Best Kansas City BBQ

[Dirtytires]

I will be in Kansas City later this week and am looking for a recommendation on an authentic BBQ place for dinner. Looking forward to comparing my ribs....lol

[McBroom]

[emoji1303][emoji1303]


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Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

[Dirtytires]

Just a bump here...I’ll be in Kansas City tomorrow night. I need to set my route accordingly so if anyone has a good recommendation for a ‘must go to’ BBQ Place I would sure appreciate it.

[smacznego]

I haven’t been able to find the quintessential KC BBQ. But I haven’t had the chance to try Gates yet. I hear it’s pretty good. Sorry not much help. From east central Nebraska and don’t get out much any more.


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[Smurf]

No help here or I would've chimed in. Hope it went well for you! Let us know

[Dirtytires]

Well, thanks to all the guys that chimes in.

We ended up at Q39. Ordered burnt ends, brisket, a half chicken and full slab of ribs as well as a half dozen sides. Our goal was to try everything so we each ordered a full plate then shared everything family style.

[mp4]

What's the verdict? Inquiring minds want to know!

[McBroom]

I contemplated saying something but, I couldn’t remember exactly where the place was as it’s been over 15 years since I’d been in that area.
The ole memory ain’t what it used to be.
There was a place close to the casino across the river I think it’s on river front street. Idr exactly. Back when I had my trucking company I regularly ended up in that area. Wish I was more help and I know I’m late.


I love my truck!
Blue Mule 18 Ram 4x4 C/C
Tradesman Power Wagon

[Dirtytires]

Not trying to call your bluff but Q39 is a new place....only been around a couple a years.

[McBroom]

Not trying to call your bluff but Q39 is a new place....only been around a couple a years.

Was that directed at me DT?


- The Blue Mule

[Dirtytires]

I understood your post to mean that you had experience with Q39 and were going to recommend it but didn’t since it was 15 years since you had eaten there. I politely pointed out that it is a new smokehouse and not one you could have been to in that timeframe.

Not trying to be offensive.....sorry if it came across that way.

[McBroom]

Hey brother it’s all good.
No it wasn’t there but as I recall there was one about a mile or so from the riverfront casino. I went back looking at some old records and remembered one that was in the eastern side of town that had bobtail truck parking. It looked like it was from the ‘50’s era country look.
I wish I could remember exactly where. I apologize if I sounded offensive with my response. We’re all friends here and I’m the first to tell ya I’m not even close to being PC. I’m just a simple Country Boy. My first meal as my Daddy said was chicken fried steak and mashed taters. My second was chopped brisket BBQ.


- The Blue Mule

[temurf]

So, DT, how was the Q at Q39?

[McBroom]

So, DT, how was the Q at Q39?

Good question.


- The Blue Mule

[Dirtytires]

Like many of you, I have been smokin for many years and am at the point that I consistently turn out pretty tasty meats. I’m to the point that I no longer order any type of BBQ at restaurants because they tend to disappoint me. If you have ever been served boiled ribs or pressure cooker pulled pork you know what I mean. So, I’ve been interested in seeing how I compare to a REAL bbq place run by award winning pit masters.

We started out with the burnt ends. I was under the impression that burnt ends were the edges of the brisket that cooker faster and were a bit dry and not desirable for sandwiches/slices. I’ve always coated them in bbq sauce and pan fried or char-grilled them. My serving was clearly from the center of the brisket...just cut into cubes instead of slices and lightly coated in sauce before dropping on a plate. Quite tasty but not what I was expecting.

We then each order a full meal with the intention of eating family style. Naturally, a full rack of ribs found its way to the center of the table. They were nice and meaty, brushed with a sweet but tangy sauce and perfectly cooked. They stayed on the bone long enough to get the first bite but usually had to be eaten with a fork. My wife claims mine are better, I was neutral and my 10 yo enthusiastly declared Q39 was awesome. It seems he has turned into a “sauce guy”—-I always serve mine dry and let people sauce if they want to. You can bet I’m going to sauce a rack for him next time to see what happens. All in all, they were really good and quite enjoyable. However, I can sleep sound at night knowing that my ribs are comparable.

The next plate was the brisket. Half the plate was sort slices about 0.25 inch thick and the other half consisted of 1 inch cubes. Yep, you guessed it, the same exact cubes from the burnt ends. The slices had a faint but even smoke ring and good beef taste but it didn’t have much of a rub on it so lacked a lot of the flavor that I associate with brisket. It was tender but tasted a bit dry. The three of us agreed that it was good but mine had better flavor and was preferred.

Finally we ordered a half chicken. I have to say I was disappointed. It was dry and undercooked—-not sure how they did that. Taste was ok but definitely not something I would order again. Even my son, who fights for every drumstick he sees didn’t finish it.

On the lighter side, they have a really nice draft beer selection and the service was great. Get there early tho as it gets super crowded and parking is not as plentiful as it could be. A reservation is a good idea.

[Dirtytires]

And I just found this...forgot I took a food picture!

[Pete Mazz]

I always find it amazing what some folks think good bbq is.

[McBroom]

I always find it amazing what some folks think good bbq is.

I know that’s right Pete.
DT I also compare my Q to other places. Hell my whole family does and if they venture out and find a new place my daughter n law will text me pictures of it and tell me if it’s as good or better. Better don’t happen often but it has happened.
There’s a place here in Sherman Texas that has a world champion put master trophies and all. It’s called Cackle n Oink BBQ.
He’s been on the tv show bbq pitmasters. The one with the 3 judges. Last month he was on a trip to a cook off and wrecked his truck and trailer in Arkansas headed to somewhere in Tennessee. Nashville I think.
Anyway his stuff is good but I’m not a fan of it. Last time I went there the ham was dry n cold the brisket was room temp. Servings were small and the prices are high.
DT next time your on a Q hunt ya might like it.


- The Blue Mule

[Dirtytires]

We tend to custom our cooking toward those that eat it the most. For instance, when I first started smoking my wife was not excited with anything I served. Now granted I was new at it but I was all over the board with wacky spices, crazy sauces and outlandish cook procedures. Now, 15 years later she is my biggest fan. I came home with 10 pounds (3 full racks) of ribsyesterday and her first comment was “that’s all you got?” I’m certain my food is better but also know what flavors my family likes and try to focus on that.

So, yes, it is crazy how bbq excites people and yet has all kinds of varieties.

[McBroom]

@Dirtytires I know exactly what ya mean.
We were all new to the game of smokin meats at one point.
I remember in @frank_cox 1st pod cast one of his first sentences was something to the point that when he smoked his first meat it was horrible and almost inedible. As time goes on we do learn some awesome techniques and then the correct spices to that particular meat as well as cook time n temp. Each one has their own.
Then we start feeding strangers at gatherings n such.
We know then that we got something going on cause they ask us to cater for their next gathering.
That’s what got me and my son( who’s not interested in cooking but selling my meats).
I love to cook and can cook almost anything.
And the catering jobs I’ve done have turned out to be a great success.


My next meat to experiment with is gonna be catfish.
I imagine I’ll toss a bunch in the trash but it should be a fast smoke cook.
More to follow


- The Blue Mule