LTHForum.com

I hope this message has been conveyed to them directly.

Regards,

_________________
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

This, of course, makes perfect sense - that its a different starting product that
makes for such a wide gap. So... while BA is closed, who else is serving
links which are the same "starting product"? That is, who else serves this
"meaty Grant Park Uncle John's link"? (I didnt actually realize Lem's does,
havent been to Lem's in well over a year, been sticking with BA's - maybe
I should go back to them this weekend. Anyone else with the same link
supplier, does anyone know? Iam heading down there again this
Saturday, and am really craving those links )

As for BA's - been twice in the last couple weeks. Stopped in at the office
2 weeks ago, and was told "opening soon, maybe by next weekend". So
was very excited and drove up again last Saturday, and it was still closed -
went back into the office, and there was a different woman behind the
counter this time, and she said "maybe a couple more weeks".

If you do track down Mac and/or hear anything, please do let us know.

c8w

Well, besides my house,



I am not sure. I bought my stash from Mack, but I'd bet Grant Park will sell you some directly. I have had some Lem's links that seemed to be the same, but that was a very long time ago. I assume that someone else out there uses these links, but maybe not.

Weren't there posts about how they were made to a particular recipe or whatever for Barbara Ann's, though? So that you could still buy something from Grant Park but not get the precise sausage that BA's has. Or am I imagining that?

_________________
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New episode: Soil, Corn, Cows and Cheese
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No, you are correct. Mack told us that they were made by Grant Park, but were custom manufactured to his specs. Grant Park does not sell the same sausage to anyone but BA's.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

The story I got was that Mack used to make his own, but then started using Grant Park.

The sausages I picked up from Mack were clearly marked as hot links from the venerable packer and came in a box with labeling that suggested a wider distribution than just BA, including an ingredient list. In short, it did not *seem* like a custom or private label product when I picked it up. I was a little surprised.

I am now not sure whether the "Uncle John's" brand link, as advertised at BA's and manufactured by Grant Park is or ever was proprietary to Mack or BA's.

In the end, it's all a bit confusing. Maybe they are a BA-only link, though I would think they might be called BA links or Mack links. I also don't know enough about the meat packing biz to know whether the packaging and labeling would be unusual for a product not distributed beyond one customer.

Of course, the links at BA's do seem to be fairly unique. But I sure haven't had every link in the city, so who knows.

My guess is that Grant Park could get you some hot links that are in the neighborhood, if not exactly the same, as what is served at BA.

Sounds like Steve got the straight dope.

Mack's a nice guy, and H1 clearly isn't sharing a market with BA. Maybe Mack and BA could benefit from a link license. I know it would benefit H1.

Hi,

I presume you're all referring to:

Grant Park Packing
842 West Lake Street
Chicago, IL 60607
312-421-4096
Fax: 312-421-1484

Are they open to the public? How does this operation compare to Peoria Packing House?

Regards,

_________________
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

That's them. They are open to the public in the sense that they will sell you a pig, including some that are smaller than what's available at Peoria. Beyond that, I don't know for certain. I do not think they have the retail pork-parts fantasia of Peoria. There's only one Peoria, AFAIK.

But as Antonius has documented and as is my experience, many or possibly most of the wholesalers in the West Loop from meat to seafood to dry goods will entertain retail orders on an ad hoc basis.

Jeff, Cathy,

Grant Park sells to the public, but, as Jeff suspected, they don't have the "retail pork-parts fantasia of Peoria" Packing. Grant Park does have a really cool hanging hook mounted conveyor, think dry-cleaning shop clothes conveyor, but for pigs, lamb and goats, that transfers the animals to the front area.

While Grant park sells retail with no hassle, they are not really set-up for it. The few times I've bought there (I usually go to Peoria Packing) I've only bought whole pigs or goat.

Far as Barbara Ann's links, Grant Park does make them, though, according to Mack the Pit Man, to Barbara Ann's recipe. Barbara Ann's sells them under the name Uncle John's Hot Links. Possibly Grant Park will sell them direct.

If you check out Grant Park Packing's web site, don't miss the animated .gifs at the bottom of the pages. I especially like the pigs dressed as The Village People doing YMCA.

Barbara Ann's Hot Links



Enjoy,
Gary

Peoria Packing
1300 W Lake Street
Chicago, IL 60607
312-738-1800

Grant Park Packing
842 W Lake
Chicago, IL 60607
312-421-4096

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

Low & Slow

Mack claimed that he was actually Uncle John (his real name).

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Barbara Ann Link Lovers,

Here's the straight scoop as heard from Vince M at Grant Park Packing, the guy in charge of custom sausage.

Barbara Ann's, which has been operating as Rib House, despite the signage, orders hot links, made to their specifications, from Grant Park Packing. Grant Park will sell Rib House/Barbara Ann's links to the general public. The only way they come is frozen in 40-lb boxes and you have to ask for Rib House Hot Links, not Barbara Ann's.

Vince went on to say that, as of last month, Rib House/Barbara Ann's was sold and will be reopening in the near future under new management. Mack was the owner, he sold the business. Vince has spoke to the new owner, a woman, and they fully intend to keep the exact same hot link from Grant Park.

Enjoy,
Gary

Grant Park Packing
842 W Lake
Chicago, IL 60607
312-421-4096
Ask for Vince M

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

Low & Slow

Wow, impressive scoop from our Lake Street correspondent.

I look forward in about a week to reading that Internet Food Forums are talking about the sale of Barbara Ann's.

_________________
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

Now to the heart of the matter ...

We now need to arrange the Rib House Hot Links purchasing club, so everyone can enjoy a reasonable quantity instead of bogged down with 40 pounds!

Regards,

_________________
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

Sounds great! I'm in for 5 pounds.

_________________
When I grow up, I'm going to Bovine University!

FWIW, 40 ## of hot links isn't as much as you might expect. At the pig roast our little group mowed through 20 ## very quickly. The links have quite a lot of flavolipid (TM), much of which goes to the angels during the cooking process.

Five pounds is not much of a stockpile. Just sayin'.

This probably belongs in a different thread. When I asked him why the links were called "Uncle John's" when his name was Mack, he replied that he named them after his Uncle John who came over from Mississippi (I'm not clear about the exact source of the recipe - Mack or his Uncle John).

Mississippi connection: At a cookout a while ago to which was fabulous thanks to a large tray of hot links I picked up, I got many questions about the links (and possibly BAs got many more customers). One lady told me they were so close to the ones she gets in Mississippi where she and her family go to vacation. By 'gets' she meant brings back in multiple cooler-fuls because everyone in her extended family in Chicago has standing orders to pick some up. She mentioned she was contemplating taking some to Mack when she got some next, if he would smoke them.

I stopped at Honey1 yesterday for a late lunch and arrived while supplies were being delivered (through the front door). Not like I'm nosy or anything, but I couldn't help notice that among the boxes or rib tips and frozen potatoes, the hot links were Moo and Oink brand.

Yesterday's tips and link combo, sauce on side, was flawless, unlike the undercooked combo we recieved this past Sunday afternoon. I also noticed that Robert has purchased an "Alto Sham" type warming cabinet, which will better help him survive peak periods of business.

Some of us never consider having 40 pounds of pork product as being bogged down. Instead, it's a little blessing from God.

I ate at Honey1 Sunday around 1:10. Ribs were excellent. Sauce was good.

Our wait was 10 minutes to order, and 30+ to actually receive the food. 3 other tables experienced similar waits. I'd prefer the food come out sooner, but it was worth the wait.

Minor quibles were lack of napkins/salt/pepper on tables, and I'd like a little wet-wipe when done.

Next time I'll try calling ahead.

I just wish they'd relocated closer to Berwyn

Cheers,
Brian

I know you all have seen it, but I'll mention it anyway

The secret is out.

Honey 1 got 3 forks in the Tribune Thursday Section (Going Out or some name)

Nice write up. Only thing dissed was the cole slaw

Can't wait to try it

_________________
Bill-Aurora

How could they not criticize the fries? I guess, as chicago bbq shacks go, they're fine. But as fries go, they're truly awful.

_________________
Ed Fisher
my chicago food photos

RIP LTH.

Criticizing the fries, or cole slaw for that matter, at Honey 1 is like criticizing a strikingly beautiful womans choice of toenail polish.

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

Low & Slow

Now that, was funny

_________________
Bill-Aurora

I am frequently and vocally critical of Mrs. JiLS's choices in toenail polish, so I'll recuse myself from this topic.

Have they gotten their credit card machine yet?

I'm pretty sure I saw one there on Wednesday.

_________________
Ed Fisher
my chicago food photos

RIP LTH.

They had a credit card machine back on Oct. 9 when I visited.

Had some great BBQ Monday down in Chapel Hill, NC.

Cheers,
Brian

where'd you go ? i live in chapel hill.

I went to a place called The Barbeque Joint. It's gotten some reviews in local papers down there.

Sadly, I didn't make it to Allen & Sons

Cheers,
Brian