![]() The result tasted more like charcoal than BBQ.Īmong their many rib possibilities, Jack Stack is probably most famous for their lamb ribs. These were essentially chunks of pork that had been charred over an open flame. Smoke was not able to penetrate the entire cross section, but bites that included the thick crust had plenty of smokiness.Īnother appetizer offered was an array of burnt ends, and we opted for the pork burnt ends. Ravenously hungry, we tore into the rib before proper photo documentation, but only about 1/4 of the rib made it on my plate which made for several mouthfuls of tender beefyness. A single rib was enjoyed as an appetizer by our table. They are then smoked and cut into four inch thick behemoths. They are thick cut leaving plenty of the prime rib portion on the rib. ![]() I had searched this menu online several times before the big day, so I was already set.Ĭrown Prime Beef Ribs are not your usual beef rib. Choices range from smoked baked beans with brisket drippings to the famous cheesy corn bake. The menu is full of smoked options along with steaks and seafood, and you won't find your average 'cue sides here either. Lighting was at about candlelight level, so reading the menu was a chore and the photos from dinner are terrible, but the food was good. A few Boulevard beers on draught from the crowded bar helped to ease things along, and we were into a white clothed table in a mere forty minutes. Kansas State) crowds, but we were there for the long haul. This joint was hopping from the American Royal crowd, not to mention the NASCAR and "Farmageddon" (Iowa State vs. "The wait is sixty to ninety minutes", said the hostess. KANSAS CITY: Fiorella's Jack Stack Barbecue
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