Say what you want but that "bread" does a fine job of cleaning ones fingers when eating BBQ alacar.

While waiting for my tips and links, I heard a tap-tap-tapping at the window next to the smoker; Mack's tongs, attached to Mack, who was offering up some brisket for me to try. Expecting to get a little chunk, I was MOST pleasantly surprised to see him hack off a near-lb slab of beefy, barky, satisfying goodness and box it up with some fries and some sauce atop the already-heaping bag containing my actual order.

Even if the food WASN'T incredible and the price WASN'T a bargain, UJ's would be a destination because they make you feel like royalty, even from behind a capsule of glass. I'll be back again and again and again.

Rene G wrote:In my experience, nearly all Chicago barbecue houses serve the bread on top. Even at Harold's, the bread comes on top of the chicken.

This is a relatively recent development, and it may vary by site. Back when there was a Harold's at 53rd and Kenwood, the bread was on the bottom. I haven't had Ribs 'n' Bibs in a while, but they always used to put the bread underneath. I would go so far as to say that placing it on top causes serious cognitive dissonance in my case--on the odd occasion that someone lures me to Harold's No. 14, I turn the package upside-down immediately and hope for the best.

Hi,

It is my understanding the bread on the bottom is related to box lunches. When blacks traveled in the South before desegregation, they would pack their lunch in shoeboxes. Often it was fried chicken on top of the bread acting as a grease absorber.

Regards,

Cathy2 wrote:It is my understanding the bread on the bottom is related to box lunches.

Sure. What I was idly pondering, though, is why change might be afoot (very small sample size acknowledged). It may simply be a packaging thing--I was surprised when I received a Harold's order in a cardboard "boat" rather than on Chinet a few years ago, and clearly the bread fits better up top in this case. But the question remains whether the (wait for it...) semantics of the bread has evolved.

Wheezer wrote:I haven't had Ribs 'n' Bibs in a while, but they always used to put the bread underneath.

They still do... thereby making the slices of bread largely inedible... unless wet napkins are the taste of the day...

Jay K wrote:

Wheezer wrote:I haven't had Ribs 'n' Bibs in a while, but they always used to put the bread underneath.

They still do... thereby making the slices of bread largely inedible... unless wet napkins are the taste of the day...

I take it you've never eaten a wet napkin.

Anyway, I find the grease-soaked sauce-bread pudding rather a treat. If they served it on it's own with just the right amount of cleaver leavings, I'd have no need for the rib tips in the first place.

Wheezer wrote:I find the grease-soaked sauce-bread pudding rather a treat.

I have to agree.

=R=

I have eaten in quite a few of the exemplars of BBQ (Lems, BA, Exsenators, ie), or so I believe, and don't ever remember the bread at the bottom of an order. I suppose it could be a seasonal thing, as winter BBQ is not something I usually think of. I do find that the bread is something extraneous, and wouldn't miss it personally...not needing my clogged arteries additonally gummed up.

Wheezer wrote:

Cathy2 wrote:It is my understanding the bread on the bottom is related to box lunches.

Sure. What I was idly pondering, though, is why change might be afoot (very small sample size acknowledged). It may simply be a packaging thing--I was surprised when I received a Harold's order in a cardboard "boat" rather than on Chinet a few years ago, and clearly the bread fits better up top in this case. But the question remains whether the (wait for it...) semantics of the bread has evolved.

Aren't you really talking syntax, or the evolving position of the bread in the structure of the meal?

I think of the bread as a kind of carryover or signifier of an earlier time, and largely unnecessary in the present day -- sometimes I eat it, and though I usually I don't, I might miss it if it wasn't there.

David Hammond wrote:Aren't you really talking syntax, or the evolving position of the bread in the structure of the meal?

I think of the bread as a kind of carryover or signifier of an earlier time, and largely unnecessary in the present day -- sometimes I eat it, and though I usually I don't, I might miss it if it wasn't there.

Somebody could probably drag a master's thesis out of the topic, but I was really coming from a non-Chomskian point of view, which is to say that however the bread "got there" in the first place, I suspect that why (and how, or if) it is eaten is a practical matter first and a "semiotic" one second. This seems much more convenient vocabulary than would result from arguing whether "making a fry sandwich" does or has ever "meant" "anything," if I may resort to (what I suspect is) the pure-chicken branch of the evolutionary tree.

Wheezer wrote:

David Hammond wrote:Aren't you really talking syntax, or the evolving position of the bread in the structure of the meal?

I think of the bread as a kind of carryover or signifier of an earlier time, and largely unnecessary in the present day -- sometimes I eat it, and though I usually I don't, I might miss it if it wasn't there.

Somebody could probably drag a master's thesis out of the topic, but I was really coming from a non-Chomskian point of view, which is to say that however the bread "got there" in the first place, I suspect that why (and how, or if) it is eaten is a practical matter first and a "semiotic" one second. This seems much more convenient vocabulary than would result from arguing whether "making a fry sandwich" does or has ever "meant" "anything," if I may resort to (what I suspect is) the pure-chicken branch of the evolutionary tree.

Well.

I was taught to speak and write correct English from a very early age. My teachers, and family were quite "the sticklers" about it. I really get "irked out" when I see people use the apostrophe to show a plural word form, and all of the other now common issues of the English language. (Um, I believe that the word "conversate" is now listed as a verb in several dictionaries.) Anyway, my point is this - WOW! I can only dream of being able to conversate with you two about this stuff.

Oh yeah - I like Uncle John's. I'm actually having a q this Sunday, and it'll be featuring the last of my 15lb. box of his links. (Just to mention something on the topic)

What better way too add to holiday satiety than a large order of Uncle John's tips for lunch today? Movie day for the rest of the family and hanger-ons. For me a little peace, quiet and contemplation while devouring these bbq beauties in the solitude of my car, along the rapidly melting snow of Calumet Avenue. I've had too much bbq to ever call one place the best but can say there is none better than Uncle John's. Still being filled with the spirit of the season, half of the order now awaits the first lucky soul to scour the fridge.

T Comp wrote:What better way too add to holiday satiety than a large order of Uncle John's tips for lunch today? ... I've had too much bbq to ever call one place the best but can say there is none better than Uncle John's. Still being filled with the spirit of the season, half of the order now awaits the first lucky soul to scour the fridge.

Agree heartily with most of the above - Uncle John's is, IMHO, the best bbq in the Chicagoland area.. IMHO the best tips and links by a country mile, and the best ribs by a narrower margin (Honey One sometimes has ribs as good IMHO).

However, there is one thing above I will argue with.. whats better than a large-order of tips for the holidays? A larger-order of the best tips or links in the city, at a special cheaper price

For the holiday season (continuing into the new year, at least for this week and probably a bit longer - Mack hasnt decided yet.. I think it started sometime in early December!), there are Monday-and-Tuesday-Specials at Uncle John's. Already the best bbq in the city was at a very reasonable price... a better value for quantity than most other really good places (far more quantity for the price than Honey One, Smoque et al), the specials are even better. You can get a half-tray of tips, or a half-tray of links, or a half try of tips-and-links IIRC, for 25 bucks (plus tax). For about 27 bucks in total, that is a quite monstrous amount of food - I got the links special a week ago, and it was sufficient for a small party, probably as much as 3 or 4 orders of large-links.

If youre not inclined to go with quite that monstrous amount of bbq, there is also a "full slab ribs" special on Mondays and Tuesdays, for 14 bucks on the nose pre-tax - which probably makes it the cheapest slab in the city on those days (along with being the best slab in the city, IMHO).

As I noted above, I made it down there last week, and hope to again this week (probably for the slab this week).. while the special is still around, I suggest we do things the Chicago Way, go early and go often.

c8w

Mack & Co. are gems. I could come back to this thread once a week until the end of time to reiterate just how kind and skilled the people that run this shop are, but I'll save you the repetition and just report on new aspects of individual experiences biannually.

I've noticed lately that the yellow mustard coleslaw, which he was serving in late 2007 and occasionally in 2008, has given way to the standard white creamy variety. I should have asked Mack if this is a seasonal rotation, supply availability issue, or permanent choice. I still think it's above-average slaw, but the yellow was something particularly special.

Rib tips at UJs are my favorite single barbecue item in the greater Chicagoland area. Can't beat them. Every time I think they're at their apex, they seem to coax the next level of moistness, succulence, and complex pork flavor out of them.

I had an unusually "wet" set of links tonight - same great flavor, but I think I got these straight off the smoker at medium-rare, and they were somewhat limper and smoother than customary. I think I actually may prefer them held for a while and then reheated on the griddle right before serving to get those charred, skin-crackin' edges, which surprised me, but also speaks to the good judgment Mack uses in when to take them off for holding and how to treat them later.

Santander wrote:I had an unusually "wet" set of links tonight - same great flavor, but I think I got these straight off the smoker at medium-rare, and they were somewhat limper and smoother than customary.

Much as I love Uncle John hot links, and I do dearly love the links, the thought of a medium-rare hot link is not appealing.

Santander wrote:I think I actually may prefer them held for a while and then reheated on the griddle right before serving to get those charred, skin-crackin' edges, which surprised me, but also speaks to the good judgment Mack uses in when to take them off for holding and how to treat them later.

Unless Mack has changed procedure after a turn on smoker the links get a dip in deep fat fryer as opposed to the griddle.

Enjoy,
Gary

Recently did a taste test of ribs and hot links between Uncle John's, Barbara Ann's, and Lem's...

best ribs: Lem's (my fave in the city)
best hot links: Uncle John's

I tried both Uncle Johns and Barbara Anns last night for the first time and I have to say I was a bit dissapointed in both. I got a medium tips and a half slab from each location (you need leftovers when traveling from the land beyond OHare) with "mix" sauce on both. Now I think I may have made a mistake of not asking for the sauce strictly on the side, judging from the great photos I have seen posted on here, and maybe I should have went with the mild "more standard" sauce for a better judging? Either way I was let down in both cases, particularly with the half slabs. I have seen very few comments on here about the slabs though, it's all tips and links. It's not that I am a babybacks snob either, although I generally do prefer them over St Louis or Spare ribs. I am curious why so few mention the slabs. Maybe it was an off night (at both?) but I will try again next time I go for some Lems.

What didn't you like about them?

overly chewy. too dried out. so so sauce. I had a much better experience built up in my head. I will try Uncle Johns again though hoping I am not a glutten for punishment.

bbqbyrds wrote:overly chewy. too dried out. so so sauce. I had a much better experience built up in my head. I will try Uncle Johns again though hoping I am not a glutten for punishment.

K. Try the tips and links next time, that's really what they sell the most of and so what's always freshest. The links, especially, are magic.

bbqbyrds wrote:I am curious why so few mention the slabs. Maybe it was an off night (at both?) but I will try again next time I go for some Lems.

To be honest, I've never had the slabs at Uncle John's or Barbara Ann's. I'm so drawn to the tips & link combo at both, that I can never bring myself to order the slabs. It's quite possible you've had an off-night at both. I've never had a bad meal from UJ's, but BA's I'm batting about .500 on. It's actually gotten to the point that I just don't go there anymore (and, looking back at this thread, it was my favorite barbecue in Chicago three years ago, it seems), because UJ's does everything better (in my opinion). If I do want a slab, though, I go to Lem's. One of these days, I'll have to order the ribs at UJ's to compare. But, damn, do I love the ribs at Lem's, especially with that clovey sauce they've got going on.

bbqbyrds wrote:Either way I was let down in both cases, particularly with the half slabs. I have seen very few comments on here about the slabs though, it's all tips and links.

Tip and Links, Sauce on the Side.

Say it again.

Tip and Links, Sauce on the Side.

Maybe one more time.

Tip and Links, Sauce on the Side.

Tip and links at both Uncle John's and Barbara Ann's outpace spare rib sales by a wide margin, Lem's and Honey 1 less so. For the best spare ribs in the area go to Honey 1 at approximately 12pm, ribs should be at their most delicious peak.

Just to be clear, I dearly love Uncle John's tips and links and, if fresh from the smoker, Uncle John's spare ribs are a treat.

Enjoy,
Gary 'Sauce on the Side' Wiviott

G Wiv wrote:

bbqbyrds wrote:Either way I was let down in both cases, particularly with the half slabs. I have seen very few comments on here about the slabs though, it's all tips and links.

Tip and Links, Sauce on the Side.

Say it again.

Tip and Links, Sauce on the Side.

Maybe one more time.

Tip and Links, Sauce on the Side.

Tip and links at both Uncle John's and Barbara Ann's outpace spare rib sales by a wide margin, Lem's and Honey 1 less so. For the best spare ribs in the area go to Honey 1 at approximately 12pm, ribs should be at their most delicious peak.

Just to be clear, I dearly love Uncle John's tips and links and, if fresh from the smoker, Uncle John's spare ribs are a treat.

Enjoy,
Gary 'Sauce on the Side' Wiviott

HA HA, I got it. I will be sure to order correctly on my next visit! Hopefully soon.

G Wiv wrote:Tip and Links, Sauce on the Side.

Say it again!!

Great lunch at Uncle John's, tips and links, sauce on the side!

Though the half slab we also split was right on the money.



Mack Loading the Pit



Enjoy,
Gary

I hit Uncle John's about 9 PM a few days ago after a long, long day. Skipped the links this time, but got a medium tips and the chicken wing special: 8 for $5.40. And yes, mild on the side, which I almost never open. Unfortunately, no cake was available, but there were Girl Scout cookies behind the plexiglass.

JanD wrote:I hit Uncle John's about 9 PM a few days ago after a long, long day. Skipped the links this time, but got a medium tips and the chicken wing special: 8 for $5.40. And yes, mild on the side, which I almost never open. Unfortunately, no cake was available, but there were Girl Scout cookies behind the plexiglass.

The only sin worse than re-selling Girl Scout Cookies is eating Girl Scout Cookies.

G Wiv wrote:

G Wiv wrote:Tip and Links, Sauce on the Side.

Say it again!!

Great lunch at Uncle John's, tips and links, sauce on the side!

Though the half slab we also split was right on the money.


Enjoy,
Gary

What is that large apparently boneless flap of meat he appears to be dropping to the smoker?

Tips look amazing!

*edited to remove duplication of images.

Made a trip to Uncle John's on Monday night. (I went first to Barbara Ann's with the idea of a comparative tasting, but it was closed) I got my usual medium tips and links, mild on the side. The tips were extra tender this time, with a few crusty pieces. No cake or Girl Scout cookies; instead, there were bags of pork rinds piled behind the plexiglass. Next time I'm getting the brisket--it's been too long since the last time.

JanD wrote:Made a trip to Uncle John's on Monday night. (I went first to Barbara Ann's with the idea of a comparative tasting, but it was closed) I got my usual medium tips and links, mild on the side. The tips were extra tender this time, with a few crusty pieces. No cake or Girl Scout cookies; instead, there were bags of pork rinds piled behind the plexiglass. Next time I'm getting the brisket--it's been too long since the last time.

I dunno nuthin' about the Girl Scout cookies - in dozens of trips to UJ's Ive never had one (or, to be honest, noticed that they had em.. but I'll look the next time

However, UJ's is still chugging along as always, still offering IMHO the best bbq in the city. Was last there a week or so ago, on a Tuesday, for their special (they still have the Monday-and-Tuesday special going... full-slab ribs for 14 bucks, or a half-tray of tips, or links, or tip-link-combo's, for 25 bucks). Went with the tip-link-half-tray...a monstrous amount of food, too much for 4 people, and pretty much all perfectly smoked.

Also, BTW, UJ's currently has a "raffle" offer going according to a poster... might be for the church, dunno. You can buy a ticket for 3 bucks (or 3 tickets for 5 bucks), and the Grand Prize Winner (announced sometime in mid-May, you dont have to be present for the drawing claims the poster, will be informed by phone)... anyway, the GPW gets, on Memorial Day, something like an entire tray of tips, a tray of links, 6 slabs of ribs, half-trays of slaw, fries etc... supposedly 210 bucks worth of 'cue smoked by Mack, for presumably a Memorial Day blowout for the ages! Now *that* sounds like a perfect LTH-midsummer-picnic

c8w