FCS: The Meats
A NOTE FROM THE WRITER: disKCovery has declared this year to be “The Year of the Pit”. This is the latest installment of a wide selection of articles, essays, and rankings devoted to a year-long deep dive into Kansas City barbeque. To see the rest of the 2Q23 series, click HERE.
The Dotte Box from Holy Smoke BBQ features four of their meats, and one of them even made this list! PHOTO CREDIT - disKCovery
Fountain City Superlatives (2023), Part I:
Kansas City Barbeque Meats Edition
Published November 16, 2023
“I don’t think anyone has visited as many [Kansas City barbeque joints and restaurants] as you.”
Most recently, I heard this from a local pitmaster as I enjoyed a late lunch at his establishment. It’s a sentiment that I have often heard. In the past year, it is one that I have really began to embrace. It certainly is a point of pride, but more than that, it’s a matter of fact. Very rarely, do I find anyone who has been to more than 25 of Kansas City’s barbeque restaurants (and if you have, major kudos!). The entire list of people who have eclipsed the century mark, like me, can likely be counted on one hand.
As much as having over 110 Kansas City BBQ joints under my belt (quite literally!) does give me cause to brag, it more importantly empowers me with a sense of obligation. What was it Ben Parker said? “With great palate, comes great responsibility?” Perhaps that was not the fateful phrase that launched a comic book empire, but then again? I am also not gearing up to fight Doc Ock. I’m just talking about barbeque.
Still, my prolificacy in Kansas City’s barbeque scene does garner a lot of questions of, “Which BBQ place is best?” or “Which BBQ restaurant do I have to visit?” Most often, I respond with one of a few questions. “Which part of town are you going to be in?” “What time of day are you looking for?” “What kind of experience are you looking for?”
But most importantly, the one I almost always ask first is “What do you like?”
Living n the World Capital of BBQ, this is our privilege. Not only do we have our own style and our own specialties, but Kansas City has adopted, perfected, and incorporated the styles of many American, and international, regions. Nearly every cut and preparation that can be found in American barbeque, can be found in Kansas City. As I have said many times before, what makes this city the greatest barbeque city in the world is that, “we do it all and we do it very well.”
Given the diversity of offerings and sheer quanity of BBQ joints, it would only make sense then that every place would have their own specialties. They have those things that they do better than everyone else. So the qualifying question of, “What do you like?” is pivotal! My recommendation for a person who wants pulled pork is different than someone who is looking for brisket. My recommendation for someone who is seeking out a great sandwich is likely to differ from what I tell a diner seeking out a platter.
This year, I have been fortunate to visit every pit in Kansas City worth visiting. And so as 2Q23 draws to a close, I decided to rank Kansas City’s barbeque joints as they currently are. There are countless publications, including this one, that rank our barbeque restaurants based on perceived overall quality. Instead, with the return of Fountain City Superlatives, I highlight some of the city’s premier barbeque joints in the same way that many of them are used to being judged on the competition circuit: by recognizing their particular excellence in preparation of a specific smoked meat.
In order to be considered for a particular category, a barbeque joint must offer the prescribed item regularly. That may be as a daily menu item, a weekly special, or at least with enough regularity that diners can expect to find it there when they go.
Without further ado, these are 2Q23’s Fountain City Superlative winners for barbeque meats.
The top sirloin point from Danny Edwards, as featured on the Big D sandwich, takes the prize as the top sliced beef in KC. PHOTO CREDIT - disKCovery
Blue Ribbon Beef
The hallmark of Kansas City may be that we do it all, but any conversation about our ‘que has to begin with the beef. We are a Cowtown after all! The cattle industry is an integral part of this city’s story and how KC came to be. The beef burnt end is our signature barbeque item. Therefore, it’s only logical to begin with that type of meat and our most well-known cut.
Beef Burnt Ends
Best In Town: Smoketown BBQ & Catering
7702 Shawnee Mission Parkway, Overland Park, Kansas
For regular readers of this publication, this likely comes as a rather anti-climactic announcement. After all, just over two months ago, this topped our list of the top 12 burnt ends in the metro and for good reason. It is really hard to imagine a burnt end being much better than the ones being served up at Smoketown BBQ. The picturesque brisket chunks have a deep red smoke ring and a deep cherry bark. They taste even better than they look. Well-marbled, rich, savory, and smoky with a buttery melt-in-your-mouth texture; these are the quintessential “meatmallow” in KC.
Worth A Mention* : The BBQ Shack, Char Bar / Meat Mitch, Joe’s Kansas City Bar-B-Que, Wolfepack BBQ
Sliced Brisket
Best In Town: Wolfepack BBQ
910 E. 5th Street, Kansas City, Missouri
Over the past four years, craft barbeque has made itself a part of the Kansas City scene in a big way. While there are many factors that set this style apart, what most would, rightfully, associate with craft ‘que is the thick-cut Texas-inspired briskets. While Wolfepack BBQ may have not been the first such purveyor in the metro, they have quickly become known for their thick brisket slices with the black cherry-colored char. The slices are tender, decadent, and flawless. Last year, I wrote “If you ever happen upon a list of the top five smoked briskets in KC and Wolfepack is not on that list? That list is wrong.” And now, they’re not only top five, this craft ‘que that is somehow still flying under the radar boasts the best briskets in town. After opening a beautiful new space in Columbus Park a few months ago, this won’t be a secret for much longer.
Worth A Mention: Chef J BBQ, Harp Barbecue, Point & Flat BBQ, Q39
Corned Beef Brisket
Best In Town: Auggie-Q BBQ at Jockey Club Lounge
4312 NW Gateway Avenue, Riverside, Missouri
There’s a good chance that you have not had the chance to try Auggie-Q at the Jockey Club Lounge, but this watering hole is a favorite for Riverside locals. What you will find within the non-descript bar is small-town hospitality, cold drinks, and affordable, quality barbeque. And while there are several places in the Metro where you might feel you can have that experience, the reason that the Jockey Club is always worth a visit is the corned beef. During the month of March, smoked corned beef will pop up on barbeque menus across the city. Outside of that? Only a relative few offer this intersection of New York and Kansas City year-round. Auggie does it better than the rest. The slices are so thick and smoky with a soft char. The brine used has a lovely flavor that makes itself known. While it’s fantastic by itself, Auggie’s take on the Reuben, the Smokin’ Irishman, is absolutely the play.
Worth A Mention: Danny Edwards BLVD BBQ, Hawg Jaw Que & Brew, RJ’s Bob-Be-Que Shack
The Smokin’ Irishman sandwich from Auggie-Q features the best smoked corned beef in the city. PHOTO CREDIT - disKCovery
Sliced Beef
Best In Town: Danny Edwards BLVD BBQ
2900 Southwest Boulevard, Kansas City, Missouri
While Texas-style briskets are all the rage in a modern age of KCQ, smoked and sliced beef is a delicious remnant of a bygone era. When it does feature on the menu, it is typically the “old school” or “legacy” spots that still have it on the menu. While there are many reasons to pay a visit to Danny Edwards’ BLVD BBQ, the smoked, sliced beef sirloin point is absolutely one of them. These rich, flavorful, singed ribbons of flaky top sirloin have an exquisite flavor and texture. The bold beefy flavor and the peppery rub makes this meat one of a kind. It is also the main ingredient for the restaurant’s most popular sandwich - the Big D Special.
Worth A Mention: B.B.’s Lawnside, Zarda Hickory Pit Bar-B-Q
Beef Ribs
Best In Town: Jack Stack Barbecue ^
13441 Holmes Road, Martin City, Missouri
I have said it many times before and I will surely say it many times again: The Crown Prime Beef Rib from Jack Stack is not only the best beef rib in the city; it is the finest cut of beef to be found at any restaurant in the metro. They are the rare instance of quantity co-existing with quality. They are large enough that they seem capable of toppling any car in Bedrock, but the rich bones of beef are full of decadent and smoky flavor. The combination of crispy bark and opulent meat seems sinful! The way these beefy beauties melt like butter on a stack of pancakes is beyond description. There are no words. You have to just taste it to believe it. While not many spots in town offer a quality beef rib, the caliber of these is enough to merit its own category for inclusion. And as an added bonus, Jack Stack also is one of the few spots that offers beef back ribs.
Worth A Mention: SLAP’s BBQ, Smokehouse Barbecue
Smoked Beef Sausage
Best In Town: SLAP’s BBQ
553 Central Avenue, Kansas City, Kansas
Over the past decade, SLAP’s BBQ has always been a place known for their smoked sausages. In recent years, the availability of quality pork and mixed-meat sausage varieties has increased exponentially on the local scene. While sausage is almost always associated with the pig (more on that later), there are a number of traditions, particularly Eastern European, where beef sausage is the norm. Whether pork or beef, SLAP’s has always been among the best sausages in town but their smoked beef Polish is truly the cream of the crop. The pop of the rind is pleasing like a proper Detroit-style hot dog. The simultaneous and subtle notes of sweet and spice fill each tender bite and set the gold standard in terms of flavor and texture for what a smoked beef sausage should be.
Worth A Mention: Fritz’s Meats & Superior Sausage, KC Turkey Leggman, Moose’s BBQ
SLAP’s beef polish sausage is shown here as one of three beef options in the Cattleman’s Plate. PHOTO CREDIT - disKCovery
Pork Perfection
It’s true, Kansas City is the Cowtown and Cincinnati owns the title of Porkopolis. Yet, when you survey the local barbeque landscape, you quickly realize that the pig is an unlikely king. Walk into any BBQ joint in the metro and it is likely that the most featured meat on the menu is multiple cuts of pork. In fact, I would guess that pulled pork is the best-selling smoked meat in town. There are a number of factors that contribute to the pig’s place in barbeque but the most probable is the versatility of the meat. The shoulder, ribs, belly, ham, and loin all feature in Kansas City barbeque in a number of ways. It is for this reason that the pork section alone accounts for nearly half the FCS categories.
Pulled Pork
Best In Town: Louisburg BBQ & Brews
2 West Amity, Louisburg, Kansas
In the past few years, the BBQ Capital has done much to right a horrible wrong. Oftentimes, pulled pork is a meat that is unnecessarily drowned in barbeque sauce. While this is a town with great sauces that we should take pride in, the meat has a right to lend its voice and be heard on its own. Thankfully, Louisburg BBQ & Brews does exactly that. There’s no need for another word, the pulled pork being served in Louisburg is perfection. It is exactly what pulled pork should be. Shredded pork shoulder with a nice smoky flavor that is not too dry nor too wet. A little bit of bark with a deep smoke ring and a full flavor makes this pulled pork worth the trip. Offered on platters, bun, or even pizza (yes, you read that correctly!), this the pre-eminent pulled pork in KC.
Worth A Mention: Joe’s Kansas City Bar-B-Que, Long Barbeque Company, Smoak Craft Barbecue, Smoke ‘n Magic
Sliced Pork
Best In Town: Arthur Bryant’s Barbeque
1727 Brooklyn Avenue, Kansas City, Missouri
Much like sliced beef that is not brisket, sliced pork is a dish that is a throwback to an earlier era of Kansas City barbeque. It makes sense then that one of the true OG’s, Arthur Bryant’s, would still be the place that is doing it best. The outer bark is so well seasoned and the thin, paper-like slices of pork are more like something out of a Manhattan deli than a Kansas City barbeque joint. The tender, juicy, sheets of rosy, white pork stack so well. Served dry, one of three President’s Choice sauces lie in wait to top each mound of luscious sliced swine. It really does make for the idyllic Kansas City barbeque handheld.
Worth A Mention: Gates Bar-B-Q, Wabash BBQ
Pork (Belly) Burnt Ends
Best In Town: Chef J BBQ
1401 W. 13th Street, Suite G, Kansas City, Missouri
Go back a decade, and the pork belly burnt end was a rarity in Kansas City. Fortunately, that is no longer the case. Go to any BBQ joint that serves up the beef version and there is probably a 50/50 chance that they offer the pork version as well. What makes this year’s winner, Chef J BBQ, unique is they are one of the few who exclusively offer a pork burnt end without also having a beef version on the menu. There’s no need when their Bacon Burnt Ends are so exquisite. What makes them special is that they have the rich flavor and melty quality that one expects of pork belly, but they are also surprisingly lean which gives them a meaty profile that is rarely matched. They possess a density and fullness that none other can mimic. This publication was early in giving Chef J their due praise. Everything they do is among this city’s best. As this West Bottoms’ craft ‘que joint continues to grow into a household name, Chef J’s Bacon Burnt Ends, which are often the first meat to sell out, will become an even hotter commodity.
Worth A Mention: 3Halves Brewpub, Jack Stack, LC’s Bar-B-Q, Low-N-Slow Midwest BBQ
Sliced Pork Belly
Best In Town: Night Goat Barbecue (at Fox and Pearl)
2143 Summit Street, Kansas City, Missouri
There has always been an understated elegance to Fox and Pearl, so why would their once-per-week barbeque concept be any different? Night Goat Barbecue is the antithesis of Chick-Fil-A in that it only can be purchased on Sundays. The first day of the week has long been reserved for divinity so it seems logical that this would be the day when their out-of-this-world sliced pork belly, and other offerings, are available. The thick slices are reminiscent of a Texas-style brisket. They boast a robust peppery rub with just enough spice to provide an eye-opening contrast to the richness and sweetness of the belly. The textures and flavors are perfectly balanced. This is no mere pork belly; this is luxury bacon. Bacon was never broke, but thank whatever power you believe in that Night Goat found a way to make it even better.
Worth A Mention: Buck Tui BBQ, Smoak Craft Barbecue, Q39, Wolfepack BBQ
The Biscuit Sandwich from Night Goat Barbecue is a delightful mess that features their sliced pork belly. PHOTO CREDIT - disKCovery
Pork Spare Ribs - St. Louis Cut
Best In Town: Joe’s Kansas City Bar-B-Que ^
3002 W. 47th Avenue, Kansas City, Kansas
To those who read this past summer’s rankings of Kansas City ribs, none of the next three winners should come as a surprise. Since first moving to Kansas City, I have considered the slabs at Joe’s to not only be the best St. Louis cut ribs in the city, but the best pork ribs overall. In the years since, there have been many worthy challengers but still no reason to back off that claim. They remain the standard bearer to which every slab locally, and nationally, is compared. What makes them so special is the consistency from one slab to the next. The first bone tasted just as glorious as the hundredth. The meat is spongy but dense; firm enough to be be tugged off the bone but tender enough to melt in your mouth. The outer veneer of Joe’s signature sauce puts each bone over the top. The late, great Anthony Bourdain once described these ribs as “criminally good” and I don’t know if anyone could ever put it better.
Worth A Mention: Hayward’s Pit Bar B Que, Meat Mitch, Scott’s Kitchen, SLAP’s BBQ
Pork Spare Ribs - Kansas City Cut
Best In Town: Woodyard Bar-B-Que
3001 Merriam Lane, Kansas City, Kansas
Woodyard Bar-B-Que has never been afraid to be different. They didn’t initially set out to be a restaurant, they just wanted to sell the wood needed to the places that needed it. Great barbeque was just a byproduct. Unlike other barbeque joints, Woodyard doesn’t focus on being gritty or upscale. Instead, diners feel more like a guest in someone’s home than like a customer at a restaurant. When it comes to the ribs, they’re also not afraid to buck norms. Most of the restaurants founded in the 2000s opt for the St. Louis-cut ribs that are prevalent on the competition circuit, Woodyard chose to specialize in Kansas City cuts and baby backs. Pitmasters preach the importance of peeling off the silverskin (an inedible membrane of connective tissue that holds the ribs together) prior to smoking. Woodyard chooses not to. The result is one of the most tender and flavorful slabs in town and one of the rare examples of a Kansas City rib that achieves the right texture for both the tip and the lower spare.
Worth A Mention: Danny Edwards BLVD BBQ, Fox & Fire Barbecue, Louisburg BBQ & Brews, Red Shanty BBQ
Pork Babyback Ribs
Best In Town: Porky’s Blazin Bar-B-Q
9512 S. Buckner-Tarsney, Grain Valley, Missouri
By now, my readers are likely tired of me writing about the babyback ribs at Porky’s Blazin’ Bar-B-Q. This is the third time this site has featured them this year. After writing about Porky’s and their amazing babybacks in March of this year, they also featured in my rankings of Kansas City ribs this past summer. What makes these babybacks worthy of this much ink? It’s hard to point to just one thing! The bark is a beautiful, deep mahogany with a golden sheen and the meat is the perfect rose quartz color with a picturesque smoke ring. For as wonderful as these slabs look, they taste even better. A perfect balance of flavors and textures is what sets these apart. The quality of the meat is top-shelf and the smoke from the hickory and cherry shines in every juicy bite. If nothing else gives you cause to visit Grain Valley, the ribs at Porky’s should. I can’t imagine anywhere I wouldn’t go for a slab this good.
Worth A Mention: Arthur Bryant’s Barbeque, Blind Box BBQ, Jazzy B’s Diner, A Little BBQ Joint
Pork Rib Tips / Riblets / Rib Burnt Ends
Best In Town: Holy Smoke BBQ
8050 Leavenworth Road, Kansas City, Kansas
Rib tips are about as old school as it gets, and a tradition proudly carried on by select members of the old guard of this city’s scene. For that reason, it ma be quite surprising that the best ones in town would come from one of the city’s newest joints. Holy Smoke BBQ has not even been open for a year and already, they are turning heads. Their one-of-a-kind rib tips anchor a fantastic line-up. Served completely devoid of sauce (a rarity for this cut), the quality of the ribs from whence they were trimmed speaks for itself. Each one possesses such a chewy, crisp, altogether pleasing bark that is packed with tender meat. The way that each one just pops, crackles, and melts all in one fluid bite is astounding. The rub has so many flavors that co-exist with the myriad of textures. The number of taste and texture sensations are impossible to fully describe. These are everything a rib tip should be because they are everything I never knew that a rib tip could be. They are simply exceptional!
Worth A Mention: B.B.’s Lawnside, Johnny’s BBQ, Taste of Kansas City BBQ & Grill, Wyandot Bar-B-Q
Year after year, the ribs at Joe’s continue to set the bar for what a St. Louis cut, or any, pork spare rib should be. PHOTO CREDIT - disKCovery
Smoked Pork Sausage
Best In Town: Harp Barbecue
6633 Raytown Road, Raytown, Missouri
In the original edition of these rankings back in 2019, this publication threw down the gauntlet challenging the local barbeque scene to raise the city-wide level of smoked pork sausage offerings to that of the likes of Texas. Whether or not they heard me, the metro indeed answered the call. Once an unheralded meat in barbeque, sausage has become a platform for the best pitmasters to flex their creative muscles and deliver incredible barbeque flavors. Take Raytown’s Harp Barbecue as the prime example. Their eclectic, ever-rotating selection of sausages utilize the best ingredients and the trimmings of the best cuts of meat. When guests arrive, they have no idea what the sausage of record will be that day but it will always be fantastic. Innovative varieties like Black Pepper & Garlic or Swiss & Jalapeño always delight but the most popular, and unique, option has to be the Blueberry & White Cheddar. Regularly offered on both their platters or the Truth Bomb Sandwich, Harp is constantly raising the standard for what smoked sausage can be.
Worth A Mention: Chef J BBQ, Fox & Fire Barbecue, Scott’s Kitchen, SLAP’s BBQ
Smoked Ham
Best In Town: Rosedale Bar-B-Q
600 SW Boulevard, Kansas City, Kansas
Ham is an important part of Kansas City’s barbeque tradition, and while still found across the metro, it is not always found at the newer spots. As one of the easiest meats to prepare, ham does have the unfortunate reputation of being the meat you get when nothing else on the menu is up to par. However, when it comes to Rosedale Bar-B-Q , the ham is one of the primary reasons to visit the historic eatery in KCK. The ham is thick sliced, juicy, with a pleasant sweetness and a smoky flair that makes it exactly what those who love the old guard of Kansas City barbeque expect. Available in platters, or as a must-include item on the famous Belt Buster sandwich, ham is a smoked meat found less and less from Kansas City pits but one that should never be slept on at Rosedale.
Worth A Mention: Chop’s BBQ, Gates Bar-B-Q, Low-N-Slow Midwest BBQ, Woodyard Bar-B-Que
Turkey is frequently featured in Kansas City barbeque but often overlooked. The version from Chop’s BBQ in Smithville is the best in town. PHOTO CREDIT - disKCovery
Premier Poultry
While poultry is the most consumed meat in America, it is also one of the most underrated in barbeque. Preparation can definitely have its challenges, and birds are easy to dry out. Yet, when prepped correctly, chicken and turkey can be just as good as anything. Both also offer incredible versatility. As public sentiment, and diet and budget preferences continue to shift, the availability of smoked poultry cuts should only continue to grow.
Smoked Turkey
Best In Town: Chop’s BBQ & Catering
109 E. Main Street, Smithville, Missouri
While poultry options can be few and far between, sliced turkey seems to be the exception. In fact, after pulled pork and brisket, it may be the most widely offered meat in Kansas City’s barbeque scene. Longtime readers know that I feel turkey is the single most underrated meat in all of Kansas City barbeque. There are so many ways to screw it up but when it’s done right, it’s hard to beat. Chop’s BBQ is a place that does it right. The moisture level is exquisite. Thick-sliced, meaty, smoky, and tender, when served on bun, this is a turkey sandwich that Ross Gellar would lose his mind over. The rub is subtle but adds a nice zest to the overall bird. These thick-cut slices of a Grade A turkey are reason enough to make the jaunt up to Smithville.
Worth A Mention: 3Halves Brewpub, Chef J BBQ, Jack Stack, Twisted Rib
Smoked Turkey Leg
Best In Town: KC Turkey Leggman
1916 Quindaro Boulevard, Kansas City, Kansas
This time of year, the smoked turkey leg shows up as a special with some of the pop-up barbeque joints and food truck circuit. However, there are fewer than five spots in the metro that offers them even semi-regularly. Luckily, the ones that do such a fantastic job that the category merits inclusion. Of those, the KC Turkey Leggman is the cream of the crop. The Leggman’s commitment to not only perfecting the smoked turkey drumstick but building his entire BBQ joint around that premise has paid dividends to the tastebuds of Kansas Citians. The massive, smoky, tender pterodactyl-sized leg is enough to feed two. The preferred preparation is the Bussdown Legg where the club-sized bone of meat is covered in a mountain of gooey four-cheese mac sprinkled with some of the Leggman’s signature rub. In the same vein, the truly unique turkey ribs, when offered by the Leggman, are worth an order as well.
Worth A Mention: Big T’s Bar-B-Q
The Bussdown from KC Turkey Leggman, a gargantuan smoked turkey drumstick covered in a mountain of four-cheese mac, is not for the faint of heart. PHOTO CREDIT - disKCovery
Smoked Chicken - Bone-In
Best In Town: Crazy Good Barbeque - Bar & Eats
16695A W. 151st Street, Olathe, Kansas
If you don’t enjoy smoked chicken, then you probably haven’t had the bird from Crazy Good Barbeque. It is beyond comprehension that the massive pieces of smoked chicken could be this crisp, this smoky, and still so juicy! The texture of the skin, and the flavor of the rub is truly one-of-a-kind. The smoky richness of the bird is unparalleled in Kansas City, or anywhere else. As the name suggests, the best way to describe this chicken is “crazy good”. It has characteristics that mimic great fried chicken which makes it so hard to believe that it is smoked. There is a lot of good smoked chicken across the metro, but there are few that approach the greatness of what this Olathe eatery has to offer.
Worth A Mention: Fuego’s BBQ Mexican Cocina, SLAP’s BBQ, Tin Kitchen, Wabash BBQ
Smoked Wings
Best In Town: Jazzy B’s Diner
320 SW Blue Parkway, Lee’s Summit, Missouri
Great smoked wings are frequently found in the city’s BBQ scene nowadays, but nobody does it better than Jazzy B’s. The massive wings raise questions about the frightful size of the birds from whence they were sourced. Coated with a signature blend of seasonings and spices, the wings are then smoked and finished in a fryer giving them a crisp and perfect skin. The flavors of the char and the tender, juicy meat makes these wings special. Always served dry, these wings require no sauce, but Jazzy B’s has some great options if you must go that route.
Worth A Mention: B.B.’s Lawnside, Burn Theory, Char Bar, Wolfepack BBQ
Pulled Chicken
Best In Town: Low-N-Slow Midwest BBQ
106 S. Main Street, Lansing, Kansas
Regulars at Lansing’s Low-N-Slow Midwest BBQ know this spot for their friendly service and quality line-up. As the name recommends, there is a commitment to smoking meat the right way, low ‘n slow, to deliver a great product. Of all the things they do well, the pulled chicken is what really stands out. The challenges that come with smoking and pulling chicken, and removing the bones and cartilage, make it rarely offered in the metro. Low-N-Slow’s version has a wonderful black pepper rub that gives it a jolt of flavor. The rosy white chunks are thick and the right level of moist. Full of flavor and perfectly prepared, this is the best pulled chicken to be found in KC.
Worth A Mention: County Road Ice House, Crazy Good Eats
No other smoked bone-in chicken can compare to the birds being served up at Crazy Good Barbecue in Olathe. PHOTO CREDIT - disKCovery
Best of the Rest
There is so much more to barbeque than beef, pork, and bird. Here in Kansas City, with over 120 BBQ spots, there are places that are constantly pushing the envelope of what barbeque can be. Some of the more common entrants are also worthy of praise. Dishes that utilize lamb or goat have started to make appearances. Vegetarian barbeque options continue to become more popular every year. Both are worthy of inclusion.
While the most popular “other guy” may be smoked fish and seafood dishes, they will not be found in these rankings. The reason is simple. While smoked salmon, barbeque shrimp, and other fish varieties are readily available at barbeque joints, especially during the Lenten season, this writer has not sampled enough of them to make an informed decision, or had anything that was so great it demanded inclusion here. Maybe next time…
Smoked Mutton
Best In Town: Jack Stack Barbecue ^
13441 Holmes Road, Martin City, Missouri
Given our Midwestern location and the fact that there is significant sheep and goat production in our region, I have always believed that neither meat features nearly enough in Kansas City barbeque. This is especially true when you consider the roots of Kansas City ‘que and mutton being an early staple in our scene. However, the expense tied to lamb, and the difficulty in properly preparing it likely contribute to the rareness of its inclusion. Lamb only exists on a handful of local menus and, beyond a one-time special here or there, goat doesn’t feature in this scene at all. When it comes to the limited options, the lamb ribs from Jack Stack are the best of the best. The dainty bones are surprisingly meaty, perfectly tender, and combine the full flavor of hickory smoke and the gamy richness of the lamb so well.
Worth A Mention: RJ’s Bob-Be-Que Shack
Smoked Vegetarian Entrees
Best In Town: F325 BBQ
1825 Buchanan Street, North Kansas City, Missouri
From the time they opened their Northtown location last year, F325 BBQ made it a point of emphasis to offer a menu that had options for everyone. Oftentimes, when barbeque joints do offer vegetarian entrées, it is just one. For many in this city, that concession is always welcome. However, with F325, they offer three. Their answer to pulled pork is to also offer a smoked jackfruit. Their alternative to beef brisket is smoked Portobello mushroom. They even have an offering for those who want a burger, offering a house-made black bean burger that is all the rage among their customers. F325 is careful to isolate their “bar-v-que” options from cross-contamination with their meats and diligent in making sure that all of these offerings capture the smoke and flavor that anyone would expect of Kansas City barbeque.
Worth A Mention: Char Bar, Jazzy B’s, Joe’s
Both the Crown Prime Beef Rib and the Lamb Ribs from Jack Stack made the cut for this year’s Fountain City Superlatives. PHOTO CREDIT - disKCovery
Scoreboard!
With this edition of Fountain City Superlatives in the books, below is a recap of how your favorite Kansas City BBQ spots did in 2023:
Fountain City Superlative Winners:
Jack Stack Barbecue (2)
Arthur Bryant’s Barbeque (1)
Auggie-Q BBQ at Jockey Club Lounge (1)
Chef J BBQ (1)
Chop’s BBQ & Catering (1)
Crazy Good Barbeque - Bar & Eats (1)
Danny Edwards BLVD BBQ (1)
F325 BBQ (1)
Harp Barbecue (1)
Holy Smoke BBQ (1)
Jazzy B’s Diner (1)
Joe’s Kansas City Bar-B-Que (1)
KC Turkey Leggman (1)
Louisburg BBQ & Brews (1)
Low-N-Slow Midwest BBQ (1)
Night Goat Barbecue (1)
Porky’s Blazin Bar-B-Q (1)
Rosedale Bar-B-Q (1)
SLAP’s BBQ (1)
Smoketown BBQ & Catering (1)
Wolfepack BBQ (1)
Woodyard Bar-B-Que (1)
Honorable Mentions:
SLAP’s BBQ (4)
B.B.’s Lawnside Blues & BBQ (3)
Char Bar (3)
Chef J BBQ (3)
Joe’s Kansas City Bar-B-Que (3)
Wolfepack BBQ (3)
3Halves Brewpub & BBQ (2)
Danny Edwards BLVD BBQ (2)
Fox & Fire Barbecue (2)
Gates Bar-B-Q (2)
Jack Stack Barbecue (2)
Jazzy B’s Diner (2)
Low-N-Slow Midwest BBQ (2)
Meat Mitch (2)
Q39 (2)
RJ’s Bob-Be-Que Shack (2)
Scott’s Kitchen and Catering at Hangar 29 (2)
Smoak Craft Barbecue (2)
Wabash BBQ and Blues Garden (2)
Arthur Bryant’s Barbeque (1)
The BBQ Shack (1)
Big T’s Bar-B-Q (1)
Blind Box BBQ (1)
Buck Tui BBQ (1)
Burn Theory Fire Kitchen (1)
Chop’s BBQ & Catering (1)
County Road Ice House (1)
Crazy Good Barbeque - Bar & Eats (1)
Fritz’s Meats & Superior Sausage (1)
Fuego’s BBQ Mexican Cocina (1)
Harp Barbecue (1)
Hawg Jaw Que & Brew (1)
Hayward’s Pit Bar B Que (1)
Johnny’s BBQ (1)
KC Turkey Leggman (1)
LC’s Bar-B-Q (1)
A Little BBQ Joint (1)
Long Barbecue Company (1)
Louisburg BBQ & Brews (1)
Moose’s BBQ & Catering (1)
Point & Flat BBQ (1)
Red Shanty BBQ & Roadside Cafe (1)
Smoke ‘n Magic (1)
Smokehouse Barbecue (1)
Taste of Kansas City BBQ & Grill (1)
Tin Kitchen Southern Smokehouse (1)
Twisted Rib BBQ (1)
Woodyard Bar-B-Que (1)
Wyandot Bar-B-Q (1)
Zarda Hickory Pit (1)
And, that’s all I have to say about that. Stay tuned for Part II of this year’s Fountain City Superlatives for barbeque where I get into an aspect of barbeque that is just as important - the sides!
Those Pesky Endnotes That I Often Insist Upon
*In this process, understanding who just missed the cut is very important. A restaurant not being here doesn’t mean I don’t think they’re great at <INSERT SMOKED MEAT HERE>. I specifically limited myself to listing no more than four “Worth A Mentions” per category. While these are in alphabetical order, if a restaurant wants to look at Worth A Mention as a way of saying, “disKCovery said we were Top 5 at ______ in 2023”, they would be accurate in that statement. I must stress again, that beyond the best, the only order is alphabetical.
^ Denotes barbeque joints that have multiple locations. The address given is for the original / flagship / suggested location.
** Complimentary food was not accepted in regard to making these ranking decisions. Personal relationships were not considered in the awarding of these superlatives.
Alright fellow Fountain City Foodies, what did I nail? Where did I go horribly wrong? Tell me in the comments!
