My two favorite items at Honey 1 are the ribs and the rib tips. I agree that the spareribs are the proper ribs to use for bbq because they have the right amount of fat needed to endure hours of cooking, and the perfect amount of flavor since they come from the pork belly. Baby back ribs are good, but they just don't have the flavor or fat needed to endure a proper smoking or a long time on the bbq.

When I heard about the pulled pork sandwich, I ran over to Honey 1 but perhaps my expectations were too high. I was not so impressed. The pork itself had good flavor, but they put way too much of their sauce on top (this might be as much my fault given the number of times I've been there and I could have ordered the sauce on the side). Their sauce is just not good enough, and in any event, I prefer a vinegar-based (Carolina) sauce for my pulled pork. I also think that this sandwich calls for better slaw than Honey 1 prepares, but at least they use slaw (again, I prefer vinegar in the slaw). In any event, I need to try it again and make some minor alterations.

I'm also a fan of Honey 1's huge chicken wings, although the breading needs more salt and pepper. But I'm getting a little annoyed with their inability to make proper french fries. They're never done just right -- either soggy or stale -- and I just don't get it. Everything else they cook prepare relies so much more on proper techniques and the fries should be easy. Minor complaints aside, as long as they keep turning out ribs and rib tips as they do, I'll keep running back.

But I'm getting a little annoyed with their inability to make proper french fries. They're never done just right -- either soggy or stale -- and I just don't get it. Everything else they cook prepare relies so much more on proper techniques and the fries should be easy.

Funny. We were ther last night and noticed the fries. They are different from the last time we were there (maybe 1 or 2 months ago). The new version is more like a steak fry. I thought it was better, if not great. Not quite crispy enough but not the soggy mess I've had there before. The fries are still the weakest part of their game by far. The pulled pork was, as stated above, all one could ever hope for in pulled pork.

(Note: It occurs to me that if the timing were a little different we all might be posting on the H1 Forum.)

BR wrote:My two favorite items at Honey 1 are the ribs and the rib tips. I agree that the spareribs are the proper ribs to use for bbq because they have the right amount of fat needed to endure hours of cooking, and the perfect amount of flavor since they come from the pork belly. Baby back ribs are good, but they just don't have the flavor or fat needed to endure a proper smoking or a long time on the bbq.

When I heard about the pulled pork sandwich, I ran over to Honey 1 but perhaps my expectations were too high. I was not so impressed. The pork itself had good flavor, but they put way too much of their sauce on top (this might be as much my fault given the number of times I've been there and I could have ordered the sauce on the side). Their sauce is just not good enough, and in any event, I prefer a vinegar-based (Carolina) sauce for my pulled pork. I also think that this sandwich calls for better slaw than Honey 1 prepares, but at least they use slaw (again, I prefer vinegar in the slaw). In any event, I need to try it again and make some minor alterations.

I thought the pulled pork sandwich to be quite good, but the portion rather small, especially for $8. The pricing just didn't seem in line with their other products. The $4.99 lunch special, though, seems about right. Agree on the Carolina finishing sauce. Would love to see that, although I am a big fan of Honey 1's BBQ sauce.

"If you sprinkle when you tinkle, be a sweetie and wipe the seatie."

Or something close to that. Noticed that sign today in the Honey 1 bathroom.

Oh yeah, also tried the pulled pork sandwich and I agree with others who have thought it a bit steep at 8 bucks but just about right at 5 (the price during the 11-2 lunch special time slot). Personally, I quite liked it. But my North Carolinian dining companion was underwhelmed, noting, as others have, the lack of vinegar in the sauce.

I had the pulled pork the other day. I immediately thought it was the best pulled pork in Chicago, and a very good example generally. My baseline being all of the major NC (and some VA) places, and innumerable hog roasts. BBQ varies, so I'm sure not every shoulder comes out as well as the meat I tried. I do prefer chopped and mixed to truly "pulled" pork, and I'd like to see a vinegar dip too. But those are personal preferences, and to my mind, not valid points of criticism for this true BBQ made by people from Arkansas. Here's a tip: order it dry, hot sauce and BBQ sauce on the side. (And ask for some pickles, too.)

BBQ is essentially regional. H1 is Chicago South/West Side BBQ with an aquarium smoker. I do not *expect* NC style BBQ sauce, Brunswick stew, Texas brisket, SC style mustard sauce, luau pig, smoked mullet, or burnt ends. Pulled pork is a delicious anomaly that I'm very glad H1 has added. I'm a bit bemused that some BBQ fans here seem to suggest that H1 be more like Uncle Bub's or Fat Willie's (two good examples of places that manage, against the laws of nature, to do several styles o.k.). I don't see anyone criticizing Spacca Napoli for not serving deep dish or St. Louis style, no one lamenting La Quebrada's lack of fajitas. That's the analogy, for me.

And 8 bucks for the sandwich might be a little high, but not out of line with any number of mediocre burgers around town, for example. I do think it probably stands out as a bit out of whack compared to, say, the massive combos. But those are cheap.

That's an interesting point, but I don't think it's a fair analogy. The differences between Honey 1's pulled pork and a classic Carolina-style are far, far less than the differences between Neapolitan and deep-dish pizza.

Also, I think for a lot of people, and this may be completely unfair, pulled pork = Carolina pulled pork. Again, that may be unfair, but a strong link seems to exist.

Anyway, I personally really like Honey 1's pulled pork sandwich. Though I wouldn't get it again unless it was the lunch special price. At 8 bucks it may not be out of line with the cost of lots of mediocre burgers, but I wouldn't pay 8 bucks for a mediocre burger. Or 5 for that matter.

When next I am there with someone who prefers a more traditional North Carolina style version, I'll suggest your order-it-dry approach. Thanks for the tip.

As a long time resident of North Carolina, I agree with JeffB. Barbeque is a regional product that varies form place to place. Within North Carolina itself, three separate saucing philosophies exist.

The product that Honey 1 serves traces it's roots to Arkansas and the Delta. And I think its an excellent representation of what would find in that part of the country. Now, if Honey 1 was bliing itself as a Lexington style que place, then there would be room for some argument as to its authenticity

In my experience, North Carolinians are pretty closed minded when it comes to barbeque, education and basketball. Personally, I prefer to experience the all of the regional variations on que that are represented here in Chicago.

JeffB wrote:I had the pulled pork the other day. I immediately thought it was the best pulled pork in Chicago, and a very good example generally. My baseline being all of the major NC (and some VA) places, and innumerable hog roasts. BBQ varies, so I'm sure not every shoulder comes out as well as the meat I tried. I do prefer chopped and mixed to truly "pulled" pork, and I'd like to see a vinegar dip too. But those are personal preferences, and to my mind, not valid points of criticism for this true BBQ made by people from Arkansas. Here's a tip: order it dry, hot sauce and BBQ sauce on the side. (And ask for some pickles, too.)

BBQ is essentially regional. H1 is Chicago South/West Side BBQ with an aquarium smoker. I do not *expect* NC style BBQ sauce, Brunswick stew, Texas brisket, SC style mustard sauce, luau pig, smoked mullet, or burnt ends. Pulled pork is a delicious anomaly that I'm very glad H1 has added. I'm a bit bemused that some BBQ fans here seem to suggest that H1 be more like Uncle Bub's or Fat Willie's (two good examples of places that manage, against the laws of nature, to do several styles o.k.). I don't see anyone criticizing Spacca Napoli for not serving deep dish or St. Louis style, no one lamenting La Quebrada's lack of fajitas. That's the analogy, for me.

And 8 bucks for the sandwich might be a little high, but not out of line with any number of mediocre burgers around town, for example. I do think it probably stands out as a bit out of whack compared to, say, the massive combos. But those are cheap.

Since it seems like I got this snowball rolling downhill when I said that I wasn't thrilled with Honey 1's pulled pork sandwich (specifically mentioning the slaw and sauce), I probably should explain a bit: I really don't think I was placing much blame on Honey 1 -- they accomplished (IMO) the primary task . . . perfectly cooking the pork shoulder.

I did blame the sauce issue on me, but of course yes, I would love a vinegar base in both the sauce and slaw, and I completely understand that this is a personal preference but I think anyone reading my original post probably knew that. And as for your suggestion to order it dry, you're dead on. That's why I mentioned in my OP ordering it dry and making "minor alterations."

Although I didn't get into the price tag for the sandwich, it might be a tad high -- since they serve it with fries, maybe $7 would be more appropriate. But I'm not going to quibble over $1 (although I'll quibble over the quality of the french fries). And even if I never learn to appreciate H1's pulled pork, I absolutely love their ribs and tips.

But I think we can all agree that when it comes to the various varieties of bbq that we find in this country -- from Carolina (east and west) to Memphis to Kansas City to Texas -- there are strong opinions and each variety has something to offer. Of course, that is not something I can say for the alleged bbq served up at Twin Anchors (as I try to start more trouble )

But when it comes to the ribs, I certainly hope that H1 sticks with the spareribs and leave the baby back ribs to Twin Anchors, Chili's and the like.

To add a facet here, I should note that pulled pork sandwiches, while they *equal* BBQ in the Carolinas and Virginia in many ways, are also made in the Delta. As far north as far downstate Illinois (Cairo is a Delta town, I'd argue), there exist examples of very old fashioned places that specialize in sandwiches filed with BBQ pork and a mustardy slaw that is so finely chopped it approaches a sauce. Pulleys in Marion is one, but the style is pretty common. These places have zero connection to NC, best I can tell.

I think it's fair to say that any number of regions and countries BBQ large cuts of pork (or whole pigs), then pile the meat (sliced, chopped or pulled) on bread with some kind of sauce.

Why doesn't H1 have mojo criollo for its pan con lechon, why isn't there rosemary on the porchetta? The guys from Split probably are looking for the ajvar...

I can't even begin to express how excited I am right now.

Husband and I had planned a trip to Honey1 for today. We're originally from Arkansas and are looking forward to having not just barbeque, but Arkansas barbeque ...

But then I looked up the menu online in anticpation earlier this week and saw that Honey1 wasn't doing pulled pork. And since that's my bbq meat of choice, I have for the past few days been convincing myself that eating cole slaw and fried okra and getting to support someone with ties to my home state would be enough to make it a great experience - well, that and making the husband happy with some real ribs ...

But now I know I get to have pulled pork! Lunchtime cannot come soon enough for me today

Went to Honey 1 yesterday for thr 1st time. Had the Pulled Pork. As I have nerver had pulled pork before (spent the last 10 years in Texas where brisket is king) I can only use my taste buds as a judge and they told me that this was an outstanding sandwich and the sauce was great.

The folks were extremly nice. Unfortunately at 1:00 on Saturday there was only one other guy in the place eating what looked like some excellent wings. Hope business picks up as I plan to stop by on a regular basis.

At first I thought $20 for 2 sandwices and 2 cokes was a tad high. In the DFW area you can get a chopped brisket sandwich with two good sized sides for about the same price. However one can also get a 4000 sq. ft. house wirh a pool on a 1/2 acre for $450,000.

Went for the first time yesterday and absolutely loved the rib tips, sauce on the side.

Of note, the guy behind the register stated that they stopped making the turkey legs. He said there just wasn't the demand and they ended up throwing them out each night.

Sorry, BR. I didn't mean for it to seem that I was quibbling with your points. That wasn't my intent at all. Instead, with this group of culinary experts, I was more interested in raising the level of discourse on pulled pork to recognize that it is sold throughout the south and sauced in many different ways...from the sweet tomato sauce of western NC, to the Carolina Gold served in the SC Midlands, to the vinegar and pepper of Lexington, to drowned in commercial sauce in southern Georgia and the dry rubs of the Mepmphis area.

YourPalWill wrote:Sorry, BR. I didn't mean for it to seem that I was quibbling with your points. That wasn't my intent at all. Instead, with this group of culinary experts, I was more interested in raising the level of discourse on pulled pork to recognize that it is sold throughout the south and sauced in many different ways...from the sweet tomato sauce of western NC, to the Carolina Gold served in the SC Midlands, to the vinegar and pepper of Lexington, to drowned in commercial sauce in southern Georgia and the dry rubs of the Mepmphis area.

No need to apologize. This has been a great discussion. Of course, it's just making me more hungry for pig . . . and lots of it!

stopped in saturday before the sox game -- picked up a pulled pork sandwich & an order of 4 wings (sauce on the side, hot sauce & BBQ).

the pulled pork was, literally, finger-licking good. a bit smaller than i had hoped, given the price, but still really good & i'd probably get it again.

these are pretty much the only wings i really like and i think they actually hold up pretty well for left-overs.

one question:

does anybody know if the pulled pork special runs everyday, or just weekdays?

thanks,
miss ellen

Although the sign in the window doesn't specify it, the Pulled Pork/ Rib Tip special is only available weekdays.

I really like Honey 1; and I really want to like Honey 1. The meat, and I've tried about everything that comes out of the smoker, is consistently well smoked and cooked well. Tips and tips and links might be my favorites. And I always have some okra too. And I agree the pulled pork is best ordered with the slaw and sauce on the side and it might be a tad small for the price.
But I'm not convinced Honey 1 is better than Fat Willy's either for taste or value. Concerning the former the difference is in the rub with Honey 1 not using any. For especially the ribs and pulled pork I think the rub is important to both and maybe even a mop for the pulled pork but that's not as important.
I'll continue to frequent both places for their different charms-you cannot discount the BYOB convenience of Honey 1 with Larry's? (Ray's?) Liquors (I chose a 20 oz. can of Miller Hight LIfe) kitty corner nor the wonderful smoke smell within 50 yards of Honey 1. Fat Willy's has the more varied menu and the terrific mac & cheese and cans of Carling or Pabst or something else perfectly appropriate.

This weekend, my hubby and I made our first visit to Honey 1. I loved pulled pork sandwiches, so I opted for that. I think that my husband's links and tips shined more brightly in terms of overall goodness. The sandwich was not bad, but I liked the tips better. Also, as pointed out by others, I think the pulled pork sandwich is a bit more pricey than the other fare there. My husband's tips and links portion was very large, leaving us with some good leftovers for later.

How much foot traffic goes by the place? Is the lack of foot traffic part of their problem?

J

Jstevens75 wrote:How much foot traffic goes by the place? Is the lack of foot traffic part of their problem?

J

No much. Western is not a pedestrian-friendly street.

(By the way, I took Mrs. JiLS to Honey 1 Saturday. We got there a bit before noon and were the only (possibly first) customer, but four people showed up while we ate. Had the pulled pork sandwich (I agree, too much coleslaw; next time I'll order on the side), tips/hot link mini combo (excellent) and half-slab (best I've had there; lots of flavorful meat and plenty of the black stuff, yet not overcooked or dry -- yum!).

During my visit on Sunday, I also observed that business was not too brisk. Good food, so it's a huge shame. I agree with the comments by others as to the lack of people walking by, and it would be extremely easy to drive by the restaurant many times before really paying any attention to what it might offer.

I just saw them featured somewhere, I think it was in Time Out. Of course, the Check Please effect would greatly help with business. I'm not sure how much delivery or catering they do, but that would be one area to try to drive more business from. Our office is always looking for good lunch chow for meetings, etc, so I'm assuming other offices are just are eager for the same kind of thing. Otherwise, maybe if they got involved in Ribfest or Taste of Chicago to better spread the work on their tasty offerings.

Alternatively, I think that if they made the concept more of a sit-down style with some better decor, they might get more people to come. Think Cafe next store seemed to really draw people in when I was there for dinner on a Saturday night, so people do get over to the area.

kithat wrote:I just saw them featured somewhere, I think it was in Time Out. Of course, the Check Please effect would greatly help with business. I'm not sure how much delivery or catering they do, but that would be one area to try to drive more business from. Our office is always looking for good lunch chow for meetings, etc, so I'm assuming other offices are just are eager for the same kind of thing.

Kithat,

The Time Out piece was a very nice boost for Honey 1. The pulled pork sandwich looked so good I almost took a bite of the page.

Speaking of delivery for offices, party packs etc., Honey 1 just rolled out their web site, courtesy of CrazyC, and it lists office/home Party Pack options for delivery.

Enjoy,
Gary