BBQ of KC

This is the fourth part of my series. If you haven't read it yet, please check out Part  1:   https://bbqofkc.blogspot.com/2025/09/bbq-of-kc.html Feels like I’ve been here a year. Though technically, I’m still about 3 months shy. And just as I was getting acclimated; winter has come. I have no complaints about Missouri summer (though that level of humidity was new to me) but winter here now is colder than it is in Pennsylvania and there is more snow. And yes—some Kansas City barbecue joints actually shut down seasonally, as seen in this photo. Naturally, this demanded further investigation. Rosedale Bar-B-Q Their sauce has a spice in it that I swear is reminiscent of Oldbay but they keeps their recipe close and have not confirmed or denied it. They’ve been around since 1934, so it’s likely a different blend, but it definitely has that same savory taste. I was happy to see the dish served with four large slices of bread. In fact, maybe the best indicator that it's true...

This is the third part of my series. If you haven't read it yet, please check out Part 1&2:   https://bbqofkc.blogspot.com/2025/09/bbq-of-kc.html This week, for the first time in my life, I got Kansas City homesick. And for someone like me, visiting Nashville—Music City—you’d think that wouldn’t be possible. To compare, I got some Tennessee barbecue (restaurant pictured above: it was a vinegary and peppery Southern-style rub). It just wasn’t the KC style. Some folks might be reading this and not understand what this whole thing is about. What's so great about it? Why is some out-of-towner going around to all the different KC barbecue restaurants? My answer is that it’s a unique thing I want to celebrate with you—& I like to think I left every town better than I found it. Big T's Bar-B-Q Sauce was VERY tomato-y. More like a ketchup kind of taste with a little smokey flavor. That's what it's all about here folks, that's this style is so unique; it's si...

This is the second part of my series. If you haven't read it yet, please check out Part 1:   https://bbqofkc.blogspot.com/2025/09/bbq-of-kc.html Now, if I really wanted to visit every BBQ restaurant in KC, and I mean really went at it, eating barbecue for lunch and dinner every day, it would still take me the better part of a year to find every location. It's time consuming, and everything's spread apart between. So, I've decided to do this in segments. As of this writing, I am still alive, and it's only been six months of eating KC BBQ. Here's part 2, but you'll have to get the rest of the backstory from the other blog. Meat Mitch In a city where barbecue is serious business, it helps to have a standout dish. For Meat Mitch, that standout was their legendary burnt-end corndog. Which, unfortunately, are only available during happy hour (2–6 p.m. on weekdays), so I missed them this time. Still, the visit was worth it. I got the full slab of ribs. While the m...

In late April, I decided to turn the page in the long book that is my life. I moved over 1,000 miles away from everything I knew in Pennsylvania to Kansas City, Missouri. My grandpa did the same, but these days, people always want to know why. I've kept a list of reasons for when I'm asked this question, but I'll be honest: the number one reason I moved here is because of the cuisine. I was here as a child and also early on in my career, but now I can definitely tell you that you can't get this kind of barbecue outside of Kansas City. I am pictured here at Joe's, which is famous for its rub and barbecue sandwich.  Smokehouse Barbecue: Had my first taste of KC BBQ at Smokehouse BBQ at North Oak, the original location, back in the 2010s. You can smell the smokey flavor from miles away. Here's me sitting in the same spot today. From what I've heard, Smokehouse BBQ keeps a grill underneath the pit. They place their sides on this grill, so all the good flavor and...