scottsol wrote:

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.

Agreed. It's a common style in many regions and hardly BS, IMO. I'm not always a fan of it but when handled properly, as is often the case at Honey 1, it's delicate like rice paper and can be bitten through very easily. But when Q'ing at home, I do remove the membrane.

=R=

I just noticed that this thread has a lot of posts and a super large number of views. After scanning through the past year of threads I see that among single restaurant threads it's number two in posts and views to Kuma's Corner. If we really get this membrane thing going maybe we can catch up on views.
But with less than half the posts of Kuma's, number one is as unlikely as getting ribs without membranes at H1.

OK, I apologize to Robert. Perhaps I was too harsh. I've not experienced any improvement in the flavor of ribs in places where the membrane was kept on, but IMHO you can sure tell a texture difference, and it's not positive. YMMV.

Mileage does, indeed, vary.

Bottom line: I have to give the nod to Zimmern and Ruhlman. The results of this one simple test lend credibility to their argument for leaving the silverskin undisturbed.

(To be absolutely fair, though, I have a number of issues with that test. It's really not a particularly rigorous test at all and there may be some quibbling with the barbecue technique. But it's also coming from the POV of somebody who is anti-silver skin and comes out pro-silver skin in the end.)

I prefer my barbecue with silver skin. Many others do, too. You and my brother don't. De gustibus....

All of this talk about Honey 1 reminded me that it's been way too long since I've eaten there. My Saturday lunch of a mini tips/link combo was excellent. For those keeping score, I had it the way they intended it - sauce on - and it was by no means over-sauced.

Regarding silver skin: I usually make a quick attempt to get some off, using a paper towel to grip it, but whatever doesn't come off within a couple of seconds just stays on. I really don't perceive a big difference in the overall quality of the finished ribs one way or the other.

All this chatter got my rump in there for lunch today. A friend and I split a large combo, and went off of the usual course to get the ribs...just to see what all this "silver skin" fuss is about. The half rack was juicy, smokey, and packed with flavor. Didn't notice the silver skin, and I really think everyone needs to get over it. I will add that, though I'm there nearly once a month, it's usually around the lunch hour. That being said, I've never encountered consistency issues during the dinner hour. Maybe Honey 1 isn't for everyone?

Sweetbread wrote:All this chatter got my rump in there for lunch today. A friend and I split a large combo, and went off of the usual course to get the ribs...just to see what all this "silver skin" fuss is about. The half rack was juicy, smokey, and packed with flavor. Didn't notice the silver skin, and I really think everyone needs to get over it. I will add that, though I'm there nearly once a month, it's usually around the lunch hour. That being said, I've never encountered consistency issues during the dinner hour. Maybe Honey 1 isn't for everyone?

I had my usual rib tip lunch order today also. Been going for lunch regularly, since their '05 open, and consider myself one lucky man, who has had 7 years of such easy access to Chicago aquarium style rib tip ecstasy...which when done right, is the best bbq that can be had.

As I often eat in near solitude (excepting ESPN ) it continues to be inexplicable that locals and travel bus tourists are not standing in long lines out the door for these tips. Perhaps a signed and framed photograph of Calvin Trillin would do the trick .

SCUBAchef wrote: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.

SCUBA, I went to Rub when it opened and tried the custard cornbread and it was probably the most disgusting thing I've ever eaten. Haven't been back.

shakes wrote:

SCUBAchef wrote: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.

SCUBA, I went to Rub when it opened and tried the custard cornbread and it was probably the most disgusting thing I've ever eaten. Haven't been back.

Have you ever had it before and liked it? I haven't had Rub's, but I'm a fan of custard-filled cornbread when it's done well.

BR wrote:

shakes wrote:

SCUBAchef wrote: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.

SCUBA, I went to Rub when it opened and tried the custard cornbread and it was probably the most disgusting thing I've ever eaten. Haven't been back.

Have you ever had it before and liked it? I haven't had Rub's, but I'm a fan of custard-filled cornbread when it's done well.

I'd never even heard of it till we had it at Rub. Was there with a party of 6 and everyone thought it was the grossest thing they've ever had. don't know why you would want to ruin perfectly good cornbread by shoving a layer of cream in the middle of it. Disgusting.

In the early days, before Rub got their Q mojo, a lot of the positive comments were about the custard cornbread. So while you (and I) don't like it, a lot of people do.

Made it into Honey1 for the first time in ages this week... I used to work close enough that it was at least bi-weekly on my lunch rotation, but since I changed jobs I only get over there once or twice a year. Still, when I do pop in Robert Jr. always seems genuinely happy to see me and asks how I've been. I stopped in on Tuesday night around 6:30 for dinner, and it was dead. I'm sure the blizzard had something to do with that, and was happy to give them some business on what I figured would be a slow night for many places.

I alternate between the tip/hot links combo and the ribs, and this time decided to go with the half slab. I was rewarded with a meat slab with near perfect balance of bark and moist meat. their fries were rather limp and greasy however. I used to like the steak fries used to serve, as I could use them to sop up sauce like the bread. But the BBQ is what I came for and it hit the spot.

GNRs need more negative reviews. Good to see a mild downhill post followed up by a number of reassuring "all's well" retorts. Places like H1 deserve and have earned the favor. (And I'm sure all of the reports are accurate. A bad day isn't the same as not good anymore, which is why the follow up is always appreciated.)

JeffB wrote:A bad day isn't the same as not good anymore

Words of wisdom from Mr. Jeff B.

I'd never even heard of it till we had it at Rub. Was there with a party of 6 and everyone thought it was the grossest thing they've ever had. don't know why you would want to ruin perfectly good cornbread by shoving a layer of cream in the middle of it. Disgusting.

I'm not a moderator, but let's chat about rub in Rub's thread

everyone has their own personal tastes....but most people that try our cornbread love it

different strokes, different folks

rubbbqco wrote:I'm not a moderator, but let's chat about rub in Rub's thread

Good idea. Click here for Rub's thread.

rubbbqco wrote:

I'd never even heard of it till we had it at Rub. Was there with a party of 6 and everyone thought it was the grossest thing they've ever had. don't know why you would want to ruin perfectly good cornbread by shoving a layer of cream in the middle of it. Disgusting.

I'm not a moderator, but let's chat about rub in Rub's thread

everyone has their own personal tastes....but most people that try our cornbread love it

different strokes, different folks

looking at those reviews it looks to be about a 50/50 split or maybe 60/40 in favor. I'm no restaurant owner, but I'd guess if at least 40% of the people who tried a dish didn't like it that would be a bad sign.

Probably best to end the Rub digression on this thread because ultimately, it's unlikely that anyone seeking information about the place will look for it here.

Fyi, the Rub (now Rub's Backcountry Smokehouse) thread can be found here.

Thanks,

=R=
for the Moderators

I was in the neighborhood the other day, so I stopped into Honey 1 for a quick tip/link combo lunch. Both Roberts were in da house and in fine spirits. The place was actually relatively crowded for a Tuesday, and that was great to see. My combo was spot on.

Today I took a couple of my colleagues from Boston to Honey 1 to answer their request to try barbecue in Chicago. It is interesting the difference between outside perceptions versus reality of Chicago barbecue culture, but the reality (including the aquarium smoker) pleased them. More importantly, they were impressed by and enjoyed eating the barbecue product, and I have to agree, Honey 1 really was on the mark today. I point this out just as a reminder to others and myself to keep going to Honey 1, due to its greatness.

JimInLoganSquare wrote:Today I took a couple of my colleagues from Boston to Honey 1 to answer their request to try barbecue in Chicago. It is interesting the difference between outside perceptions versus reality of Chicago barbecue culture, but the reality (including the aquarium smoker) pleased them. More importantly, they were impressed by and enjoyed eating the barbecue product, and I have to agree, Honey 1 really was on the mark today. I point this out just as a reminder to others and myself to keep going to Honey 1, due to its greatness.

What are the "outside perceptions"? One thing that I hear from barbecue snobs here in Chicago is that South Side barbecue is somehow inferior from Memphis/KC/Texas/Carolinas styles.

ld111134 wrote:

JimInLoganSquare wrote:Today I took a couple of my colleagues from Boston to Honey 1 to answer their request to try barbecue in Chicago. It is interesting the difference between outside perceptions versus reality of Chicago barbecue culture, but the reality (including the aquarium smoker) pleased them. More importantly, they were impressed by and enjoyed eating the barbecue product, and I have to agree, Honey 1 really was on the mark today. I point this out just as a reminder to others and myself to keep going to Honey 1, due to its greatness.

What are the "outside perceptions"? One thing that I hear from barbecue snobs here in Chicago is that South Side barbecue is somehow inferior from Memphis/KC/Texas/Carolinas styles.

Not speaking for Jim but in my experience there is a common outside perception that Chicago BBQ is basically meat, cooked in an oven and slathered in sweet sauce. I've even met people, famous for their bbq knowledge, who perpetuate this misinformation.

=R=

Looking at my original post, I see how I could have been more clear about this, but these guys from Boston actually had a different misperception -- they had assumed Chicago has a larger barbecue culture than it actually does in terms of sheer volume and availability -- like there's a smoker on every block or something. In fact, they weren't even really aware of the "baked and slathered" Chicago rib style (which I know because I had to explain that style to one of them who asked about the Carsons sign he had seen on Ontario Street). Anyway, after I explained we'd have to drive a bit for the goods (they wanted smoked, not baked ribs), they were with the program and, as I noted above, they were very pleased with the quality of the meat at Honey 1 and charmed with the location, as well.

Man, do I wish quality BBQ was indeed more pervasive here. My experiences at Honey 1 specifically have been so hit or miss it's hard to convince my wife to go back, but the hits have been high enough that I make a point to pop in every now and then. I always wished Uncle John's were a tad more convenient, because I had nothing but hits there, and in fact used it to successfully convince friends from places where BBQ really is more pervasive (Memphis, Texas) of what Chicago as to offer.

JimInLoganSquare wrote: In fact, they weren't even really aware of the "baked and slathered" Chicago rib style (which I know because I had to explain that style to one of them who asked about the Carsons sign he had seen on Ontario Street). .

It may be hard to tell, but Carson's ribs are not baked or boiled. Carson's has been using Souther Pride smokers since they first opened in the '70s. They claim to use Hickory, but who know's. After all, H1's site talks about piles of Hickory and they use mostly Oak.

scottsol wrote:

JimInLoganSquare wrote: In fact, they weren't even really aware of the "baked and slathered" Chicago rib style (which I know because I had to explain that style to one of them who asked about the Carsons sign he had seen on Ontario Street). .

It may be hard to tell, but Carson's ribs are not baked or boiled. Carson's has been using Souther Pride smokers since they first opened in the '70s. They claim to use Hickory, but who know's. After all, HH1's site talks about piles of Hickory and they use mostly Oak.

It is hard to tell. Are they boiled first to expedite preparation time, then smoked (if that's at all possible)?

There's no precooking, but the ribs are dipped in sauce before going in the smoker.

FWIW The best 'Q at Carson's is the tips ordered "easy sauce".

Vitesse98 wrote: My experiences at Honey 1 specifically have been so hit or miss it's hard to convince my wife to go back, but the hits have been high enough that I make a point to pop in every now and then.

I've had a lot of misses as well, but I've found that going for lunch on Sunday yields nothing but hits (although not always a home run).

I stand corrected on Carsons; thanks for that info. I obviously never would have guessed they were using a smoker at all. That said, I've always thought their best product was their pork chops.

JimInLoganSquare wrote:I've always thought their best product was their pork chops.

And, of course, the chopped liver in the bar.