Kansas City BBQ Spots
It is August 19-21, 2019, Lanee and I are planning to eat Kansas City BarBQ several times while we are here. Lanee and I like are BarBQ brisket moist, ribs that can easily be pulled away from the meat, and smoked using mesquite wood. A unique sauce is OK, as long as it is not to hot.
Brisket is wrapped in foil through much of its 6-hour stay in this restaurant's hickory-wood smokers. Prior to cooking the brisket is rubed with 14 herbs and spices and wraped in brisket stock made in-house.
Q39 hand-cranks and hand-mixes its pork-butt sausage so the fat won't dissolve into the machine mixer. The result is a gritty grind with a great taste. The house savory-sweet barbecue sauce has won a number of awards.
Joe's uses Missouri white oak as its smoke source.
Don't forget to try the cheesy corn and onion ring stack.
There is a learning curve to the menu. A greeting of "Hi, May I Help You?" can come across as friendly or terse; depending on the mood everyone is in. Just so you know, that is not hollering...it's projecting. As long as they get the order right, it is all good.
