Want

Thoughts?

Oh. That was from The Stack.

We had a conversation about it on facebook. It's above average. I gave it a 6.7/10.

It's main appeal is that it's 2 minutes away. However, not as good as Gates, Jack Stack, OK Joes or Q39 by far.

Pulled pork was a little dry, although fine with the sauce.

Burnt ends were merely OK.

Ribs were pretty good. Sausage was good.

Beans were very good, as was the slaw. The sauce was actually very, very good. Fries were great.

I'll probably be back, but only because it's close and you can get a shit ton of BBQ for $27. I ate myself sick that night. Ask Flopnuts.

I'm no expert, but there's Q in this town that needs sauce, and some Q that doesn't need sauce, I'd say.

This needs the sauce.

It wasn't bad by any means, though.

To me, the meal loses value without excellent sauce.

Otherwise, it's just meat.

Nice. The pork looked dry in the picture. This may not be a popular opinion, but I've not had very good sausage anywhere in KC. That is pne thing I seem to enjoy more in Texas. That's a minor issue though.

And keep in mind not all of us are in the loop on the CP Facebook circuit. When you promise us a review, please deliver in a timely manner.

Ribs looked good, too.

Go to Q39. I actually barely use sauce when I'm there because the meat is so, so good.

I may have actually been too hard on Stack because of Q39.

Unfortunately, my trip was cancelled. I'll make it there, someday. :(

But, I had a friend that put a brisket on Green Egg today from Snake River Farms that was absolutely amazing! It was unbelievably tender and had a great smokey flavor.

But, he offered up three sauces: A Chipotle/Mustard BBQ sauce, a sweet KC sauce (and I can't remember the name because there's so many new joints there but it was sweet) and a Memphis sauce.

Okay, I hate to complain, because the potato salad, slaw and brisket were perfect and I mean perfect, but without a touch of Rufus or Zarda or Gates or even Jack Stack sauce, it never tastes right to me.

I prefer Joe's or LC's sauce. Gates has good sauces. I think Arthur Bryant's only has one that I'll use.

Anybody had Smokin Chicks?

I like rubs alot better than sauce. A small bit of sauce is ok, but I dont like BBQ that is drowning in it. I think the meat should be able to hold up on its own merit. So, as I understand it, amazing rubs are more of a Memphis and Texas BBQ thing no?

There is a big difference between "drowning" and dipping.

Or glazing during the cook to let it caramelize on the meat a little bit.

I recently had a company dinner at a place called the Char Bar here in Westport that was much better than I expected. They used a variety of sauces from Meat Mitch that were really good.