However, I don’t think I’ve ever seen this in stores near me (Boston area). Slick packaging that complement their overall brand. NO MSG,īonus points: No HFCS (high fructose corn syrup, the wonder ingredient sometimes blamed for the fattening of America), No Glutens. Water, Tomato Paste, Sugar, Distilled Vinegar, Brown Sugar, Hot Sauce, Dehydrated Garlic and Onion, Molasses, Natural Flavor, Worcestershire Sauce, Modifed Food Starch, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Spice Extractives, Sodium Benzoate (preservative). And I loved the way kielbasa tasted after this sauce. As usual, I applied the sauce around the 75% mark during the grilling. I like to cut kielbasa into 4 inch long segments, all sliced lengthwise (kinda like you might slice a hotdog bun) so that they could cook quickly and easily. My chicken was a little less flavorful and less exciting than it could have been (even for a straightforward KC style sauce), but the kielbasa really shined when used with this sauce.
They spiced and then slow cooked the meat, really enhancing the flavor and boosting the overall package. A good safe bet.Īlthough this sauce really hit the mark on the pork and burnt ends in the restaurant, I found the real magic in the restaurant to happen “around the sauce,” meaning the sauce was simply the topping on an already flavorful plate of meat. That said, nothing unique or extremely remarkable either. Tastes sweet and tangy – a nice mix of tomato, brown sugar, Worcestershire, and spices. Very natural scent, a traditional KC-style BBQ sauce scent. So I got some sauce to go and recently made up some chicken and kielbasa on the grill, so, as I say here quite often, on to the review!Įxcellent. For the past 50 years, Jack Stack has set the standard for premier barbecue in Kansas City and across the country. And a promise to give you the finest barbecue dining experience you’ve ever encountered. Dedication to distinctive quality and taste from our signature hickory-fired brick ovens. And of course we got two big ass bowls of original and spicy BBQ sauces.įrom their website: A passion for barbecue. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Over medium heat, bring beans to a boil, and then reduce to a simmer. Their appetizers also scored big – we got the cheesy corn, hickory pit beans, and french fries for the table. Combine all ingredients in a 4-quart saucepan. From the menu, I got a “pick two” Kansas City Combo and chose burnt ends (fantastic) and the pork ribs (very good)… both cooked in a brick oven over hickory wood. This one, a KC classic, came highly recommended by my friend Paul who lives in the area. Many times, the sauces I try are merely a snippet in the life of a larger BBQ empire.
I was in Kansas City recently and I got to experience the “full” Jack Stack treatment.
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