ld111134 wrote:A theme of this thread is the inconsisency of acquarium barbecue joints, e.g. subpar ribs. Query if this is something more prevalent at these places than restaurants that use Southern Pride or other types of smokers (e.g Smoque, Lillie's Q, Rub, Barn & Company...). If so, what is the reason for the inconsistency? Why are the sides an afterthought?
ronnie_suburban wrote:ld111134 wrote:A theme of this thread is the inconsisency of acquarium barbecue joints, e.g. subpar ribs. Query if this is something more prevalent at these places than restaurants that use Southern Pride or other types of smokers (e.g Smoque, Lillie's Q, Rub, Barn & Company...). If so, what is the reason for the inconsistency? Why are the sides an afterthought?
One theme I feel isn't touched upon enough is that with aquarium smokers, the highs are really high. When it's on, it's transcendent (some might even say transcendental) . . . and even more satisfying than the highs achieved on many mechanical smokers. That's not to say I don't have an appreciation for it all because I do. But in the end, this is the compelling allure of places like Honey 1 . . . the siren's call of that perfectly fatty, juicy, barky, smokey meat that just cannot be duplicated via other cooking methods.
=R=
ld111134 wrote:A theme of this thread is the inconsisency of acquarium barbecue joints, e.g. subpar ribs. Query if this is something more prevalent at these places than restaurants that use Southern Pride or other types of smokers (e.g Smoque, Lillie's Q, Rub, Barn & Company...). If so, what is the reason for the inconsistency? Why are the sides an afterthought?
Vital Information wrote:Which brings me to kinda my third and main point: asking about consistency. I think we have to look at the cause of inconsistency, or put it this way, who's to say that Lillie Q, Smoque, etc. are often inconsistent too. Because the primary problem I think with serving commercial bbq is one of timing. Not timing on the cooker, but timing off the cooker. As I argued above, the problem with aqua-ribs is that they are seldom served enough. Order ribs, and invariably, someone is un-wrapping some foil and chopping ribs cooked who knows when. Hey, I have my druthers still about aquarium smokers, but I don't think they themselves are main culprit. It is you, my friends, for not shopping enough.
Habibi wrote:Had a small combo yesterday at around 1:00pm and it was excellent. The tips were fresh off the fire, and were lacquered a beautiful dark bronze, with a nearly crunchy bark, and completely rendered of fat. Unbelievable. Links were perhaps not as snappy as they could have been but spicy with a hint of sage, dunked in H1's bbq sauce (on the side) and smothered in soft white bread, they were still excellent.
I really don't understand they naysayers here. To each his own and all that but saying you think H1 sucks is like saying you don't like good sex. Even my worst experience et H1 was far better than anything I've had on the North Side. I find that offset machine smoked ribs (which are common in NY as well now) often end up churning out ribs that resemble the meat jellos that so many of us decry here. A typical place will serve a rack that is smoky yes, but mushy, disgustingly fatty in parts, completely devoid of any bark, and where the bone literally slides out of the meat at the slightest tug. This method may work for brisket, but I haven't enjoyed it for pork ribs.
In my mind Bucktown's loss is Bronzeville's gain. I'll certainly make the trek (who knows I may be moving to the South Loop anyway). Long live Honey 1!!!
For those a wee bit north, there is a spot, "Uptown Pizza & BBQ" at 1031 w Wilson. I've never been, and I see one mention of it on LTH with the word "abysmal." I have a co-worker, however, who says it's really decent stuff, and she is the one who turned me on to Exsenator's. I'm not saying that Uptown is gonna be good, or great or anything. Just saying that they have an aquarium smoker, they do tips and links, and they've been around for a long, long time. Maybe they could scratch an itch for the northsiders looking for aqua q when H1 is gone.
rubbbqco wrote:For those a wee bit north, there is a spot, "Uptown Pizza & BBQ" at 1031 w Wilson. I've never been, and I see one mention of it on LTH with the word "abysmal." I have a co-worker, however, who says it's really decent stuff, and she is the one who turned me on to Exsenator's. I'm not saying that Uptown is gonna be good, or great or anything. Just saying that they have an aquarium smoker, they do tips and links, and they've been around for a long, long time. Maybe they could scratch an itch for the northsiders looking for aqua q when H1 is gone.
For anyone looking for an experience similar to H1, Uptown is not it...I won't go into detail, cause my mamma told me if I can't say something nice......
to be fair, I've never had their pizza
Cathy2 wrote:FYI - Honey One is still open on Western. The new place is not quite there yet. They believe it is weeks away, though they have been working on this for seven months.
scottsol wrote:Any idea if they bought a new smoker or will be using a seasoned one?
stevez wrote:Last Chance on the North Side
Tomorrow, 4/9/15, is Honey 1's last day of operations at the Western Avenue location*. They've passed all of their health dept. inspections and the new Bronzeville location will be open starting Friday.
* For a short period of time, the Western location will be open on weekends while they wind down operations and move out, but I'd advise calling ahead before making a trip. It is a BBQ shack, after all.
Honey 1 BBQ
746 E. 43rd Street
Chicago, IL 60653