BBQ of KC



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 drippings from the meat fall onto them. This infuses the sides, such as the baked beans, with flavor. The burnt end platter is famous for a reason, but I prefer the beef ribs.
 



Slap's BBQ:
This is probably my favorite barbecue in KC. SLAP's stands for Squel Like A Pig. I really love the sauce, it has a texture kind of like pancake syrup but it's also a little gritty. And the meat just falls right off the bone. I've heard that the meat isn't supposed to come off the bone like that, and that sticking to the bone is how you win competitions. But I don't like that, it's just a personal preference. This dish also came with some wonderful pickles and jalapeños, which I have yet to taste elsewhere. I tried a few of their different sauces, and they were all good. I think one was a Carolina style, and it had a little more vinegar in it. I liked this place so much I got their baseball hat!




Arthur Bryant's: 
Arguably one of the most historically significant barbecue restaurants, and I like it for its simplicity. The first thing I noticed when I walked in was the pictures of many celebrity patrons. Arthur was trained by the famous pitmaster and "father of Kansas City Barbecue," Henry Perry. You can really taste the Kansas City style, which is tomato-based and smoky, making it different from the barbecue found in Texas, the Carolinas, or Memphis. Here, it tastes very paprika-based as well. This was also where the burnt end was invented, which was a scrap of meat that used to be thrown out. This is one of those places that usually has a very long line, so be prepared to wait. At the condiment station, there are three main types of sauce you can get: Original, Rich and Spicy, and Sweet Heat.





Smoke Town BBQ:
There was a serendipitous moment when I found this place in Shawnee, KS. The flavor was so excellent there were no leftovers. And I have to say A+ for presentation here.



3Halves Brew Pub & BBQ:  
This one is near and dear to me. I can walk here and I frequent their open-mic. The full slab is down-to-business with no sides. It has such a good rub I never go back for the sauce.



Hawg Jaw Que & Brew:
Went here with a friend and that's pretty much the vibe here. Great atmosphere where your order comes over the PA and you go pick it up from the window to sit where you please. The burnt ends were exceptional.





Jack Stack Barbecue:
Unlike the other BBQ joints, this one has a nice restaurant atmosphere similar to Q39. The sauce was definitely more sweet than some of the others above, and the beans were phenomenal. This was in the crossroads district of KC, and I went to see a Tom Petty tribute band on a rooftop across the street afterwards with a big smile on my face.

This is the first part of my series. If you haven't read it yet, please check out Part 2: https://bbqofkc.blogspot.com/2025/10/bbq-of-kc-part-2.html

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