KajmacJohnson wrote:Everyone has discussed the ribs, links and chicken so much, has anyone got any opinions on any of the fish?

There's a reason that everyone recommends the tips and links and not the catfish. I'm just sayin'.

stevez wrote:

KajmacJohnson wrote:Everyone has discussed the ribs, links and chicken so much, has anyone got any opinions on any of the fish?

There's a reason that everyone recommends the tips and links and not the catfish. I'm just sayin'.

I appreciate it your honesty. Thanks.

I had lunch at Honey 1 last week. It had been a while since I was there, but the tip link combo was moist and perfectly cooked. Still easily the best tips north of 69th Street. I spoke to both Adams (Sr. & Jr.) and they told me that they were soon to open a second location somewhere on the south side. They still haven't nailed down the exact location, but they seemed to be moving ahead at full steam and expected to have an official announcement soon. The present Western Ave. location will remain open, though it wasn't entirely clear yet where Robert Sr. would be spending most of his time.

stevez wrote:I had lunch at Honey 1 last week. It had been a while since I was there, but the tip link combo was moist and perfectly cooked. Still easily the best tips north of 69th Street. I spoke to both Adams (Sr. & Jr.) and they told me that they were soon to open a second location somewhere on the south side. They still haven't nailed down the exact location, but they seemed to be moving ahead at full steam and expected to have an official announcement soon. The present Western Ave. location will remain open, though it wasn't entirely clear yet where Robert Sr. would be spending most of his time.

Wow, wish they were going back to their roots on the west side, but a little further west and maybe a little further north. Like maybe in my basement

A recent Lunch at Honey 1 was as good as ever. There were only two of us, so we got our default order of chicken wings and a tip/link combo. Although I've always felt that Honey 1's wings were a little on the bland side, they are fried perfectly. The tip/link combo was as good as ever; sweet juicy tips and the 2nd best links in town (next to Uncle John's), with just the right amount of heat.

Honey 1 Chicken Wings


Honey 1 Tip/Link Combo


The next day, the latest issue of Garden & Gun arrived. It included an article titled Chicago's Southern Soul. There were blurbs about several LTH GNRs and board favorites in the article including a nice shout out to Honey 1 and Robert Adams. It was particularly gratifying to see Honey 1 recognized by such a highly regarded publication.

I need to get back there for some of those rib tips. I haven't had tips anywhere else that even close to being as good as Honey 1's.

stevez wrote:...A recent Lunch at Honey 1 was as good as ever. There were only two of us, so we got our default order of chicken wings and a tip/link combo. Although I've always felt that Honey 1's wings were a little on the bland side, they are fried perfectly...

Those wings kick ass! Super simple yes, but the beef tallow frying (Wazzup Harolds?) really does make all the difference, the skin crunches nicely then melts away.

One of the many wonders of BBQ is how much it can vary from day to day, even hour to hour. But I had a pretty disappointing meal from Honey 1 yesterday: a lackluster tips/links combo, with scant quantities of both, and a half-slab of ribs, which were pretty unremarkable and pretty dry. It's too bad, since of the various Chicago 'cue places Honey 1 is closest to me, and has been (obviously) great on past visits. I must have simply hit it at a lull.

I also had a lackluster meal today...I was picking up our new (old) sign at "The Neon Shop" next door...it wasn't ready, so I sampled some of my competition. Ribs, Hot LInk & wings....I'll have to say - the wings were good. I waited about 15 minutes for them, and I can tell you almost 100% - they were the only fresh thing in my bag...5:30pm - smoker was cold. Not just with nothing in it - but cold. I know what a fresh pit looks like, and I'm certain it wasn't even burning a fire today. My ribs were covered in a not-so-great sauce. My link was served in a paper boat, filled to the brim with sauce and then wrapped in wax paper - it looked like a hot dog in ketchup; odd, not natural, blasphemes! Ribs were ok, for reheated ribs, but covered in sauce...and the membrane wasn't pealed so it they had an odd texture. Now, this (membrane) doesn't ruin a fresh slab or ribs - but on a reheated slab of ribs - the membrane tastes (texture) like wax paper.

Service was also very poor: the guys behind the counter were chatting up a friend and had no interest in my order - I value service, even at a small BBQ joint. If talking to your friend about his new TV that you're "fittin' to watch tha' fight on this weekend" is more important than my order - let someone else work the counter that cares about the food and will talk to his friends after he's done being paid to do a job.

I've heard great things about this place from people who's opinion I respect, and I understand that Q varies in quality - but a few things like: the over-saucing of all of the meats (if I do go back, I'll ask for everything dry), the membrane left on the back of the ribs, and the obviously re-heated food didn't impress me enough to try them again.

rubbbqco wrote:I've heard great things about this place from people who's opinion I respect, and I understand that Q varies in quality - but a few things like: the over-saucing of all of the meats (if I do go back, I'll ask for everything dry)

What self-respecting BBQ Guy doesn't automatically order sauce on the side as a matter of course in ANY BBQ joint?

What self-respecting BBQ Guy doesn't automatically order sauce on the side as a matter of course in ANY BBQ joint?

I guess I assumed it would be served that way, as this place has street cred. In my place, you don't have to ask for it to be served the right way...we always serve sauce on the side..the most puzzling item was the hot link served covered in sauce...NEVER had a link served swimming in a boat of sweet tomato sauce.

Since you're a BBQ restaurant owner, I'd be curious to hear about other BBQ restaurants that you enjoy and would recommend to people.

I respect everyone's right to their opinion, but does no one else have an issue with a restauranteur critiquing their competion on the board? Maybe it's just me, but if I owned my own business I wouldn't go around writing crappy yelp reviews of competitors.

I respect everyone's right to their opinion, but does no one else have an issue with a restauranteur critiquing their competion on the board? Maybe it's just me, but if I owned my own business I wouldn't go around writing crappy yelp reviews of competitors.

I write a lot of reviews...some great, some not so great. I report back my experience..I'm not hiding who I am, which would be shady. Yes, I own a BBQ restaurant. Yes, I love BBQ and eat a lot of it. Some good, some bad.

Since you're a BBQ restaurant owner, I'd be curious to hear about other BBQ restaurants that you enjoy and would recommend to people.

I love uncle johns. Lillies q is great, and I wrote a glowing review of honky Tonk just the other day.

When I started writing, more than just lurking, on LTH - I found it to be somewhat addictive. I really enjoy going out to eat - and I have a strong opinion about food, service, and all of the aspects that go into having a nice dining/food experience. I hope you can appreciate my opinion, rather than assume I'm doing it to be slanderous.

if I owned my own business I wouldn't go around writing crappy yelp reviews of competitors

neither would I, nor have I

Rubbbqco, I say the more informed reviews, the better. I’ve never been to your place, but the online reviews and pictures look good. I’m definitely intrigued about the custard cornbread and meaty beans.

SCUBAchef wrote:Rubbbqco, I say the more informed reviews, the better.

I agree. I've appreciated Rubbbqco's insightful posts here about many restaurants, both barbecue and non-barbecue, as well as about food topics in general.

rubbbqco wrote:

What self-respecting BBQ Guy doesn't automatically order sauce on the side as a matter of course in ANY BBQ joint?

I guess I assumed it would be served that way, as this place has street cred. In my place, you don't have to ask for it to be served the right way...we always serve sauce on the side..the most puzzling item was the hot link served covered in sauce...NEVER had a link served swimming in a boat of sweet tomato sauce.

Hi rub -
Standard issue Chicago "aquarium smoker" q is pretty much always served swimming in sauce on a bed of fries with a few slices of white bread on top. Please note that Chicago "aquarium smoker" q is a specific style. Uncle John's, Lems, Honey 1, Exsenators, and that joint in Forest Park are examples of this style. There are surely others - Barbara Ann's was one as well. You can EXPECT your sauce choice of mild or hot to be served poured right on top for the most part in these joints. It might not happen all the time, but unless you specify "on the side," you shouldn't be surprised if your stuff is swimming in sauce. It's always been second nature for me to order "sauce on the side." ALWAYS. The one time you forget will be the one time it comes poured on top, then you will go another 5 years without forgetting again.

I see seebee already made the same points but since I had this ready to post, here it is.

rubbbqco wrote:

What self-respecting BBQ Guy doesn't automatically order sauce on the side as a matter of course in ANY BBQ joint?

I guess I assumed it would be served that way, as this place has street cred. In my place, you don't have to ask for it to be served the right way...we always serve sauce on the side..the most puzzling item was the hot link served covered in sauce...NEVER had a link served swimming in a boat of sweet tomato sauce.

Have you ordered a hot link (or any other barbecue for that matter) on the South or West Side and gotten it without sauce? A ladleful of sauce over the meat and fries is part of the longstanding Chicago African American barbecue tradition. Despite its Bucktown location, Honey 1 is squarely within that tradition (they were originally on the West Side). I honestly can't think of any South or West Side places that don't automatically pour on the sauce unless specifically requested not to. Like a number of places, Uncle John's (wanna talk street cred?) charges for sauce on the side. It's a dollar extra at the new one on Cottage; the SotS surcharge may still be 50 cents on 69th. I don't know if it's still official policy, but I-57 BBQ has refused to put sauce on the side no matter what. Whether or not you like sauce on your barbecue is irrelevant; that's how things are done in large parts of Chicago. Here's what you get at Uncle John's if you simply say "Large tip-link combo" without mentioning anything about sauce.



Personally, I don't greatly object to sauce on my links at Uncle John's. Most of it runs off onto the fries, which need all the help they can get. The tips, on the other hand, suffer greatly from this ordering error, as they tend to hold quite a bit of sauce.

I also really wanna stress to rubbbq that the whole sauce on everything is a "Chicago Aquarium Smoker BBQ Joint thing," not a "Chicago thing." So, places that are not slinging out Chicago Aq BBQ - like Smoque or whathaveyou won't be conforming to this practice - it's just a different style of serving, and it's traditional in those spots. At places serving different q styles (except for bake-b q or meat jello as it's called,) you probably don't have to worry about your stuff swimming in sauce.

Also, Rene G - that t/l combo pik is just *&%#ing KILLING me.

Jared (that's rub),

I would strongly recommend that you try Honey 1 again, for lunch. I've had my best luck on Sundays by 1 or so. The pit may be firing for dinner on Saturday or Sunday but typically not other days. Sunday lunch is also a good time to be sure Adam's Sr is manning the pit. Unfortunately, I see that most Sundays you are busy with your BBQ 101 classes.

On another note I find that H 1s ribs are at their best about an hour after you get them so I never eat in.

Robert is there most days from early am thru lunch and it's rare that I've been there @ that time when he's not. My favorite tips and hot link in the city. Very much enjoy the chix wings as well. To paraphrase a friend, SOS spoken, not implied.

I'm usually there for lunch. Robert Sr. Is always there at those times. And I've never bad Q. Tips and link combo every time just perfect. I've said in the past that I almost wish it was bad because I hate making the long drive.

I will say, the one time I ordered the ribs I wasn't impressed. And my wife wasn't happy last week with the pulled pork sandwich. But it wasn't the pork itself. She just thought the portion size was a little skimpy.

seebee wrote:I also really wanna stress to rubbbq that the whole sauce on everything is a "Chicago Aquarium Smoker BBQ Joint thing,"

Yeah, I'm a little surprised by rubbbqco's mention of Uncle John's if he's not used to the "sauce on everything default" bit of Chicago aquarium smoker BBQ (which is what I call "Chicago barbecue" in my head, but I can understand being more specific and inclusive.) I always feel like I'm the funny white guy when I go to Lem's, BA's, or UJ's, and order my BBQ with "sauce on the side," as typically it's served slathered in sauce. To be honest, I've actually stopped ordering sauce-on-the-side at UJ's. I like those tips & links with hot & sweet mixed sauce. And part if it is those fries. They are absolutely unexceptional on their own. But when they're sitting on top of pork juice, fat, and sauce...damn! Those are good. I used to go to UJ's to bring back a large tip link combo, and my brother would only eat the fries for their porky saucy goodness.

I guess, now that I think more about it - most of the BBQ I seek out is Memphis, TX, or Carolina style - not Chicago style. I prefer to travel for Q, but when my schedule won't allow traveling (most of the time nowadays w/ 2 little kids and a restaurant) , I head to the local version of that style. Not to get too off thread, but my favorite places are more traditional southern style: smoque, barn & co, lillies, honky Tonk, etc..
It seems my review was perceived as a bad one, so let me clarify-I liked the food. The wings were REALLY good, the link was spicy and well made, the ribs just needed to be peeled and I would order sauce on the side next time. I appreciate what honey 1 does...good Chicago style BBQ


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rubbbqco wrote:the ribs just needed to be peeled

Not gonna happen

http://www.lthforum.com/bb/viewtopic.ph ... 36#p255936

I figured as much, and would never suggest to him that he should change his methods...I (easily) peeled the membrane off my slab and found I liked them better that way...I understand, different folks - different strokes


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scottsol wrote:

rubbbqco wrote:the ribs just needed to be peeled

Not gonna happen

http://www.lthforum.com/bb/viewtopic.ph ... 36#p255936

I need to call BS on Robert's reasoning. Sounds like they're just shortcutting.

BS or not, this is a real bone *cough* of contention between my brother and me. I do not peel the silver skin. Ever. Dammit, I like the silver skin on my ribs. I don't know if it keeps it juicy or whatnot, I just like having it there. Part of the ritual for me. My brother absolutely loathes it. I can easily peel it off when I do barbecue, I just choose not to. Were I doing it commercially, yeah, I probably would peel it. It's far more likely that somebody is going to dislike it and avoid your ribs than like it and avoid your ribs. But, otherwise, my preference is to keep the silver skin on.

John Danza wrote:I need to call BS on Robert's reasoning. Sounds like they're just shortcutting.

WOW! That's awfully harsh. Just because you think someone's beliefs don't make sense doesn't mean they aren't genuine beliefs. If you do some research you will find that Robert is hardly the only pit master who thinks the membrane helps.

John Danza wrote:I need to call BS on Robert's reasoning. Sounds like they're just shortcutting.

John,

No restaurant, at least in my experience, who does full-on spare ribs takes off the membrane. Over the years I've heard various reasons, including the one Robert gives. True/not true seems moot. Robert Adams may not be Harold McGee, but anecdotaly there are few as qualified as Mr. Adam's to have an opinion on the subject. As an aside, Mack Sevier at Uncle John's spare ribs are membrane on.

To blithely state Robert is "shortcutting", a man who stands over a wood fire 10-hours a day 5-6 days a week, and, along with Mack Sevier, is one of the two best BBQ cooks, old school or otherwise, I know is insulting and seems out of character for you.

It should also be noted that when ordering case ribs in a restaurant environment one of the options is 'peeled' which means membrane removed for you, it is a minimal cost and one in which we opt for at Barn & Company.

Regards,
Gary Wiviott
Pitmaster, Barn & Company