Comments on: Intro + Henri’x BBQ House

By: sim

sim — Fri, 05 May 2006 19:17:33 +0000

hfb – about the sauce.. well, I wouldn’t say it was sweet. Definately more spicy than sweet, but one cannot really classify it as spicy either. (Unless you use the Finland-yardstick). Difficult to describe it more accurately this much after the fact.

And about the BBQ places in Boston.. well, I think we can all agree that there is no comparing those places & anything found in Finland. Although in general I have to say food in Ohio was better than in Boston.

It’s really too bad they sliced the thing up. It’d be easier to determine if it was anything resembling the real thing if it was kept whole.

By: hfb

hfb — Fri, 05 May 2006 13:58:54 +0000

Pille – :) A porterhouse steak is just a middle cut of the same part of the cow that the t-bone steak comes from which is why it has the t-shaped bone and is larger/wider than a regular t-bone. I think the minimum weight for a porterhouse is 1 pound so they are ginormous by definition.

I remain a bit suspicious of that porterhouse in the picture because of the bone and the slicing, especially if that sucker is supposed to be a 1kg/2 pound porterhouse. Then again, I’m judging what a porterhouse in the states should look like since sightings of large portions of beef around these parts are rare :)

By: hfb

hfb — Fri, 05 May 2006 13:50:11 +0000

Ah, yes, Red Bones. They even serve Dixie Beer as I recall. :) Their sauces could be better and their corn bread ain’t bad, but Blue Ribbon really does do a better pulled pork. Bones has better St. Louis cut ribs though. I used to live down the street from BR in Arlington Heights….I ate there more frequently than anyone should admit to publicly. :)

And Framingham? Geez, that’s almost to the Pacific Ocean! :)

By: Antti

Antti — Thu, 04 May 2006 12:43:23 +0000

hfb: Ugh, almost forgot to mention the Red Bones in Somerville. They DEFINITELY do qualify as far as good BBQ goes. During lunch they serve a “Sampler Platter”, which in essence is an unlimited supply of dry rice, beans, slaw, sausages, chicken, different kinds of pork ribs and beef ribs. When (if) you finish your heaping plateful of ribs, you can ask for more as many time as you want… But the refills are so big I haven’t managed to eat more than two of them =)

By: Antti

Antti — Thu, 04 May 2006 12:39:22 +0000

hfb: You’re right: Blue Ribbon has excellent BBQ, especially their ribs. I used to go there for lunch 1-5 times a week ;) Laura, the very nice lady behind the counter knew me by name, and often had my order ready and waiting when I came in :P

Another excellent BBQ experience in the greater Boston area can be had in Tennessee’s BBQ in Framingham. Their BBQ wings are out of this world!

By: Pille

Pille — Thu, 04 May 2006 12:02:39 +0000

Nice post, Sim – that porterhouse steak looks absolutey humongous! Scary almost:)

By: hfb

hfb — Thu, 04 May 2006 10:14:44 +0000

Judging by the menu, they should really call the place a ‘Steak House’ and leave out the BBQ as a BBQ place needs to offer pulled pork, dirty rice, slaw, pork and beans, and cornbread to qualify. Since you’ve lived in Boston, you might know the only place in town that qualifies as BBQ is the Blue Ribbon in Arlington. New England seems to like their sauce sweet and the cornbread even sweeter and dry as a bone.

You mention the sauce briefly, but don’t mention what it tastes like. I’m guessing it isn’t spicy but is it anything like the sweet Boston BBQ or maybe further south?

Oh…and you’ve got nothing on another Nokia guy who takes photos of all of his meals just about. :) See http://www.flickr.com/photos/antimega/ ( and he also ‘reviewed’ Henrix on this pic – http://www.flickr.com/photos/antimega/106811910/ ) 40 euro for a strange looking porterhouse (the bone, if that is a bone, should look different) in a mall restaurant with tear off menus seems pushing the envelope of reasonable expectations.