![]() ![]() ![]() There’s not a curtain that we don’t let guests see behind. “We’re more than open to sharing with our guests about how our process works. So many of us in KC are backyard barbecuers, but that’s never going to stop us from enjoying a meal at Jack Stack. Just like I got a behind-the-scenes glimpse, Jon and the rest of the team love when customers ask about the process. We’re cooking 70 briskets a day at one location using our process, and we’ve been doing this 63 years strong,” Browning said. We never compromise our standards, and that’s how we ensure our quality. “As the process has evolved over the years, we’ve developed a well-crafted system. I learned that there are very few hours in a day, if any, that there’s no one in the restaurant with all of this meat to cook every day and night, I can see why! after the meat has cooked cook overnight for 10 to 12 hours. The crews are loading the meat in the evenings and then the pit master arrives at about 3:00 a.m. The Brisket, thinly sliced and cooked to perfection, is the longest process at Jack Stack. With that first bite through to your last, you’ll chomp into a nice bark on the outside where the pork spare ribs have been smoked and seared just right over the hickory. And just as he said, they’re messy and fun to eat you’ll always get that extra plate to pile your bones on. ![]() The Ribs at Jack Stack start with a quality product and meaty ribs it’s what Jon called “good meat-to-bone ratio.” You’ll always have your appetite satisfied with these ribs. From the pit master to the people on the line cutting each individual burnt end into cubes, Jack Stack specializes in the process of getting the meat to the guest and ensuring it’s a delicious, fresh product every single time. There’s an entire production team that works almost around the clock and every single day, with the exception of Christmas and Thanksgiving, to make sure that the Jack Stack Barbecue restaurants never run out of burnt ends. The meat is cooked at a low temperature to lock in the juices, and it’s labor-intensive as well. “Our burnt ends are unique because of the time and energy we put into them,” he said. They’re known for burnt ends and after I talked with Jon Browning, I understand why. Jack Stack’s Burnt Ends are large, crispy on the outside and juicy and tender throughout. When you can’t say which is your favorite because you truly love all of the barbecue, that’s when you know it’s good. This location, like many of them, will have an expanded patio and covered carryout area.Īs a fourth-generation family-owned business, Jack Stack has a lot of time-honored traditions relating to their processes, and that’s what makes their flavor and food stand out. It’s barbecue served to create remarkable experiences for its guests, and Kansas Citians are crazy for it! The sixth location is set to open in September at 8721 Ryckert Street in Lenexa City Center. There are no paper napkins, no rolls of paper towels on the table and no wooden benches. If you haven’t dined at any of the five Kansas City locations (soon to be six), the Jack Stack Barbecue restaurant’s ambiance is distinctive. You’ll get delicious, classic items, and we take special care with our flavor to ensure that it’s served in a way that is remarkable,” said Browning. At Jack Stack, we never stray from traditional. I loved how Jon Browning, a Jack Stack kitchen manager, described the experience. I know when I walk into Jack Stack Barbecue that I’m going to get a delicious barbecue meal, and it falls into my “awesome ambiance experience” category. So what are you still waiting for? Put on that bib and get to these top spots for the best BBQ in Kansas City.Those of us who grew up in Kansas City and have had the pleasure of eating quality barbecue all of our lives have our own way of categorizing barbecue restaurants. (That's when Henry Perry fired up a smoker in an old streetcar barn and sold grilled meat in newspapers for customers to carry out.) Today, that tradition has expanded to more than 100 restaurants serving BBQ in the area-slathered in world-famous KC BBQ sauce (thick and sweet with a hint of spice), of course-and even BBQ-themed events and festivals. That's because BBQ in Kansas City isn’t just the town’s most recognizable culinary offering (and one of the best things to do in Kansas City), it’s an institution that has shaped the entire country’s gastronomical landscape since the 1920s. Although plenty of butchers used to discard this meat because it was thought to be too chewy for sandwiches, today, the dish sells out on a daily basis all around town. We're talking about those wonderful bites of brisket that are caramelized and smokey on the outside and tender on the inside. Louis has ribs, but the crown jewel of the Kansas City BBQ scene is a plate of burnt ends. Texas has brisket, Carolina has pulled pork and St. ![]()
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