork was decent but as I said, I havent had a chance to taste much bbq here so I'm looking forward to smoque and hopefully their pulled pork will blow the chicago hecky's version away for me.

FoodSnob77 wrote:I havent had a chance to taste much bbq here so I'm looking forward to smoque and hopefully their pulled pork will blow the chicago hecky's version away for me.

I haven't had Smoque's pulled pork yet, but I have a hard time believing they won't blow Hecky's out of the water for you. The few times I've had Hecky's pulled pork, it's been mutilated, mushy and drowning in an ocean of sauce. Better than a lot of non-BBQ places, but not up to real BBQ standards at all.

Dmnkly wrote:but while we really enjoyed Smoque's on night one, we both agreed that Honey 1's on night two was outstanding. It just had a deeper, smokier, fuller flavor that we loved. I mention this mostly because it came as a surprise, with Smoque's chicken highly touted by many and Honey 1's usually regarded as an afterthought. Maybe it was the lack of sauce, I don't know, and since it's BBQ I'm leery of making judgements based on singular visits. But taking just the meat, skin and rub by themselves... well... I can't see myself ever choosing Smoque's chicken over Honey 1's, even as a change of pace.

I think Honey1's chicken is one of their most underrated items. If I had to have a 1/2 chicken somewhere in the city, it would be Honey 1's.

Why is this the 2nd longest thread on LTH? It's amazing how many "yes, this place is still good THIS week" posts there are.

jonjonjon wrote:Why is this the 2nd longest thread on LTH?

Jon,

It's the second longest on this page. There are 75 pages in Eating Out in Chicagoland alone.

Regards,
Gary

This place is consistantly good, been here 3 times now, and what keeps me coming back surprisingly, is the SIDES! The mac and cheese, coleslaw, and baked beans are some of best I've ever had, and the cornbread isn't too shabby either. I also like how you can split up your meal. (half pulled pork/brisket, or half st louis/baby back) Parking was a bit tricky but nevertheless I will be back here again and again.

I tried Smoque yesterday and had the St Louis Style Ribs and the freshly cut french fries. I thought the taste of the ribs were excellent with a strong pronounced authentic smoke flavor - although they were a tad dry they were still excellent and the taste lingered pleasantly in my mouth long after I had finished. The fries were very good but not as great as the freshly cut fries from Al's Beef. The barbecue sauce, which I didn't use on the ribs, was excellent - I sort of wished I had added a little to the ribs.

Went back again today to try the brisket. The brisket sandwich was really really good with a high quality very soft roll. I added the barbecue sauce this time and really liked the sandwich with it. Also, tried the baked beans which were excellent with some sauteed onions in them. Side note: my kids did not care for the macaroni and cheese - for whatever reason...

Also, bumped into Belinda Chang, sommelier for the Tramonto restaurants and Justin, a sommelier from Alinea. It was pretty interesting - they were pairing the barbecue with numerous different wines and brews that they had brought in!

"second longest"... you say.

ahem, at risk of being un-PC-like... that is because 'smoque' tokes from the mystique of 'the great white hope'.

alas, no tips, links or white bread sops, to be found here...

nor, either, any over the shoulder, endangered glances thrown... between path from car door to storefront door.

who'da ever thunk, a nice young jewish boy named barry, could turn out some mighty fine 'que'... and in turn, turn the 'old irving' neighborhood into a mecca of 'herded' mouthwipers.


i'll say... next up on the sheeples, trendo-meter; kakalash with clam juice chasers.

if so... credit homer simpson.

jellobee wrote:"second longest"... you say.

ahem, at risk of being un-PC-like... that is because 'smoque' tokes from the mystique of 'the great white hope'.

alas, no tips, links or white bread sops, to be found here...

nor, either, any over the shoulder, endangered glances thrown... between path from car door to storefront door.

who'da ever thunk, a nice young jewish boy named barry, could turn out some mighty fine 'que'... and in turn, turn the 'old irving' neighborhood into a mecca of 'herded' mouthwipers.


i'll say... next up on the sheeples, trendo-meter; kakalash with clam juice chasers.

if so... credit homer simpson.

With all due respect, what are you trying to say?

cito wrote:

jellobee wrote:"second longest"... you say.

ahem, at risk of being un-PC-like... that is because 'smoque' tokes from the mystique of 'the great white hope'.

alas, no tips, links or white bread sops, to be found here...

nor, either, any over the shoulder, endangered glances thrown... between path from car door to storefront door.

who'da ever thunk, a nice young jewish boy named barry, could turn out some mighty fine 'que'... and in turn, turn the 'old irving' neighborhood into a mecca of 'herded' mouthwipers.


i'll say... next up on the sheeples, trendo-meter; kakalash with clam juice chasers.

if so... credit homer simpson.

With all due respect, what are you trying to say?

"Since I am stuck at home drinking by myself this Saturday night, I will swing wildly and ineffectively at the spectre of an imagined cultural fiction that, once killed, will prove me a true cultural savant able to shatter political correctness and quote a prime time cartoon in the same stuttering breath."

Oculi wrote:"Since I am stuck at home drinking by myself this Saturday night, I will swing wildly and ineffectively at the spectre of an imagined cultural fiction that, once killed, will prove me a true cultural savant able to shatter political correctness and quote a prime time cartoon in the same stuttering breath."

We need a "spitting orange juice on one's monitor" smiley.

Jellobee- I don't think "un-PC" is the word to use to describe your comments.

chicagogrrl wrote:Jellobee- I don't think "un-PC" is the word to use to describe your comments.

Is an "un-PC" a Mac?

Went to Smoque last Saturday afternoon and had some terrific barbecue. I had the 1/2 slab of St. Louis ribs and the 1/2 slab of baby back ribs. Both were meaty, and full of that nice smokey flavor. Also like the fact that they had the right amount of "tooth" and didn't fall of the bone like meat jello. Baby backs were a tad dry but that was solved by just a bit more of their excellent sauce. Also tried some beef brisket. Wow! Also some of the best I've ever had. Deep rich flavor, with just enough fat to keep things interesting. Wife had the chicken which she said was moist, juicy and full of flavor. Baked beans were awesome - also some of the best I've ever had. The mac 'n- cheese was very good. Creamy with a good cheese flavor and a nice little "crust" on top. Peach cobbler was very tasty. Cole slaw looked good, but it appeared to have poppy seeds in it so I had to pass. The fries were hot, crispy and delicious. Definately a new destination when I have a taste for barbecue.

My recent visit to Smoque BBQ was a true epihany - a remarkable meal to say it simply.

The GF and I shared the following:

Beef Brisket (sliced) sandwich
Pulled Pork sandwich
Mac 'n Cheese side
Fries
Coleslaw
Baby back ribs (full rack)

I'm gonna tell you. Those pork ribs were the best I've had in Chicagoland and nothing is even within three notches below these ribs for this area*. Great dry rub, perfectly seasoned, masterfully cooked, very high quality meat product....yummy!

The BBQ sauce was also very good - nice sweet and savory flavor and good texture - not too thick or watery.

The pulled pork was very good. Nice charred chunks, good body, cut with a fork texture, well-seasoned. Just fabulous. The GF prefers Calvin's pulled pork. Now, I like Calvin's just fine - decent quality BBQ for Chicago. But the GF's crazy if she thinks their pulled pork is even close to Smoque's variety. I find Calvin's pulled pork to be bland and watery vis-a-vis Smoque's.

The beef brisket, along with the pork ribs, were quite simply two of the best 25 food items I put in my mouth in 2007 - and that's saying something. Wonderful quality sliced brisket subtely flavored which Smoque was smart to do given the burst of flavor from the beef alone - not much seasoning was needed. I want to try it cut up next time instead of sliced. Just spectacular!

The Mac 'n Cheese was sickeningly awesome and this from a man that is not really a big MNC guy. Great texture and incredible flavor. Nice bread crumb crust with a little brown char. Great side. The GF almost had a Meg Ryan moment when she ate this .

The fries were fresh and nicely salted with some seasoning to top it off - good fries. Especially in the BBQ sauce.

Even the slaw was damned fresh but I'll leave comment to slaw lovers out there - I am not one of you.

Overall, one of the best meals the GF and I have had in a few months - and one of the top 10 or so meals of the year - maybe top 5. Yes, it was that good.

Believe the hype, this place deserves it. No BBQ place (that I've been to) in Chicagoland can compare.

It you haven't yet, you'd better soon. You'll thank me later.

Bster

* Please note there are a few notable establishments on the South Side of Chicago I've yet to sample (Lem's, etc.)

I finally made it to Smoque last Sunday.
There was a good crowd (about 50% capacity) in the mid afternoon. The table next to us was a pair heading back to Michigan that had specifically scheduled a visit for some BBQ.
My wife and ordered the brisket, fries, cornbread and peach cobbler.

Everything was top notch and the fresh fries are a really nice touch. The food is fairly priced and we really enjoyed everything.

My only complaint is the rather meager amount of meat on my sandwich. I would gladly pay more to get a good pile of brisket on the large bun. I don't think I would get the sandwich again but I am ready to seriously barter for the brisket by the pound.

My previous go to for brisket is the whole foods smoked meat department bar at 6020 N Cicero (Petersen and Cicero). They have some insanely good meats but timing is crucial because the meat sits in steamer trays and will dry out over time. Occasionally the ribs go on sale for 12 bucks a slab which is better than the bbq restaurants. The pork and beef brisket is sold for something like $10 a pound.

On a side note we did Lems a couple weeks ago. I ordered LG Tips, 1 order of Chicken and Links. I am not a fan of the sauce. The meat (links withstanding - they were money) was good but not of the caliber in my thinking as Honey 1, or whole foods. The sauce had a pretty overtly savory flavor, maybe sage, which neither of us liked very much and would probably skip next time.


Happy Halloween

Little lord Fauntleroy
(Actually Third Coast Foodie in costume)

LTHForum,

Had an enjoyable lunch at Smoque last week, 1/2-slab of Saint Louis style ribs, brisket add a meat for $3, crusty mac and cheese, tart slaw and richly flavored beans.

Smoque BBQ


Slightly granular rub set in a layered, almost lacquered, glaze bespoke multiple paints of sauce and made for an attractive rib, though the pig flesh was a bit tender for my (very) particular taste.

Deconstructed Smoque Saint Louis Rib


Brisket was moist, but seemed to have been held in a fashion that washed out flavor, resulting in a watery back note. I can see real potential in the brisket, and my point (deckle) portion was nicely fatty, but it didn't do it for me on that specific day.

Smoque Brisket


Smoque's staff was efficient, pleasant and handled the lunch crush with aplomb. One minor quibble, if a customers asks for sauce on the side of the ribs, it stands to reason they want sauceless brisket as well. Though next time I'll be more specific.

I spotted this off-set smoker on the way out, wonder if they are thinking of shifting from Southern Prides.

10.30.07 outside of Smoque BBQ


Enjoy,
Gary

Gary, great to see you finally made it back to Smoque (Sorry I couldn't join you - just couldn't wait a day, could you?

BTW Smoque will be featured on Food Network's Diners, Drive-Ins and Dives (though curiously they are none of the above) in the episode "Real Deal BBQ", premiering Monday, November 5, 2007 at 9:00 p.m. CT.
http://www.foodnetwork.com/food/show_dv ... 90,00.html

The good thing about that show is that they do shoot their food so beautifully.

Speaking of which, anyone see the recent episode that featured Ted Peter's smoked fish in St. Pete? A board favorite for Tampa Bay that remained mysteriously off the national "foodie" radar, until now.

They did a good job, and the premise of the show seems consistent with what is done around here...

G Wiv wrote:LTHForum,


I spotted this off-set smoker on the way out, wonder if they are thinking of shifting from Southern Prides.

10.30.07 outside of Smoque BBQ


Enjoy,
Gary

They actually use that off-set smoker to cook food for the employees. That way they aren't digging into the product that they need to sell...

I'm going to Smoque for the first time this Wednesday after work, and in anticipation, I've read most of the Smoque threads and now I have images of smoked BBQ briskets dancing in my head.

If I want to avoid dry brisket, is the idea basically to arrive as early as possible (e.g. 6:00pm-ish)? As long as it isn't late in the evening, should I be okay?

jglynn wrote:They actually use that off-set smoker to cook food for the employees. That way they aren't digging into the product that they need to sell...

thats awesome. True BBQ people on staff there - working, cooking, prepping, serving BBQ for 6 days a week, and even then - during break - they're eating more BBQ.

jglynn wrote:They actually use that off-set smoker to cook food for the employees. That way they aren't digging into the product that they need to sell...

To my way of thinking . . .that's a bad thing, not something to be heralded. Staff should eat what customers eat - to better judge quality/consistency.

Bill wrote:

jglynn wrote:They actually use that off-set smoker to cook food for the employees. That way they aren't digging into the product that they need to sell...

To my way of thinking . . .that's a bad thing, not something to be heralded. Staff should eat what customers eat - to better judge quality/consistency.

A nice thought but not exactly realistic. Smoque has over 30 employees and is already pushing up against its capacity limits. Barry and the crew are constantly tasting and checking the food that is produced there. I doubt they want feedback from every employee about the food, just as I don't want feedback from every employee at my company about the quality of our products. It may sound harsh, but not all opinions are created equally and they certainly aren't all of equal (or any) value. Even if Smoque were feeding all its employees from the main operating line (which they very well may be doing), those employees would likely not be canvassed for their opinions. In practice, the 2 things are mutually exclusive.

Just because someone operates a cash register at a BBQ shop doesn't necessarily mean they're qualified to provide meaningful feedback about its food. Nor does it mean that those who have invested in the business want that sort of input. Instead, Smoque -- and many other businesses -- find other, more finely-tuned ways to gauge the quality of their output that don't invite an ineffecient "democracy of opinion" or reduce their sales capacity. I'm certain the opinions of the people whose feedback is actually wanted at Smoque are being considered heavily in what they do. Too many cooks and all that . . .

FWIW, the offset is also used for R&D . . . again, without reducing the capacity to satisfy customers. If a given idea warrants further development, it gets put into play on the SP's as circumstances allow.

=R=

Tonight's piece on Diners, Drive-Ins and Dives was very nice. I guess we'll find out just how busy Smoque can get over the next few weeks.

A realistic and reasonable thought it is. If your suggestion is that there are 30 employees working at all times - I don't think the assumption is accurate. Constant feedback isn't what I'm suggesting. What I'd expect is occassional commentary/education on the product being pushed out the door. Feeding the employees one product and pushing out another is, in a way, dishonest - if you're looking for product information/feeback. You underestimate the value of the employees, IMO, and, unfortunately, I think that's too often what happens. If what's served to the customers isn't good enough for the employees to eat, then the employees shouldn't be fed.

Bill wrote:A realistic and reasonable thought it is. If your suggestion is that there are 30 employees working at all times - I don't think the assumption is accurate. Constant feedback isn't what I'm suggesting. What I'd espect is commentary/education on the product being pushed out the door. Feeding the employees one product and pushing out another is, in a way, dishonest. You underestimate the value of the employees, IMO.

Calling such a practice "dishonest" is totally ridiculous. Do you think that staff members at Alinea eat 'the Tour' every night at family meal? Of course they don't yet there are times, of course, when the input of certain staffers is sought. The same is true at Smoque. But the fact is, such input does not require a business to feed its employees 100% of the time from the main line.

It's called Smoque, not the Peoples' Republic of BBQ.

=R=

Bill wrote:If what's served to the customers isn't good enough for the employees to eat, then the employees shouldn't be fed.

In general, it's the opposite. What's served to the customers is *too* good (too expensive, too labor intensive) for the employees to eat.

This is why the corner taqueria and the fanciest french restaurant will have a much simpler, much cheaper staff meal.

Hi,

I visited Moto's kitchen for a day last summer. I partook of the staff meal which was a variant of Spaghetti Carbonara, green salad, fruit salad and a dessert. It could not have been more different than what is prepared for the guests. Talking to Louisa Chu recently, I learned the staff meal is intentionally loaded with carbs for energy to get through the food service. Recalling the Moto experience this put the whole meal into context. While it may seem reasonable for the staff to eat what the guests eat. The staff meal is there to fill requirements quite different from the menu offered customers. However the staff is given opportunities to try menu items as they are developed for orientation.

I'm pinching myself just a wee bit. It is interesting how information learned at various times begins to fall into place and fill in the puzzle.

Regards,

are you kidding? Smoque is operating at 100% capacity right now - AND they have to feed their employees.

So, what do you do? you either order them a pizza or cook for them using other resources other then the resources thats putting food into the customers' mouths.

It's pretty simple. Pretty courteous to the customer and to the employees.

Barry gets enough feedback - cooking (using other means than the business kitchen) for his employees isn't anything other than trying to maximize the kitchen/prep space and inventory to properly serve the public and at the same time feed the employees while keeping those two things from affecting one another.