Smoque does not offer hot links or tips so I am unclear how you made the Honey 1 vs Smoque comparison.
I have exactly the opposite reaction. I think Smoque's ribs (especially the BBs) are mushy and overly moist, thanks to the self-basting rotisserie. I like my ribs to have some chew. On the other hand, the self-basting feature produces some very nice brisket.Bster wrote:Especially their ribs which I said before I think are really bad. I've had them at many times of the day, days of the week a total of about 5 times and it's the same every time: extremely chewy (shoe leather quality) ribs...
Lastly, as I've said here before in other ways, regarding the great LTH rib debate, good eats is good eats. I don't give a rat's ass how you cook your ribs (ohter than curiosity and my yearning for more knowledge![]()
) as long as they taste good, have a good texture, are rubbed well, marinaded well, spiced well, etc.
d4v3 wrote:I have exactly the opposite reaction. I think Smoque's ribs (especially the BBs) are mushy and overly moist, thanks to the self-basting rotisserie. I like my ribs to have some chew. On the other hand, the self-basting feature produces some very nice brisket.Bster wrote:Especially their ribs which I said before I think are really bad. I've had them at many times of the day, days of the week a total of about 5 times and it's the same every time: extremely chewy (shoe leather quality) ribs...
Lastly, as I've said here before in other ways, regarding the great LTH rib debate, good eats is good eats. I don't give a rat's ass how you cook your ribs (ohter than curiosity and my yearning for more knowledge![]()
) as long as they taste good, have a good texture, are rubbed well, marinaded well, spiced well, etc.
By nature, because of the method of cooking, the type of barbecue that Honey 1 produces is much drier. I have eaten BBQ in Arkansas, and can say that Honey 1, faithfully reproduces the style of BBQ found there. It does tend to have a dry crusty exterior. I say again, they are completely different creatures and should not be directly compared. You either like the style, or you dont. If you don't like it, that doesn't mean it is "bad". It just means you don't like the style.
Ok, now I will shutup. This discussion is starting to seem very familiar.
David Hammond wrote:The Q at Honky Tonk is produced on a Southern Pride and has the dryness and chew you describe. Different settings yield different results.
Bster wrote:I also love fall-off-the-bones ribs notably at Gale Street Inn, Twin Achors, etc. And I have a great suspicision that if we put some of my learned, self-proclaimed fall-off-the-bone-hater LTH friends in a room with no windows, locked the door, set a wonderful plate of fall-off-the-bone style ribs in front of them with a nice baked or 2x-baked potato lon the side and told them "no one will ever tell what you did here today" I imagine most plates would be licked clean within 10 minutes or so?![]()
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. You know I'm right!
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Gwiv wrote:Question about Smoque, what do you order there ribs wise, Baby Back or Saint Louis style?
Despite Southern Pride's own PR, there must still be some skill involved in producing decent product using their system, otherwise everybody would be up to Smoque's standard, and as G Wiv pointed out, they are not. When I spoke of consistency, I meant from one batch to another, not from one establishment to another. Even then, the greatest contributing factor to product consistency seems to be having a constant turnover, and Smoque certainly has that going for it.G Wiv wrote:Using a Southern Pride is no guarantee of consistency, I've had a full range of abominable BBQ cooked on SPs. That's the thing about Smoque, they use a Southern Pride extremely effectively, much more so than most.
I will definitely have to give Honky Tonk a try the next time I am down that way. Maybe the moistness depends on whether one uses the "self-basting" rotisserie or not.David Hammond wrote:The Q at Honky Tonk is produced on a Southern Pride and has the dryness and chew you describe. Different settings yield different results.
And I still am. Was that assessment from the elder or the younger? If coming from the elder, I consider it high praise indeed, considering his own penchant for cockiness. Actually, I was probably not much cockier than your average 13 or 14 year old. Funny, though, I always pictured myself as sullen and morose in my early teens. Guess I was less miserable than I remember. Sorry this is OT, but I had to replyP.S. Saw Doan a few weeks ago; he remembered you as being, circa 1968, kind of "cocky"
G Wiv wrote:David Hammond wrote:The Q at Honky Tonk is produced on a Southern Pride and has the dryness and chew you describe. Different settings yield different results.
Hammond,
Using a Southern Pride is no guarantee of consistency, I've had a full range of abominable BBQ cooked on SPs. That's the thing about Smoque, they use a Southern Pride extremely effectively, much more so than most.
Enjoy,
Gary
Santander wrote:Uncle John's is the true 'cue for me, I join others in urging everyone to try it. Get the tip and link combo (sauce on the side!) with the fries saturated in meat drippings and tell me that doesn't taste like the best summer day in some unimaginably comfortable American time with friends and family surrounding you for a Sunday picnic in the clearing. Or something.
:lol:midas wrote:I think they use a crock pot for a smoker.
d4v3 wrote::lol:midas wrote:I think they use a crock pot for a smoker.![]()
If Uncle John's has better links than Honey1, then I'm intrigued.
I've written of GSI's bar area in another post, it is truly one of my favortie places in all of Chicagoland. Interestingly, I do not find the vibe in the dining room of GSI to be that welcoming.
midas wrote:If Uncle John's has better links than Honey1, then I'm intrigued. Unfortunately the days of me getting into that part of the city are long gone. But if I get close, I'll have to check it out.
third coast foodie wrote:Every time I eat the sauce I am surprised by how well it goes with the meat. It is nice and somewhat subtle without the heavy corn syrup taste I usually encounter - though I have no idea if Honey 1 uses corn syrup.
gleam wrote:third coast foodie wrote:Every time I eat the sauce I am surprised by how well it goes with the meat. It is nice and somewhat subtle without the heavy corn syrup taste I usually encounter - though I have no idea if Honey 1 uses corn syrup.
I agree about the sauce, my favorite in town, also. However, I believe they use open pit as a base, which lists corn syrup as its first ingredient.
Paul SL wrote:It's hard to decide where in Chicago to go with six LA sophisticates for a Sunday night dinner, so we took them to Honey One. It was the perfect choice.
G Wiv wrote: One bite of Honey One's ribs, tips and links, and I had four oohing and ahhing converts on my hands.
iblock9 wrote:That might be my favorite food related photograph of all time. Carlos has the look on his face that one might have tasting a 1961 Chateau Petrus. I can picture the glass of wine in his hand....