I think i dont like jackstack as much as OK Joes, (but it is great great bbq) but i think im mainly burned out cause my parents always mass order it every other weekend for dinner and i rarely have ok joes. I guess thats not a bad thing cause i still eat it all and love it

I'm going to go ahead and disagree with the assertion that Jerk spice cooking and Mongolian BBQ are, in fact, actual styles of barbecue.

SPIN SPIN...SPIN THE BLACKISH CIRCLE

This. And it has nothing to do with being a "BBQ Bigot"; I've tried the style and I simply do not want.

I'm more of a BBQ supremacist in that I believe all other BBQ regions are inferior in sauce and methods to KC. I do enjoy BBQ in other regions of the country including here in Texas but they all fall short compared to KC

well played, good sir.......THIS

I would categorize Jamaican Jerk style cooking as BBQ. They use a wet rub, and cook the chicken and pork pit style. Pretty much the same methodology used in most traditional BBQ cooking here in the states.

And if this ain't BBQ'ing, I don't know what is:

Them Mongols sure know how to grill up a marmot.

If the jerk spice rubbed meat is cooked with indirect heat, which I didn't think that it was for some reason, then I was wrong.

I moved away from KC 7 years ago and MAN I MISS Zarda, Winslows and LC's. the wife and I go to Sonnys Real Pit here on Fridays for $10.99 baby backs, corn sweet potato ans slaw and it's not bad at all.

Oh, and I do suggest you try some Carolina Style BBQ sauce on chicken or a shredded pork shoulder. I personally love it on grilled mako shark steaks. Here's my super secret recipe for Carolina BBQ sauce if you want to give it a whirl. I've made it a touch sweeter than is typical. Cut down/remove the hot sauce or cayenne if you like a little less heat to your sauce:

Carolina Style BBQ Sauce

1 c. prepared yellow mustard
¼ c. granulated sugar
¼ c. molasses
¼ c. honey
½ c. cider vinegar
1 T. white vinegar
1 T. balsamic vinegar
¼ c. light lager beer
1 T. vegetable oil
½ T. key lime juice
¼ t. hot sauce
¼ t. ground thyme
¼ t. white pepper
¼ t. fine ground black pepper
pinch of ground cayenne pepper

Mix and bring to boil. Reduce heat to low and simmer for approximately 20 minutes.

I never considered BBQ a "favorite food" until I moved to KC. If that doesn't say it all, nothing else will.

Snead's BBQ is still my favorite. Best Burnt Ends I've ever eaten, and the sauce isn't sweet.

I really wish Snead's wasn't in the Belton area. I could go for some of their "brownies" right now.

I like me some Snead's. Oden's BBQ is also great and I found another shop further down 58 into Belton called Micky B's BBQ which has some good pulled pork.

Been awhile since I've gone, but Smoken BBQ out in Lone Jack was nice. With Sneads, Odens, Micky B's and Jack Stacks within 15 minutes from me I'm surprised I'm not overweight.

Orange County Chopper BBQ opens in Village West

http://www.kansascity.com/637/story/1616762.html

New barbecue restaurant combines meals with motorcycles



By JOYCE SMITH
The Kansas City Star
To take on Kansas City barbecue — and succeed — you’d better be prepared.

Count the new Backfire BBQ Featuring Orange County Choppers — three years in development — as well-prepared. The new restaurant and retail shop kicked off with a grand opening Monday in the Legends at Village West in Kansas City, Kan.

So chow down and let the barbecue debate begin.

“Backfire BBQ is bikes, burgers and barbecue. And it is a phenomenal collection of antique cars, antique jukeboxes, phenomenal neon signs,” said Steve Schussler, creator of Backfire BBQ as well as T-Rex Cafe, also in the Legends, and Rainforest Cafe, among other concepts.
“We have some of the most unusual decor that you will see in Kansas City, and what you don’t see, which is behind the scenes, is one of the world’s largest smokers.”

Backfire BBQ has gone full throttle, developing a menu under the culinary direction of Chicago’s Levy Restaurants, which oversees such award-winning restaurants as Spiaggia and Bistro 110 in that city.

“We spent a whole year testing food in their laboratories. So it is more about the food than the decor,” Schussler said. “You can’t think that your taste buds are going to be overwhelmed by the decor.”

The 8,300 square-foot operation at 1855 Village West Parkway (just 20 yards from T-Rex) seats 300 people amid custom-built choppers by Orange County Choppers, an open flame “hog pit,” 14 plasma televisions and artwork. It will have live music Thursday through Saturday nights.
Everything but the chocolate cake is made in-house, including the pickles, salad dressings, barbecue sauces, doughnuts (made to order and tossed tableside in cinnamon and sugar), apple cobbler and fried green tomatoes.
Backfire BBQ uses organic and local foods when possible.

Other menu items include chipotle deviled eggs, spiced barbecue shrimp, chili, a variety of burgers, meatloaf, salads, steak, catfish, and, of course, barbecue — ribs, brisket, pulled pork, and chicken — all cranked up on a smoker with a 1,400-pound capacity.

There’s even a s’mores kit that allows customers to make the marshmallow and chocolate treat at the restaurant or at home.On Monday, Paul Teutul Sr., chief executive officer of Orange County Choppers, and his two sons were at the grand opening. The stars of the television series “American Chopper” plan to stop several times a year.
Schussler chose the barbecue and bikes combination because it reminds him of the freedom of the open road.

“We’re in a barbecue town, and we said to ourselves, ‘OK, dare we open up barbecue in a barbecue town?’ ” he said. “The only way that you can do barbecue in a barbecue town — and a town that’s done barbecue well — is to be better. And we are so confident, not cocky confident, mind you, but we are so confident in our barbecue that I dare anybody to come in and not have our brisket melt in your mouth, our ribs fall off the bone.”