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#41 biggie mcsmalls

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Posted 29 May 2007 - 03:34 PM

I don't want to take a class on bbq, I just want to eat it.



Co-sign.

#42 musicgurl

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Posted 29 May 2007 - 03:36 PM

how's the place on western by the amc movie theater? i think its by western and diversey


That's Fat Willy's. I'd say Honey 1, which is just down the street a few blocks, is better and more authentic, but Fat Willy's is a better place to sit down and enjoy yourself and a wider variety of food. At Honey 1, you just order at the window and there is a room adjacent with fluorescent lighting and tables where you can sit down and eat. Be warned, the South Side places I mentioned in my last post do not have a dining area of any sort. Honey 1 used to be located in Austin, and was the prime example of West Side BBQ in Chicago, but it moved about two years back to its current location. Honey 1 is run by Ray Adams, Sr., a black dude from Arkansas who knows his way around an aquarium smoker.


Honey 1 was featured on this week's edition of Check Please!
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#43 biggie mcsmalls

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Posted 29 May 2007 - 03:37 PM

Honey 1 was featured on this week's edition of Check Please!



I wonder if Binko has a "flame sleeves shirt."

#44 Binko

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Posted 29 May 2007 - 03:43 PM

binko, seems to me that it's too complicated to decide if bbq is really bbq or not.


No, it's quite easy. Low and slow over wood.

Can't i just eat it and if I like it, then proclaim my love for it, regardless of how it was prepared or whether it fits in with the grand bbq tradition or not.


Yes you can. I'm not stopping you. In the end, it's about how the food tastes. Remember, I said I have nothing against people who like meat-jello ribs and even recommended Gale Street Inn as the best of this style, if you're into it.

I don't want to take a class on bbq, I just want to eat it. This reminds me of wine tasting. Dammit, either it tastes good or it doesn't. All the rest is mumbo jumbo.


BBQ is a very personal thing for a lot of people--just go to Texas and tell them you had better BBQ in Chicago or something and you'll see what I mean. If somebody comes up here from Texas or Arkansas or whatnot and asks for BBQ, it helps to have a frame of reference. I recommend Fat Willy's as the best BBQ for people who casually into BBQ. I recommend Uncle John's, Honey 1, et al., for people who are hardcore into BBQ. If you like brisket, you're pretty much shit out of luck except for Smoque. Knowing the different styles and different tastes of people helps when recommending something like a BBQ joint especially.

#45 without_opinion

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Posted 29 May 2007 - 03:48 PM

I'm in the sauce camp. I want to inhale the fumes from my plate when it first arrives and momentarily lose consciousness. Its the deliriousness that i love.
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#46 Binko

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Posted 29 May 2007 - 03:49 PM

Honey 1 was featured on this week's edition of Check Please!



I wonder if Binko has a "flame sleeves shirt."


Tee hee.

For me, it is also a lot about keeping the tradition of Chicago BBQ alive. It's a great regional style of BBQ and it is slowly dying . It's part of our history, part of Chicago, and I'll be damned if I lose these places because of Famous Daves or Chili's or Claim Jumper or whatever. These men who run the grills--Mack over at Uncle John's, Ray at Honey 1's, James (Pitmaster Emiritus) at Lem's--are not just cooks. They are artists with a passion for their meat and the product they put out and the people they serve. These are skilled workers who have honed their craft over many, many years, brought their cooking traditions down their family line, and produce some of the best damned food in the city. They are true Chicago heroes in my book, and I don't give a shit if you think I'm being scholarly about my approach to ribs. There is a rich and deep history to BBQ and I, for one, am fascinated by it and will do my best to preserve it. You're welcome not to read my posts, if you don't want to, but it is about taste in the end and, to me, the best taste comes with the traditional preparation methods.

#47 elcorazon

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Posted 29 May 2007 - 03:49 PM

mmm... briscuit...
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Buddy & Julie Miller - Written in Chalk wow, first listen, but great great record! 9.3/10
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M. Ward - Hold Time 8.0/10
Neko Case -Middle Cyclone her best I've heard is my initial impression, but too soon to rate, haven't had a really good listen yet 7.8/10

#48 Hero

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Posted 29 May 2007 - 03:53 PM

what are the 4 corners of BBQ? is it Texas, Kansas City, North Carolina, & Memphis?
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"After much thought into this, I have finally come to a conclusion as to why the ‘Meet the Spartans’ commercial is so funny:

It is an interesting choice to have Sanjaya sing ‘I’m not gay,’ as his final words on earth. As he is plummeting into a seemingly bottomless pit, he does not say ‘dear god no,’ ‘I love you mom,’ or even simply ‘argh.’ He instead takes the moment to reaffirm to the world, in spite of their doubts, that he is not a homosexual. Not only that, but he continues to sing, despite falling to his certain death. The distinct lack of plausibility of this situation is what produces giggles from our mouth. It is the antithesis to the belief that ‘it’s funny because it is true.’
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#49 typical pickle conflicts

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Posted 29 May 2007 - 03:56 PM

sometimes i just gotta fuck with some boiled ribs from portillos, i am not gonna lie
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#50 boobs

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Posted 29 May 2007 - 03:59 PM

in nick's perfect newspaper, binko could write an article about bbqs
The one who put the satin on your panties.

#51 biggie mcsmalls

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Posted 29 May 2007 - 04:00 PM

Tee hee.



Was that you?

Your first post really reminded me of that guy.

#52 raumschwein

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Posted 29 May 2007 - 04:02 PM

For me, it is also a lot about keeping the tradition of Chicago BBQ alive. It's a great regional style of BBQ and it is slowly dying . It's part of our history, part of Chicago, and I'll be damned if I lose these places because of Famous Daves or Chili's or Claim Jumper or whatever. These men who run the grills--Mack over at Uncle John's, Ray at Honey 1's, James (Pitmaster Emiritus) at Lem's--are not just cooks. They are artists with a passion for their meat and the product they put out and the people they serve. These are skilled workers who have honed their craft over many, many years, brought their cooking traditions down their family line, and produce some of the best damned food in the city. They are true Chicago heroes in my book, and I don't give a shit if you think I'm being scholarly about my approach to ribs. There is a rich and deep history to BBQ and I, for one, am fascinated by it and will do my best to preserve it. You're welcome not to read my posts, if you don't want to, but it is about taste in the end and, to me, the best taste comes with the traditional preparation methods.

You are my new favorite poster. This brought a little tear to my eye.

#53 Binko

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Posted 29 May 2007 - 04:02 PM

what are the 4 corners of BBQ?

is it Texas, Kansas City, North Carolina, & Memphis?


Yes. Texas for beef and Texas hot links (different than Chicago style). North Carolina for whole hog or pork shoulder usually with a thin, vinegary sauce (in the Carolinas, BBQ means pork shoulder), Memphis for dry rub ribs. Kansas for a sweeter sauce and pork, beef, and chicken.

#54 Hero

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Posted 29 May 2007 - 04:06 PM

in nick's perfect newspaper, binko could write an article about bbqs


we need a SOMBie night out where Binko holds a seminar/BBQ Tasting

Binko should school all of us on BBQ
"the ladies have been checking me out lately.... could it be the 10 push-ups i've been cranking out every other Sunday? - Perhaps!" -Scrubs


Some people are a lot like slinkys... kinda useless, not really good for anything -but still bring a smile to your face when you push them down the stairs

Posted Image

"After much thought into this, I have finally come to a conclusion as to why the ‘Meet the Spartans’ commercial is so funny:

It is an interesting choice to have Sanjaya sing ‘I’m not gay,’ as his final words on earth. As he is plummeting into a seemingly bottomless pit, he does not say ‘dear god no,’ ‘I love you mom,’ or even simply ‘argh.’ He instead takes the moment to reaffirm to the world, in spite of their doubts, that he is not a homosexual. Not only that, but he continues to sing, despite falling to his certain death. The distinct lack of plausibility of this situation is what produces giggles from our mouth. It is the antithesis to the belief that ‘it’s funny because it is true.’
"


#55 Hero

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Posted 29 May 2007 - 04:07 PM

what are the 4 corners of BBQ?

is it Texas, Kansas City, North Carolina, & Memphis?


Yes. Texas for beef and Texas hot links (different than Chicago style). North Carolina for whole hog or pork shoulder usually with a thin, vinegary sauce (in the Carolinas, BBQ means pork shoulder), Memphis for dry rub ribs. Kansas for a sweeter sauce and pork, beef, and chicken.


ever catch Alton Brown? that guy knows how to dissect a cow. He visited a lot of places in the south last yr that spealized in BBQ.

i learned about brisket from Good Eats not too long ago
"the ladies have been checking me out lately.... could it be the 10 push-ups i've been cranking out every other Sunday? - Perhaps!" -Scrubs


Some people are a lot like slinkys... kinda useless, not really good for anything -but still bring a smile to your face when you push them down the stairs

Posted Image

"After much thought into this, I have finally come to a conclusion as to why the ‘Meet the Spartans’ commercial is so funny:

It is an interesting choice to have Sanjaya sing ‘I’m not gay,’ as his final words on earth. As he is plummeting into a seemingly bottomless pit, he does not say ‘dear god no,’ ‘I love you mom,’ or even simply ‘argh.’ He instead takes the moment to reaffirm to the world, in spite of their doubts, that he is not a homosexual. Not only that, but he continues to sing, despite falling to his certain death. The distinct lack of plausibility of this situation is what produces giggles from our mouth. It is the antithesis to the belief that ‘it’s funny because it is true.’
"


#56 raumschwein

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Posted 29 May 2007 - 04:14 PM

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Man, I used to love this show. Better than porn.

#57 Binko

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Posted 29 May 2007 - 04:14 PM

ever catch Alton Brown? that guy knows how to dissect a cow. He visited a lot of places in the south last yr that spealized in BBQ.

i learned about brisket from Good Eats not too long ago


I have yet to make a brisket. It's a bit daunting. Brisket, being a leaner meat, is not as forgiving as something like a pork shoulder and when you buy a packer cut of brisket, you end up with about twelve pounds of cow. That's a lot of cow to screw up! That said, supposedly while it's difficult to do very well (the window of time between not cooked and overdone is fairly narrow for this type of BBQ), it's not too hard to get a serviceable brisket. I'm nowhere near a BBQ expert, just a very avid amateur.

Oh, and I have submitted a restaurant to review for Check Please (Xni-Pec, a Yucatecan joint in Cicero) in April and they actually gave me a call to feel the waters two weeks ago. Somehow, I doubt I'd be a good personality fit for the show, but it's cool that they actually called. They also called Xni-Pec the next day (I found out from the owner), so they are sniffing it out. Would be weird if somehow I got on there.

#58 elcorazon

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Posted 29 May 2007 - 04:17 PM

brisket... lean... :blink: I didn't think that was the case. And damn. it's near impossible to overcook it. Just throw tons of onions in, some ketchup, some beer, some paprika, garlic, some potatoes, maybe some other stuff, and cook it forever. yum. You don't have to make all 12 pounds of it either. They'll cut you a reasonably sized piece of meat at the butcher.
Sail Away: The Songs of Randy Newman -7.5/10
Dusty Springfield - Dusty in Memphis 8.5/10
Buddy & Julie Miller - Written in Chalk wow, first listen, but great great record! 9.3/10
Justin Townes Earle - Midnight at the Moviessurprisingly great, never picked up his past releases, but this one's knocking my socks off right away, 8.7/10
M. Ward - Hold Time 8.0/10
Neko Case -Middle Cyclone her best I've heard is my initial impression, but too soon to rate, haven't had a really good listen yet 7.8/10

#59 Binko

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Posted 29 May 2007 - 04:20 PM

brisket... lean... :blink: I didn't think that was the case.


Sorry, lean as compared with pork shoulder

edit: Specifically, the "flat" of the Packer cut brisket is a cut that pretty much devoid of intramuscular fat, which makes it somewhat difficult to cook well using a dry cooking method. Pork shoulder is marbled and fatty throughout. The "point" cut of brisket is a bit more well-marbled. The Packer cut consists of both the flat and the point. The Packer cut is traditional for Texas BBQ, and you usually have a choice of whether you want the leaner flat cut or point cut on your plate/in your sandwich.

And damn. it's near impossible to overcook it. Just throw tons of onions in, some ketchup, some beer, some paprika, garlic, some potatoes, maybe some other stuff, and cook it forever.

yum. You don't have to make all 12 pounds of it either. They'll cut you a reasonably sized piece of meat at the butcher.


Ah. I see. I'm talking about smoking it (BBQ), in other words, using a dry method of cooking. It's very easy to overcook it this way.

#60 Hans Christian Anderson

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Posted 29 May 2007 - 04:53 PM

in evanston i never met a person who didn't like heckys



put me as #1 then. even though i've been veg for like 7 years now i still didn't like heckeys when i ate meat. it was always really greasy and nasty fatty low quality meat to my eyes. fucking bougie ass merles was way better in my eyes, plus i knew a good chunk of the staff at the time too, so they'd always hook it up extra good. those tombstone taters are still something i pine for every now and then, even though i haven't had a meal there in probably 10 years.