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Honey 1 BBQ

Honey 1 BBQ
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  • Post #301 - July 8th, 2008, 2:39 am
    Post #301 - July 8th, 2008, 2:39 am Post #301 - July 8th, 2008, 2:39 am
    I have been eating at Honey 1 regularly for a couple years now and while I will agree that the time of the day and week can have some correlation with the degree of excellence of the meat, I have to say that I stopped in at nearly closing time a couple weeks ago and had the following

    Fantastic combo.

    My SOP is fries well, sauce on the side. I thank G Wiv for his efforts since my fries came out in a separate container
    G Wiv wrote:G Wiv's Honey 1 Survival Tips

    - Tip / Link Combo any time
    - Spare Ribs before 5pm or any time you see Robert Adams Sr. working the smoker.
    - BBQ, in particular hot links,* are to be eaten with white bread (only).
    - Wings, okra, any time.
    - Fries, crisp, separate container.

    Sauce on the Side

    *Proper technique: Roughly tear bread, pick up chunk of link with bread, smoosh slightly, lightly dunk in sauce, eat.

    Image

    My companion had the ribs

    While the ribs did seem to have been affected from a drawn out period of readiness they were nothing less than excellent.
    Image
    Image

    We ended up eating in house as the Celtics wrapped up the championship. As we were eating a few more people stopped by after what should have been closing time. The folks at Honey 1 were gracious and seemed to make everyone happy despite the fact they were originally shutting it down when I ordered my food.

    In fact, my first trip to Honey 1 about two years ago was at the closing hour and the gentlemen on duty went above and beyond to get me out the door with whatever was best. I don't remember specifically what it was but it must have been good since I have been returning at an alarming pace ever since.

    To end with my two cents I would argue that the quality of flavor of the meat at Honey 1 is more consistent than the others north of 63rd. I have, of course, had some meats that were a little dry or not as charred as I like but the flavor has always been meaty and smoky while misfires at some other spots produce a meat that is slightly off in flavor as well as texture. I am mentioning this as a cursory observation relative to Smokin M's, Heckeys, Colemans, Joes, etc.
    “Statistics show that of those who contract the habit of eating, very few survive.”
    George Bernard Shaw, Irish playwright (1856-1950)
  • Post #302 - July 8th, 2008, 11:25 am
    Post #302 - July 8th, 2008, 11:25 am Post #302 - July 8th, 2008, 11:25 am
    I've heard that Honey 1 is excellent, but I've never been there. I always walk past it on my way to Think, which is next door. Will Honey 1 allow BYOB? I would like to try the place, but not without the BYOB.
    John Danza
  • Post #303 - July 8th, 2008, 11:29 am
    Post #303 - July 8th, 2008, 11:29 am Post #303 - July 8th, 2008, 11:29 am
    John Danza wrote:I've heard that Honey 1 is excellent, but I've never been there. I always walk past it on my way to Think, which is next door. Will Honey 1 allow BYOB? I would like to try the place, but not without the BYOB.



    Honey 1 is byob, and there is a liquor store conveniently located across the street if needed.
  • Post #304 - August 9th, 2008, 9:54 am
    Post #304 - August 9th, 2008, 9:54 am Post #304 - August 9th, 2008, 9:54 am
    Public Service Announcement!

    Honey 1 Closed for Vacation on 8/18/08, reopen 8.29.08

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #305 - August 9th, 2008, 11:03 am
    Post #305 - August 9th, 2008, 11:03 am Post #305 - August 9th, 2008, 11:03 am
    John Danza wrote:I always walk past it on my way to Think, which is next door. Will Honey 1 allow BYOB? I would like to try the place, but not without the BYOB.


    So, are you saying that you wouldn't try Honey 1 unless it is byob?
  • Post #306 - August 9th, 2008, 11:31 am
    Post #306 - August 9th, 2008, 11:31 am Post #306 - August 9th, 2008, 11:31 am
    If only there was a new, pretty darn good barbecue place within a fairly short distance of there on the north side!

    Honey 1's vacation might be an opportunity for a few folks to expand their horizons beyond the tried and undoubtedly true.
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  • Post #307 - August 9th, 2008, 6:52 pm
    Post #307 - August 9th, 2008, 6:52 pm Post #307 - August 9th, 2008, 6:52 pm
    I'll have to stop in to Honey1 this week! I'm usually in there every couple weeks for lunch (half slab or combo), but haven't been in probably 6 weeks now -- in part due to honeymoon. Also interested to see how the new fries compare... while most didn't rave about the old fries I've always liked the wide steak fries in general.
  • Post #308 - August 10th, 2008, 12:50 am
    Post #308 - August 10th, 2008, 12:50 am Post #308 - August 10th, 2008, 12:50 am
    djenks wrote:
    John Danza wrote:I always walk past it on my way to Think, which is next door. Will Honey 1 allow BYOB? I would like to try the place, but not without the BYOB.


    So, are you saying that you wouldn't try Honey 1 unless it is byob?


    Probably not. I think wine is an important part of the meal, so I wouldn't drive in from Naperville for it unless I could bring a wine to go with it.
    John Danza
  • Post #309 - August 10th, 2008, 6:39 am
    Post #309 - August 10th, 2008, 6:39 am Post #309 - August 10th, 2008, 6:39 am
    John Danza wrote:
    Probably not. I think wine is an important part of the meal, so I wouldn't drive in from Naperville for it unless I could bring a wine to go with it.


    Wine with BBQ? Well, that's an interesting thought. I would think beer would be the preferred alcoholic accompaniment, but I guess sensibilities are different in the suburbs. :twisted:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #310 - August 10th, 2008, 7:25 am
    Post #310 - August 10th, 2008, 7:25 am Post #310 - August 10th, 2008, 7:25 am
    I'd recommend giving it a shot, even without a lovely rose to accompany. It's really too good to pass up. Although I do think they are BYO.
  • Post #311 - August 10th, 2008, 7:54 am
    Post #311 - August 10th, 2008, 7:54 am Post #311 - August 10th, 2008, 7:54 am
    John Danza wrote:
    djenks wrote:
    John Danza wrote:I always walk past it on my way to Think, which is next door. Will Honey 1 allow BYOB? I would like to try the place, but not without the BYOB.


    So, are you saying that you wouldn't try Honey 1 unless it is byob?


    Probably not. I think wine is an important part of the meal, so I wouldn't drive in from Naperville for it unless I could bring a wine to go with it.


    FYI, Honey 1 is the kinda place where you don't even get utensils to eat with. I've never really considered wine to be an important part of that kind of eating.
  • Post #312 - August 10th, 2008, 8:54 am
    Post #312 - August 10th, 2008, 8:54 am Post #312 - August 10th, 2008, 8:54 am
    mikehartnett wrote: Although I do think they are BYO.

    Yes, absolutely, Honey 1 is BYOB.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #313 - August 10th, 2008, 12:21 pm
    Post #313 - August 10th, 2008, 12:21 pm Post #313 - August 10th, 2008, 12:21 pm
    stevez wrote:Wine with BBQ? Well, that's an interesting thought. I would think beer would be the preferred alcoholic accompaniment, but I guess sensibilities are different in the suburbs. :twisted:


    Pfft. Peasant! Personally, I don't even go to Jim's Polish without at least a Chateaux Margaux stashed in the trunk.

    ;)
  • Post #314 - August 10th, 2008, 2:26 pm
    Post #314 - August 10th, 2008, 2:26 pm Post #314 - August 10th, 2008, 2:26 pm
    Please folks, let's not let this discussion stray any further from the topic at hand, which is Honey 1 BBQ.

    It's the nature of these forums that there will, at times, be strong disagreements among us. That dosen't necessarily mean that any party is right or wrong. Sometimes, we're just going to have to agree to disagree and move on.

    Heated debate is fine but getting personal with name-calling is not only uncalled for but greatly erodes the quality of the discussion.

    Thanks,

    =R=
    for the moderators
    Gardening is a bloodsport --Meghan Kleeman

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  • Post #315 - August 10th, 2008, 8:08 pm
    Post #315 - August 10th, 2008, 8:08 pm Post #315 - August 10th, 2008, 8:08 pm
    The last time I went to Honey 1, it was pretty late and we were turned away because there was only a half slab left, which is too bad, because I had brought a delicious Francis Berwyn Zinfandel. I guess some BBQ purists may consider it highfalutin, but among wine lovers, Zin and BBQ is widely regarded as a classic pairing, and its surely a favorite of mine. Do give it a try if you haven't. A smoky new world syrah can be another really good match.
  • Post #316 - August 10th, 2008, 9:05 pm
    Post #316 - August 10th, 2008, 9:05 pm Post #316 - August 10th, 2008, 9:05 pm
    For my palate, I like an off-dry to semi-sweet white wine with ribs. The sweetness and chill of the wine cuts the spice.
    John Danza
  • Post #317 - August 11th, 2008, 4:21 pm
    Post #317 - August 11th, 2008, 4:21 pm Post #317 - August 11th, 2008, 4:21 pm
    If irritatingly trendy TV people talking about P&P BBQ Soul Food would help get people there, you can now watch a video segment offering just that at http://chicago.metromix.com/restaurants.

    BBQ, soul food... and now cleavage and spiked hair, too!
    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.
  • Post #318 - August 11th, 2008, 4:53 pm
    Post #318 - August 11th, 2008, 4:53 pm Post #318 - August 11th, 2008, 4:53 pm
    I had to shut that off after the spiky guy had a jaw-dropping "WHOA, soul food and bbq TOGETHER? moment.

    WHOA! Peanut butter... AND JELLY!?!?
  • Post #319 - August 11th, 2008, 4:56 pm
    Post #319 - August 11th, 2008, 4:56 pm Post #319 - August 11th, 2008, 4:56 pm
    Well, that was my meme originally, but I like to think I made a reasonable case for it.
    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.
  • Post #320 - August 11th, 2008, 5:05 pm
    Post #320 - August 11th, 2008, 5:05 pm Post #320 - August 11th, 2008, 5:05 pm
    no harm in backing you up, is there?
  • Post #321 - August 11th, 2008, 5:12 pm
    Post #321 - August 11th, 2008, 5:12 pm Post #321 - August 11th, 2008, 5:12 pm
    Oops, sorry I made that confusing. I meant the "bbq and soul food together, what a concept" notion comes straight from my Reader piece on P&P (linked half a dozen posts above), but I explained why that's more rare on a practical level than you'd expect.
    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.
  • Post #322 - August 11th, 2008, 6:20 pm
    Post #322 - August 11th, 2008, 6:20 pm Post #322 - August 11th, 2008, 6:20 pm
    ahhhhh... got it.
  • Post #323 - August 13th, 2008, 2:53 pm
    Post #323 - August 13th, 2008, 2:53 pm Post #323 - August 13th, 2008, 2:53 pm
    I went back to P&P BBQ Soul Food today with the kids and saw that they offered a 1/2 slab of ribs on the menu. I ordered it sauce on the side, but was somewhat surprised to find that the ribs had no smoke ring; they were a uniform gray and had, at best, only a hint of smoky flavor. Not at all like the rib tips which even before being coated in candy-red sauce:

    Image

    had the unmistakable pinkish hue of true BBQ. After I ate them I asked Keith Archibald, the pitman, if they had been cooked in the smoker or an oven. He assured me the smoker, but then explained that because of ribs' tendency to dry out, they were only cooked for so long, compared to the tips, and then held or rewarmed or something.

    Well, that's a new one on me, and certainly contrary to my own experience, but hey, I guess all it means from a practical basis is, be sure and get the rib tips, which have plenty of real smoky flavor.

    Meanwhile, Myles ordered the smothered pork chop. And frankly, it's a reason to go there and not even worry about barbecue. A catcher's mitt-sized hunk of pork-- Myles, no slouch, barely made a dent in it-- it is not merely smothered but downright drowned in thick, greasy, peppery gravy, and is absolutely wonderful.

    Toss in a nice homemade cole slaw, real mashed potatoes, some candied yams, a peach cobbler for dessert... and nice folks.
    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.
  • Post #324 - November 11th, 2008, 6:23 am
    Post #324 - November 11th, 2008, 6:23 am Post #324 - November 11th, 2008, 6:23 am
    A bit of news for those who liked Honey 1's turkey legs and were disappointed when they stopped selling them a while back.

    On a recent trip, I noticed that turkey legs were back on the menu. I didn't get a chance to try one as it was late in the day when I stopped in, and they were out of them.

    Picked up a tip/link combo and a half-slab. Both were very good, having a deep smoky flavor.

    --
    edc
  • Post #325 - November 11th, 2008, 8:12 am
    Post #325 - November 11th, 2008, 8:12 am Post #325 - November 11th, 2008, 8:12 am
    Yep, the turkey legs have been back on the menu for a couple of months now. That being said, in my experience, they don't normally have them available.
  • Post #326 - November 11th, 2008, 8:16 am
    Post #326 - November 11th, 2008, 8:16 am Post #326 - November 11th, 2008, 8:16 am
    Ralph Wiggum wrote:Yep, the turkey legs have been back on the menu for a couple of months now. That being said, in my experience, they don't normally have them available.

    If one is truly desirous of a Honey 1 turkey leg a phone call is in order. Though tips, links and spare ribs are a hell of a consolation prize.

    Honey 1
    2241 N Western
    Chicago, IL
    773-227-5130
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #327 - November 11th, 2008, 8:34 am
    Post #327 - November 11th, 2008, 8:34 am Post #327 - November 11th, 2008, 8:34 am
    G Wiv wrote:
    Ralph Wiggum wrote:Yep, the turkey legs have been back on the menu for a couple of months now. That being said, in my experience, they don't normally have them available.

    If one is truly desirous of a Honey 1 turkey leg a phone call is in order. Though tips, links and spare ribs are a hell of a consolation prize.

    Honey 1
    2241 N Western
    Chicago, IL
    773-227-5130



    Very good point on the calling in advance. Robert Jr. has actually offered that on multiple occasions when telling me they didn't have one at that moment. Additionally, while I like the turkey leg, ravenous cravings for tips & links is what takes me to Honey 1 every two weeks or so and it's darn near impossible to get anything else.
  • Post #328 - November 11th, 2008, 9:17 am
    Post #328 - November 11th, 2008, 9:17 am Post #328 - November 11th, 2008, 9:17 am
    Ralph Wiggum wrote:Additionally, while I like the turkey leg, ravenous cravings for tips & links is what takes me to Honey 1 every two weeks or so and it's darn near impossible to get anything else.


    Tips, links and a beer at Honey 1 really is hard to beat. Quite honestly, i've done myself a disservice by not having tried everything on their menu, but i can't help myself. One of my very favorite meals in chicago.
  • Post #329 - December 30th, 2008, 7:45 pm
    Post #329 - December 30th, 2008, 7:45 pm Post #329 - December 30th, 2008, 7:45 pm
    We ate at Honey 1 at lunchtime today. Neither of us was particularly impressed. The ribs were rather fatty, and the flavor was rather bland. The fries were okay (average), the barbecue sauce (we got it on the side) was okay (a bit sweet, a bit bland), and the cole slaw seemed very commercial (supermarket cole slaw).

    My dining companion likes ribs chewy and smoky with little to no fat, and likes both Smoque and Carson's equally well and better than Honey 1. I prefer my ribs somewhat chewy with little to no fat, but with more of a barbecue sauce taste (from dipping and/or basting the ribs in sauce during the cooking process, NOT from dumping it on right before serving), and I prefer Carson's over Smoque, and Smoque over Honey 1.
  • Post #330 - December 30th, 2008, 8:13 pm
    Post #330 - December 30th, 2008, 8:13 pm Post #330 - December 30th, 2008, 8:13 pm
    nsxtasy wrote:We ate at Honey 1 at lunchtime today. Neither of us was particularly impressed. The ribs were rather fatty, and the flavor was rather bland. The fries were okay (average), the barbecue sauce (we got it on the side) was okay (a bit sweet, a bit bland), and the cole slaw seemed very commercial (supermarket cole slaw).

    My dining companion likes ribs chewy and smoky with little to no fat, and likes both Smoque and Carson's equally well and better than Honey 1. I prefer my ribs somewhat chewy with little to no fat, but with more of a barbecue sauce taste (from dipping and/or basting the ribs in sauce during the cooking process, NOT from dumping it on right before serving), and I prefer Carson's over Smoque, and Smoque over Honey 1.


    Well, barbecue is very much a matter of personal tastes and what you're familiar with. I personally would rate Honey 1 over Smoque over Carson's. (And I would rate Uncle John's over all). But you have to go out and try a lot of barbecue and decide where your tastes in barbecue lay. I'm happy to hear you gave it a shot.

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