Thursday, May 6, 2010

Fiorella's Jack Stack vs. Plowboys BBQ: Where the rub meets the chicken

Posted by on Thu, May 6, 2010 at 12:00 PM

click to enlarge The Jack Stack marinated chicken is at left and the Plowboys-rubbed bird is at right.
  • The Jack Stack marinated chicken is at left and the Plowboys-rubbed bird is at right.

The grill grate is clean, the rubs are in the pantry, and a pair of chicken breasts are waiting in the cooler. Ah, the grill of anticipation. 


For this battle of barbecue rubs, I fired up the Weber and decided to put Fiorella's Jack Stack and Plowboys BBQ head-to-head. Fat City interviewed Plowboys' Todd Johns last October after his team was named Grand Champion at last year's American Royal.

While both have several rubs, I opted for ones that were meant to go on chicken. Jack Stack has a KC Meat & Poultry Rub, and Plowboys has its Yardbird Rub.

I added a medium coat of rub, enough to get the flavor of each, but still taste the chicken underneath. And then I sat back with a Single Wide IPA from Boulevard to wait from them to cook.

The Jack Stack (left) and Plowboys-rubbed chicken breasts after 10 minutes on the grill.
  • The Jack Stack (left) and Plowboys-rubbed chicken breasts after 10 minutes on the grill.

Jack Stack: This rub lets the chicken do the heavy lifting. It's complimentary, not overpowering. I get pepper right away and then mild hints of garlic and onion, which nicely flavors the juices from the chicken breast.

The end result is a versatile piece of chicken that would work on a sandwich or in a salad; but if I were eating it without additional dressing or condiments, I'd want to add some barbecue sauce for a touch more heat and sweet.  

Sliced and ready to eat -- Jack Stack (at left), Plowboys (at right).
  • Sliced and ready to eat -- Jack Stack (at left), Plowboys (at right).

Plowboys: Thanks to paprika, the chicken rubbed with Yardbird cooks up with a beautiful red glow. The sweetness comes from white sugar, so I kept the temperature right at 350 degrees -- at higher temperatures, it would have charred. It's sweet and salty, and has a nice kick of chili pepper.   

click to enlarge plowboys.jpg
The winner? Plowboys BBQ Yardbird Rub. It adhered to the chicken a bit better and had big, bright flavors. It made chicken exciting on a Wednesday. 

Jack Stack is the rub I've given to out-of-town guests since I got married in Kansas City five years ago. And it feels slightly dated, like the tortoise shell glasses I used to wear in middle school. I understand why I liked it at the time -- but my eyes have been opened to a lot of new possibilities in the three years I've lived here.

Plowboys is on top, at least until my next trip to Smoke N' Fire in Overland Park.   

Tags: , , , , , ,

Comments

Subscribe to this thread:

Add a comment

Latest in The Fast Pitch

More by Jonathan Bender

Most Popular Stories

Slideshows

All contents ©2014 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation