Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. We make ours with our brisket chili served over a package of Fritos topped with cheese, sour cream and jalapenos. Smokey Mo’s has all your Texas BBQ favorites–from the tenderest brisket and ribs, to mouth-watering turkey, to our signature jalapeño sausage that has just a little kick. On top of that, we’ve got our homestyle sides, including award-winning beans, which are nothing short of cravable.
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 q Catering, you can call it a day. Our Group Packs are for 10+ people, and our Full-Service Catering is for 100+.
The Barbeque Exchange original Virginia style weber genesis 2 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.
In addition to the original Bobby’s All Purpose Seasoning, we have expanded our product line to include a Citrus blend and a BBQ Rub. These seasonings are used on our BBQ meats and sides for our restaurant and catering business as well as in our home in practically every meal we cook. “Great bbq and sides! Friendly service. Everything is delicious but try the smoked turkey breast and the beans. Family packs are the best bargain.”
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.
We are OPEN selling your FAVORITE FOOD and FAVORITE BEER! Please contact us to learn more about our specials for each location, as well as our delivery options for your area. Started by Russ Fiorella in Kansas City back in 1957, Jack Stack began as a traditional storefront barbecue with a modest selection of five to six items. Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella’s Jack Stack of Martin City.
This slow cooking process – 14 hours for pork butts and special beef cuts, 5 hours for ribs and chicken – makes the meat tender and tasty, and gives it a reddish color known as a “smoke line”. In American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue the coals are dispersed to the sides or at a significant distance from the grate.