Devan’s Dozen: BBQ Edition
With five locations across the metro, Fiorella’s Jack Stack BBQ has long been a favorite of Kansas City residents and visitors alike.
The Cream of the Crop in the Capital of ‘Que
Published January 7, 2021
“Low and slow.”
While a simple mantra, those three words forever transformed Kansas City.
In the early 1900s, when Henry Perry first set up shop at the corner of 19th and The Paseo to sell his “low and slow” smoked meats, he had no idea that he was gifting this city with an identity. Perry’s small street stand sold newspaper-wrapped slabs of ribs, mutton, and even opossum, all slathered in his signature sauce. From such humble beginnings, the “Barbecue King” made Kansas City his kingdom; and over time, his kingdom became barbeque’s global capital.
Perry’s success invited both imitators and innovators who each have helped foster the art form’s growth in KC over the past century. Nowadays, in addition to annually hosting the American Royal World Series of BBQ, Kansas City is home to more than a hundred local barbeque joints who put their own spins on cuts of beef, pork, chicken, turkey, lamb, and other meats as they carry on our city’s proudest culinary tradition.
It is in this minefield of smoked meats, savory sauces, and sensational side dishes that every resident has to answer the quintessential Kansas City question of, “What’s the best place to get barbeque?” More than political party, sports team, or religion; your barbeque of choice will define you in this town. That kind of pressure can be quite overwhelming.
“More than political party, sports team, or religion; your barbeque of choice will define you in this town.”
There are so many things to consider! The chief consideration has be the quality of smoked meats, but a holistic appraisal of all dishes offered is essential. Variety is a desirable trait in any menu but a large number of options is not necessarily an indicator of pedigree. I think of a menu much like a résumé - as long as everything on it is great, nobody really concerns themselves with the length. Beyond the offerings, the quality of service, fairness of price, and overall atmosphere all play a role in determining a restaurant’s caliber.
These factors, combined with the sheer abundance of quality ‘que in KC, causes the question of, “which is best?” to loom large for any resident. I am no exception. From the time I first arrived in Kansas City, this challenge is one I wholeheartedly embraced. The research* needed, “Mmmm research” [insert Homer Simpson drooling effect], can be quite time consuming, but of course quite delicious as well.
In my quest to discover Cowtown’s cream of the crop, I have come to appreciate the subtle intricacies of the craft and the diversity of techniques employed. There are a plethora of great, unique, local spots^ to grab some Kansas City barbeque, but alas, it is called “Devan’s Dozen”** for a reason.
I fully understand that personal priorities and individual tastes all play a role in preferences. For that reason, you should absolutely explore as many Kansas City BBQ joints as you possibly can. However, if you do not get a chance to do so, you can feel confident that the top tier provided in this article, in declining order, represent the very best of the BBQ Capital.
“I think beautiful part of Kansas City barbeque is two-fold. Number one, it’s a melting pot of barbeque cultures because so many barbeque cultures came through Kansas City over the last eighty, ninety years. So what you have is; you have many, many different techniques practiced here and bits and pieces of techniques practiced here which is why, for my taste, Kansas City was always the best barbeque city in America. ”
12. Arthur Bryant’s Barbeque
1727 Brooklyn Avenue, Kansas City, Missouri
Henry Perry may have introduced this city to barbeque but it was his apprentice and eventual successor, Arthur Bryant, who perfected this city’s style and introduced it to the rest of the world. Bryant kept many of Perry’s recipes but when he added molasses to Perry’s peppery sauce, he defined this city’s barbeque style for generations to come. Since 1949, Arthur Bryant’s location at the corner of 18th and Brooklyn has been a destination for US Presidents, professional athletes, Hollywood stars, and humble barbeque fans alike. Bryant’s, which claimed Harry S. Truman as a regular, was once hailed by Calvin Trillin in Playboy as the “single best restaurant in the world”. Though it has changed hands over the years; with every heaping plate of meat and every bottle of their famed “The President’s Choice” sauce that they serve, this Kansas City icon continues a decades-long tradition of excellence.
So, What Do I Get?
A remnant of barbeque’s beginnings in KC, there are relatively few places in town to get sliced pork. Arthur Bryant’s still serves up the city’s best! Often overlooked in barbeque, the white meat turkey slices are thick, moist, and ever so smoky. My recommendation is the Sliced Pork and Turkey Combo Sandwich (with a generous squirt of Bryant’s “Sweet Heat” sauce) and a side of their fantastic hand-cut fries. Once hailed as the “King of Ribs”, a slab of Bryant’s famous pork spare ribs or babyback ribs is another great way to go!
11. BB’s Lawnside BBQ
1205 East 85th Street, Kansas City, Missouri
You cannot hope to tell the story of the Paris of the Plains without talking about music and barbeque. At BB’s Lawnside BBQ you’ll find a bit of both. In more normal times, placing a to-go order from BB’s would be a great disservice as the atmosphere is as important to the experience as the top-flight cuisine. When they opened in 1990, Lindsay and Jo Shannon set out to serve great hickory-smoked meats. Quickly, BB’s grew into so much more. As a founding member of the Kansas City Blues Society, Lindsay put the history of the genre and nightly live performances at the epicenter of their restaurant. In the same way the restaurant combines barbeque and blues, BB’s boasts a one-of-a-kind menu that marries Kansas City staples with Cajun favorites. With the familiar comfort of a Gulf Shore watering hole, you will be transported to another time every time you dine at this south Waldo roadhouse.
So, What Do I Get?
If you struggle to get past the appetizers portion of the menu, you’re not alone. The boudin balls and beer battered shrimp are worthy of your attention. However, it is inadvisable to go to BB’s without ordering at least a pound of (four to five ) smoked wings tossed in the Sweet Heat Peach sauce as one of your shareables. The enormous wings have a crackly rind that seals in the flavor. The Sweet Heat Peach sauce gives you the best qualities of both barbeque and hot wings in every single bite. For the main event, consider the sandwich, dubbed The Big One, with a two-meat combo of ham, turkey, and/or beef brisket with a side of battered fries. The battered fries are gargantuan, dense potato wedges with an audibly crunchy batter. The size of the wedges, batter thickness, and blend of cajun seasonings are more like a southern chicken tender than a fry. The pit beans and Dirty Red’s Jambalaya are also terrific side options. Just make sure you save some room for dessert. The deep fried bread pudding drizzled with bourbon sauce is a must! (PRO TIP - When you order the battered fries, ditch the ketchup and ask for some Louisiana Hot Sauce instead.)
BB’s Lawnside has been serving up their signature combination of barbeque and live blues down on 85th Street for thirty years.
10. Chef J BBQ
1401 West 13th Street, Kansas City, Missouri
It was only one month ago, that I tried Chef J BBQ for the first time. After my meal, I, unknowingly, walked up to Chef Justin Easterwood himself and remarked, “What an incredible meal! I’ve been to about sixty spots in this city, but this is as good as KC barbeque gets.” Having visited twice more since, my initial impressions have only been confirmed. A veteran of the restaurant industry and the competitive barbeque circuit, Chef J was set to open his restaurant in March. Instead, Chef J BBQ was delayed and forced to begin as a pandemic pop-up of sorts. In less than six months of only being open on Fridays and Saturdays, this Texas-style eatery tucked away in the West Bottoms has developed quite the cult following. You cannot imagine how nervous I was to include this newcomer among the BBQ Capital’s upper echelon but I also knew that I would be lying to my readers, and myself, if I did not. With all due respect to Brady Singer and Clyde Edwards-Helaire, Chef J is Kansas City’s Rookie of the Year.
So, What Do I Get?
Find a First Friday weekend so that you can make a day of exploring the very best of the West Bottoms. Chef J opens at 11:30am and close when they sell out, so arrive early! Often the first meat to sell out, the bacon burnt ends are a must-try. The cubes of smoked pork belly are surprisingly meaty. I recommend ordering a three meat platter with the bacon burnt ends, pulled pork, and the mouthwatering brisket (which is among the city’s best). The mac ‘n cheese has a decadent blend of gooey cheeses and the bacon & blue potato salad is a fresh take on the classic side. Personally? It’s hard to beat a large order of mac ‘n cheese topped with beef brisket or pulled pork (only $10!) followed by an afternoon nap.
9. Char Bar Smoked Meats & Amusements
4050 Pennsylvania Avenue, Kansas City, Missouri
There is an expectation that great barbeque comes from small, charmingly gritty joints with a walk-up counter. Since opening in 2014, Char Bar Smoked Meats & Amusements has broken the mold for what a barbeque restaurant “should be”. In a gastro-genre that is steeped in history, this Westport smokehouse has never shied away from pushing the envelope as they forge their own identity in a crowded landscape. The sheer size of the space is the most noticeable deviation from Kansas City norms. Unlike the vast majority of BBQ joints that encourage patrons to eat and then free up a table, Char Bar’s sprawling outdoor area with yard games is designed to be a place where you can spend hours. Char Bar serves up tantalizing meats, smoked on hickon wood (a crossbreed of hickory and pecan), and tasty sides that capture everything barbeque is and everything it can be. Their hybrid hickon may be the most apt metaphor for Char Bar. Is it a bar or a restaurant? Is it indoors or outdoors? Is it a barbeque joint or a craft bistro of Southern comfort foods? Is it an eatery or a recreational space? Is it a place where you can grab a quick meal or an hours-long affair? Is this a daytime destination or a late night hangout? The answer is yes. It is all of these things and yet, none of these things. In fact, calling this amalgam a restaurant or a BBQ joint seems insufficient. It may be more fair to define Char Bar as Kansas City’s, and perhaps America’s, first barbeque campus.
So, What Do I Get?
Make your way to Char Bar on a Saturday or Sunday morning. Sticking with the hybrid theme, Char Bar is one of the few barbeque places in town that offers the ultimate hybrid meal - brunch. They offer a large variety of unique plates that blend KC BBQ and down south favorites. Char Bar’s pork belly is the best in town and you can get these crispy cubes as a starter or maple braised on a stack of cornmeal pancakes. The brisket, smoked wings, and beef burnt ends are also exceptional. Regardless of my entrée , I always get the pig-tail mac ‘n cheese as a side and a starter of the cheesy hushpuppies. These delightful fried fritters stuffed with gooey Tillamook cheddar grits and drizzled with jalapeno jam and beer blanc are my favorite appetizer that any restaurant (not just barbeque) in Kansas City serves. Your best bet is to grab a sandwich. Char Bar’s line-up of specialty sandwiches is a regular Murderers’ Row. The Burnt End Benny (brunch only), Burnt Heaven, and Triple Crown are all phenomenal. Most significant to mention, The Jackknife, piled high with smoked jackfruit, melted provolone, sliced avocado, and fried jalapenos on an egg bun, is the best vegetarian barbeque option in town. As innovative as Char Bar has been, it is no surprise that they have found a way to make even this carnivore eat his vegetables.
The Big D sandwich features Danny Edwards’ smoked beef point and is loved by Food Network’s Guy Fieri and Danny’s regulars alike.
8. Danny Edwards BLVD BBQ
2900 Southwest Boulevard, Kansas City, Missouri
Danny Edwards BLVD BBQ has been operating in its current form in the late 2000s but has a story that goes back much further. Danny’s father, Jake Edwards, is a legend in the barbeque community. His spot, Southern Pit, opened in the late 1930s and helped shape this city’s barbeque style in its infancy. With the knowledge he gleaned from his father, “Lil’ Jake” opened his hole-in-the-wall “Eat It & Beat It” lunch spot in downtown Kansas City in 1980. When development forced Edwards to relocate, Danny Edwards BLVD BBQ was born. Edwards’ ability to adapt extends to every single dish. Having recipes that hearken back to the dawn of Kansas City barbeque has never prevented Edwards from putting his own spin on things and presenting those flavors in a contemporary way. No matter the name on the building, you will continue to find the same generous portions and friendly service that has been the hallmark of the Edwards family’s restaurants since the Great Depression.
So, What Do I Get?
There has always been a bluntness to Danny Edwards’ joint that I admire so I am going to get straight to the (sirloin) point. Just order the Big D sandwich. The Big D crams a barrage of contrasting textures and flavors between two lightly toasted slices of Roma marble rye. The nutty melted Swiss, the sweet crunchy onion rings, the tender smoky beef point, the piquant chewy rye, and the cayenne kick of the sauce merge to reveal a masterpiece of a sandwich. The typical sidekick is an order of seasoned French fries or sweet potato fries. If you can handle the heat, I recommend adding an additional side of the Spicy Rancher Beans to your meal. Like Lil’ Jakes before it, Danny Edwards is only open during the day so if you happen to be there during the weekday lunch rush, be prepared to “eat it and beat it”.
7. Smokin’ Guns BBQ
1218 Swift Street, North Kansas City, Missouri
It can be hard to believe there was a time when Kansas City was championship starved. The truth is we were never without a champion; we just didn’t know where to look. In the midst of of the supposed drought, the Smokin’ Guns BBQ team was claiming the 1999 Jack Daniels Barbecue Invitational World Championship. Over the next decade, Phil and Linda Hopkins opened their Northtown restaurant and racked up hundreds of awards. Around the time that Sporting KC was sparking our recent run of citywide sports success; the Hopkins family was moving their World Champion BBQ joint to their current, much larger, venue to meet growing demand. Smokin’ Guns’ pedigree is apparent the moment you walk through the door. However, the ribbons and accolades that line the walls are only a part of the equation. The cozy bar off the main dining room offers a terrific happy hour. The rooftop Gunners Deck is a fantastic and intimate spot to enjoy some live, local music. And then of course, there is the expansive menu boasting award-winning meats, an overabundance of side dishes, and an array of indulgent desserts that will make you want to slap your grandmother. All of these factors, combined with a Midwestern charm and that unmatched Hopkins’ hospitality, keeps regulars crossing the river for more.
“If you don’t do [beef] burnt ends then you’re not true Kansas City barbeque.”
So, What Do I Get?
If you’re looking for a great starter, the smoked wings and pork belly bites, seasoned with the house Hot Rub, are both splendid options. My personal go-to is the Burnt Ends Plate with a side of fried green beans and the potato casserole. As far as I am concerned, the beef burnt ends at Smokin’ Guns are the best in Kansas City. The bark of the burnt ends has a caramelized sheen and the meat is ideally striated with strands of fat. The plump cubes of beef have a “pop” when you bite into them that can only be experienced. The potato casserole is cheesy and wonderful. The freshness of the green beans and the crunchiness of the breading give the fried green beans a whimsical snap. Be sure to ask for a side of the creamy housemade ranch to dip them in! Another meal option is the Triple D Platter which has all of Guy Fieri’s favorites (beef burnt ends, brisket, and turkey) from the restaurant’s appearances on Diners, Drive-Ins, and Dives. No matter what plate I get, I ALWAYS choose the warm, fluffy cornbread over the dinner roll. If you are somehow hungry after either of these meals, the piping hot chocolate brownie bites with a side of homemade vanilla ice cream is a sinfully sweet treat.
For nearly 20 years, Smokin’ Guns BBQ in North Kansas City has been serving up their World Champion Barbeque including Kansas City’s best beef burnt ends.
6. Q39
1000 West 39th Street, Kansas City, Missouri
“If you challenge the conventional wisdom, you will find ways to do things much better than they are currently done.”
Has a restaurant ever burst onto the Kansas City barbeque scene to anywhere near the fanfare that Q39 enjoyed in 2014? After a decade of competitive barbeque success, Chef Rob Magee opened his West 39th restaurant and named it for the neighborhood it calls home. It was an instant success. The first time I heard about Q39, I was told by a coworker that it was, “barbeque done right". What I quickly found out however, is that, by many standards, Rob Magee and his team are doing barbeque very, very wrong. Nearly everything the Culinary Institute of America (CIA) certified chef does, bucks the traditions of Kansas City ‘que. The dining space is urban, industrial, and chic. More than mere aesthetics and linen napkins, Q39 defies many established cooking norms. The open kitchen is a modern model of efficiency that would make Henry Ford beam with pride. The restaurant is pristinely cleaned and [GASP!] so are the smokers. The mouthwatering meats are hickory smoked but oftentimes are finished on an oak-fired grill. Perhaps, most brazenly, Q39 has tossed the most sacred of creeds, “low and slow”, out the window and replaced it with “hot and fast”. For Q39, it is actually a point of pride that they routinely turn out briskets in half the time of their competitors. Innovation remains a constant at Q39 in the creative combinations of the dishes themselves and the shifting menu that keeps things fresh. Much like Billy Beane with baseball, Rob Magee broke through the wall and continues to challenge the unwritten rules of barbeque. To many, his elevated, practically gourmet, meats and sides may be barbeque done wrong but Q39 serves food done very, very right.
So, What Do I Get?
Well first of all, PLACE A RESERVATION. In more normal times, there are obscenely long waits during peak hours. Once seated, order a drink and some appetizers. The Brew 39 from nearby Martin City Brewing is exclusive to the restaurant. The full-bodied amber is surprisingly light, easy to drink, and an excellent pairing with any of the dishes. As far as appetizers go, the spiced onion straws with BBQ aioli are a must. The pork belly and sausage corn dogs are another excellent option. And for your entrée? Q39 makes beef brisket better than anyone else in town. Any plate with the aged black angus brisket is sure to be a winner. The beef burnt ends are also top-notch. I cannot recommend the Mr. Burns sandwich (burnt ends, pepper jack cheese, and spiced onion straws) enough but I would suggest subbing out the bun for toasted bread. For your sides, just make sure one of them is the apple slaw. The slaw is crunchy, creamy, sweet, sour, and altogether magnificent.
5. Plowboys Barbeque
3111 South MO-7, Blue Springs, Missouri
Traditionally, Kansas City barbeque has been primarily dominated by “blue bloods” who can trace their roots and recipes back several decades. Our city’s spin on the craft has long been noted for its eclectic nature but a fairly recent phenomenon has only enhanced that reputation. Over the past few years, we have seen an influx of first-rate barbeque joints set up shop across the metro. Unlike the vast majority of their predecessors, many of the newest spots have been born of success in barbeque competitions. Plowboys Barbeque in Blue Springs, Missouri is among those who sparked this surge. In 2013, American Royal veteran Todd Johns opened his fast casual restaurant after over a decade of competitive dominance. While known for their proficiency in various cuts of pork, beef, and chicken; it was the collection of distinct dry rubs and exceptional sauces that Johns sold on the side that created the demand that only a restaurant could meet. Plowboys was immediately celebrated by local publications and even garnered national attention. Soon, one restaurant was not enough. In 2015, Plowboys opened a downtown location and then in 2017, opened their first stand inside of Arrowhead Stadium. Last year, when Plowboys extended their footprint to include a location in Overland Park (KS) and Lincoln (NE), they became the first Kansas City barbeque restaurant to operate in three states simultaneously. Once a titan of the competitive circuit, the future is bright for Plowboys Barbeque who now looms large among heartland eateries.
So, What Do I Get?
In many ways, Plowboys BBQ is “The Smokehouse That Nachos Built”. It’d be a shame to visit a Plowboys’ location and not taste their signature dish. After all, this was the dish that resulted in a partnership between World Champion barbeque and World Champion football. The wafer-thin corn tortilla chips are fried in-house and then drenched in a homemade six-cheese sauce and topped with sour cream, jalapenos, and a smoked meat of your choice. There are no wrong answers here but the right answer is to go with the pulled pork. I consider the pulled pork to be the best in town; and who knows? It might be the best in three different states! If the nachos aren’t your cup of tea, go for a pulled pork sandwich or order The Barnyard which serves up an American Royal decorated trio of pulled pork, beef brisket, and chicken. This is also a great spot to find some quality beef burnt ends. When it comes to the sides, I keep it simple. The French fries are dusted with Plowboys’ famous Yardbird Rub and always perfectly prepared.
Q39 became a citywide favorite seemingly overnight. Only three years after they burst onto the barbeque scene, Q39 opened a second location in Overland Park.
4. Woodyard Bar-B-Que
3001 Merriam Lane, Kansas City, Kansas
“Why not us?” I have to guess that proprietor Frank Schloegel III asked himself some version of that question many times before he opened Woodyard Bar-B-Que. Originally founded in 1914 as the Southside Coal and Wood Company, Woodyard has sold cords of specialty wood to the majority of Kansas City barbeque joints over the past several decades. As the Schloegel family found themselves in the business of barbeque, it was not uncommon for them to smoke meats for friends and family members. Realizing he had the skill, and a tremendous resource already in hand, Schoegel opened his no-frills restaurant about fifteen years ago. Since that day, what appears to be an ordinary red farmhouse has been slingin’ some of the city’s finest barbeque. Self-billed as “KC’s BBQ Star”, Woodyard Bar-B-Que has appeared in a slew of publications and Food Network series. In 2015, Woodyard went global when it was featured on BBC as part of Nigella Lawson’s Christmas Special. True to their origins, you can still grab a bundle of your favorite smoking wood from the preferred purveyor of Ollie Gates (of Gates Bar-B-Q fame). Just make sure you have an appetite when you do.
So, What Do I Get?
With beers on tap, a large porch dining room, and bocce ball courts in the back, this is a great place to bring a group to linger on a lazy afternoon. The brick-encased triple smoker turns out a lot of great meats but the bone-in varieties stand above the rest. Treat yourself to a two-meat combo with pork spare ribs and chicken wings. Unlike most spare ribs in this city, there is no sugar, sauce, or glaze to be found on these bones. Both the pecan-smoked ribs and the wings have a peppery, yet also earthy and aromatic rub, and a sturdy bark that really seals in the juices. As for your side, don’t sleep on the potato salad. Made with red-skinned potatoes, chewy smoked bacon, and a hint of dijon mustard, it’s the best potato salad in town.
Originally the preferred specialty wood provider for Ollie Gates and other legendary restauranteurs, today, Woodyard Bar-B-Que is known nationwide for their pecan-smoked pork spare ribs cooked low and slow in this brick-encased triple smoker.
3. Joe’s Kansas City Bar-B-Que
3002 West 47th Avenue, Kansas City, Kansas
Take a drive down Mission Road on any day (well any day but Sunday that is) and you will typically see a line out the door of an otherwise unassuming Shamrock Gas Station. Possibly the first barbeque joint in Kansas City born from the competitive circuit, Joe’s Kansas City Bar-B-Que is among the city’s most popular restaurants. Originally opened as Oklahoma Joe’s, Joe and Jeff Stehney’s restaurant has been a BBQ destination for locals and visitors alike since 1996. There are so many things that I could write about what makes this gas station turned restaurant so special. But, what can be said about Joe’s that hasn’t already been said? Joe’s Kansas City has been lavished with praise from USA Today, New York Post, TripAdvisor, Yelp!, Thrillist, Travel Channel, Zagat, and a laundry list of local and national publications. The highest praise came from the late Anthony Bourdain who, in 2011, included Joe’s as the sole barbeque entrant among his 13 Places To Eat Before You Die. Even as the accolades continue to accrue, Joe’s Kansas City Bar-B-Que is the rare example of a restaurant that actually exceeds the hype.
“[Joe’s Kansas City]’s the best BBQ in Kansas City, which makes it the best BBQ in the world.”
So, What Do I Get?
Well first of all, grab a friend and don’t eat anything that day. Actually, you might even want to skip dinner the night before. Order both the Z-Man and Rocket Pig sandwiches so you can both have half of each. In this writer’s humble opinion, Joe’s serves up the best pork spare ribs in the nation so you may as well order half a slab and each have a few bones. While you’re at it, get a quarter pound of their beef burnt ends to share as well. One sack of their famous seasoned fries will easily satisfy your need for a side but do not even think about reaching for the ketchup. A 2:1 ratio of Joe’s Original Sauce to their Night of the Living Dead Sauce is the perfect French fry dip and an excellent overall complement to this feast.
2. SLAP’s (Squeal Like A Pig) BBQ
553 Central Avenue, Kansas City, Kansas
Emblematic of the Strawberry Hill neighborhood they call home, SLAP’s BBQ remains a hidden gem to many in this city. In 2014, Mike and Joe Pearce captured the momentum of their incredibly successful Squeal Like A Pig BBQ team to open a restaurant that could showcase their talents. The result was an unapologetically straightforward BBQ joint that serves up some of the premier smoked meats and tastiest home-style sides in town. SLAP’s BBQ has continually received the praise of several local and national publications. The restaurant has even been featured on Food Network’s Burgers, Brews, & Que and BBQ Brawl: [Chef Bobby] Flay v. [Chef Michael] Symon. Despite residing in the upper echelon of Cowtown’s barbeque restaurant scene, this pair of pitmasters has never strayed from their modest origins. The Pearce brothers continue to participate in, and collect hardware from, dozens of BBQ competitions each year. In fact, just last month, SLAP’s BBQ placed in the top ten in each of the Kansas City Barbeque Society’s four major smoked meat categories en route to a Reserve Grand Champion finish.
So, What Do I Get?
Navigating the blue-ribbon menuboard that hangs above the counter can be quite daunting. Luckily, this snippet exists to Kenobi all who seek SLAP’s sensational smoked meats and sides. The first thing you are going to do is make sure you arrive at lunchtime. Why not later? Because while you may be open for dinner, SLAP’s might not be. This crew goes home when they sell out. The combo plates at SLAP’s are the star. The Three Little Pigs features pulled pork, the city’s best sausage (jalapeno cheddar), and thick pork spare ribs renowned for their lingering, almost maple, sweetness. If pork is not your thing, go for a Burnt End Combo with chicken. The marvelously charred “meatmallows” and the smoked chicken leg quarters also, as the restaurant’s name implies, slap. Each meal comes with two sides but one of them HAS TO BE the baked potato casserole. This hotdish is straight out of a country church’s potluck dinner and elicits unbridled joy with every bite. For your other side, any of the fried items, the bacon mac ‘n cheese, or the beef burnt end chili (if in season) will do nicely. Once you’ve placed your order, go ahead and grab a to-go box, you’re going to need it. (PRO TIP - Ask for a cup of the white barbeque sauce at the counter which makes a fantastic dip for the sausage or fried sides!)
Since 2014, SLAP’s BBQ has served up some of the premier smoked meats in KC. Unlike most restauranteurs, the Pearce Brothers continue to be active, and successful, on the competitive BBQ circuit.
1. Fiorella’s Jack Stack BBQ
13441 Holmes Road, Martin City, Missouri
Whoever coined the term, “jack of all trades, master of none” never met this particular Jack. Every region has their own specialties but what has long made Kansas City the World Capital of ‘Que is that this city’s pitmasters do it all and do it all so very well. There is no restaurant that better embodies the excellence and diversity of Kansas City barbeque than Fiorella’s Jack Stack BBQ. It is this distinction that has brought Jack Stack nationwide acclaim from the likes of Zagat and Food Network, among many, many others. Possessing one of the most extensive barbeque menus in the nation, the Fiorella family has been providing the people of Kansas City with their particular brand of barbeque for three generations. A destination for smoked beef, pork, turkey, lamb, chicken, and even seafood; the strength of this menu is undeniable. Beyond the meats, their renowned sides are equally superb. There is not a weak link to be found. Most incredible about Fiorella’s restaurants is that this greatness is consistently maintained across all five of their metro locations! All of these factors combined are what makes Jack Stack the best of the BBQ Capital. Just like Kansas City, Jack Stack does it all and they do it very, very well.
So, What Do I Get?
Nearly every item on this lengthy menu is among the city’s best but I will do my best to narrow it down. Of course, the best value will be found in their daily lunch specials and the two-person dinners. Starting your meal off with a tower of Jack Stack’s glorious, colossal, hand-breaded onion rings to share is an obvious choice. If you are in the mood for a sandwich, The Big Pig (a Kaiser roll piled high with pulled pork, smoked ham, smoked bacon, provolone, and topped with an onion right and Jack’s mustard barbeque sauce ) is the way to go. If you’re looking for a more traditional meal, the Crown Prime Beef Rib is the best cut of meat I have had in this city (not exclusive to barbeque) and will melt on your tongue like butter. A rack of lamb ribs or a half-and-half order of beef and pork burnt ends is a similarly strong order. Regardless of your entrée, you do yourself a great disservice if you do not order the hickory pit beans and the cheesy corn as your sides. Both are among this city’s best sides. Fortunately for you, most meals on the menu allow you to opt for two small sides in lieu of one large side. Take advantage of this and enjoy them both.
This is the end. There ain’t no more. In a city steeped in tradition with dozens upon dozens of world-class BBQ joints, these are my twelve best in Kansas City. So what are you waiting for? A new year is upon you and restaurants need your business now more than ever! Put on your eating pants, grab some friends, and get to “researching”!
Do you agree with my rankings? Or do you feel like your favorite barbeque spot was unfairly left off my list? Let me hear it in the comments! As always, I appreciate every person who takes the time to read what I write and I eagerly await the forthcoming dialogue (and potential debate).
Those Pesky Endnotes That I Often Insist On
*Over the course of the past decade, I have been to approximately sixty Kansas City barbeque establishments. In cases where there are multiple locations, for instance Joe’s Kansas City has three locations, I count that as only one. Additionally, I always cite the address of the original, or flagship, location when it comes to rankings such as these.
^Kansas City barbeque is defined as those restaurants whose original, sole, and/or flagship location resides within one of the fifteen counties in Missouri and Kansas that define the metro area. Additionally this is a list of BBQ restaurants (defined as places that actively engage in the cooking methods of barbequeing and/or smoking their meats) and NOT BBQ-flavored restaurants (I’m looking at you Arby’s and Lion’s Choice!).
** Why Devan’s Dozen? Why not the traditional top ten? Well for one, I am a sucker for alliteration; having an alliterative name has that effect. Secondly, the whole Top 10 thing is way overplayed. One benefit of doing twelve places is that it allows my list to be framed as an annual challenge, or a barbeque calendar if you will. Your mission, if you are willing to accept it, is to visit one of these barbeque joints a month in 2021. Not only will you experience the best this city has to offer; by this time next year, you will be an above average Kansas Citian in terms of number of BBQ joints dined at.
