The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Fiorellas Jack Stack Barbecue

This is about as good as a high-volume, commercial restaurant enterprise can be.  My favorites were the beef rib, spare rib, and beans.

MAIN FARE:Jack Stack Spread

  • Brisket - Not sliced paper-thin. Good smoke-meat balance. Moist & tender.  Rub doesn't add much.  Good.
  • Rib - Sweet exterior. Fully rendered.  Meat is tender, moist, and comes off the bone easily.  Best rib of the tour so far (12th stop on KC tour).
  • Sausage - Sliced lengthwise, of course.  However spices are not italian.  Good.
  • Crown [Beef] Rib - Oh, this is yummy! Greasy, but good.  I like the rub used on this beef. Excellent. 


BBQ Crew at Jack Stack

  • Cheesy Corn Bake - Good cheesy corn.
  • Beans - Thick, and very sweet. Lots of drippings & meaty bits. Excellent.
  • Potato Salad - Creamy with a touch of mustard... and dill
  • Cole Slaw - Crunchy with a creamy-vinegar dressing.
  • Sauce - All 3 sauces are heavy on the celery salt... would be a good addition to a bloody mary!
  • Bread Pudding - Rum sauce. Wheat bread?  Good!

ATMOSPHERE:Jack Stack Staff with Ribs and Pits in Background

  • Sit-down style family restaurant with table service
  • Hickory grill is plainly visible from the hallway - nice touch
  • Lots of wood used in the decor
  • Too nice to be considered a 'joint'
  • Quotable: "This could be the nicest barbecue joint I've ever been in."  -- XO

Fiorella's Jack Stack Barbecue on Urbanspoon

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