I cook with wine, sometimes I even add it to the food.

— W.C. Fields

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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