ucjames wrote:Btw, what kind of bizarro-world Harold's are you going to? I can't possibly count the number of times I went to the Harold's on 53rd in Hyde Park, and I don't believe I was ever once asked if I wanted the sauce on the side.

Sorry for the thread hijack, but I went to Harold's on Milwaukee in Wicker Park almost every week for the year I lived around there and they asked pretty much 100% of the time.

As far as traditional sides and Chicago BBQ goes, I don't think they use an Aquarium smoker, but Honky Tonk on 18th in Pilsen does offer southern style sides along with their low n slow, non-meat jello que.

jeanpoutine wrote:As far as traditional sides and Chicago BBQ goes, I don't think they use an Aquarium smoker, but Honky Tonk on 18th in Pilsen does offer southern style sides along with their low n slow, non-meat jello que.

Sure. Smoque does, as well. As does Chuck's. But I was thinking more of the old style barbecues that come out of the African-American tradition in Chicago. I don't think I've ever seen the typical Southern sides at those, and I'm curious why. It's a common complaint among those who visit places like Honey 1, Uncle John's, Lem's, etc., who are not used to places like that, which don't typically serve these sorts of sides. Honey 1 seems to be more of this tradition than the "newer" traditions represented by Smoque and Honky Tonk.

scottsol wrote:They almost always ask about the sauce. Not asking was an oversight.

Absolutely, as is not having mac and cheese, greens, Izzy soda and a frequent diners program.

Ok, sorry, I'm not all that good at sarcasm, but how f'n difficult is it to ask for sauce on the side. Every BBQ joint I go into, whether it's my first or thirtieth time I ask for sauce on the side. Hell, I still ask for noodles crisp at 'Little' Three Happiness and I'd hate to venture how many times I've been there.

Think of Honey 1, Lem's, Uncle John's, Barbara Ann's like you would a minimalist style hot dog joint, Jimmy's vs Portillio's for example, they might not have all the bells whistles and side dish geegaw's, but the tips, links and spare ribs are top-notch.

Speaking of Honey 1, after GAF's talk at Kendall a group of 14 had lunch there and tips, links and spare ribs were right on the mark.

Enjoy,
Gary

I always go to the Wicker Park Harold's. That's where they always ask about the sauce. I am in know means a BBQ frequent customer, I really just concede when the hubby wants ribs. It's just not my thing, but I've been taking a different look at it, since joining this forum, because, everyone talks about the meat. It just never occurred to me to ask about the sauce on the side. It's not F'n difficult, for someone like G Wiv that eats it all the time, but for new customers, Honey 1 may want to tell people that they drown everything in tons of sauce. I would think they want new customers to enjoy the best of their product and come back. And as for the sides, I guess this is another LTH restaurant that I have to get used to ordering it the right way, and not getting the whole package. (Please, let's not discuss this here,there is a whole thread on not ordering the right thing ) Like I said, I will give it another go.

We got takeout from Honey 1 for dinner on Sunday and were asked about the sauce. Frankly, I wasn't thinking about it, and it would have been OK with it on, but I was glad to have the option since I prefer it on the side. Ribs were quite good, not dry, not fatty. Just right. I'm not sure they've ever been too fatty when I have had them, but occasionally they have been on the dry side.

Yes, I would prefer to have veggie sides at Honey 1, but if that's the priority, we just order from somewhere else. I usually have salad fixings and veggies, so it's not that big a deal.

G Wiv wrote:Speaking of Honey 1, after GAF's talk at Kendall a group of 14 had lunch there and tips, links and spare ribs were right on the mark.

Yes, that was a great lunch -- both food and company.

I like the sauce very much at Honey 1 (I actually like to mix the bbq and the hot) but I do like to apply it as I go. My best experiences at Honey 1 have typically been during the day and this meal was no exception (the better bbq places do tend to tail off at the end of each day). The BBQ was wonderful -- moist, smokey and with a very nice bark. It was fatty in a compelling way. The gizzards were the best I'd ever had there -- still chewy but a bit more tender than I remember them in the past.

Here are a few images . . .


Gizzards



Fried Chicken Wings



Spare Ribs



XL Rib Tip & Hot Link Combo



Tips & Links, up close

=R=

For those of you more than disappointed with Honey 1's sides, FWIW, in my life experience so far most of the BBQ places that ive been to around the country that have really good, real Q have sides that can be taken or left. Actually, it's one of the things that i consider as a criteria for a decent joint.

The dumpier the place looks, probably the better it'll be. The less they care about their sides, the better the Q usually is. (Not all dumpy joints with bad sides are good, but almost all really good joints are dumps without good sides....it's like the frogs and toads saying)

And before LTH even existed, "sauce on the side" was absolutely standard operating procedure.

Places that serve real BBQ are a little inconsistent by nature. They have to be. So, I always say that if you go to Honey 1 three times, at least one of those will be some of the best Q you've ever had in your whole life.

As promised, I gave it another go. This time, all sauces on the side. Same order as before. This was a much better way to eat this food. However, we got carryout at 6:00 last night, and the meat was really dried out from sitting around. It was obvious. I am sure that when this place is on, it's really fantastic. I just can't get the timing right. This may just have to be a Sat or Sunday afternoon place for me. The wings and fries were perfect though, still very hot and crispy by the time we got them home. The tips were a little better than the slab, which were barely warm. So, I am going to go with djenks theory and hope that the third time is the charm. And just to be clear, I am in know way saying that this wasn't good food, it just wasn't the Oh my god, this is awesome, I'm so glad we found it, I must have it again. Looking at Ronnie's pictures, you can see glistening, moist ribs and tips, I am striving for that, so I will eat in at lunch time.

Finally got over to Honey 1 for the tips/sausage combo and damn was it good. Tips had a nice mix of textures, some more tender than others, good bark, and lovely smokey flavor. The sausage however is what really blew my mind. Great snappy casing, very juicy, nice and visible spicing with a hint of heat...they were unbelievable. I was under the impression that they had a hot version of their bbq sauce, but I was told that it is just plain hot sauce...is this correct?

It took me far too long to make my initial visit, and rest assured my next one will be sooner rather than later.

I was at Honey 1 last night and also had the tip/link combo - my favorite order at Honey 1. I had forgotten just how much I like their hot links but they really pack some nice heat. The only thing difference last night is that the fries were actually crispy for a change - certainly not a huge deal for me since I go there for the bbq, but it was nice nonetheless.

pigOut wrote: I was under the impression that they had a hot version of their bbq sauce, but I was told that it is just plain hot sauce...is this correct?

Just one sauce. It tends to have more kick than a few years ago.

Went to Honey1 about a month ago and ordered my regular tip link combo. Something had changed. The tips had a massive amount of meat on them. It was as if someone had attached a pork loin to the ribs. Most people probably would have liked the extra meat, but for me it meant less bark. Well I went back yesterday and I'm happy to say the tips were back to normal. They were just spectacular.

Also, they have added lunch specials again.

Link sandwich $2.99
Mini Tips $4.99
Mini Combo $5.99
Pulled Pork sand. $5.99

They've also added some Sunday specials

Brisket sand. $7.99
½ slab ribs $8.75
Full slab $15.99

midas wrote:Also, they have added lunch specials again.

Well priced specials, hot link sandwich at $2.99 is the same price as nearby Redhot Ranch's natural casing dog and fries, I like them both, but the link will win the coin toss 87% of the time.



First taste of Honey 1 brisket, light smoke, tender, moist, flavorful, though brisket seems a work in progress with potential for swings in tenderness/succulence.

Honey 1 Brisket 4.18.10

looks great ,
i need a honey 1 fix. will have to go soon

ronnie_suburban wrote:

Gizzards




Spare Ribs

=R=

Gizzards and spares look great...would make a sweet combo!
I need to get to this joint soon.

BR wrote:I was at Honey 1 last night and also had the tip/link combo - my favorite order at Honey 1. I had forgotten just how much I like their hot links but they really pack some nice heat. The only thing difference last night is that the fries were actually crispy for a change - certainly not a huge deal for me since I go there for the bbq, but it was nice nonetheless.

I brought over a bucket of the tips/links combo for the Super Bowl at a friend's place. The bucket didn't make it halfway through the first quarter. The links are fantastic, and the rip tips are pretty damn good too.

AdmVinyl wrote:
I brought over a bucket of the tips/links combo for the Super Bowl at a friend's place. The bucket didn't make it halfway through the first quarter. The links are fantastic, and the rip tips are pretty damn good too.

And apparently put you in a food coma for 2 months

djenks wrote:For those of you more than disappointed with Honey 1's sides, FWIW, in my life experience so far most of the BBQ places that ive been to around the country that have really good, real Q have sides that can be taken or left. Actually, it's one of the things that i consider as a criteria for a decent joint.

The dumpier the place looks, probably the better it'll be. The less they care about their sides, the better the Q usually is. (Not all dumpy joints with bad sides are good, but almost all really good joints are dumps without good sides....it's like the frogs and toads saying).

Well, I've gotta say, I have been to quite a few BBQ joints with so-so to lousy sides, but I've also been to a few with good to great sides. Chuck's sides are generally good, although he still overcooks the dickens out of those Cajun green beans, in true Southern style. Even if they weren't overcooked to start, somehow they end up that way by the time they make it to my plate ... which is why I'll go with the mac and cheese and slaw instead, or baked beans. But really, I just keep wishing for green beans that aren't overcooked; that would be nice.

I also recall that when Carson's place for ribs was at its best, their au gratin potatoes were to die for -- especially at the original Skokie location. I'd almost kill to have some of those potatoes again: to me, that's what *should* go with ribs. That, and my aunt Olga's crunchy cole slaw in vinegar dressing.

djenks wrote:For those of you more than disappointed with Honey 1's sides, FWIW, in my life experience so far most of the BBQ places that ive been to around the country that have really good, real Q have sides that can be taken or left. Actually, it's one of the things that i consider as a criteria for a decent joint.

As I mention about nine pages back in this very thread.
"Criticizing the fries, or cole slaw for that matter, at Honey 1 is like criticizing a strikingly beautiful womans choice of toenail polish. "

I tend to follow a few general BBQ joint guidelines, the better the sides, the worse the BBQ, the fancier the joint, the worse the BBQ and my favorite, the more anthropomorphic the pig on the sign the better the BBQ. For example, a simple picture of a pig, so-so BBQ, pig in a hat, ok BBQ, dancing smiling pigs dressed like rodeo cowboys terrific BBQ.

Carson's au gratin potatoes were terrific, but their BBQ could not hold a candle to Honey 1.

G Wiv wrote:I tend to follow a few general BBQ joint guidelines, the better the sides, the worse the BBQ, the fancier the joint, the worse the BBQ and my favorite, the more anthropomorphic the pig on the sign the better the BBQ. For example, a simple picture of a pig, so-so BBQ, pig in a hat, ok BBQ, dancing smiling pigs dressed like rodeo cowboys terrific BBQ.

Carson's au gratin potatoes were terrific, but their BBQ could not hold a candle to Honey 1.

Dunno about the dancing part, but yeah, I'm all about the pig. Can't disagree with you on most of that, not even about the Q being better at Honey 1. Still, that doesn't mean one shouldn't aim for a well-rounded meal: variety is good. Excellent BBQ with good sides is more enjoyable than excellent BBQ with bad or mediocre sides, and excellent BBQ with excellent sides is manna from heaven. I can always hope, can't I? Truth be told, excellent sides make the entire Q experience better. And I say that as an unrepentant, unreconstructed, happy carnivore who lives for dead roast meat. I want everything on my plate to live up to that Q, or it doesn't belong there.

So I guess we'll have to agree to disagree about the importance of sides, even as we agree on the meat ...

G Wiv wrote:... the more anthropomorphic the pig on the sign the better the BBQ. For example, a simple picture of a pig, so-so BBQ, pig in a hat, ok BBQ, dancing smiling pigs dressed like rodeo cowboys terrific BBQ.

You should check out the Anthropomorphic Cannibalism Flickr collection. It hosts such gems as:



-Dan

Jazzfood wrote:SELF SERVE SAUSAGE

As seen in Kyoto. No idea what this restaurant was serving, but we enjoyed the sign.

Don Alfredo Carnitas has a collection of "pork" statuary on display at its 25th Ave. store. The first time I noticed it, it made me just wonder "why?" Then I got used to it and appreciate it for what is, or isn't.

G Wiv wrote:First taste of Honey 1 brisket, light smoke, tender, moist, flavorful, though brisket seems a work in progress with potential for swings in tenderness/succulence.

Saturday Honey 1 lunch, brisket sandwich and fried okra for the bride, I went tip/link combo.

Tip/Link Combo



Brisket Sandwich



Fried Okra



Robert Adams with packer cut brisket



Enjoy,
Gary

As far as the correlation between sides and good Q, I think Smoque would be an exception. They do an excellent job on the twice-cooked fries, the mac and cheese is awesome but small portion and the vinegar style slaw is decent....

I have not been to Honky Tonk...but looking to try it soon

chgo36 wrote:I have not been to Honky Tonk...but looking to try it soon

Let's just say that they've got great sides...

-Dan

But Gary, how was the brisket? I'm going to Honey 1 this week and will report back as well. Nice photos too.

G Wiv wrote:
Robert Adams with packer cut brisket



Enjoy,
Gary

This is a great photo...first when I saw it I said...MAN this guys have the LOVE of BBQ in his head and his eyes and smile show it!
Then I thought this is a PROUD father and his baby.
I spy Cracker Jacks on top the fridge.

Habibi wrote:But Gary, how was the brisket? I'm going to Honey 1 this week and will report back as well. Nice photos too.

Brisket was very tasty, I was lucky to snag a small bite from my wife. I have a picture of her tucking into the sandwich, but if I posted it I'd be sleeping on the couch for a week.