"Here is a half slab of meaty ribs, topped by golden french fries."
Cliff Strutz
"Brownies, aka burnt ends, are available from both hams and brisket. This close up is of beef brownies from my 3-meat plate. They radiate smoke flavor and are so tender that they seem to melt on the tongue into fatty essence of pit-cooked beef. And yet their exterior edges are crisp and crunchy. This may be the most luxurious meat on the planet."
Michael Stern
"A three-meat plate, with pork on the left and brownies on the right. In the center, under excellent French fries, are flaps of beef brisket. The beef in particular benefits from application of sauce, either mild (with the rubber band) or hot, which is really, really hot -- not unlike Arthur Bryant's tongue-searing stuff, but actually hotter."
Michael Stern
"Snead's sliced pork is shockingly tender and, unlike most thin-sliced barbecued meats, super-juicy. It has a subtle smoke bite that only amplifies the elegant taste of the long-cooked meat."
Michael Stern
"The door to my favorite of all Kansas City barbecues"
Michael Stern
"A happy pig is almost always the sign of good barbecue."
Michael Stern
