![]() ![]() They’d tried a few barbecue joints near their home on the Kansas side of Kansas City, but none worth mentioning here. I was first introduced to Jack Stack by my wife’s family. I spoon liberally from both the spicy and mild sides of the napkin, the better to savor burnt ends. They keep the sauce coming at Jack’s Stack barbecue in Kansas City. Nobody does it better than Fiorella’s Jack Stack Barbecue in Kansas City. With smoke and fall-apart-at-the-touch-of-a-fork tenderness to spare. And I do love variety: pork, beef, sausage, even chicken. And just about converted to Texas wood-fired brisket, where every bite was an orgy of smoke-char-spice-juiciness, with nary a sauce cup in sight.īut I do love my sauce: deep red and packing a kick. Licked my salty lips after savoring dry-rubbed, pit-smoked Tennessee ribs. Hummed along to the mustard-vinegar kick of a pork sandwich doused in Carolina Gold, courtesy of South Carolina Q. I’ve sampled the finely shredded pork, piled chest high, at a tiny little roadside restaurant in Meadow, North Carolina. And I’ve tried enough great barbecue to know when to bow and genuflect to the masters. Yeah, I’m a man who pays serious mind to his meats. Whether giving due props to the men who made me into a man who makes meals or sharing the tricks I’ve picked up to prepare killer crock pot pulled pork sandwiches, or grill the perfect steak, or my one-of-a-kind (I think!) garlic brats. I’ve devoted a fair bit of digital space here praising barbecue, and meats, and smoke, and especially, smoky barbecued meats. In Praise of Fiorella’s Jack Stack Barbecue The perfect plate of Kansas City barbecue: pork and sausage burnt ends, cheesy corn, baked beans, with a side of bread and stockpiled pickles from my wife, courtesy of my #1 pick: Fiorella’s Jack Stack Barbecue.
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