Habibi wrote:Yeah but Smoque sucks. So...
midas wrote:As much as I love Honey 1, I have to say that their failure in Bucktown is of their own doing. They didn't want to give the customer what they wanted. They tried to shoehorn into Bucktown the same type of restaurant they had in Austin. They were very late in finally offering brisket on their menu. And to this day they refuse to offer baby backs. And their offerings of side items has been anemic at best. That's what the people in Bucktown expect.
barbs wrote:I'll miss them a lot, but like others mention, you can't just blame the locals here for not supporting them.
rubbbqco wrote:I've been to H1 5 times, and finally on my last visit I understood the love for their food. 1st 4 times, I was served re-heated tips (pit was cold/not in use) and links. It was acceptable food, if I didn't look too critically, but the service was so poor I wrote the place off as being "ignored" or "tired".
From what I understand, in the early days, guys from LTH would hang out and chat with Robert Sr. - one of the reasons, undoubtedly, that they fell in love with the place and its/his authentic BBQ passion. A large part of your dining out experience has to do with things other than the actual food (like it or not, admit it or not - this is the case for EVERYONE) - the decor, the service, the music, the environment, etc. I was never charmed by my experiences at Honey 1, and twice was so annoyed by the poor service (or lack thereof), my evaluation was knocked down a grade (or two) before I even got my styrofoam box of (delicious) smokey proteins.
When I visited Uncle John's - a take out only joint - that atmosphere played into my experience. Mack and team always (busy) working a Hot, Fiery Pit. Some of the staff always seemed anxious due to the crowd, some of them were always easy going, happy & smiling - but there was absolute soul to the business that you could feel. Honey 1 never gave off that ultra-authentic S. Side divey BBQ vibe (partly because of its location in a very gentrified neighborhood), nor did it play into the yuppie vibe of the customers that lived in the neighborhood..it was kind of lost in the middle.
I hope they do well, I love to see generational BBQ businesses make it - I definitely think they will fit into Bronzeville more than they ever did in Bucktown - another visit from the LTH Matriarchs and Mr. Dolinksy wouldn't hurt, boost the S. Side Pride in the new location.
I'll certainly pay them a visit in their new spot, I may even stop in their old spot 1 more time to bid adieu....to answer the comparison upthread of why is Smoque busier - yes, they were on DDD - but they also have top-notch service, are always cooking fresh BBQ, and you feel the soul of their business every time you visit..Why is Smoque packed with customers and H1 isn't?
ld111134 wrote:rubbbqco wrote:I've been to H1 5 times, and finally on my last visit I understood the love for their food. 1st 4 times, I was served re-heated tips (pit was cold/not in use) and links. It was acceptable food, if I didn't look too critically, but the service was so poor I wrote the place off as being "ignored" or "tired".
From what I understand, in the early days, guys from LTH would hang out and chat with Robert Sr. - one of the reasons, undoubtedly, that they fell in love with the place and its/his authentic BBQ passion. A large part of your dining out experience has to do with things other than the actual food (like it or not, admit it or not - this is the case for EVERYONE) - the decor, the service, the music, the environment, etc. I was never charmed by my experiences at Honey 1, and twice was so annoyed by the poor service (or lack thereof), my evaluation was knocked down a grade (or two) before I even got my styrofoam box of (delicious) smokey proteins.
When I visited Uncle John's - a take out only joint - that atmosphere played into my experience. Mack and team always (busy) working a Hot, Fiery Pit. Some of the staff always seemed anxious due to the crowd, some of them were always easy going, happy & smiling - but there was absolute soul to the business that you could feel. Honey 1 never gave off that ultra-authentic S. Side divey BBQ vibe (partly because of its location in a very gentrified neighborhood), nor did it play into the yuppie vibe of the customers that lived in the neighborhood..it was kind of lost in the middle.
I hope they do well, I love to see generational BBQ businesses make it - I definitely think they will fit into Bronzeville more than they ever did in Bucktown - another visit from the LTH Matriarchs and Mr. Dolinksy wouldn't hurt, boost the S. Side Pride in the new location.
I'll certainly pay them a visit in their new spot, I may even stop in their old spot 1 more time to bid adieu....to answer the comparison upthread of why is Smoque busier - yes, they were on DDD - but they also have top-notch service, are always cooking fresh BBQ, and you feel the soul of their business every time you visit..[/Why is Smoque packed with customers and H1 isn't?
To be perfectly blunt, white Northsiders might have been uncomfortable with a restaurant that was perceived (rightly wrongly) as a South Side African-American establishment. While many white BBQ enthusiasts flocked to Uncle John's and the like, that was by far the exception rather than the rule. This is why comparing Honey 1 to Smoque is like comparing apples to oranges.
Habibi wrote:Yeah but Smoque sucks. So...
Pie Lady wrote:Habibi wrote:Yeah but Smoque sucks. So...
Ha! I thought that too when I went! I'd like to hear more about your opinion. I know one day I'll try again, but I sure haven't been in a hurry.
Pursuit wrote:
Here is some cold, hard truth folks. For many of us Honey 1 just wasn't that good, and multiple trips to the place - 4 for me over three years - left us completely perplexed about what it's fans saw in the place... I will say that, somewhat inexplicably, their ribtips were quite good, and hot links reasonably tasty.
seebee wrote:Pursuit wrote:
Here is some cold, hard truth folks. For many of us Honey 1 just wasn't that good, and multiple trips to the place - 4 for me over three years - left us completely perplexed about what it's fans saw in the place... I will say that, somewhat inexplicably, their ribtips were quite good, and hot links reasonably tasty.
Ok, I'm at a loss for words as how I can say this, so I'm just gonna ramble.
As a lifelong Chicagoan (at heart,) I have no idea why ppl order anything other than tips and links at Aqua q joints. (They are not "Black" joints, by the way, but after being alive for 40+ years in the U.S., I get why ppl would call them that. The folks at Smokin M's would probably back me up on this.) But anyway, pulled pork? brisket? Those are things you get at Texas or Carolina style cue joints, and NOT at Chicago Aqua que joints. Spares are normally ok at the aqua q joints, if you know what you are getting, which is higher heat, CHICAGO AQUA Q spares, and not Texas spares. I really like Smoque. I go there for Texas q. I really like tips and links, I go to OTHER places for that. I do not expect pulled pork, brisket or Texas style spares at Aqua q joints. I cannot compare the two styles as apples to apples, whether one slab of spares is perceived as having a different skin color or not. I grew up on Ribs and Bibs, and backyard q with tips and links, and spares smoked for two hours in a bar-b-kettle, so maybe I can appreciate and enjoy the differences more. I would never go to a Chicago Aqua q joint and expect anything to be as Texas as Barry Sorkin is slangin. I would also never go to Smoque and expect to get a tip/link combo or spares to be as Chicago Aqua Q as what the Adamses are slangin. As a life long Chicagoan, if you put Uncle John's Next door to Smoque, and took brisket off of Smoque's Menu, It would be a toss up for me. Tip/Link combos are the fkn BOMB. Pulled pork and spares are fine and dandy, but if I'm gonna test what my liver is made of with some greezy bbq, I'ma rock a combo. In my experience, rare is the caucasion that agrees with me, and trying to explain Chicago Aqua q vs Texas q to folks that think a cooked spare should be one way, and tips are little gnarly pointless pieces of garbage, has been a fruitless endeavor. I get it - they put pulled pork and spares on the menu, so it should be the same as <insert name of different bbq style pace here> but I almost don't even think about other things than tips and links when I'm going to a Chicago Aqua Q joint. Ok, no more rambling, sorry.
gnarchief wrote:I agree with this sentiment wholeheartedly. Aquarium BBQ is all about tips and links, and I've always felt that the other offerings are just to have a menu with more than three choices.
John Danza wrote:
I've never heard the term "Aquarium BBQ" before. What's the definition and why is it some unique thing in Chicago?
Darren72 wrote:John Danza wrote:
I've never heard the term "Aquarium BBQ" before. What's the definition and why is it some unique thing in Chicago?
History of the Aquarium Smoker?
Some good stuff on this page also: The History Of Chicago Barbecue
gnarchief wrote:Aquarium BBQ is all about tips and links
seebee wrote:Pursuit wrote:
Here is some cold, hard truth folks. For many of us Honey 1 just wasn't that good, and multiple trips to the place - 4 for me over three years - left us completely perplexed about what it's fans saw in the place... I will say that, somewhat inexplicably, their ribtips were quite good, and hot links reasonably tasty.
Ok, I'm at a loss for words as how I can say this, so I'm just gonna ramble.
As a lifelong Chicagoan (at heart,) I have no idea why ppl order anything other than tips and links at Aqua q joints. (They are not "Black" joints, by the way, but after being alive for 40+ years in the U.S., I get why ppl would call them that. The folks at Smokin M's would probably back me up on this.) But anyway, pulled pork? brisket? Those are things you get at Texas or Carolina style cue joints, and NOT at Chicago Aqua que joints. Spares are normally ok at the aqua q joints, if you know what you are getting, which is higher heat, CHICAGO AQUA Q spares, and not Texas spares. I really like Smoque. I go there for Texas q. I really like tips and links, I go to OTHER places for that. I do not expect pulled pork, brisket or Texas style spares at Aqua q joints. I cannot compare the two styles as apples to apples, whether one slab of spares is perceived as having a different skin color or not. I grew up on Ribs and Bibs, and backyard q with tips and links, and spares smoked for two hours in a bar-b-kettle, so maybe I can appreciate and enjoy the differences more. I would never go to a Chicago Aqua q joint and expect anything to be as Texas as Barry Sorkin is slangin. I would also never go to Smoque and expect to get a tip/link combo or spares to be as Chicago Aqua Q as what the Adamses are slangin. As a life long Chicagoan, if you put Uncle John's Next door to Smoque, and took brisket off of Smoque's Menu, It would be a toss up for me. Tip/Link combos are the fkn BOMB. Pulled pork and spares are fine and dandy, but if I'm gonna test what my liver is made of with some greezy bbq, I'ma rock a combo. In my experience, rare is the caucasion that agrees with me, and trying to explain Chicago Aqua q vs Texas q to folks that think a cooked spare should be one way, and tips are little gnarly pointless pieces of garbage, has been a fruitless endeavor. I get it - they put pulled pork and spares on the menu, so it should be the same as <insert name of different bbq style pace here> but I almost don't even think about other things than tips and links when I'm going to a Chicago Aqua Q joint. Ok, no more rambling, sorry.
Pursuit wrote:seebee wrote:Pursuit wrote:a middling joint achieves middling success.
kenji wrote:gnarchief wrote:Aquarium BBQ is all about tips and links
??? Really. Years back at wood smoked BBQ joints using aquariums I remember you could order "Large end" or "small end" of a slab in addition to tips. Don't hear those two terms anymore. Seems to be just whole and half slab now.
kenji wrote:Speaking of "Meathead" and amazing ribs.com. no one here on LTH talks about him or his website, in terms of BBQ. Did he used to be here on LTH and have some history of some sort?
Pursuit wrote:
Here is some cold, hard truth folks. For many of us Honey 1 just wasn't that good, and multiple trips to the place - 4 for me over three years - left us completely perplexed about what it's fans saw in the place... I will say that, somewhat inexplicably, their ribtips were quite good, and hot links reasonably tasty.
seebee wrote:Hot link? Click on it and see what happens.
seebee wrote:Question:
If Mack Sevier brought his whole operation to Honey 1's space on Western, would it "thrive?"
seebee wrote:Pursuit wrote:
Here is some cold, hard truth folks. For many of us Honey 1 just wasn't that good, and multiple trips to the place - 4 for me over three years - left us completely perplexed about what it's fans saw in the place... I will say that, somewhat inexplicably, their ribtips were quite good, and hot links reasonably tasty.
I just don't understand how that would be somewhat inexplicable when that should be the main reason you'd go there. I'm guessing that the common trial run at H1 goes like this:
BBQ! Let's try it!
What's a Rib Tip?
Who cares?
Get the ribs and pulled pork like always, since they don't have brisket.
Hot link? Click on it and see what happens.
Why did they put bread on top of this? It's not even crusty and grilled.
Question:
If Mack Sevier brought his whole operation to Honey 1's space on Western, would it "thrive?"
I'd like to think it would, but the realist in me says, "weeellll....."
Pursuit wrote:I've dined at most of Chicago's BBQ joints and if not hundreds
kenji wrote:What was the place just North of Cabrini Green on Clybourn that was painted purple, it was a tilting frame building with BBQ pit storefront and apartment upstairs. It was the mom's name. This was in the 80's into the 90's. She died then the kid took over.