quote:

Originally posted by SharonTriv

Hillbilly–

Glad to hear you liked Jack’s Stack–yes, nice surroundings do not necessarily preclude the possibility of getting excellent Q. I liked their "Poor Russ" sandwich–small pieces of burnt ends from both pork and beef. Good sides too–especially the beans. Last time I was in KC I entered Jack’s drawing to get some of their food shipped to me, and I won! (does that mean I’ll never win the lottery now?) Anyway, I was thrilled to take delivery on their burnt ends, sausage and beans back home in PA Dutch country. Nothing like it around here.

Yes, those were about the best bbq beans I have ever tasted!

quote:

Originally posted by Liketoeat

Sharon, couple of barabecue spots I know offer, if available, the (not necessarily burnt) but little ends, pieces, slivers, etc. which they refer to as "scraps". One offers a scrap sandwich and the other offers a scrap plate, both of which provide some of the most tasty meats you’ll ever find.

Wayne "Honey" Monk at North Carolina’s "Lexington # 1" will serve you "Dark Brown" cue sliced or chopped if you ask. It isn’t on the menu, so this is usually reserved for regulars. Heavy wood smoked taste since he cooks with coals from hickory wood fires.
Most BBQ houses have something equivalent, and it is seldom on the menu.
Incidentally, I usually buy a dozen or so bottles of the sauce when I stop at Lexington # 1, and then use it on pork I cook. It even works very nicely with pork roasts slow cooken in a crock pot.

Sharon, couple of barabecue spots I know offer, if available, the (not necessarily burnt) but little ends, pieces, slivers, etc. which they refer to as "scraps". One offers a scrap sandwich and the other offers a scrap plate, both of which provide some of the most tasty meats you’ll ever find.

Hillbilly–

Glad to hear you liked Jack’s Stack–yes, nice surroundings do not necessarily preclude the possibility of getting excellent Q. I liked their "Poor Russ" sandwich–small pieces of burnt ends from both pork and beef. Good sides too–especially the beans. Last time I was in KC I entered Jack’s drawing to get some of their food shipped to me, and I won! (does that mean I’ll never win the lottery now?) Anyway, I was thrilled to take delivery on their burnt ends, sausage and beans back home in PA Dutch country. Nothing like it around here.

quote:

Originally posted by i95

Arteriosclerosis.

I love PIG too, but they do Squeal on ya

PIG! Blow it’s snout, wipe its butt and send it in! It’s all Good!!!![:D]

quote:

Originally posted by SharonTriv

Pork roll is my fave for breakfast, with marinated pork tenderloin being my choice for dinner. Taylor pork roll is great, but if you can find Case’s pork roll, even better!

Hillbilly–while in KC don’t overlook Hayward’s in Overland Park. Jack’s Stack is pretty darn good too. I was a super Snead’s fan when I lived in KC. Have fun piggin’

I was disappointed that "Sneed’s" was closed Monday and Tuesday, so since I will be heading fro Milwaukee Monday afternoon, I walked over to "Jack’s Stack" (the one in the old warehouse across the tracks from Union Staion and a block down from "Hereford Barn") from the Westin about 6:00 tonight. Upscale surroundings for a BBQ joint, but man, the food was good! I have been disappointed my last couple of visits to "Arthur Bryant’S" (after Arthur died), we don’t like KC Masterpiece’s sauce and weren’t in the mood for the fast food atmosphere at "Gates), but after eating at "Jack’s Stack" I won’t miss them. My KC BBQ in the future will be between "Sneed’s" and "Jack’s Stack". Incidentally, Zagat’s puts "Jack’s" at the top of their BBQ listings for KC. And they also have a strong steak & seafood menu, but I would pass them by for steak since the "Hereford Barn is about 100 yards away.

quote:

Originally posted by SharonTriv

Pork roll is my fave for breakfast, with marinated pork tenderloin being my choice for dinner. Taylor pork roll is great, but if you can find Case’s pork roll, even better!

Hillbilly–while in KC don’t overlook Hayward’s in Overland Park. Jack’s Stack is pretty darn good too. I was a super Snead’s fan when I lived in KC. Have fun piggin’

I was disappointed that "Sneed’s" was closed Monday and Tuesday, so since I will be heading fro Milwaukee Monday afternoon, I walked over to "Jack’s Stack" (the one in the old warehouse across the tracks from Union Staion and a block down from "Hereford Barn") from the Westin about 6:00 tonight. Upscale surroundings for a BBQ joint, but man, the food was good! I have been disappointed my last couple of visits to "Arthur Bryant’S" (after Arthur died), we don’t like KC Masterpiece’s sauce and weren’t in the mood for the fast food atmosphere at "Gates), but after eating at "Jack’s Stack I won’t miss them. My KC BBQ in the future will be between "Sneed’s" and "Jack’s Stack". Incidentally, Zagat’s puts "Jack’s" at the top of their BBQ listings for KC. And they also have a strong steak & seafood menu, but I would pass them by for steak since the "Hereford Barn is about 100 yards away.

quote:

Originally posted by Mayhaw Man

quote:

Originally posted by i95

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Originally posted by Mayhaw Man

quote:

Originally posted by i95

Arteriosclerosis.

What kind of sauce do you reccomend?[}:)][:D]

A smokey, North Carolina, vinegar-based anticoagulant, if you please.

Sort of like Lopressor au jus?[:D]

More like a tangy Cumadin.

quote:

Originally posted by SharonTriv I think you should order some and give it a try.

Thanks, I probably will. And please note that I did NOT ask what’s in it. [:D] Down here where nutria rat and armadillo appear on menus we know better than to inquire about such things.

I went to Case’s web site but couldn’t find any real info. What is a pork roll? From the pictures it’s salami, from the recipes it’s Spam–and I know that can’t be right.

Rick F–I’m really not sure what is in pork roll–I’m really not sure I want to know. However, it’s a breakfast meat that comes in pre-sliced rounds, or a roll (salami like) from which you can slice your own rounds. You fry pork roll in a little butter and it is great with eggs and toast. It also makes a fantastic breakfast sandwich with or without egg. Very salty and undoubtedly terrible for you. It’s something that seems to be native to New Jersey and Eastern PA. I’ve never seen it on menus too far afield from that part of the world. I think you should order some and give it a try[:I]

quote:

Originally posted by i95

quote:

Originally posted by Mayhaw Man

quote:

Originally posted by i95

Arteriosclerosis.

What kind of sauce do you reccomend?[}:)][:D]

A smokey, North Carolina, vinegar-based anticoagulant, if you please.

Sort of like Lopressor au jus?[:D]

quote:

Originally posted by SharonTriv

Pork roll is my fave for breakfast, with marinated pork tenderloin being my choice for dinner.

I went to Case’s web site but couldn’t find any real info. What is a pork roll? From the pictures it’s salami, from the recipes it’s Spam–and I know that can’t be right.

I still can’t decide!

quote:

Originally posted by hawkeyejohn

Bacon, followed by baby backs, followed by ham on the bone.

Oh my God, how could I forget…..IOWA CHOPS, better than most steaks.