jimswside wrote:Hit Honey 1 for a return visit yesterday, and enjoyed the ribs, rib tips, and hot links like our previous visit. I love how you can smell the smoke from their smoker when you enter, the no nonsense service, and the byob policy.
jimswside wrote:one disappointment, we wanted to go to Khans BBQ first for a "snack", and then hit Honey 1, but that Devon area is a mess, and impossible for parking. Perhaps we will try another time, but now I know why I hate the city sometimes.. No Parking..
T Comp wrote:. . . but I'm here to say the Tips were simply superb tonight. A perfect combination of the tastes of rich pork, bacon, smoke and crust.
but I can't keep forking over $20 to Honey-1 for what can be C+ barbecue on a particular night.
Santander wrote:but I can't keep forking over $20 to Honey-1 for what can be C+ barbecue on a particular night.
Memo from Santander of the Future to Santander of the Past: yes, you can, and you will.
I tried a new combination order tonight trying to come in under $20 - half a slab of ribs ($10) plus a link sandwich with fries ($4). With a Coke, $17 with tax.
Not satisfying for a few reasons.
.
Santander wrote:I tried a new combination order tonight trying to come in under $20 - half a slab of ribs ($10) plus a link sandwich with fries ($4). With a Coke, $17 with tax.
G Wiv wrote:- Fries, crisp, separate container.
Ralph Wiggum wrote:Do you actually order them that way when you get the combo? If they're willing to do it, that's a great idea.
G Wiv wrote:- Fries, crisp, separate container.
G Wiv wrote:Fries at Honey 1, at least for me, are quite secondary to the BBQ.
G Wiv wrote:Ralph Wiggum wrote:Do you actually order them that way when you get the combo? If they're willing to do it, that's a great idea.
Ralph,
Yes, though unlike sauce on the side, I often forget to order fries on the side and crisp. Fries at Honey 1, at least for me, are quite secondary to the BBQ.
Enjoy,
Gary
Cogito wrote:I wish somebody would change the name of this thread to "Honey 1" or something. Everytime I see this one I get suckered into checking to see if they are moving.
MincyBits wrote:The Llama and I were craving ribs Saturday for lunch and, since the NW Indiana options are lukewarm at best, we hopped in the car and headed up to Honey 1. The time on the expressway in a car with AC on the fritz was absolutely not wasted. The spareribs were meaty, well-smoked, flavorful, and had a good bite to them without being dry. The sauce - I didn't get it hot - was sweet, sassy, and flavorful. To be quite honest I didn't care one bit about the fries, which seem to be a subject of contention, but the fried okra was perfect. Llama, not a pork fan on the best of days, even ate one of my ribs, though he enjoyed his BBQ wings more; I gave 'em a try and while they were a very good specimen they didn't hold a candle to ribs if you ask me.
In all, I give them very high marks.
scottsol wrote:In February and March I had a run of 5 or 6 visits where the tips were outrageously good. Incredibly moist with a strong but sweet smokiness that was beautifully balanced by the sweetness of the sauce (on the side of course). I had never had anything close to this good before and I thought that maybe they had "broken in" the new location and this was what I could start expecting.
Since then I haven't had any tips that were even close to that level, ranging from just OK to not very good.
Have I balanced an incredible string of good luck with run of bad luck, or is there something not so good going on at HH1?
BP wrote:Hopefully, this is not the case with Honey One. My advice to you is, that you complain to Honey One, in order to find out what their reaction is and to get some resolve.
Cathy2 wrote:BP wrote:Hopefully, this is not the case with Honey One. My advice to you is, that you complain to Honey One, in order to find out what their reaction is and to get some resolve.
BP,
Complaining does not always work. Having a friendly cooperative let's-see-how-we-can-make-this-work-for-both-sides can go a long way to resolving problems. I recall sometime ago Mike G advised to call ahead to Smoque to learn when the ribs come out of the smoker. I think this piece of advice can work wonders at other BBQ establishments, too. Instead of showing up randomly, especially when one's arrival didn't matter to them, and getting all unhappy with the results. Yeah, I have had BBQ fresh off the smoker that thrilled me. I have come in a quiet period in between peak periods when I ate BBQ that had been off the smoker for a while. A world of difference perhaps (maybe not always) resolved with a phone call in advance.
Regards,
limp plank-style fries, varying in quality and flavor from very tasty to very raw or spoiled potatoey