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View Poll Results: who has the best KC BBQ?
Arthur Bryants 65 17.06%
B.B. Lawn BBQ 4 1.05%
Filling Station 1 0.26%
Jack Stack BBQ 87 22.83%
Gates 61 16.01%
Haywards 6 1.57%
L.C.'s BBQ 14 3.67%
Oklahoma Joe's 78 20.47%
Rosedale 10 2.62%
Smokestack 14 3.67%
Zarda 9 2.36%
Your write-in choice mentioned below 20 5.25%
Whatever Gaz/Fax order is fine with me 12 3.15%
Voters: 381. You may not vote on this poll

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Old 05-13-2009, 12:59 PM  
BigRedChief BigRedChief is offline
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KC BBQ: The list and poll

Kansas City barbeque

http://economy.kansascity.com/?q=node/2070

New Orleans has its gumbo. Philadelphia has its cheesesteaks. Boston its seafood. And Kansas City’s culinary claim to fame? Barbecue of course!

And what barbecue, around 80 operations to choose from — spicy to sweet, bare bones dive to white tablecloth, heart of the city or afternoon drive in the country.

Here is the current list of establishments in and around KC. But barbecue fans beware, call ahead first to make sure they are open.
Got changes, additions or BBQ news? Send them to Joyce Smith at jsmith@kcstar.com

Adam’s Rib BBQ
9148 Santa Fe Drive, Overland Park, Kan., 66212; 913-341-7427; www.adamsribkc.com
Year opened: March 2009, but had previously operated in Overland Park from 1994 to 1995
Arthur Bryant's
Arthur Bryant’s Barbeque (three locations)
1727 Brooklyn Ave., Kansas City, Mo., 64127; 816-231-1123
Ameristar Casino, 3200 N. Ameristar Drive, Kansas City, Mo., 64141; 816-414-7474
The Legends at Village West, 1702 Village West Parkway, Kansas City, Kan., 66111; 913-788-7500
www.arthurbryantsbbq.com
Year opened: 1940 but traces its roots to the 1907
Bandana’s Bar-B-Q
4140 S. Noland Road, Independence, Mo., 64055; 816-373-7800; www.bandanasbbq.com
Year opened: The St. Louis area-based chain started 1996 and opened the Independence location in 2007
Bates City Barbeque (two locations)
6493 Quivira Road, Shawnee, Kan., 66216; 913-962-7447
201 E. Market St., Bates City, Mo., 64011; 816-625-4961
Year opened: 1976 in Bates City
B.B's
B.B.’s Lawnside Bar-B-Q
1205 E. 85th St., Kansas City, Mo., 64131; 816-822-7427; www.bbslawnsidebbq.com
Year opened: 1990
The BBQ Shack
1613 E. Peoria St., Paola, Kan., 66071; 913.294.5908; www.thebbqshack.com
Year opened: 1997
Bee Cee’s Authentic Barbecue
10328 Blue Ridge Blvd.; Kansas City, Mo., 64134; 816-765-2480
Year opened: 2002
Big Papa’s Bar-B-Que
5827 Leavenworth Road, Kansas City, Kan., 66104; 913-287-5744
Year opened: 2004
Big Q Barbecue
2117 S. 34th St., Kansas City, Kan., 66106; 913-362-6980
Year opened: 1986

Big T’s Bar-B-Q (two locations)
9409 Blue Ridge Blvd., Kansas City, Mo., 64138; 816-767-0905
6201 Blue Parkway, Kansas City, Mo., 64129; 816-923-2278
Year opened: 1993 in a different location
Brobeck’s BBQ
4615 Indian Creek Parkway, (106th and Roe Avenue), Overland Park, Kan., 66207; 913-901-9700; www.brobecksbbq.com
Year opened: 2007
Buffalo Bob’s BBQ Smokehouse
719 Massachusetts St., Lawrence, Kan., 66044; 785-841-6400
Year opened: 1977
Daniel’s Bar-B-Q (two locations)
215 West St., Tonganoxie, Kan., 66086; 913-369-2440
12200 Johnson Drive, Shawnee, 66216l 913-248-4477
Year opened: 1996 in Edwardsville, Kan.
Danny Edwards
Danny Edwards Famous Boulevard BBQ
2900 Southwest Boulevard, Kansas City, Mo., 64108; (816) 283-0880
Year opened: 1983 at a different location
Depot Saloon
2706 N. Bell St., Avendon, Mo., 64117; 816-452-2100
Year opened: 1974
Earl Quick’s Bar-B-Q
1007 Merriam Lane, Kansas City, Kan., 66103; 913-236-7228; www.quicksbbqandcatering.com
Year opened: 1964
Famous Dave's
Famous Dave’s Legendary Pit Bar-B-Que
The Legends at Village West, 1320 Village West Parkway, Kansas City, Kan., 66111; 913-334-8646
Kansas City Power & Light District, 131 E. 14th St., Kansas City, Mo., 64106; 816-471-3700
www.famousdaves.com
Year opened: Minneapolis-based chain opened 1994 and opened its first area location opened at the Legends in 2003
Filling Station BBQ
333 S.E. Douglas St., Lee’s Summit, Mo., 64063; 816-347-0794
Year opened: 2000

Fiorella’s Jack Stack Barbecue (four locations)
13441 Holmes Road, Kansas City, Mo., 64145; 816-942-9141
Country Club Plaza, 4747 Wyandotte St., Kansas City, Mo., 64112; 816-531-7427
9520 Metcalf Ave., Overland Park, Kan., 66212; 913-385-7427
Freight House, 101 W. 22nd St., Kansas City, Mo., 64108; 816.472-7427
www.jackstackbbq.com
Year opened: 1974 at the Holmes Road location, but the family traces its history to 1957 Smokestack BBQ

Gates Bar-B-Q (six locations)
3205 Main St., Kansas City, Mo., 64110; 816-753-0828
1221 Brooklyn, Kansas City, Mo., 64127; 816-483-3880
2001 W. 103rd Terrace, Leawood, Kan., 66206; 913-383-1752
1026 State Avenue, Kansas City, Kan., 66101; 913-621-1134
10440 E. U.S. 40, Independence, Mo., 64055; 816-353-5880
1325 E. Emanuel Cleaver Blvd., Kansas City, Mo.; 816-531-7522
www.gatesbbq.com
Year opened: 1946
Greedy Man’s Bar-B-Que & Grill
5536-A Troost Ave., Kansas City, Mo., 64110; 816-523-4885
Year opened: 2009
Hawg Shed Bar-B-Que (two locations)
8 N. Central St., Buckner, Mo., 64016; 816-650-5626
727 S. Highway 13, Lexington, Mo., 64067; 660-259-2050
Year opened: 2006 in Buckner
Hayward’s Pit BBQ
11051 Antioch Road, Overland Park, Kan., 66210; 913-451-8080; www.haywardsbbq.com
Year founded: 1972 at a different location
Hickory Log Bar-B-Q
5047 Welborn Lane, Kansas City, Kan., 66104; 913-287-9560
Year opened: 1964
Hillsdale Bank Bar-B-Q
Hillsdale Bank Bar-B-Q
201 Frisco, Hillsdale, Kan., 66036; 913-783-4333
Year opened: 1989
Hog Wild Pig Crazy BBQ
6519 Parallel Parkway Ave., Kansas City, Kan., 66102; 913-788-4700
Year opened: 2007
Holy Smoke BBQ
240 N.W. Oldham Parkway, Lee’s Summit, Mo., 64081; (816) 554-7427; www.holysmokekc.com
Year opened: 2006
Johnny’s Hickory House BBQ (two locations)
5959 Broadmoor St., Mission, Kan., 66202; 913-432-0777
1375 W. Old 56 Highway, Olathe, Kan., 66061; 913-768-0777
www.johnnysbbq.net
Year opened: 1977 at a different location
KC Masterpiece
KC Masterpiece Barbeque & Grill
10985 Metcalf Ave., Overland Park, Kan., 66210; 913-345-2255; www.masterpiecebbq.com
Year opened: 1987
K&M Bar-B-Q
603 N. Webster St., Spring Hill, Kan., 66083; 913-592-5145;
Year opened: 1991
L.C.'s
L.C.’s Barbeque
5800 Blue Parkway, Kansas City, Mo., 64129; 816-923-4484
Year opened: 1986
Mama Jo's BBQ
7201 N.E. Parvin Road, Kansas City, Mo., 64117; 816-455-3300
Year founded: 2002
Mr. Epps Famous Kansas City Barbeque
6666 Kaw Drive, Kansas City, Kan., 66111; 913-328-1711; www.eppsbbq.s5.com
Year opened: 2005
Oden’s Family BBQ
1302 N. Scott St., Belton, Mo., 64102; 816-322-3072
Year opened: 1988
Oklahoma Joe's
Oklahoma Joe’s BBQ (two locations)
3002 W. 47th St., Kansas City, Kan., 66103; 913-722-3366
11950 S. Strang Line Road, Olathe, 66062; 913-782-6858
www.oklahomajoesbbq.com
Year opened: 1996 at the KCK location
Outlaws Barbeque & Saloon
129 E. Washington St., Kearney, Mo., 64024; 816-628-6500
Year opened: 1994
Papa Bob's Bar-B-Que
11610 Kaw Drive, Bonner Springs, Kan., 66012; 913-422-4210; www.papabobsbbq.com
Year opened: 2007
Porky’s Blazin Bar-B-Q
9512 S. Buckner Tarsney Road, Grain Valley, Mo., 64029; 816-566-0203
Year opened: 2005
Quick’s 7th Street Bar-B-Q
709 Cheyenne Ave., Kansas City, Kan., 66105; 913-371-1599
Year founded: 1956
Red Shanty
2201 Highway 13, Higginsville, Mo., 64037; 660-584-2204; www.redshantycafe.com
Year open: 2008
Rib Crib BBQ
19801 E. Valley View Parkway, Independence, Mo., 64057; 816-795-5144
Year opened: Tulsa-based chain opened in 1997 and the Independence location opened in 2004
R&J BBQ
8401 Parallel Parkway, Kansas City, Kan., 66112; 913-299-1311
Year opened: 1987
RJ's Bob-Be-Que Shack
5835 Lamar Ave., Mission, Kan., 66202; 913-262-7300;
www.rjsbbq.com
Year founded: 2004
Rosedale BBQ
Rosedale BBQ
600 Southwest Boulevard, Kansas City, Kan., 66103; 913-262-0343
Year founded: 1934
Smokebox BBQ Cafe
Tiffany Landing, 10020 N.W. Ambassador Drive, Kansas City, Mo., 64153; 816-891-8011
Year founded: 1994
Smokehouse BBQ (four locations)
19000 E. 39th St., Independence, Mo., 64054; 816-795-5555
6304 N. Oak Trafficway, Gladstone, Mo., 64118; 816-454-4500
7121 W. 135th St., Overland Park, Kan., 66223; 913-685-1717
Zona Rosa, 8451 N.W. Prairie View Road, Kansas City, Mo., 64153; 816-587-3337; www.smokehousebbq.com
Year founded: 1986
Smokestack BBQ
8920 Wornall Road, 64114; 816-444-5542; www.kcsmokestackbbq.com
Year opened: 1957 at another location
Smokey’s BBQ and Café
510 Main St., Wellsville, Kan., 66092; 785-883-4119
Year opened: 2000
Smokin' Guns
Smokin’ Guns BBQ Restaurant and Catering
1218 Swift St., North Kansas City, Mo., 64116; 816-221-2535; www.smokingunsbbq.com
Year founded: 2003
Smokin’ Joe’s Bar-B-Q
519 E. Santa Fe, Olathe, 66061; 913-780-5511; www.smokinjoesbbqolathe.com
Year opened: 1989

Snead’s Bar B-Q
1001 E. 171st St., Belton, Mo., 64012; 816-331-7979
Year opened: 1956
Summit Hickory Pit BBQ
1012 S.E. Blue Parkway, Lee’s Summit, 64063; 816-246-4434
Year founded: 1992 at a different Lee’s Summit location
Wabash BBQ
646 S. Kansas City Ave., Excelsior Springs, Mo., 64024; 816-630-7700; www.wabashbbq.com
Year opened: 1997
We B Smokin’
32580 Airport Road, Paola, Kan., 66071; 913-256-6802; ttp://www.webesmokin.com
Year opened: 2001
Winslow’s KC-Style Barbeque
City Market, 20 E. Fifth St., Kansas City, Mo., 64106; 816-471-7427; www.winslowsbbq.com
Year opened: 1971
Woodyard Bar-B-Que
Woodyard Bar-B-Que
3001 Merriam Lane, Kansas City, Kan., 66106; 913-362-8000; www.woodyardbbq.com
Year opened: 2005 but the family has had it as a side business to their wood yard since 1950
Wyandot B-B-Q (two locations)
8441 State Ave., Kansas City, Kan., 66112; 913-788-7554
7215 W. 75th St., Overland Park, Kan.; 66204; 913-341-0609
Year opened: 1977 at the KCK location

Zarda Bar-B-Q (two locations)
214 N. Missouri 7, Blue Springs, Mo., 816-229-9999
11931 W. 87th St., Lenexa, Kan., 66215; 913-492-2330; www.zarda.com
Year founded: 1979

Poll just took the most often mentioned as the best. Listed alphabetically. You can only choose one choice and its a public poll.

Last edited by BigRedChief; 05-13-2009 at 01:05 PM..
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Old 10-23-2009, 09:31 AM   #181
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Originally Posted by BigRedChief View Post
The leading vote getter so far is jackstackBBQ. You can order their ribs, meat etc online at http://www.jackstackbbq.com/default.asp

You have to get you some cheesy corn from there too.
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
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Old 10-23-2009, 10:51 AM   #182
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Don't be a BBQ bigot.

Carolina sauce has it's place and can be very effective. In fact, I find that the true old style Carolina sauce is a dying breed in terms of culinary style. That the sweet KC style has dominated the market over the past 20 years is not a ringing endorsement of that particular brand of sauce, just that the general masses are more inclined to gravitate towards a sweeter sauce than a tart, vinegary type of sauce.

Personally, I find that the acceptance of the KC style sauce as "the BBQ sauce" in terms of the general consensus is, perhaps, leading to the eventual downfall of what was the greatest and initially accepted BBQ in the world. (And yes, I'm including Jamaican Jerk, Thai, Mongolian, etc. - KC BBQ put BBQ on the map in terms of cuisine, acceptable cuisine to even the gourmet chefs. It allowed the world wide style of "pit" cooking to be accepted as a singular method. They had to account for BBQ as a major influence in terms of culinary and consumer demand and style.)

To discount a particular style of BBQ in terms of it's regional preference is akin to discounting BBQ as an acceptable method for preparing meat in general.

I implore you to try various styles of American BBQ to fully appreciate and enjoy what the craft of open flame cooking provides.

(And I guarantee that the Carolina style will enhance your appreciation of grilled fish all the more.)
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.
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Old 10-23-2009, 01:53 PM   #183
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Old 10-23-2009, 02:06 PM   #184
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The acceptance of vinegar/pepper and mustard sauces would be more acceptable if it didn't taste like shit.

This. And it has nothing to do with being a "BBQ Bigot"; I've tried the style and I simply do not want.
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Old 10-23-2009, 02:16 PM   #185
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Quote:
Originally Posted by Saccopoo View Post
Don't be a BBQ bigot.

Carolina sauce has it's place and can be very effective. In fact, I find that the true old style Carolina sauce is a dying breed in terms of culinary style. That the sweet KC style has dominated the market over the past 20 years is not a ringing endorsement of that particular brand of sauce, just that the general masses are more inclined to gravitate towards a sweeter sauce than a tart, vinegary type of sauce.

Personally, I find that the acceptance of the KC style sauce as "the BBQ sauce" in terms of the general consensus is, perhaps, leading to the eventual downfall of what was the greatest and initially accepted BBQ in the world. (And yes, I'm including Jamaican Jerk, Thai, Mongolian, etc. - KC BBQ put BBQ on the map in terms of cuisine, acceptable cuisine to even the gourmet chefs. It allowed the world wide style of "pit" cooking to be accepted as a singular method. They had to account for BBQ as a major influence in terms of culinary and consumer demand and style.)

To discount a particular style of BBQ in terms of it's regional preference is akin to discounting BBQ as an acceptable method for preparing meat in general.

I implore you to try various styles of American BBQ to fully appreciate and enjoy what the craft of open flame cooking provides.

(And I guarantee that the Carolina style will enhance your appreciation of grilled fish all the more.)
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
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Old 10-23-2009, 03:28 PM   #186
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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
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Old 10-23-2009, 04:16 PM   #187
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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.
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.
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Old 10-23-2009, 04:26 PM   #188
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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.
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.
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Old 10-23-2009, 04:49 PM   #189
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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.
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Old 10-23-2009, 04:52 PM   #190
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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.
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Old 10-23-2009, 06:37 PM   #191
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I never considered BBQ a "favorite food" until I moved to KC. If that doesn't say it all, nothing else will.
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Old 10-23-2009, 06:46 PM   #192
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Snead's BBQ is still my favorite. Best Burnt Ends I've ever eaten, and the sauce isn't sweet.
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Old 10-23-2009, 08:36 PM   #193
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Originally Posted by Adept Havelock View Post
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.
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Old 10-23-2009, 11:43 PM   #194
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Originally Posted by Adept Havelock View Post
Snead's BBQ is still my favorite. Best Burnt Ends I've ever eaten, and the sauce isn't sweet.
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.
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Old 12-08-2009, 08:04 AM   #195
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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.”
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