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Jack Vogt shows off his sauce. He won second place in the sauce competition at the KC American Royal barbecue competition. (Photo by Jim Lee of the Sioux City Journal) [This photograph with an article appeared in the Sioux City Journal on 10/18/05.]
Smoken' Jacks Pit BBQ uses special spice blends to make our own dry rubs — we hand create different dry rubs for each style of meat we serve. We then hand rub all the meats one at a time. The meat is then slow cooked at a low temperature for anywhere from 6 to 18 hours. The combination of the dry rub and the flavored woods produce the true meaning of barbeque flavor. We do have barbeque sauce, which we make by hand. We recomend serving the sauce on the side for dipping. To sum it all up, Smoken' Jacks Pit BBQ is flavored by time. |
