![]() Liz Cook is a freelance writer based in Kansas City, Missouri, and the creator of the experimental food newsletter Haterade. The best way to experience KC barbecue is to visit both the old-school institutions that helped define the genre and the new guard of innovative pitmasters expanding its boundaries. Under that expansive umbrella, the barbecue restaurants on this list range from walk-up windows with a handful of picnic tables to full-service restaurants with cocktails and cloth napkins. Address Overland Park 9520 Metcalf Ave. Here’s as close to a barbecue thesis statement as you’ll get: The modern Kansas City “style” is doing a little bit of everything well and doing it with a side of sauce. But pitmasters here are just as preoccupied with beef and pork ribs, hand-cranked sausages, moist and salty pit ham, and other preparations of brisket. Others point to burnt ends, one of the city’s proudest inventions: fatty, smoky cubes of beef brisket with a crunchy, caramelized bark. Many think that thin-sliced brisket and tomato sauce sweetened with molasses are requirements of the genre. Even skeptics must admit: The "choose your own mix-ins" for the macaroni and cheese (with roasted tomatoes, sausage, or other choices) is fun.ġ000 W 39th St., Kansas City, and 11051 Antioch Rd., Overland Park Q39KC.Since Henry Perry, the self-styled father of Kansas City barbecue, opened his first lunch stand in 1908, locals and tourists have been trying to pin down what exactly defines the KC barbecue style. The Pit Master sandwich with beef brisket, topped with provolone cheese and crispy onions, is just lip-smacking delicious. The ribs are toothsome with lots of meat, and the beef brisket is cut generously thick, with juicy slices that gently pull apart with each bite. But anti-yuppie bias aside, one thing is undeniable: Q39's food is delicious. The menu includes choices like Bacon Wrapped Shrimp, White Bean Cassoulet, and a Smoked Mozzarella Caprese Salad-nothing that would be on a typical barbecue menu. Q39 was conceived by what it calls a "classically trained chef," although in the world of self-taught barbecue experts, that title isn't always accepted with respect. "Q39 is yuppie barbecue," snarked a long-established restaurant owner in Kansas City who shall remain nameless. ![]() Consume this more than once a year and your heart may never recover. The 3 B is served on a bun, but leave the bread aside to soak up the grease and eat the big bites of meat with a fork. But for the true burnt ends experience, try Arthur Bryant's 3 B Sandwich, with chunks of actual “brisket-tip burnt ends,” marbled and juicy, and covered in delicately charred spice rub. To keep up with demand, many KC barbecue restaurants serve burnt ends that are imposters: cubes of regular brisket, with two strips of meat and a fatty center, similar to pork belly, that are still tasty. The problem is: Supply is always limited. These little morsels became so popular they ended up on every menu in town. For a more gentle seasoning, try the Rich & Spicy sauce, which has just a tingle of heat.īurnt ends are a mainstay on any KC barbecue menu, and they became famous at Arthur Bryant's, where cooks would chop off the "burnt ends” of slabs of brisket and give them away for free. The Original barbecue sauce has an aggressive wallop with lots of vinegar and paprika, which pairs well with big flavors like the savory sausage. The current location has been open since 1949 and hasn’t seen many interior design updates since then. Arthur Bryant's is part of barbecue folklore in Kansas City, dating back in the early 1900s when the young Arthur Bryant ran a lunch cart in downtown Kansas City. Reviews Jack Stack Barbecue - Overland Park 4.7 1355 Reviews 30 and under Barbecue Top tags: Neighbourhood gem Romance Good for groups 'Highest-rated barbecue in the country' - Zagat Survey Jack Stack Barbecue originated in Kansas City in 1957, by Russ Fiorella in a traditional storefront barbecue, with a modest selection of 5 or 6 items.
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