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The Budlong--now THIS is Nashville Hot!

The Budlong--now THIS is Nashville Hot!
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  • Post #91 - May 9th, 2017, 8:41 pm
    Post #91 - May 9th, 2017, 8:41 pm Post #91 - May 9th, 2017, 8:41 pm
    Just came from the Lincoln Square restaurant and I had remarked to my friend on the way there that I was thinking about going for X-Hot thinking I may have become immune to the heat since that first taste at the ill fated Lakeview location. I ended up just going hot and while the heat was there, it was not lip numbing like my first couple of experiences. I've said the same about Leghorn in the past as well.
  • Post #92 - May 9th, 2017, 8:50 pm
    Post #92 - May 9th, 2017, 8:50 pm Post #92 - May 9th, 2017, 8:50 pm
    Kman wrote:
    HT70 wrote:I've asked an employee about this before (spiciness not being really spicy) and they said they had to adjust their levels for their audience here.


    Interesting - was it your understanding that this was a change from the get-go or something done later in response to feedback?



    I'm not really sure if it is new or not as I'm pretty new to Budlong. I will say that Budlong definitely has a complexity of spice that most of the old school joins in Nashville lack. I'm not too sure about the newer ones in the nicer areas of Nashville. The old school ones are for the most part straight burn your face off cayenne heat....which is sometimes nice.
  • Post #93 - May 9th, 2017, 9:29 pm
    Post #93 - May 9th, 2017, 9:29 pm Post #93 - May 9th, 2017, 9:29 pm
    Thanks for eating our chicken, I have a few answers and some good news for heat lovers...

    1). We've never adjusted the heat level (since opening)... we make the paste in house (grammed out , so it should be very consistent - 1 prep guy: "santos the incredible" - preps all biscuits (1500/week), and hot paste for all locations.)... I've noticed the range of heat, despite our efforts to be exact, and think some of it is in the painter's hands - couple extra brush strokes and heat goes up.. the variance isn't intentional, and is being investigated by myself and our director of culinary ops.
    2). XXX hot is going up a level. The heat levels vary by adding more and more cayenne to our spice blend - xxx adds some habanero powder .. I love the citrusy flavor of habanero - but it's really not suicide hot... we're starting (tomorrow) to play with a ghost & scorpion powder paste (again, adding it to our hot paste)... Steve Z - I'll text you when we need a heat loving taster, I know you've mentioned you could go up from xxx..
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #94 - May 9th, 2017, 10:36 pm
    Post #94 - May 9th, 2017, 10:36 pm Post #94 - May 9th, 2017, 10:36 pm
    rubbbqco wrote:1). We've never adjusted the heat level (since opening)... we make the paste in house (grammed out , so it should be very consistent - 1 prep guy: "santos the incredible" - preps all biscuits (1500/week), and hot paste for all locations.)... I've noticed the range of heat, despite our efforts to be exact, and think some of it is in the painter's hands - couple extra brush strokes and heat goes up.. the variance isn't intentional, and is being investigated by myself and our director of culinary ops.


    Would it work if you set up pre-measured amounts of the hot paste for each quarter chicken instead of trying to count brush strokes? Or, you could go the traditional route and dunk the entire piece - maybe offering that level as a separate menu option.

    And if you should need QA testers for this...
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #95 - May 10th, 2017, 5:13 am
    Post #95 - May 10th, 2017, 5:13 am Post #95 - May 10th, 2017, 5:13 am
    Would it work if you set up pre-measured amounts of the hot paste for each quarter chicken instead of trying to count brush strokes? Or, you could go the traditional route and dunk the entire piece - maybe offering that level as a separate menu option.

    And if you should need QA testers for this...


    In my chicken labs, we tried the techniques of dunking, pouring, etc - and found them all to be too greasy.. especially if you aren't keeping the spice oil hot.. our current method is the absolute best way to make chicken "hot", though apparently has its application consistency issues... we came up with (current method) sitting in Princes one day eating their bird and realizing one of the secrets to their great flavor... that's all I'll say about that.
    we've never tried to control/monitor the heat application, other than basic training... Weighing/measuring each portion would add too much time to the tickets, but I am going to add a "brush par"control to our process... back to the science lab...
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #96 - May 10th, 2017, 11:41 am
    Post #96 - May 10th, 2017, 11:41 am Post #96 - May 10th, 2017, 11:41 am
    I have nothing to add except to say how much I love that (1) there is a such a thing as a "chicken lab", and (2) that you have one.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #97 - May 10th, 2017, 12:26 pm
    Post #97 - May 10th, 2017, 12:26 pm Post #97 - May 10th, 2017, 12:26 pm
    Independent George wrote:I have nothing to add except to say how much I love that (1) there is a such a thing as a "chicken lab", and (2) that you have one.

    Banner quote!
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #98 - May 10th, 2017, 2:28 pm
    Post #98 - May 10th, 2017, 2:28 pm Post #98 - May 10th, 2017, 2:28 pm
    Independent George wrote:I have nothing to add except to say how much I love that (1) there is a such a thing as a "chicken lab", and (2) that you have one.


    Keep in mind that a "chicken lab" could be a home kitchen with a deep fryer that also serves as a "scrambled egg lab", a "meat loaf lab" and a "boiling water lab".
  • Post #99 - May 10th, 2017, 9:24 pm
    Post #99 - May 10th, 2017, 9:24 pm Post #99 - May 10th, 2017, 9:24 pm
    Independent George wrote:I have nothing to add except to say how much I love that (1) there is a such a thing as a "chicken lab", and (2) that you have one.


    It is a "science lab", not a "chicken lab". Hot pepper science lab.
  • Post #100 - May 11th, 2017, 9:04 am
    Post #100 - May 11th, 2017, 9:04 am Post #100 - May 11th, 2017, 9:04 am
    Thanks for the feedback, Jared. Sounds like you are on top of it. I'll continue to "monitor" the situation and provide feedback.
    Objects in mirror appear to be losing.
  • Post #101 - May 11th, 2017, 9:07 am
    Post #101 - May 11th, 2017, 9:07 am Post #101 - May 11th, 2017, 9:07 am
    Ghost pepper hot tasting went well yesterday.... It has a really nice flavor when combined with our proprietary Nashville Hot blend.. was really hot in the face, not crazy hot on the tongue - just how I like it.. It did make me sweat quite a bit, with mild chest pains... more testing today, and hopefully an "off menu" rollout to test on the floor coming tomorrow.. Will keep you posted..
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #102 - May 11th, 2017, 9:28 pm
    Post #102 - May 11th, 2017, 9:28 pm Post #102 - May 11th, 2017, 9:28 pm
    Anxiously following this, especially with the boutique peppers. The burn of traditional Nashville Hot Chicken is very unique, both internally and externally, at time of eating and after eating, due to the blend of seasoning used. Tweaking the blend definitely needs a lab because you're playing with fire!

    Definitely following developments on this end...
  • Post #103 - May 15th, 2017, 10:59 pm
    Post #103 - May 15th, 2017, 10:59 pm Post #103 - May 15th, 2017, 10:59 pm
    scottsol wrote:Keep in mind that a "chicken lab" could be a home kitchen with a deep fryer that also serves as a "scrambled egg lab", a "meat loaf lab" and a "boiling water lab".


    Really? Do you go around telling children that Santa Klaus is fake, and the Tooth Fairy is actually Mom & Dad, too?

    In the meantime, I shall choose to believe that the chicken lab looks like something in between this and this.
    "I've always thought pastrami was the most sensuous of the salted cured meats."
  • Post #104 - May 16th, 2017, 6:01 pm
    Post #104 - May 16th, 2017, 6:01 pm Post #104 - May 16th, 2017, 6:01 pm
    Knowing Jared, more like this.

    Image
  • Post #105 - May 17th, 2017, 12:03 am
    Post #105 - May 17th, 2017, 12:03 am Post #105 - May 17th, 2017, 12:03 am
    scottsol wrote:Knowing Jared, more like this.

    Image

    lol knowing Jared this is more likely
    humility3.png
  • Post #106 - May 17th, 2017, 6:41 pm
    Post #106 - May 17th, 2017, 6:41 pm Post #106 - May 17th, 2017, 6:41 pm
    "False humility is the worst form of pride."

    Isaac Asimov
  • Post #107 - June 17th, 2017, 1:32 pm
    Post #107 - June 17th, 2017, 1:32 pm Post #107 - June 17th, 2017, 1:32 pm
    Been a big fan of Rubs since going there 3 years ago for one of the pit to plate dinner nights that my mom bought me for my birthday. Loved the ambiance, the decor, and the down to earth menu and service. I could immediately tell that Jared wanted to and did make great BBQ, without hype, and do it his way.

    I live near the new Western Ave Budlong and longed for it to finally open. With family in Nashville I've been to Prince's and Hattie B's many times over the years and I have been let down by what Chicago thus far offered in the way of Nashville chicken.

    Anyhow, my first visit to Budlong I ordered a half chicken with a side of mac and a side of slaw. When the food came out I was perplexed as to how I was even going to be able to eat it. The chicken, was stacked on the flimsy paper plate, all of it, so high it was literally impossible to try and mange it all. Dinners to the left and right of me were gawking at the ridiculous amount of chicken stacked on such a small paper plate. At the time I thought, wrongly, that certainly the paper plates and side bowls were just a stopgap until more sturdy and appropriate plateware arrived. I figured I would come back and check out the food again because I was sure Budlong wouldn't support such wasteful practices.

    Oh yeah, and the chicken. It's very good. Nice a juicy, good heat levels (if not a bit inconsistent) but overall very good. To me the real difference and the thing that no one in Chicago actually is willing to pull off, is cooking the chicken in a cast iron skillet. They do that down in Nashville and it results in a crunchyness and texture that can't be replicated in a fryer. I wish everyone who claims to make Nashville chicken actually would make it that way.

    2nd trip - same plates, same paper bowls. I'd really love to know why such extremely wasteful practices are standard operating procedure at Budlong and I personally don't plan on returning if my $17 half chicken (which costs $10 at Princes, but we aren't in Nashville either) is going to be served on disposable plates.

    -JV
  • Post #108 - June 18th, 2017, 11:39 pm
    Post #108 - June 18th, 2017, 11:39 pm Post #108 - June 18th, 2017, 11:39 pm
    My last trip to Nashville included a stop at Hatty B's, where there was plenty of disposable, single-use serveware being used. Even with the multiple-use basket under the checked paper, I count 9 such pieces (including lids) in this picture of my meal . . .

    Image
    Hatty B's - November 11, 2016

    The packaging certainly wasn't a deal-breaker for me but I wasn't a huge fan of the chicken. I greatly preferred Prince's and Bolton's. Yeah, Nashville's cheaper than Chicago. Sometimes, you get what you pay for . . .

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #109 - June 19th, 2017, 6:31 am
    Post #109 - June 19th, 2017, 6:31 am Post #109 - June 19th, 2017, 6:31 am
    why such extremely wasteful practices are standard operating procedure at Budlong

    Interesting timing... just yesterday we had a meeting regarding the serving plates at the Western Ave. location. We'll be switching over to re-usable dinnerware in the coming weeks.

    Separate note: as someone who has made a dozen trips to Nashville to specifically eat hot chicken, and research the methods - no one in Nashville uses cast iron pans anymore. They haven't for decades..

    http://www.seriouseats.com/2015/01/how- ... tie-b.html

    I very much appreciates the old fashioned, authentic ways of cooking; we tried cast iron frying in our trials. After a few weeks in the fried chicken lab, it was (unfortunately) clear that pan-frying didn't provide any benefit to the cooking process. When I asked other fried chicken fans why cast iron was better, I received answers like: "the seasoning in the pan" (sorry, no) or "there is a dark spot on each side of the chicken" (not a benefit, just an indication of method)... cast iron pan frying existed for 1 reason: the lack of deep fryers.

    I love the idea of 10 burners in the kitchen, full of iron skillets, one mad man (or woman) timing and turning each piece. That sounds super sexy to me... but it's just not gonna make a better bird...

    Anyways, solid dinnerware on the way - look for it July 1...
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #110 - June 19th, 2017, 8:04 am
    Post #110 - June 19th, 2017, 8:04 am Post #110 - June 19th, 2017, 8:04 am
    ronnie_suburban wrote:My last trip to Nashville included a stop at Hatty B's, where there was plenty of disposable, single-use serveware being used. Even with the multiple-use basket under the checked paper, I count 9 such pieces (including lids) in this picture of my meal . . .

    Image
    Hatty B's - November 11, 2016

    The packaging certainly wasn't a deal-breaker for me but I wasn't a huge fan of the chicken. I greatly preferred Prince's and Bolton's. Yeah, Nashville's cheaper than Chicago. Sometimes, you get what you pay for . . .

    =R=

    Multiple use basket makes perfect sense for Western. With price reduction.
  • Post #111 - July 5th, 2017, 6:53 am
    Post #111 - July 5th, 2017, 6:53 am Post #111 - July 5th, 2017, 6:53 am
    I was wandering the neighborhood the other day and thought of The Budlong on Western when it was time for lunch. Had intended to try a chicken sandwich, but instead, the Farmhouse salad caught my eye. At a place like this where something else is the focus, it wouldn't be surprising if the salad was just some romaine and tomatoes. The Farmhouse was much, much better than that. It had baby greens, red onions, egg and the surprise of asparagus. I really enjoyed it. It also gave me the opportunity to try the chicken without as much of a commitment. I'm a spice wimp, I thought the classic was plenty spicy. Maybe on a sandwich the bread would tone it down enough for me.

    My one issue is that it's on the expensive side for me, especially when served on a disposable plate. With a soda and a tip, I spent just short of $20. That said, I probably will be back, just not as much as if it were a couple dollars less.
  • Post #112 - July 31st, 2017, 12:43 pm
    Post #112 - July 31st, 2017, 12:43 pm Post #112 - July 31st, 2017, 12:43 pm
    Football fans this winter at Soldier Field will have something new to keep them warm. The Budlong Hot Chicken appears ready to serve their Nashville hot chicken inside the fabled home of the Bears.

    https://chicago.eater.com/2017/7/31/160 ... -tax-intel
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #113 - September 1st, 2017, 11:54 am
    Post #113 - September 1st, 2017, 11:54 am Post #113 - September 1st, 2017, 11:54 am
    So walking by the Budlong on Western today and I looked at the menu and had a question. I thought I remembered when this location was conceived (long, long ago) that there was going to be a spudnut served here. As a vegetarian (and as someone who is mayo-adverse), there's not much for me at Budlong, but I was interested in trying the spudnut. Does anyone (hint, hint) have intel on what happened to the spudnut and whether it would be making an appearance on the menu in the future?
  • Post #114 - September 2nd, 2017, 7:53 am
    Post #114 - September 2nd, 2017, 7:53 am Post #114 - September 2nd, 2017, 7:53 am
    (hint, hint)

    Ahhhh the spudnut... we did our R & D, spec'd out the recipe, costed, planned, etc... and then the project was sidetracked as we didn't have the fryer capacity to keep up with chicken demand and fry spudnuts... but - we've settle in now, and it's on the plans as we drift into fall/winter - will debut at the original (planned) location in Lincoln Square. Public service announcement - we start brunch in Lincoln Square today - biscuit french toast, southern grits n tenders, chicken n waffles... we've been brunching in Lincoln Park since feb - we don't open any earlier, but it adds a lil depth to our menu and gives fried chicken lovers a place to satisfy their 11am cravings... now brunching in Lincoln Square Sat & Sun 11am-2pm. Spudnut in Q4 2017.
    Brunch:
    Image
    Image
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #115 - October 25th, 2017, 9:32 pm
    Post #115 - October 25th, 2017, 9:32 pm Post #115 - October 25th, 2017, 9:32 pm
    Budlong at Soldier Field + Bears win = a great Sunday.

    A vast improvement over the food options at Soldier Field. Good move!
  • Post #116 - October 26th, 2017, 10:26 am
    Post #116 - October 26th, 2017, 10:26 am Post #116 - October 26th, 2017, 10:26 am
    What's the menu @ SF like? I missed that they were there for the first 2 games (actually, saw their sign when returning with my tacos - another good food option there) and was on the wrong level last game. I will be at the rest of them and plan on making a dash for it. What can I expect for choices (and prices in case I need to hit the ATM to afford it)?
  • Post #117 - October 26th, 2017, 9:02 pm
    Post #117 - October 26th, 2017, 9:02 pm Post #117 - October 26th, 2017, 9:02 pm
    What's the menu @ SF like?


    I know a guy...

    Image
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #118 - October 27th, 2017, 1:11 pm
    Post #118 - October 27th, 2017, 1:11 pm Post #118 - October 27th, 2017, 1:11 pm
    I had the tenders, which are large and enough for two people.
  • Post #119 - January 30th, 2018, 2:21 pm
    Post #119 - January 30th, 2018, 2:21 pm Post #119 - January 30th, 2018, 2:21 pm
    Jared,

    Any ETA on the Merchandise Mart location opening? Our office just relocated to the building & I'm very excited about getting my fried chicken fix.
  • Post #120 - January 30th, 2018, 8:44 pm
    Post #120 - January 30th, 2018, 8:44 pm Post #120 - January 30th, 2018, 8:44 pm
    Any ETA on the Merchandise Mart location opening


    yep - we're moving along quickly with construction; the contractors turn it over to us last week in March.. We'll need a week to put the finishing touches on it, move employees over, and develop systems... so, early April is a pretty accurate estimate.. We are very much looking forward to this opening!
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com

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