Keep in mind that Smoque is more well known for brisket than ribs and their rib style is very different than HH1.

DirtyDuckInn wrote:

Bill wrote:Visiting Smoque during it's busiest hours of operation can be unsettling for persons unfamiliar (or who don't like) wall-to-wall people....

I
I just moved to Kenosha, the closest thing there to decent BBQ is ::shudder:: Famous Dave's

not true..for those in Kenosha or in the Kenosha area..go here..
keep in mind its carryout only..although in summer i believe he has some outdoor seating
http://www.thebarbequefactory.com/

Binko wrote:While it seems to be based on South Carolina mustard sauces, it has a healthy dose of horseradish which I don't think I've ever come across before in a barbecue sauce.

Binko,

Another Speed Queen fan here. I grew up in the northern burbs of Milwaukee and every few months my dad would make a Speed Queen run for smoked chicken and mustard based BBQ sauce, which compliment each other beautifully. When I was still going to Milwaukee on a regular basis it was always a toss-up between Jake's for corned beef or Speed Queen for outside shoulder, smoked chicken and the mustard based BBQ sauce.

Far as horseradish in BBQ sauce, the Chris Lilly version of Alabama White Sauce has a small amount, though I amp it up fourfold. Alabama White Sauce is a finishing sauce and, mainly, for chicken.

Alabama White Sauce:
G Wiv's version of Chris Lilly's version

1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne (or more to taste)
1 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in a jar and shake well.

Coat fresh from the smoker chicken with Alabama White sauce

Enjoy,
Gary

Speed Queen BBQ
1130 W Walnut St
Milwaukee, WI 53205
414-265-2900

Jake's
1634 W North Ave
Milwaukee, WI 53205
414-562-1272

G Wiv wrote:Burt,

Not exactly what I said. Honey 1, like most small operation wood burning BBQ joints have a distinctive cycle, you seem to have, unluckily, hit them twice at low ebbs.

Early in the week when it's a little slower Honey 1's BBQ is at it's peak at lunchtime, busier week days, and all summer might be busier, the smoker gets re-fired for the dinner hour.

Friday and Sunday Mr. Adams always does two loads, Saturday he cooks continuously all day long.

It's also possible, as you are an electric smoker man, that you do not enjoy the crisp caramelized fat in the fire edginess of Honey 1's style of BBQ cookery. Same religion, different Rabbi's, as LAZ once wisely said.

Enjoy,
Gary

Gary, sorry for mis-quoting you.

I have two more things to add. Since our engaging conversation of the other day, I've been thinking about the whole mom & pop "small operation wood burning BBQ joint" premise, and quite frankly, I just dont buy it.

There are hundreds, if not thousands of other small wood smoke shacks that manage to keep their product fresh, hot, and not dried out like what I've experienced at Honey1. But even so, that's why I gave Honey1 two shots, figuring that the first mis "que" was just a fluke, unfortunately it wasn't. As a paying customer, I should have never been served the food that I was.

But if I go one step further, and think back to the literally 100's of places I've been to around the country who could also make such a claim, from Super Smokers in MO, to Mann's BBQ in Austin. No one else with such a reputation has ever served me food that didn't at least meet a certain quality standard.

Locally, and one of the very first places that pops into my head is Big Ed's, which uses the same style smoker, with probably a little less sales volume, but they fit into this category would never do such a thing, even if I walked in at 7:45 p.m. 15 minutes before closing time. In fact, very few, if any, have ever dared to served me what H1 never should have twice, there's simply no excuse.

My numerous impromptu visits to these other fine bbq establishments has shown me time and time again, that great restaurants serve the best food, all the time, or they dont serve it all. Especially if care and pride is was what they're all about.

Secondly, my preference for electric smokers is only for when I cook at home, not for where I go out to eat.

My preferred cooker for dining out are Texas style brick & steel pits, it just doesn't get any better than that. IMO, the texture and bark that develops from a brick pit far surpasses that of any other smoker.

You know, I can easily reproduce in my electric smoker ribs like the ones I got from H1, first I would dry them out from having cooked them at too high of a temp, then I would hold them with no moisture for a few more hours. With enough hours in my electric, I caramelize anything!

Seriously, I think we we both know that the bark should never go all the way to the bone...

abf005 wrote:

Seriously, I think we we both know that the bark should never go all the way to the bone...

thats why I love Carson's, same grey meat every time.

Head's Red BBQ wrote:

DirtyDuckInn wrote:

Bill wrote:Visiting Smoque during it's busiest hours of operation can be unsettling for persons unfamiliar (or who don't like) wall-to-wall people....

I
I just moved to Kenosha, the closest thing there to decent BBQ is ::shudder:: Famous Dave's

not true..for those in Kenosha or in the Kenosha area..go here..
keep in mind its carryout only..although in summer i believe he has some outdoor seating
http://www.thebarbequefactory.com/

Amazing! Thanks for the info, I never even knew these guys existed. I'll have to get a lunch or dinner here real soon.

One more Kenosha BBQ place is Hilary's on Sheridan - this location uses a Southern Pride, this isn't an endorsement as much as it's an FYI.

jimswside wrote:

abf005 wrote:

Seriously, I think we we both know that the bark should never go all the way to the bone...

thats why I love Carson's, same grey meat every time.

yeah, for meat thats "tear off the bone" good!!

G Wiv wrote:

Binko wrote:While it seems to be based on South Carolina mustard sauces, it has a healthy dose of horseradish which I don't think I've ever come across before in a barbecue sauce.

Binko,

Another Speed Queen fan here. I grew up in the northern burbs of Milwaukee and every few months my dad would make a Speed Queen run for smoked chicken and mustard based BBQ sauce, which compliment each other beautifully. When I was still going to Milwaukee on a regular basis it was always a toss-up between Jake's for corned beef or Speed Queen for outside shoulder, smoked chicken and the mustard based BBQ sauce.

Far as horseradish in BBQ sauce, the Chris Lilly version of Alabama White Sauce has a small amount, though I amp it up fourfold. Alabama White Sauce is a finishing sauce and, mainly, for chicken.

Alabama White Sauce:
G Wiv's version of Chris Lilly's version

1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne (or more to taste)
1 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in a jar and shake well.

Coat fresh from the smoker chicken with Alabama White sauce

Enjoy,
Gary

Speed Queen BBQ
1130 W Walnut St
Milwaukee, WI 53205
414-265-2900

Jake's
1634 W North Ave
Milwaukee, WI 53205
414-562-1272

Now there's is two places we can strongly agree on!

The steam table hand sliced corned beef & pastrami at Jakes... mmm - I just felt a my stomach gurgle right there and then send a crave impulse to my brain to go get the car keys!

Burt - Alex and Kate have been cooking on the BBQ competition circuit a long time ..they know what they are doing when it comes to BBQ.
Tell them I sent ya

Head's Red BBQ wrote:
not true..for those in Kenosha or in the Kenosha area..go here..
keep in mind its carryout only..although in summer i believe he has some outdoor seating
http://www.thebarbequefactory.com/

That is true...I forgot about that one. Only been there once but it had some pretty decent Q but got turned off by the bean. Not much for cinnamon in my baked beans. Maybe go there sometime this week before heading out to the Janesville Ren Faire this weekend.

Still have to go to Hillerys, but I heard alot of bad things about it.

abf005 wrote:DirtyDuckInn: You my friend are really close to Big Ed's, you just need to drive south on Green Bay Rd for 20 minutes to MLK, hang a left, and then all your BBQ woes will all disappear. Big Ed's is better & cheaper than Smoque without the long lines, at least for now, until the word really gets out. Another option for you is 40 mins north in Milwaukee at Speed Queen, that place is really good too.

I started reading the reviews for Big Ed's recently here and since I drive down Greenbay everyday to and from work, its definately going to be a stop I have to check out.

I would definately agree with Burts suggestion of Big Ed's..good stuff
hopefully you wont be turned off by side dishes (still scratching my head on that one)

Thanks for the tips (no pun intended) everyone. I think we're going to check out Smoque, as we already know and love Honey 1, and do want a sit-down sorta place. Some nice day this summer we'll try to check out those South Side places though, when we have time for a picnic.

Lines and crowds don't really bother me, I mean we've survived multiple trips to Kuma's and Hot Doug's, and keep coming back for more. As long as the food is worth it (and I packed a snack in my bag), a long wait is not enough to keep me away!

Regarding the previously mentioned barbeque factory in Kenosha. It is no more. Tried stopping by on Friday and it was closed. I called the number listed for it, and there was a message saying that they were no longer in business.

Lem's.. Though, I havent been to many others, I have been to many around the country.. Lem's is really, really good.

glennpan wrote:Regarding the previously mentioned barbeque factory in Kenosha. It is no more. Tried stopping by on Friday and it was closed. I called the number listed for it, and there was a message saying that they were no longer in business.

really? first i heard..really sorry to hear that

Head's Red BBQ wrote:

glennpan wrote:Regarding the previously mentioned barbeque factory in Kenosha. It is no more. Tried stopping by on Friday and it was closed. I called the number listed for it, and there was a message saying that they were no longer in business.

really? first i heard..really sorry to hear that

Bummer, I was going to check these guys out next week

We've decided on Smoque for the birthday dinner, but a craving for BBQ took us to Honey 1 for lunch today. We haven't been a while, and after reading this conversation I decided to try the links/tips combo, having never tried either. It was definitely tasty, but I can't say I'd get it again. I'm assuming the links were housemade, and they were really great, but when I want BBQ, I want meat, not sausage. Same goes for the tips- I'd rather have ribs, where the meat/fat ratio leans more towards the meat side.

The fiance really liked his pulled pork sandwich, which probably would have been a better choice for lunch anyway. I'm feeling pretty sluggish right now. . .

richchoc wrote:We've decided on Smoque for the birthday dinner, but a craving for BBQ took us to Honey 1 for lunch today. We haven't been a while, and after reading this conversation I decided to try the links/tips combo, having never tried either. It was definitely tasty, but I can't say I'd get it again. I'm assuming the links were housemade, and they were really great, but when I want BBQ, I want meat, not sausage. Same goes for the tips- I'd rather have ribs, where the meat/fat ratio leans more towards the meat side.

The fiance really liked his pulled pork sandwich, which probably would have been a better choice for lunch anyway. I'm feeling pretty sluggish right now. . .

Actually, the links are from Moo & Oink.

I normally avoid Honey 1 on Sundays because it's operated by the 2nd string team. Very glad I broke that rule as they were spot on this evening. While neither Robert was anywhere to be seen, the 7pm pickup involved tips that were perfectly smoky and links with just the right amount of spice. Fantastic stuff.