Jack's Firehouse in Philly
Posted 05 October 2002 - 05:55 AM
Posted 05 October 2002 - 11:49 AM
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Posted 05 October 2002 - 12:01 PM
Posted 05 October 2002 - 01:10 PM
Posted 07 October 2002 - 11:29 AM
Posted 07 October 2002 - 03:47 PM
In Philadelphia, Jack McDavid is like "Moxie" (a uniquely flavored soft drink found mainly in Maine). You either love him or you hate him. The "foodies" hereabouts tend to hate him - they can't get beyond the hog-jowl soup on Jack's menu. One Philadelphia columnist panned Jack's pulled pork in a column on a Wednesday. That Sunday Jack's pulled pork took first place at the North Carolina Barbecue Festival.
I've eaten there on a number of occasions. It's my showoff restaurant when I'm dragging visitors about. Jack's Firehouse has never let me down. I tend to tell the kitchen to send what they want, and we get a great taste of the menu. Just about everything comes from the region. Some of the growers sell only to Jack and Jack has started farming his own fish and produce too. I was there one time when a farmer stopped by with a van full of strawberries. The guy who was supposed to buy them bailed out and he was stuck. Jack took the whole van load just to help out the farmer. He does that a lot.
There was a time - alas no longer thanks to some rat finks who tipped off local authorites - the Firehouse basement resembled Sweeny Todd's. Talk about fresh. Jack once sent me out a plate of extremely fresh sauteed goats brains. Had to tip the waiter megabucks to get the brains to the dumpster without Jack knowing - brains are about the only part of the anatomy that I can not abide. My loss I'm sure, but...
Back when I was writing my column he was my hole card. Whenever I was stuck for a topic, I'd call Jack. We'd chat for a bit. And before I knew it I had a column. My favorite was when I took him on about Red Eye gravy. His is cream based. I called a number of deep south places to get their recipes - and their comments on a cream based red eye gravy. Jack stopped taking my calls for a while.
Here's a link to Jack McDavid in action, at the Blue Ridge BBQ Festival in North Carolina:
Jack Going Whole Hog
Posted 09 October 2002 - 04:09 AM
Posted 17 October 2002 - 10:04 AM
I wonder if people who dislike Bobby's food would like Jack's, and vice versa. They are pretty different. hmmm
With the love him/hate him comment, it sounds like Jack McDavid is to Philly as Bobby Flay is to Manhattan!
I also like teh down Home Diner, but I haven't tried the Jack's Firehouse.
I got hooke don Jack's cooking when they had him on Chef de jour (am i remembering the right show name?) on TVFN. I used to geta kick out of him on grillin and chillin, but have never been a Bobby Flay fan.