The Barbeque Exchange original Virginia style BBQ sauce anchored by smoky bacon and a blend of mustards this sauce is addictive. Barrel barbecue– Type of barbecue made from a 55-gallon barrel. Choose from a wide selection of Gift Cards created for birthdays, holidays, ways to say thank you, or just-because occasions.
The main room lends to a pavilion outdoor feel with its barn-board walls and ceiling fans. Furnished with cedar picnic tables and paper roll coverings lend to the comfortable family experience. The table tops weber charcoal grill are adorned with a caddie of various homemade sauces. The state of Kentucky, particularly the western region around Owensboro and Henderson, is unusual in its barbecue cooking; the preferred meat is mutton.
Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish. Milie pap, also known as “Krummel Pap”, is a crumbled cornmeal that is often served as a side dish. Featuring over 11 hickory-smoked meats, Jack Stack has the most extensive barbecue menu in Kansas City. From beef burnt ends to lamb ribs, there’s something for everyone at the hands of our experienced Pit Masters. Don’t forget the sides, either – featuring the best hickory pit beans, cheesy corn bake, and cheesy potato bake Kansas City has to offer. Marinated slow-smoked pulled pork or chicken on a bed of tortilla chips topped w/ weber q sauce, cheese sauce, shredded cheese, jalapeños, and finished off with a light dusting of BBQ Shake.
The Oxford English Dictionary traces the word to Hispaniola and translates it as a “framework of sticks set upon posts”. If it’s good enough to win the 1996 Texas State Fair pie competition then it’s good enough for us. We’ve adapted this famous recipe just for Jack’s and it’s the perfect way to finish your meal. If you’re looking for great local weber charcoal grill Catering, you can call it a day. Our Group Packs are for 10+ people, and our Full-Service Catering is for 100+.
Stop by our barbecue restaurant in Estes Park, Lyons, Longmont or Denver, CO today to see what beers we have on tap. For a more local flavor, try the excellent fried chicken that is brined in sweet tea and cooked to a succulent and crunchy perfection ($7.69) at Saw’s Soul Kitchen. Owned by Mike Wilson, a North Carolina-born, Johnson & Wales trained chef who staffed the test kitchen for Cooking Light magazine. He began smoking meat and crafting sauces as a hobby and opened Saw’s (an acronym for “Sorry Ass Wilson”) in the former Broadway BBQ location in May 2009. After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.