KC Barbeque

Re:KC Barbeque (radhunionline)

Wed, 12 Dec 2012 05:06:51 GMT

One of my favourite food item. Also Very good sauce. Their chopped burnt end sandwich, the Super Crispy, is my favorite. Radhuni like it.

Re:KC Barbeque (1bbqboy)

Wed, 05 Dec 2012 22:35:05 GMT

Documentary filmmakers want to prove that KC's barbecue is the best | Fat City

Kansas City is one big barbecue biosphere. The scent of wood smoking permeates our neighborhoods, barbecue sauce runs as thick as Brush Creek, and Kansas Citians can't hold a gathering without putting fire to meat.

This summer, filmmakers Martin Diggs and Kevin Fossland, the pair behind Burnt Ends Media, set out to understand why that's the case, capturing footage at barbecue competitions and raising money for their untitled documentary, which they hope to release next fall. Diggs sat down with The Pitch to explain how the project came about and what they're shooting now.
[font="'helvetica neue', arial, sans-serif; line-height: 17.46666717529297px; background-color: #fcfcfc"]
The Pitch: What was the impetus for making a documentary about Kansas City barbecue?
Diggs: Kevin and I have known each other for years. We were at KU at the exact same time. We always joke that we probably spilled beer on each other. I moved back here five or six years ago and started working at the Melting Pot. Kevin was a bartender there, and we became fast friends. We worked together at Trezo Mare before moving on to JJ's Restaurant.
Back in May, Kevin was talking about an idea for an app - a menu-based, location-based app for restaurants. He decided to narrow his focus and picked barbecue. While doing research, he realized that nobody had done a documentary just on Kansas City barbecue. My background was in film. [Diggs got his start working on Robert Altman's Kansas City after graduating from the University of Kansas with a degree in film.] And we just started going from there.
Barbecue is an all-encompassing term. What's your focus with this film?
It's the culture of barbecue in Kansas City that we want to focus on. We [including producer and KC native Julie Clark] broke it down into five elements: history, the business side of restaurants, food trucks and caterers, the methodology (barbecuing versus grilling, how wood affects meat, particular styles), competitions and rituals (tailgating, family celebrations, holidays, backyard barbecues).
What have you been filming?
When we first started talking [in May], the competitions were in full swing, and one of the guys we work with, Matt Nichols [JJ's general manager], is a competition barbecuer. We started going to competitions, and the first one we really shot was the Lenexa state championship. We look at it seasonally. We're trying to get in the rhythm of what happens in Kansas City in a calendar year.
The football season is going on now and that will go into winter. I've been a barbecuer the last 10 years. I realize that I had the bug because I was willing to cook outside in winter. We're also looking at spending time at a restaurant: what's it like, a day in the life for the cooks and their families.
With tailgating, we need to take a new approach. And one thing that's never been covered is the prep, the back story of that day the week before. People pick themes - it's Mexican for the San Diego game or chicken wings for the Falcons. We sat down with a couple that has a famous grill with a Chiefs helmet on it. They live an hour and a half from the stadium, and what they go through to cook on game day is incredible.
In springtime, that's when competition season starts up. The thing is, we keep finding barbecue everywhere. Think about how many ribs they're cooking at Kauffman Stadium or how Sporting KC is becoming a huge tailgating spot. They're singing a barbecue song during the game.
Is Kansas City really that different from other barbecue meccas?
What we do in our day-to-day lives, I can't imagine there is any other place in the world that is as dedicated to barbecue like Kansas City. We're going to ruffle feathers with Texans, Memphis and the Carolinas. This is our dissertation as to why Kansas City is the barbecue capital of the world. If you can prove it otherwise, you're more than welcome. But we're putting it out there.
Who is your audience?
This is for Kansas City, but our focus is to show everyone the rest of the story. We want this to be on the festival circuit. We think it's important to preserve the history, but it's also a selling point to come to the Midwest. People know the name KC Masterpiece, but they don't know about the guys that make the rubs, the sauce makers, the caterers.
Was there a moment you shot that you know will be in the final cut?
We shot the American Royal this fall. We were running different crews. A team let me shoot them pulling their chicken from the oven. They were moving it to the trailer and then selecting the pieces for their turn-in box [for judging]. The banter between the two of them, the nervous energy, was incredible. They were a married couple. It was one of those little married moments when they're snapping back and forth. They're whispering like they're in church or at a golf tournament like, if they speak too loudly, something is going to happen to the chicken and it's not going to work out. Watching how meticulous they were was just priceless.
What are the stories you hope to uncover in the coming months?
There are so many stories. In the early 1900s, it was estimated there were 1,000 stands for barbecue in Kansas City. We want to find somebody with a grandfather who ran a stand, who has pictures or stories.
We all know that barbecue is big in Kansas City, but the extent of how big constantly blows us away. It really is part of Kansas City, more so than anyone can imagine. There's also an older crowd. There's no gentle way to put it. And we have to get these people on film because their story is so important. I was talking to Paul Kirk [Kansas City Barbeque Society founding member] at the American Royal, and I asked if we could sit down and have a conversation. Kirk looked at me and said, "Well, hurry up. I'm not getting any younger.

Re:KC Barbeque (mcguirejohnr)

Thu, 25 Oct 2012 18:25:16 GMT

Just an FYI, Mr. Epps appears to have closed down.

Re:KC Barbeque (mcguirejohnr)

Wed, 05 Sep 2012 11:38:39 GMT

Try the sausage at Gates if you haven't yet. Very different from any other sausages I have had and very good...especially if you get one that has been on the pit a long time.

Re:KC Barbeque (HarryDunn)

Sat, 21 Jul 2012 19:48:41 GMT

I think Gates BBQ from KC has the best sauce I've tasted ever. Have it shipped to myself all of the time!

Re:KC Barbeque (HOP)

Wed, 25 Apr 2012 14:46:28 GMT

I went to LC's BBQ again today for lunch and am ready to proclaim it as Kansas City's best. And this is someone who has been to Gates and Arthur Bryant's many times over the years. My turkey/brisket sandwich was tender, juicy, and smoky and covered in LC's great sauce. The fries were hot & crispy, fresh cut and fried in lard, not greasy or too salty. The beans were smoky, meaty, and have great molasses flavor. I can't say enough good things about this place except it's the best in Kansas City.

Re:KC Barbeque (HOP)

Sat, 21 Apr 2012 13:19:02 GMT

First, although I enjoyed the show on the Travel Channel I feel it didn't do enough justice to each individual bbq joint.

Now, we went to BB's Lawnside BBQ at 85th & Holmes in Kansas City yesterday and got there at 12:30 and the place was crowded. We managed to get the last booth and while my wife got her usual( Sweet Mama's Fried Chicken Sandwich /w/ skillet fries ) I wanted to try something I'd never had there before. I got the Big Walter's Mixed Meat Sandwich /w/ battered fries and pit beans.

My wife's sandwich was a fried chicken breast with mozzarella cheese and BB's sweet bbq sauce on a bun. The skillet fries are small chunks of potatoes that are fried VERY crispy. She loves these items. I've tried it in the past and they are very good although I have my doubts about mozzarella cheese on a bbq sandwich......

The Big Walter's sandwich is a chopped mixed meat sandwich with burnt ends, brisket, sausage, turkey, pulled pork, and ham piled high and covered with BB's sweet sauce on a big sesame seed bun. All of the meats were tender, juicy, and smokey. A great sandwich. Their pit beans are very good although theirs have more green pepper than many others. A nice change though. BB's battered fries are the best fried potatoes I've ever had....they're that good ! They fry up fresh cut potato chunks in a batter until they are VERY crispy on the outside but tender on the inside.

If you like barbeque, blues, and beer this is the place to go.

Re:KC Barbeque (1bbqboy)

Sun, 15 Apr 2012 11:20:15 GMT

Just a reminder that tomorrow's "No Reservations"
is Tony touring (mainly) BBQ joints in KC.
No Reservations: Kansas City Journal - photo 1

Re:KC Barbeque (HOP)

Sat, 14 Apr 2012 14:46:50 GMT

My wife and I were in North Kansas City the other day so we stopped for lunch at Smokin' Guns BBQ. I had my usual large combo sandwich of brisket and turkey. Both meats were tender, smoky, and juicy...just great. I also had the bbq beans which were very good. They too were smoky and had plenty of chunks of meat and great spices. Against my advice my wife had a ham sandwich and fries. I thought the ham was ok but it's not something I order at a bbq joint. The fries were just ordinary frozen potatoes that were fried up. However, the sauce there is great.......a little bit of sweet and just a little heat but PLENTY of spices and flavor. This place is very underrated as far as great bbq joints in Kansas City go. Smokin' Guns won the Grand Champion title at the 1999 Jack Daniel's World Championship Invitational Barbeque contest. You don't find competition grade bbq at a restaurant very often......thank goodness Kansas City has one.

Re:KC Barbeque (mcguirejohnr)

Tue, 28 Feb 2012 10:31:30 GMT

Tired to eat at Epps BBQ (sometimes called Mr. Epps BBQ) but it was closed. Hours said open but it wasn't. The smoker out front was running full steam though so I'll try again. From the outside it looked AWESOME...a dumpy little place with a smoker out front...perfect.

In Memphis now with Leonards and Paynes on the schedule. Then off to New Orleans for a few days.

Re:KC Barbeque (HDtravlr1)

Mon, 27 Feb 2012 11:11:21 GMT

Thanks mcguirejohnr for updating us! I only get to KC a few times a year and almost always go back to the old stand bys.

Johnny McClanahan

Re:KC Barbeque (mcguirejohnr)

Sat, 25 Feb 2012 20:47:19 GMT

Tried Bears BBQ today. Not bad, probably a strong 3 out of 5 stars. Beef was cut a little thicker than typical in KC so that was good. Spare ribs were good and pretty well rendered but were still dripping grease which was a little weird. Spicy sausage was tasty but nothing special. Pulled pork was very good as was the ham. Burnt ends were decent but were simply pieces of the brisket flat cut up not double smoked brisket point. I call this style "brownies". I just can't find burnt ends to rival LCs and Big Ts.

Re:KC Barbeque (mcguirejohnr)

Fri, 24 Feb 2012 16:27:50 GMT

I will be trying out Bear's BBQ on Saturday.

Re:KC Barbeque (HDtravlr1)

Thu, 23 Feb 2012 14:44:26 GMT

mcguirejohnr
Thanks for the info. I will avoid Big Q

Re:KC Barbeque (mcguirejohnr)

Thu, 23 Feb 2012 14:39:49 GMT

Big Q was a huge disappointment. Yelp has it listed twice, once as "Big Q" that has pretty poor reviews and once as "Big Q Barbecue" which has great reviews. The poor reviews are the correct ones...don't bother with this place.

Re:KC Barbeque (mcguirejohnr)

Thu, 23 Feb 2012 11:40:31 GMT

Going to try a new one from this list of my "haven't tried yet".

Big Q - S. 34th Street
Epp's BBQ - Kaw Drive
Hickory Log BBQ - Welborn Lane
Bear's BBQ - NW Englewood Road

I did hit Pork-N-Pit (NE Colbern Road) and Porky's Blazin BBQ (Buckner Tarnsey Road) last week. Pork-N-Pit was NOT good...no smoke and microwaved. Porky's Blazin was pretty darn good. Smokey brisket that was still moist and good baby backs (even though I'm not a huge baby back fan).

Re:KC Barbeque (BuddyRoadhouse)

Thu, 23 Feb 2012 02:16:58 GMT

Cameron, MO? Dang dude, you came a long way for a turkey sandwich. You must be serious about your 'Que! Glad you enjoyed LC's. Whenever we're in town we always try to hit someplace we haven't been before, or haven't visited in a while. But LC's is one place we go back to on a more or else consistent basis. Love the Burnt Ends, and as you say, their fries and beans are top notch!

There used to be a BBQ joint right in Cameron quite a few years back (like more than 20 years ago). We visited once on our way out of town, but never went back. I don't expect they're even in business anymore. We've enjoyed a few 'Que joints in St. Jo over the years, but they just don't seem to stick around very long.

Any other places you'd recommend up north there? Mrs. Roadhouse is originally from St. Jo and still has family up there. We're always hard pressed to find good eats when we visit, so any ideas will be helpful.

Buddy

Re:KC Barbeque (HOP)

Wed, 22 Feb 2012 20:28:42 GMT

I took the afternoon off today and went to LC's Bar-B-Q. Amazingly the place was dead at 11:45A.M. when I got there. You definitely don't go to LC's for the decor........it's all about the food and I wasn't disappointed.

The wonderful smell of smoked meats greeted me in the parking lot and once inside I ordered a turkey sandwich( which comes with fries ) and their baked beans. This was by far the best turkey sandwich I've ever eaten at a barbeque joint..........the meat was tender, juicy, and smokey with a hint of bark. This sandwich was massive but I forced myself to finish it. The "regular" sauce at LC's was slightly sweet and tangy. A perfect complement for the meat. The fries were fresh cut potatoes fried the old fashioned way in lard. They were crispy on the outside and tender on the inside without being greasy or too salty. The baked beans have replaced the ones from Smokehouse BBQ as my favorite. They were dark and smokey with plenty of chunks of burnt ends and a very strong molasses flavor. I haven't enjoyed a trip to a barbeque joint like this in a while.

Arthur Bryant's and Gates receive much of the mention and praise when it comes to Kansas City barbeque. And rightly so. But, LC's is just as good if not better. I can't wait to go back again sometime.

Re:KC Barbeque (mcguirejohnr)

Wed, 15 Feb 2012 17:22:22 GMT

One that I don't think has been mentioned is Big T's. It is just a few blocks East of LCs and has really good burnt ends and awesome beef ribs on the weekends.

Re:KC Barbeque (ces1948)

Mon, 13 Feb 2012 19:50:48 GMT

Diners, dives etc just aired an episode of BBQ in KC. Don't know when it was filmed. Smokin Guns was one of the places and the brisket looked very good. I can't for the life of me remember the other places they reviewed but they all looked good.

Re:KC Barbeque (HOP)

Sun, 12 Feb 2012 20:25:32 GMT

There are many great barbeque joints in the metro Kansas City area. There are some that do certain items on the menu better than others. Here are some of my favorites:

BB's Lawnside BBQ.......best fries ever. Batter-dipped and deep fried......wonderful. Great brisket, turkey, sausage.

Smokin' Guns BBQ........great brisket and turkey sandwiches. Great burnt ends. Really good sauce.

LC's BBQ........Gates and Bryant's get all the hype but LC's may be better than both. Huge sandwiches.......turkey or brisket are my favorites. Great fries. Great burnt ends. Great sauce. Their beans may be the best in Kansas City.

Smokestack BBQ.......I believe the last one closed recently but you can still get their great sauce in grocery stores around the Metro. Probably my favorite sauce.

Smokehouse BBQ......best BBQ beans you will find.......sweet & meaty. Very good brisket, turkey, sausage, and burnt ends. Very good sauce. Their chopped burnt end sandwich, the Super Crispy, is my favorite.

Smokin' Joes BBQ......great brisket sandwich. Very good fries. Very good beans. Very good sauce. Very underrated.

Re:KC Barbeque (mcguirejohnr)

Fri, 09 Sep 2011 11:46:50 GMT

"Where's The Smoke"... a group of guys that do it as a hobby only...not professionals.

Re:KC Barbeque (BuddyRoadhouse)

Fri, 09 Sep 2011 01:28:35 GMT

Be sure to stop by at the Diddy-Wa-Diddy Barbecue Sauce Store in the Governor's Building. I'll be there selling Roadhouse Bar-B-Que Sauces (along with hundreds of other sauces, all donated by the manufacturers), raising money for local charities. Longtime Roadfood poster CNW will also be there exhibiting his 'Que IQ and helping the throngs to choose just the right sauce.

We'll be there from roughly noon to 10pm on Friday, and noon to 5pm on Saturday. Stop on by and introduce yourself.

Buddy

P.S. Congrats to your brisket smokin' pal on his '08 win. Hope he does well this year. Do you know his team's name?

B.

Re:KC Barbeque (mcguirejohnr)

Thu, 08 Sep 2011 21:35:56 GMT

I go pretty much every year for the big Friday parties. I have a buddy that competes and usually does pretty well...#1 for brisket in 2008!

LCs does rock...I always forget about them.

Re:KC Barbeque (BuddyRoadhouse)

Tue, 06 Sep 2011 22:49:24 GMT

john mac,

You gotta get over to LC's for burnt ends. I'm also a fan of RJ's, but LC's is the burnt end knock-out punch as far as I'm concerned.

Got any plans for The American Royal BBQ?

Buddy

Re:KC Barbeque (mcguirejohnr)

Tue, 06 Sep 2011 22:41:26 GMT

You are correct about the fall off the bones. I'm not normally a fan of this style but somehow Guy and Maes' appeal to me. My favorite KC pork ribs are still Gates which are the real "KC style" (and in compliance with KCBS judging). Beef rib, sausage and chicken honors go to Jack's Stack. When a desire for beef brisket and turkey hits I go to Bryant's (and I am a fan of the unusual sauce). Pulled pork...OK Joes. Burnt ends...RJ's Bob-Be-Que. A cool place to sit outside and eat BBQ on a nice day is Woodyard BBQ. Ham always seems to be mediocre no matter where I go so I typically pass on it.

Re:KC Barbeque (jackd418)

Fri, 26 Aug 2011 13:57:10 GMT

BBQ ribs that fall off the bone means they were boiled first.Real ribs have some chew to them.Although I like both.

Re:KC Barbeque (HDtravlr1)

Fri, 26 Aug 2011 13:41:34 GMT

Fireworks and BBQ-Two smoking businesses!

Re:KC Barbeque (Sfreader)

Fri, 26 Aug 2011 10:55:21 GMT

It has been a couple of years.

It was purchased by a big fireworks dealer, but he died shortlly after the purchase and I think it is operated by his daughter.

Re:KC Barbeque (HDtravlr1)

Fri, 26 Aug 2011 09:18:47 GMT

Sfreader
Don't know when the new owner took over Snead's. I went last fall and it was good.