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. Overall, a nice experience, good table service, good food, pricy ($86 including tip, one iced tea and one beer), and an interesting bit of architecture and interior design at the railroad tracks right next door to Union Station in the heart of the downtown KC art district and within walking distance of Crown Center shopping mall (don't bother with the mall, not much going on there).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. The warm, gooey brownie with vanilla ice cream was fabulous, but we did have to overlook some icy chunks that should not have been included. The fries were good, the hickory pit beans were good, the cheesy corn bake was too thin and soupy for our taste. Burnt ends were very good, spareribs were good but we ended up with some runts from the end of the slab, not nice center-cut bones. Turkey was unusually square in shape and cut super thin. Great ambience and good barbecue, but not spectacular. This is a table service/waiter/fine dining kind of barbecue restaurant in a really interesting restored warehouse venue.
Lots of moms being treated to a barbecue lunch. Got there at 11:00 am opening without a reservation and got a table. We visited the Freight House location on Mother's Day, May 8, 2022.
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