![]() ![]() In an incredible bit of foreshadowing, he called the restaurant Hatfield and McCoy’s, using the same menu that had worked for Smoke Stack. But the story took its first turn in 1974, when Jack Fiorella, the oldest son, became frustrated with working under his father and pushed for a second Smoke Stack location, allowing him to run his own restaurant and emerge from his father’s shadow.īut five years later, the shadow still loomed, so much so that Jack decided to open a second restaurant that would not bear the Smoke Stack name in an effort to distance himself from his father’s success. The origins are similar to Bryant’s and Gates, as Russ Fiorella began Smoke Stack Barbecue in 1957 and had his children work in his modest restaurant, keeping with the family affair theme. Bryant’s got its start in 1946 when the Bryant brothers of Charlie and Arthur went into business together, and Gates came the same year when George Gates started Gates and Sons Bar B Q.īut in the case of Jack Stack, rather than being a family affair, this seems to be more of a case of family gone wrong. Of the Big Four barbecue restaurants of Kansas City, which include Arthur Bryant’s, Gates, Joe’s Kansas City/ Oklahoma Joe’s and Fiorella’s Jack Stack Barbecue, only Joe’s Kansas City can truly be considered an outsider, having only arrived in Kansas City in the 1990’s and being started by a group of friends rather than one family. The other staple of Kansas City is that legendary barbecue is a longtime family affair. ![]() Whether it’s pork, beef, ham, turkey, chicken or sausage, the City of Fountains has always put everything in the smoker and doused it in sauce. Unlike the pork-loving Southeast or brisket-happy Texas, Kansas City has never had one kind of signature meat. In large part because of the variety of meat available, one of the staples of Kansas City barbecue became the willingness to smoke any and every kind of meat available. With all of the meat both coming in and in their own backyard, it only made sense for Kansas City to develop a signature cuisine based around the meats, leading to Kansas City becoming a mecca for barbecue nationwide. Paul) made Kansas City a logical choice as a center for meat packing and distribution in the era before air travel made it so much easier to get from point A to point B. Being both in the center of the country and the second-largest metro area in the farm-heavy Midwest (behind only Minneapolis-St. Although a bit high priced for a young family, it's a great place for couples and anyone with a good appetite.Look at a map of the United States, and it’s not hard to see why Kansas City is world-renowned for its barbecue. ![]() Definitely worth the stop for happy hour too! We had missed happy hour but the smoked meats made up for it. Nice ambience in the restaurant, good not great service but it was very busy so we gave some leeway to the slower speed of service. So if you are in the area, just order it separate and enjoy the fantastic smoked meats, you can't find any better ribs, brisket, chicken or sausage around! The best variety on one platter as well, too bad the sauce was lack luster. I would have given this restauarant an excellent if the sauce had been tasty but it fell way short. I ordered a really nice combo platter, the meat was cooked perfectly, it smelled great, it tasted wonderful, however I am so glad that I asked for my bbq sauce on the side, it was the worst sauce ever! It was bland, not sweet not spiced, just plain, definitely not the type you'd expect from this Metro KC area where the best bbq comes from. ![]()
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