167
East Main Street,
Frostburg,
Maryland
301-689-1700
|
Johnny Jack's Barbecue
House Menu
* Our meats are prepared with mild spices,
if you want it hotter or spicier ask for it! *
|
APPETIZERS
Pound of Wings....$4.50
3 Rib Teasers.....$3.25
Veggie Basket.....$2.95
Jambalaya Potato.$4.95 |
SALADS
House.....$2.95
Chicken...$6.95
Dressings: Ranch, Blue Cheese,
French, Italian and House |
SOUPS
Jambalaya
Side.....$1.95
Bowl.....$4.95 |
DINNERS
Whole Rack....$13.95
Half Rack.....$7.95
Half Chicken...$7.95
Half-N-Half..$12.95
(Choice of two sides) |
SANDWICHES
Pulled Pork.....$5.95
Pulled Chicken.$5.95
(Choice of one side) |
SIDES
Slaw, Baked Beans, Apple Sauce and House
Salad |
BEVERAGES
Pepsi, Diet Pepsi, Ice Tea, Mountain
Dew, 7-Up and Mug Root Beer......$1.25 |
BEER
Beer on Tap
Bud Light Draft...$0.95
Blue Ridge Amber..$1.50
Import Bottles.....$2.00
IPA.................$1.50
Honey Lager........$1.25
Domestic Bottles...$1.50
Fosters Oil Can....$4.75 |
Johnny Jack's Caters special
events and private parties. Call or ask management for reservations. 301-689-1700.
email.
You'll find Johnny Jack's located in the heart of Downtown Frostburg!
|
| Barbecuing
was a means of preserving meats for Native Americans and early settlers
in the South. As the South became colonized, Barbecuing emerged as a Southern
specialty and passion. Barbecues became festive occasions which politicians,
churches and families used to bring people together. During the Civil War,
elder black men who were slaves perfected barbecue meats such as pulled
pork, spare ribs, chicken and beef. Their secrets, skills and techniques
have been handed down generation to generation.
The barbecue belt, where barbecue
originated, begins in North Carolina and extends to Florida. The Cookery
travelled West to Kansas and down to the Gulf Coast. As Barbecuing moved
westward, it generated new ideas. In the Carolinas, pork was accompanied
by vinegar sauce and a dash of ketchup. In Tennessee, meats were dry rubbed
with herbs and spices and doused with sweet tomato-based sauce. Around
the Gulf Coast region, sauces and meats took on the heat of the Southwest.
Johnny Jack's prides itself
on its traditional philosophy of cooking slow, low and over smoke. We do
not believe in boiling or baking out products. Our meats are cooked over
a wood fire for hours. Johnny Jack's also prides itself on the creation
of dry rubs and sauces that complements our meats. We have fused the different
styles and methods of the barbecue belt and created our own! |
Johnny
Jack's
Blues
-N- Barbecue
|
Saturday,
June 3, 9:30pm
Tommy
Jenkins
Blues
Band
|
Friday,
June 9, 9:30pm
Channel
Cats
Blues
Band
|
Saturday,
July 1,
All
Day
PBS
Blues Fest
|
Sunday,
July 2, 2:30pm
Channel
Cats
Blues
Band
|
Saturday,
July 15, 9:30pm
Tommy
Jenkins
Blues
Band
|
|
