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Good news Gary, thanks! I drove by today and it looked very open. So open, in fact, that I called in the hopes of picking up some Honey 1 for dinner. Alas, I got the "still closed" recording, so I'm glad to hear it won't be too much longer.

The thought of Honey 1 did put me in a BBQ frame of mind, so I hit a new place for I spotted the other day for a quick picnic lunch. Photos and post on this later this evening once I've digested and finished work!

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"Baseball is like church. Many attend. Few understand." Leo Durocher

Saturday was optimistic, reopen after the fire looks to be mid week at the earliest.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

God willing and the creek don't rise, Honey 1 will reopen Thursday April 30, keep your fingers crossed!

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Fingers and toes crossed. I'm off Friday and don't think I can handle another weekend without my Honey1 fix.

I just picked up a large tips - sauce on the side- and a large gizzards.
The smoker had been spruced up a little with a fresh coat of paint but other than the smoker and a few new ceiling tiles in the kitchen everything looked refreshingly familiar. The BBQ was also just the same, spot on flavor with lots of moist meat and a few crispy parts, undercooked fries as I always forget to ask for crispy, and gizzards overflowing for 7 bucks.


Very glad to have honey 1 back

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“Statistics show that of those who contract the habit of eating, very few survive.”
George Bernard Shaw, Irish playwright (1856-1950)

Hi,

As much as I like the gizzards, I'd really like a snack pack option instead of the full serving.

Glad to hear they are back in business!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Ha ha, great minds think alike - I just called in to make sure they are reopened before making plans for the weekend. Plans involving Honey 1, of course!

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"Baseball is like church. Many attend. Few understand." Leo Durocher

I know where I'll be tomorrow!!!!!!!!!!!!!!!!!!!!!!!!

I went tonight for the first time, wow. Am I glad they're back. That is some damn fine BBQ. I had a slab of the St. Louis style ribs and a small tips. Smokey pig heaven. Sauce on the side was almost an afterthought, the meat needed very little encouragement. This stuff is great for my blood sugar. Who cares about the fries? Am I ever going back!

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trpt2345

Picked up an Xtra-lg tips & links combo and a half-slab Saturday night for game 5 of the Blackhawks. Tips/links were perfect but, for the first time, the ribs were not good - in fact, they were pretty bad. Undercooked and they looked and tasted "grey". No smoke ring and really an off-taste. Chalked it up to the variability of rib-cookin' and it's the first time,ever, I've had something from Honey 1 that I'd rather toss than eat. Fortunately we'd bought the Xtra-lg with the idea of having leftovers so there was still plenty of food for the two of us - and they went really well with the Hawks victory.

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Objects in mirror appear to be losing.

Oddly enough, Kman, I got a bad slab there on Saturday too, around 5pm. I chalked it up to a off day as bad ribs from Honey 1 are the exception and not the rule.

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"Baseball is like church. Many attend. Few understand." Leo Durocher

We did tip/links combo, half slab and a turkey leg last saturday. About 8pm. Everything was perfect. The links were actually quite juicy, which was a first for me (and I love links) and the fries were crisp. The turkey leg was kinda weird at first but once I got into it I gnawed the bone. I mean I even ate the coleslaw.

LTH,

Honey 1 gets some Serious Eats love with a nice mention of Low & Slow and yours truly

With Great Lake that makes a recent Chicago two for two for Mr. Levine.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

A cold winters evening, 2 different friends inform me of their plans to go to a warmer climate for a week, I'm driving north on Western watching snow fall and feeling blue and then inspiration strikes. I'm going right past Honey #1, what I need is some good barbecue to make my life better. I pull around the corner and there's a parking space just for me. One order of tips/links sauce on the side to go and life is looking better. They were really on their game last evening, tips with a nice smoke ring and good chew, moist crispy hot links, juicy essences had soaking into the underlying french fries making them much tastier than usual. My tummy is sending happy signals to my brain...the heck with Mexico, Chicago in the winter isn't that bad after all.

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For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

We love Honey 1, and totally agree that even a small taste can cure what ails you. I'm especially fond of a quote from the great Robert Adams (Honey 1 pitmaster) - "Rib Tips were invented because Chicagoans want to eat ribs in the car". Oh yes! And the combo of tips and links is the best car treat I can think of. Of course, the inside of the car must be hosed down when I get home...

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vickyp

Are the gizzards smoked or breaded and fried? Or done another way.
A combo or both would be worth a try. Anyone ever smoked sum gizzards?

If I recall correctly from one of our visits, the gizzards are breaded and deep-fried. I was disappointed, having fond memories of Dad frying the livers and gizzards when he made a big batch of fried chicken, and finding the Honey 1 fried gizzards overcooked to the tire rubber stage.

But then, if I recall incorrectly, and I'm really thinking of our last visit to Smoque, please disregard the above.

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"I would gladly pay you Tuesday for a hamburger today."

Hi,

Gizzards need a slow cook to achieve tenderness. Moishe and Isaac's deli in Highwood does a really great job making their gizzards tender.

The breaded and fried gizzards at Honey 1 are not tender, because they were not simmered before. I wouldn't consider them overcooked, either. Without braising first before breading and frying, I can't see them being tender at all.

My only gripe about Honey 1's gizzards is the portion size. I'd much rather have a snack portion than a dinner sized one.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Tasty but too chewy for my taste. I like a bit of pre-cook applied to my gizzard but I have many friends who love Honey 1's style.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

I stopped in Honey1 friday night for some wings and noticed that brisket was now on the menu. I asked the younger guy (Robert jr I assume) if they were now serving brisket. He said they just added it to the menu within the past couple weeks. He said they put a rub on it, different from the rub used on the ribs, and smoke it for about 10 hours. He said they are serving it sliced on a sandwich. I already had my order in for the wings by the time I got there or I would have tried the brisket. Anyone tried it yet?

As a side note, I've only had their pulled pork once and I wasn't blown away, I found it to be a little dry. I wasn't sure if this was just an anomaly or if there pulled pork isn't that great. Regardless, their wings and ribs are on point and always worth the trip. Sometimes I am in the mood for a pull pork/brisket type of meal and that's usually when I head over to Smoque instead. I am hoping the Honey1 brisket gets the job done.

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Tony
Great Lakes, Better Food
http://greatlakesbetterfood.blogspot.com/

I've had their pulled pork once and wasn't impressed either. IMO, if you're not ordering the tip/link combo at Honey 1 you're not ordering what they do best over there, so that's all I get.

I did notice the new upgraded menu next to the plain red/white one that they usually have - and that they've added brisket - but we didn't get any either. I'd love to hear some people's reviews on it.