Barbecue Archives - Our Changing Life

Museum of BBQ in Kansas City

Jeff & Crystal — Fri, 05 Dec 2025 12:11:38 +0000

We felt a familiar sense of hometown comfort as we walked into the Museum of BBQ. We were exploring a place that celebrates the flavors and stories we have grown up appreciating right here in Kansas City. The Museum of BBQ set the stage for a journey through American barbecue traditions while still carrying the warm spirit of our own community. It was the kind of visit that reminded us why Kansas City BBQ has always felt like part of our personal story.

Being locals gave the experience a different rhythm. We were not discovering Kansas City through the eyes of travelers this time. Instead, we were peeling back a layer on something that has shaped our neighborhood meals, our conversations, and our weekend wanderings for years. Walking through those doors felt like finding a new chapter in a book we thought we already knew well.

Every display called to mind meals from past travels where smoke curled above pits in Carolina towns, Texas crossroads, and Mississippi Delta neighborhoods. Here in Kansas City, those memories seemed to gather under one roof, inviting us to follow the long path of American barbecue traditions with renewed curiosity.

. We want to thank the Museum of BBQ for hosting our visit. Rest assured, all photos and opinions are our own.

Finding Our Way Around This Flavor Filled Museum

The museum rests comfortably inside Crown Center, a place we have wandered through many times during our Kansas City adventures. Its central location makes it easy for travelers and locals to reach, and we felt that familiar sense of welcome as soon as we stepped inside. Regular hours currently run from 10 in the morning to 6 in the evening, though they may shift with the season. Admission is $15 for adults, with reduced pricing for children and seniors. That balance makes it an inviting stop for nearly any itinerary.

We were greeted like old friends and found ourselves drifting into familiar BBQ-based conversation. The museum is self-guided, but we were offered some helpful advice to optimize our visit. After checking out the wide range of sauces for sale (so many were familiar names), we were ready to begin our smoke-filled journey through BBQ history.

Letting the Smoke Tell Its Story

Smoke has always been our quiet guide at barbecue spots across North America, and the museum captured its importance with a clarity that drew us in. We stood before a display that showed how a proper bark begins to form when spice rubs meet low heat and steady smoke. It reminded us of moments when we saw that dark, textured surface on brisket or ribs and knew we were about to taste something shaped by time rather than haste. A strong bark signaled a confident hand behind the pit.

A nearby display introduced different types of smokers, each offering its own personality. We learned how offset smokers work: heat travels from the firebox into the main chamber, giving the cook firm control over airflow. Vertical smokers use rising heat that circulates through stacked racks, while pellet smokers rely on compressed wood for precise temperature control. Seeing them side by side reminded us that every style, from traditional brick pits to modern steel rigs, shapes the final bite in its own quiet way.

Seeing the science presented so plainly made us appreciate how much technique hides behind each plate. Learning how smoke works its slow magic feels familiar now.

Playing Our Way Through Barbecue History

The museum surprised us by going far beyond static displays. It invites visitors to step directly into the story through thoughtful hands-on experiences. We appreciated how these interactive moments added movement and laughter to a subject that is often taught through quiet observation. It created a sense of play that made history feel alive.

The smoke ring toss taunted us as we took turns trying to land a ring on the mounted horns. It carried the same spirit we have found at roadside attractions, where simple games spark shared joy and elicit plenty of laughs.

The butcher shop play area added another layer of immersion. It echoes the early markets where butchers shaped the traditions that would guide American barbecue. I enjoyed donning an apron and serving up Crystal some fresh-cut selections.

The sauce pad station rounded out our playful experiences, as we stepped across soft, squishy pads. Before long, we found ourselves dancing to the vibe of a Saturday barbecue. This exhibit reminded us how creativity and flavor often go hand in hand.

Wandering Through the Woods

A wall lined with smoking woods invited us to imagine how flavor begins long before the meat reaches the pit. Hickory, pecan, oak, and cherry each carried memories from past trips where the wood choice shaped everything about the final bite. We thought back to one of the most unique experiences when we visited a smokehouse in Quebec City. We know that Kansas City BBQ often leans on hickory for its rich and steady burn, while apple or cherry softens the edges of pork with a gentle sweetness.

The museum deepened the experience by highlighting the difference between low-and-slow cooking and the hot-and-fast technique that has become popular in some modern settings. Low and slow relies on controlled heat and patient smoke to break down connective tissue and draw flavor deep into the meat. Hot and fast uses higher temperatures to create tenderness more quickly while still preserving a kiss of smoke. Standing there, we remembered meals shaped by both methods and how each left its own impression.

Looking at the woods again, we felt reminded that flavor begins with the land itself. The trees, the climate, and the way each region learned to use them all play a part in the story. This wall of wood made us appreciate how every pitmaster starts with the same simple choice and ends with a creation that carries the identity of the place it was cooked in.

Walking Into the Heart of Texas Beef Culture

Texas BBQ is filled with the spirit of open skies and long cattle trails. We examined a display that explained how brisket became the centerpiece of Texas identity, shaped by ranching heritage and long days of smoking over steady heat. We felt transported back to our first Texas smokehouse, where the pitmaster sliced brisket onto butcher paper.

The museum highlighted the rich crust and deep flavor that define Texas plates, and we found ourselves nodding as we remembered meals shaped by pepper, patience, and proud tradition.

Exploring Texas Traditions One Region at a Time

Texas carries so many stories within its vast borders. Central Texas celebrates simple seasoning, while East Texas leans toward sweeter sauces. South Texas adds its own influence from border culture, and each region claims a side dish that completes the meal. We recalled evenings when a bowl of pinto beans or a scoop of creamed corn turned a good plate into something unforgettable.

The museum handled these differences with clarity and warmth, helping us appreciate how every town and diner adds its own voice to the larger Texas conversation.

Sinking Into the Soft Joy of the Bean Ball Pit

During our exploration of side dishes, we happened on a giant bean ball pit. The soft spheres were designed to replicate a bowl of baked beans, and we couldn’t wait to dive in. Inside, we felt like kids again, and soon the room filled with our laughter.

The bean pit felt like a gentle reminder that barbecue has always been more than technique. It has been a source of connection and shared delight, and the museum captured that spirit beautifully.

Remembering Memphis One Rib at a Time

After finally escaping the bean pit, we moved further into our study of regional barbecue techniques. The Memphis section brought us back to plates of dry-rub ribs we discovered during a visit to Beale Street. We could almost taste the blend of paprika, pepper, and smoke as we stood before the displays. We remembered reading about pitmasters who believed that ribs should stand tall on their own without hiding behind sauce.

The museum honored this tradition with respect, reminding us that Memphis helped shape the broader landscape of American barbecue. It’s a strong belief that we can sink our teeth into, and have whenever we visit the “Home of the Blues”.

Following the Mustard Trail Through Carolina

Reading about Carolina BBQ felt like entering the cradle of American barbecue, a place where whole hog cooking shaped the earliest traditions that would later spread across the country. The coastal communities and inland farms began developing their own methods long before barbecue became a national passion. We admired how the mustard-based sauce emerged from the influence of German settlers, creating a bright, tangy flavor that has become a signature of the region.

We have never stood beside a Carolina pit as a whole hog was lowered inside, yet we have tasted the remarkable results. The museum helped us understand how long and steady heat transforms the entire hog into tender layers that carry both smoke and subtle sweetness. We remembered meals where the meat seemed to melt beneath the fork and where mustard sauce added a lively note that stayed with us long after the plate was empty. Thinking back on those moments reminded us why Carolina remains such an essential chapter in the story of barbecue and why its influence can still be felt at tables across North America.

Coming Home to Kansas City Variety

The Kansas City BBQ section welcomed us with its wide range of meats and flavors. Burnt ends, ribs, sausage, turkey, and chicken all found a place in the local story, and the museum captured that abundance with pride. We always loved how Kansas City embraced creativity while still honoring the foundations of slow cooking.

As locals and travelers, we felt proud to see our hometown’s style represented with such balance. It reminded us why Kansas City BBQ has become a crossroads of traditions across North America.

Meeting the Legends Who Built Kansas City BBQ

When we reached the section honoring Henry Perry, we stood quietly for a moment, letting his story settle in. Perry arrived in Kansas City in the early twentieth century and began serving smoked meats wrapped in newsprint to workers along the riverfront. His bold seasoning and steady smoke created a style that felt distinct even in its earliest form. The museum explained how his tiny stand grew into a local fixture and how his influence helped shape the expectations of a city that would come to cherish barbecue as part of its identity.

As we moved farther into the gallery, we felt the presence of the Gates family, whose growth from a single restaurant into a celebrated Kansas City institution showed how Perry’s foundation inspired new generations. Their commitment to flavor and community helped define a period when barbecue became a shared experience across neighborhoods. The museum also highlighted Arthur Bryant, whose restaurant became a destination for travelers, writers, and anyone who believed that a plate of ribs could reveal something honest about a place. His approach connected simplicity with character, creating meals that people still remember years after their first visit.

Walking through these stories reminded us how Kansas City BBQ was shaped not by one hand but by a lineage of cooks who understood the power of smoke, seasoning, and generosity. Each figure refined the craft while honoring the roots laid down before them. We left that section feeling grateful to live in a city where the founders of our favorite meals are remembered with such care. Their legacy continues to shape every new bite.

Taking a Tour of Sauces Across the Continent

The museum devoted an inviting section to sauces, and we found ourselves studying the variations as if comparing old friends. Alabama white caught our eye first with its creamy tang born from mayonnaise, vinegar, and pepper. We remembered how this sauce pairs beautifully with smoked chicken and adds a gentle brightness to each bite. North Carolina vinegar represented an older tradition, one shaped by simplicity and a clean finish that cuts through the richness of pork in a way that feels both timeless and refreshing.

Kansas City molasses-based sauce is a familiar neighbor, carrying the deep sweetness and slow-cooked warmth that we have tasted in so many hometown meals. We appreciated how the museum traced its development through local cooking styles that value richness and balance. Kentucky black sauce introduces a very different note with its thin texture and bold, dark flavor built from vinegar and Worcestershire. We thought back to meals where its sharp character added a lively contrast to smoked mutton.

The exhibit also offered a friendly nod to the Carolina mustard traditions we explored earlier, reminding us that the German-influenced blend adds a sunny flavor that stands apart from the sweeter or sharper profiles found elsewhere. Texans are known for placing sauce gently on the side rather than letting it lead the meal. Standing before this wall of flavors, we felt grateful for the variety that stretches across North America and for the stories each bottle carries from pit to plate.

Feeling the Energy of the American Royal

The museum devoted a thoughtful section to the American Royal World Series of Barbecue. This competition has shaped Kansas City’s identity for decades. The American Royal began as a livestock show in the nineteenth century and grew into one of the most respected barbecue gatherings in the world. Over the years, it has drawn pitmasters of every background and tradition. Each brings regional pride and personal history to the smoky fields where they compete for top honors. Learning how the event evolved helped us appreciate the depth of its influence on American barbecue culture.

We felt a personal connection to this part of the exhibit because we have been blessed with the opportunity to wander through the competitor camps during past events. Those visits stay with us even now. We remembered the glow of evening light settling over rows of smokers and the gentle rumble of conversation as cooks tended their fires. Every camp carried its own rhythm, shaped by family teams, seasoned professionals, and newcomers eager to make their mark. Standing in those spaces felt like stepping into a living story where tradition and creativity meet beneath drifting ribbons of smoke.

Celebrating Pork Ribs and the Joy of Sweet Heat

Ribs have always been one of my personal measures of a restaurant’s craft, and the museum gave this beloved dish the attention it deserves. We studied the displays and thought about the different variations that so many Kansas City pitmasters have perfected. Each type carries its own balance of tenderness and flavor. Baby backs offer a slightly leaner bite, while spare ribs deliver more profound richness and a texture that responds beautifully to long hours of smoke. The St. Louis cut sits between the two, trimmed for uniformity and prized for its steady, satisfying chew. The museum also acknowledged the bold presence of beef ribs in Texas, where the sheer size of a rib becomes part of the experience. We remembered trips when a single bone felt like an entire meal, and the slow rendering of fat created a flavor that lingered long after we left the table.

The museum included a tried-and-true recipe for Kansas City-style pork ribs, and we found ourselves smiling as we read through the steps. The method relied on a thoughtful rub that balances sweet and heat in a way that felt familiar to both of us. Reading it reminded us of afternoons spent tasting ribs across the city and noting how each pitmaster found their own expression within the shared tradition. Standing there, we felt grateful for the countless plates that have shaped our understanding of ribs and for the museum offering a recipe that felt both accessible and deeply rooted in Kansas City history.

Museum of BBQ Memories

As we completed our tour of the Museum of BBQ, we felt grateful for the way it blended storytelling, flavor, and fun. The journey through smoke, history, and play reminded us why barbecue continues to connect people across North America.

Now we find ourselves curious about your story. Which regional style calls to you the most? Is it Texas pepper, Carolina tang, Memphis spice, or Kansas City sweet heat? We’d love to hear your rich stories of smoke and flavor. Drop a comment below with the best BBQ you’ve found in North America. We’d love to add it to our long list of favorites.

The post Museum of BBQ in Kansas City appeared first on Our Changing Life.

Scott’s Kitchen: A Flavorful Stop For Kansas City BBQ

Jeff & Crystal — Tue, 02 Sep 2025 10:30:00 +0000

On a recent outing, we found ourselves just minutes from the airport at Scott’s Kitchen, located at 11920 N Ambassador Drive. It’s the kind of place you can visit right after landing or just before heading out of town, and you’ll leave with a full belly and a good story. Scott Umscheid, the man behind the magic, came into the Kansas City BBQ world after years of catering and perfecting recipes for friends, family, and fans. Eventually, he opened Scott’s Kitchen to bring his smoked creations to a broader audience. That leap from backyard pitmaster to restaurant owner gives the place a homegrown charm you can taste in every bite. Walking in, we immediately felt like we were stepping into a kitchen built on hard work, Kansas City pride, and a whole lot of love for slow-smoked meats.

Cozy Comfort Meets Room to Gather

Restaurants often fall into one of two categories: they’re either cozy or spacious. Scott’s Kitchen somehow manages to feel like both. The layout offers plenty of seating, with numerous tables for families and groups, but there’s also an inviting warmth that makes you feel right at home. Natural light filters through the oversized windows, giving the dining room a bright and cheerful atmosphere. We spotted travelers grabbing quick meals, families settling in for hearty meals, and even locals who clearly treat the place as their go-to BBQ stop. The atmosphere strikes that perfect balance between casual comfort and clean, modern design. It’s the kind of spot where you don’t feel rushed, yet the staff keeps things moving efficiently. For us, it felt like a welcome pause on the edge of Kansas City. It was a chance to sit, relax, and prepare ourselves for what we hoped would be an unforgettable feast.

A Menu That Travels Far and Wide

As soon as we spotted the menu, we knew Scott’s Kitchen Kansas City BBQ wasn’t your average barbecue joint. Sure, you’ll find the classics — brisket, pulled pork, and ribs — but Scott also has a knack for adding creative flair. The standout option for us was the Round Trip Sampler Platter. This is essentially a passport to taste everything his smokers and kitchens have to offer. It’s the kind of menu item that makes you sigh in relief because you don’t have to choose just one or two dishes. We realized we’d be exploring a journey of flavors. The menu as a whole feels expansive without being overwhelming, offering first-timers and seasoned BBQ fans alike a reason to return again and again.

Meeting the Man Behind the Smoke

There are times when dining out feels purely transactional, and then there are experiences like this one. When our Round Trip Sampler Platter arrived, it wasn’t just delivered by a server — Scott Umscheid himself hand-delivered it. That simple gesture made the meal feel more personal, like we were being welcomed into his kitchen rather than just sitting in his restaurant. Scott took a few moments to walk us through each item on the tray, describing the cuts of meat and pairing the best sauces with each dish. His passion for barbecue was evident, but so was his genuine warmth. He wasn’t rushing through a routine; he was sharing a part of himself. In that moment, we understood that Scott’s Kitchen isn’t simply about serving food — it’s about creating connections around the table.

A Feast of Meats

The sampler platter was truly a carnivore’s dream, and each bite told its own story. The Burnt Ends had that perfect smoke ring and melted in the mouth with a richness that only hours of slow cooking can produce. The pulled pork was tender and juicy, carrying just enough seasoning to stand firm even without extra sauce. The smoked turkey surprised us with its delicate flavor, proving that poultry doesn’t have to take a back seat in barbecue. Ribs came next, smoky and succulent, with a satisfying tug from the bone. Then there was the sausage, a meaty bite with a snap that let you know it was crafted with care. Each meat seemed to compete for attention, but instead of battling, they harmonized — offering a well-rounded showcase of what Scott’s Kitchen does best: honoring tradition while elevating the details.

Sides Worth Savoring

No barbecue experience would be complete without sides, and Scott’s delivered big. Our platter included BBQ Beans, smoky and sweet with just enough bite to remind us they weren’t an afterthought. The Cheesy Potatoes were comfort food perfection — creamy, rich, and indulgent in all the right ways. Then came the Jalapeño Apple Slaw, a refreshing twist that balanced sweetness with a light kick of heat. It acted as the perfect palate cleanser between bites of meat. Rounding it all out was the Egg Potato Salad, a nostalgic dish with a homemade touch that took us straight back to family picnics. Together, the sides didn’t just complement the meal; they elevated it, turning the platter into a well-rounded dining experience. Each bite reinforced the idea that at Scott’s Kitchen, details matter just as much as the main attractions.

The Sausage That Stole the Show

Among all the meats, one truly demanded the spotlight: the Chipotle Ghost Pepper Jack Cheese Sausage. At first glance, I hesitated — ghost pepper is no joke, and we usually shy away from extreme heat. But curiosity got the better of us, and I’m glad it did. The sausage delivered a fiery kick, but it wasn’t overwhelming. Instead, the spice danced on the tongue, quickly mellowed by the richness of the cheese and the smokiness of the meat. I discovered that taking a bite alongside brisket or turkey tempered the heat, creating a combination that was downright addictive. What began as a cautious nibble soon turned into bite after bite. This sausage taught me something about stepping outside my comfort zone: sometimes the boldest flavors become the ones you crave most.

Sample Scott's Kitchen

By the end of our meal, we weren’t just full — we felt connected. Dining at Scott’s Kitchen is about more than food; it’s about joining a community built on good taste, great company, and Kansas City BBQ. Scott himself set the tone by greeting us with hospitality, and every detail of the meal reinforced that sense of belonging. If you’re passing through Kansas City — whether you’ve just landed at the airport or are making a hometown stop, we encourage you to pull up a chair at Scott’s. Try the Round Trip Sampler, savor the sides, test your limits with the ghost pepper sausage, and then tell us: which bite stole the show for you? Because here, the real reward isn’t just the barbecue. It’s being part of the ongoing story Scott’s Kitchen continues to write, one satisfied guest at a time.

The post Scott’s Kitchen: A Flavorful Stop For Kansas City BBQ appeared first on Our Changing Life.

Arthur Bryant’s Barbeque: A Kansas City BBQ Legend

Jeff & Crystal — Mon, 10 Mar 2025 09:30:26 +0000

Kansas City is a paradise for barbecue lovers, and one of the most iconic establishments is Arthur Bryant’s Barbeque. Located at 1727 Brooklyn Avenue, this legendary eatery has served smoky, slow-cooked meats for decades. The moment we stepped inside, the rich aroma of hickory smoke wrapped around us like an old friend. We planned a mid-afternoon visit after touring the American Jazz Museum on 18th and Vine. It’s not unusual to see Bryant’s filled with locals and tourists eager to experience the famous flavors. The cafeteria-style setup allowed us to watch as the meats were sliced and stacked high. Bryant’s is more than just a restaurant; it’s a living piece of barbecue history. I couldn’t help but recall past visits, each filled with delicious food and fond memories. The anticipation of another satisfying meal had us eagerly eyeing the menu, ready to indulge in a Kansas City classic.

Arthur Bryant's Barbeque History

Arthur Bryant’s is an institution in Kansas City, with a history as rich as its smoky meats. The story begins with Henry Perry, the man widely credited as the father of Kansas City barbecue. He started serving smoked meats in the early 1900s. Arthur Bryant took over in the 1940s, perfecting the signature style that made the restaurant famous. Over the years, Bryant’s has hosted everyone from locals to celebrities and even U.S. presidents. Each one would leave with sticky fingers and a satisfied smile. The no-frills, cafeteria-style setting remains unchanged, a testament to its old-school charm. Bryant’s signature sauce has divided barbecue lovers for years with its tangy and slightly gritty texture. While some swear by it, others prefer a sweeter alternative that Kansas City is known for. Regardless of sauce preference, the meat is smoky, tender, and undeniably Kansas City. It’s a place where tradition meets flavor, keeping Kansas City’s barbecue heritage alive.

Consistency is Key

One of the things we love most about Arthur Bryant’s is its dedication to consistency. The menu has remained the same for decades, focusing on a few dishes that have stood the test of time. Ribs, burnt ends, brisket, and pulled pork headline the offerings, each expertly smoked to perfection. The sides are just as iconic—baked beans, crispy fries, cheesy corn, and coleslaw complement the meats perfectly. Unlike some restaurants that chase trends, Bryant’s stays true to its roots, delivering simple, hearty, and unpretentious barbecue. Something is reassuring about knowing that no matter when you visit, the flavors will be just as you remember them. As we scanned the menu, we felt that familiar excitement, knowing that whatever we chose would be a guaranteed winner. Sometimes, sticking to tradition is what makes a place truly special.

A Tray Filled With Smiles

For our meal, we went all in and ordered a feast fit for barbecue royalty. Our tray was piled with ribs, a mound of crispy fries, a helping of baked beans, a side of cheesy corn, and the pièce de résistance—a beef brisket sandwich. Each item was a testament to the craft of Kansas City barbecue, with smoky flavors and perfectly balanced textures. As we found our seats, I recalled past visits when my excitement got the best of me, and I could hardly wait to dive into my meals. Even with numerous visits under my belt, I still felt the excitement rise as I snapped some photos of our meal. In no time, we dug in, with each bite bringing a wave of nostalgia. It was a reminder of why Arthur Bryant’s remains a Kansas City staple.

My 'Go-To' Sammie

The beef brisket sandwich has been my favorite for years, and this visit only reaffirmed why. The thick slices of brisket, piled high between soft white bread, were a perfect balance of tender meat and smoky richness. With its bold tang and peppery bite, the signature sauce added an extra layer of flavor that soaked into the bread. I remember the first time I had a Bryant’s brisket sandwich years ago, and my brother insisted I try it. That first bite was a revelation; I’ve been hooked ever since. Some people come for the ribs, others for the burnt ends, but it’s always been the brisket sandwich for me. I return to this tried-and-true favorite with most visits, knowing it will consistently deliver the same delicious satisfaction. Some traditions are worth keeping, and this is one of them.

Fill Your Bellies at Arthur Bryant's Barbeque

As we walked out of Arthur Bryant’s with full bellies and contented smiles, we couldn’t help but reflect on what makes this place unique. In a city filled with top-notch barbecue joints, Bryant’s remains a must-visit cornerstone of Kansas City’s barbecue culture. The rich history, unbeatable flavors, and unchanging dedication to quality keep diners returning. It’s become a generational thing. If you find yourself in Kansas City, do yourself a favor and stop by Arthur Bryant’s Barbeque. Whether you’re a first-time visitor or a longtime fan, the experience sticks with you like the sauce on your fingers. And trust us, you’ll want plenty of napkins for this one!

The post Arthur Bryant’s Barbeque: A Kansas City BBQ Legend appeared first on Our Changing Life.

The Waiting Game At Joe’s KC BBQ

Jeff & Crystal — Fri, 19 Jul 2024 04:30:00 +0000

It seems that the whole world has seen or read something about Joe’s KC Bar-B-Que. When we think of KC barbeque restaurants, this is one of the most well-known. The love for Kansas City-style barbecue is strong enough, that on any given day, you can see license plates from across America. A visit to one of Joe’s KC restaurants will usually result in taking a turn at the waiting game. Although the lines may be long, Joe’s staff has refined the ordering process to a fine art. This helps them serve the largest number of customers efficiently.

A Prestigious Past

Even though their delectable dishes are familiar to many, their rise to fame is less well-known. Kansas City is a barbecue town. The smoke of hundreds of grills rises above our sports stadiums on game days. New KC barbeque restaurants appear regularly, with hope of rising to the national acclaim of Joe’s KC. Many rely upon the laurels they receive at barbeque competitions and invitationals to fuel their success. (You can read about another contest-winning BBQ here.) Jeff and Joy Stehney were bitten by the barbeque bug after attending their first competition. Their passion grew to the point that they started their own team, named Slaughterhouse Five. Before long, their collection of awards was piling up.

Playing the Waiting Game

On the BBQ circuit, competitors often become friends. Striking up a relationship with the founder of the Oklahoma Joe’s Smoker Company helped the Stehneys enter the restaurant business. By 1996, their first store opened in Stillwater, Oklahoma. The legend of Oklahoma Joe’s BBQ had begun. They wouldn’t have to play the waiting game before their next break would appear. It was less than a year later, when a space inside a local Kansas City gas station became available. Being close to their home, this was the perfect fit and Oklahoma Joe’s BBQ launched in Kansas City. The business partnership ended when the owner of the smoker company sold his share and moved to Texas.

Spreading the BBQ Love

Today, there are three Joe’s KC Bar-B-Que locations (Their new name). That seems the way the Stehneys want it to stay. To date, we have visited the KCK and Olathe locations. We’ve played the waiting game, joining the hungry crowds yearning for a lunchtime meal. The line moved steadily, and it didn’t take long for us to get our turn at the counter. The time in line allowed us to determine our choices, and soon we were at a table ready to dine. Of course, first, we need to get photos.

Carolina Meets Midwest

I was longing for something besides my usual pork ribs. I spotted the Carolina Pork Sandwich and immediately chose my dinner. It starts with a heaping helping of pulled pork. This is covered with a healthy dose of spicy Cole slaw and “Bubba’s” sauce. Add in a handful of crisp fries and I was ready to dine. The flavor was good but no specific taste stood out from the others. Next time I’ll add an extra shot of BBQ sauce.

What's in a Name?

The Z-Man Sandwich is quite a flavorful treat. To commemorate the creation of this masterpiece, a contest was held to name it. Mike Zarrick, a local sports radio jockey, played up the new sandwich on air. With a growing audience and a cool nickname, the Z-Man feverishly promoted Joe’s and their sandwich. By the end of the contest, the name Z-Man became the way many people would order the sandwich. Crystal’s version was altered to include burnt ends and remove the cheese. It still featured the crispy onion rings and a drizzle of sauce.

The Wait is Over

These days, the Stahneys continue to share their love for barbeque with as many as possible. The magic of the smoke still captures their hearts and is the drive behind their desire to create the best barbeque in the Midwest. With this passion still burning, each day brings them another chance to endear new fans. As with any cuisine, BBQ lovers have their favorites and many hold allegiance to only one or two. We have found a love for all barbeque since each location has its unique flavors. Places like Joe’s KC Bar-B-Que help spread the message of Kansas City barbeque far and wide. In the end, this type of notoriety helps keep the KC BBQ spirit alive and growing. What are some of your favorite Kansas City barbeque joints?

The post The Waiting Game At Joe’s KC BBQ appeared first on Our Changing Life.

12 Kansas City BBQ Joints That We Love

Jeff & Crystal — Fri, 09 Feb 2024 04:30:00 +0000

Kansas City BBQ transcends normal cuisine status and is hailed as the standard by which other barbecue is judged. Don’t get us wrong, we have found delectable smoked meats all across North America. Barbecue started in a pit, where meats were cooked over a trench filled with burning embers. These days there are three main ingredients to a successful barbecue; meat, smoke, and sauce. From the more than 100 BBQ restaurants around the Kansas City metro (the most of any U.S. city), we have tried to create a list of a dozen of our favorites. Let’s see how many of them would be on your Top 12.

Rosedale Bar-B-Que

Way back in 1934, on our country’s Independence Day, Rosedale Bar-B-Que sprung to life. In those days it was called “The Bucket Shop”, and specialized in hot dogs and buckets of beer. The owners saw the potential in barbecue and the next year they opened what would become Rosedale’s quintessential smoked meat outlet. While times have changed the look and location, the local loyalty has remained the same. This place has delectable sandwiches and be sure to order some of their crispy fries. Location: 600 Southwest Boulevard, KCK

Danny Edwards Blvd BBQ

If you’ve spent much time in Kansas City, you’ve probably learned that barbecue is often a family tradition. Just down the road from Rosedale’s, you’ll find another Kansas City BBQ institution. Danny Edwards Boulevard BBQ learned a lot about smoked meats from his father, Jake. Big Jake had a shop from 1938 to 1981, which is close to the time that his son, Danny, opened his own BBQ joint. With limited hours, you need to plan well to make it to this place. When we are there, I always enjoy a Combo Plate, which is designed for meat lovers. Location: 2900 Southwest Boulevard, KCMO

Jack Stack Barbecue

If you want to talk about Kansas City BBQ families, the list has to include Jack Stack Barbecue. This family run business broke new ground with their use of hickory wood. These days they are on the fourth generation and still serving up incredible flavor with an air of elegance. They have an impressive menu filled with something for everyone in your party. We love the Roundup, which offers a nice sampling of their menu. Location: 6 locations around the KC Metro

Joe's KC Bar-B-Que

How do we know that Kansas City BBQ is the best in the nation? It seems that every year a new survey is posted and our hometown eateries are usually at the top. One that has gained national acclaim is Joe’s KC Bar-B-Que. The original site is located in a gas station, where it’s not unusual to see a line out the door. We enjoy most everything on their menu, but The Z-Man Sandwich is a classic worth sampling. Location: 3002 W. 47th St., KCK & 11723 Roe Ave., Leawood

Buck Tui BBQ

We wouldn’t want to only list the long-term standards, so let’s talk about some newcomers. One of the things we love most about barbecue is how well it can be incorporated into other cuisines. A shining example is Buck Tui BBQ, which combines smoked meats with Thai classics. This East meets West version of Kansas City BBQ really works for us. While we’ve only begun to explore their menu, we’ve already fallen in love with the Pineapple Rib Fried Rice. Location: 6737 W. 75th Street, Overland Park

F325 BBQ

F325 BBQ is the newest member of the Kansas City BBQ family to make our list. Choosing to open a new restaurant in the COVID era requires a lot of belief in your product. What we’ve discovered is that they were spot on with their assumptions. In just a few short months they have broken through a highly competitive market. This is one of the few places in KC that you’ll find Carolina-style barbecue. Savor the vinegar-based tang, but be sure to save room for their Whiskey Sweet Potato Casserole. Location: 1825 Buchanan Street, North Kansas City

Char Bar

Every once in a while a new joint will pop up and gain almost instant acclaim. Such was the case for Char Bar. When we first heard of this place, the conversations revolved around their beer garden. When we stopped in, we discovered this place was serving up a backyard barbecue vibe. While it seems to spend a lot of energy focusing on its party atmosphere, it’s also a good spot to taste more Carolina-style BBQ. Here’s another spot that we enjoy a sampler platter with their Holy Trinity. Location: 4050 Pennsylvania Ave., KCMO & 15348 Old Town Dr., Parkville

Chef J BBQ

Our history with the West Bottoms is traced back to when the haunted houses moved from City Market in the early 1990s. In those days, that was the only draw to this neighborhood for most Kansas Citians. The addition of vintage shops brought people back to the area. Seeing an area ripe with possibility, Justin Easterwood opened Chef J BBQ. He is a huge fan of southern-style BBQ and it comes through in the flavor of his smoked meats. If you want to enjoy a meat coma, give the BeastMode a shot. Location: 1401 W. 13th St. Suite G, KCMO

Q39

A relative newcomer (opened 2014) to the Kansas City BBQ scene is Q39. This place works hard at bringing an air of elegance to a cuisine that is often designed for the working-class. This has earned them a lot of unfavorable reviews. We find their menu to be filled with tasty delights. In fact, their Smoked Beef Brisket Poutine is worth fighting over. Location: 1000 W. 39th St., KCMO & 11051 Antioch Road, Overland Park

Blind Box BBQ

If you’ve ever visited a BBQ competition, you’ve probably noticed the unique team names. The same can be said for Kansas City BBQ joints. Blind Box BBQ‘s name gives a nod to the competition circuit. A blind box is the Styrofoam container presented to judges, which keeps each team anonymous. This way the food is judged by the contents only. This place is definitely keyed in on presentation. It’s one of the few places we have found a BBQ charcuterie board on a menu. We definitely enjoyed the smoky wine-infused cheese. Location: 13214 W. 62nd Terr., Shawnee & 1601 Village West Pkwy, KCK

S.L.A.P.s BBQ

Some Kansas City BBQ joints can spend decades hidden away in residential neighborhoods. This was not the case for S.L.A.P.’s BBQ (The name means Squeal Like A Pig). After plenty of wins on the BBQ competition trail, the Pearce brothers opened up their restaurant with immediate success. It’s not unusual to find yourself waiting in line to order at this place. We enjoy their Sampler Platter, that comes with four meats and two large sides. Location: 553 Central Ave., KCK

A Little BBQ Joint

We love that no matter where we travel across the KC metro, we can always find some delectable barbecue. During a visit to Independence, we happened upon A Little BBQ Joint. Stepping through the door, we knew immediately that we were in for a thrill ride of flavor. This place focuses on their meats, so don’t expect big flavor from their sides. We were okay with that, since the smoked meats pack plenty of punch for the whole meal. Be sure to sample their sauces, which amp up the flavor. Location: 1101 W. U.S. Hwy 24, Independence

What's Your Favorite Kansas City BBQ?

Here’s the point that we wrap up our list and prepare ourselves for a bombardment of places we overlooked or omitted. Rest assured that after more than 50 years of eating Kansas City BBQ, we are willing to admit that this list is far from adequate. Our goal was to get you thinking about some of your favorites, as well as pointing out the wide range of flavors that this cuisine brings to the table. We’d love to hear some of your favorites, so drop us a list in the Comments Section below. Perhaps our next Kansas City BBQ roundup will include some of them. Until then, pass me the sauce!

The post 12 Kansas City BBQ Joints That We Love appeared first on Our Changing Life.

Rosedale Bar-B-Que – Twist On Tradition

Jeff & Crystal — Fri, 28 Jul 2023 03:30:00 +0000

Barbeque is almost a religion in Kansas City. Everyone has an opinion and a foundation from which they formed it. Rosedale Bar-B-Que started life on July 4, 1934. Originally known as The Bucket Shop, this was the spot for hot dogs and beer. What started as a way to survive the Depression, soon became a successful venture. The owners soon realized that smoked meats were a much better accompaniment, and started a small shop just about 100 feet from their hot dog stand. This was the start of their permanent home at 600 Southwest Boulevard, in Kansas City, Kansas. It had been a minute since our last visit, so we were excited to see it again.

Familiar Territory

We like to imagine what life was like back there in the early days. Prohibition had ended and the flow of beer was returning (not that it really stopped). To get their barbecue project started, they roughed in a small 12 x 16-foot space. The tin walls were fine for summer. When winter rolled around, they had to add some plywood to the interior walls to keep customers warm. Without refrigeration, the beer wouldn’t be cold. To solve that, they brought 300 lb. ice blocks in from a local ice house. After some cold suds, many of the patrons would get a hankering for some barbecue.

Counter Bound

The site has seen a lot of changes but some things still remain the same. Customers order their choices at the counter, wait for their food, and then find a table. You have the option to purchase individual meals or even meats by the pound. This is old school barbecue, the way it was meant to be. You’ll need plenty of napkins to battle the sauce. Your neighbors at the next table could be businessmen meeting to discuss new ventures or blue-collar workers refueling after a long day. At Rosedale Bar-B-Que you’ll find that they focus on the food and that’s what you should want a barbecue place to do.

That's Kansas City BBQ

In Kansas City, barbecue is about tradition. Sure we have tons of new places starting up each year, but it takes time to see if they can maintain their consistency. Too many start off great but fail to make it through the growing phase of the business. Being able to produce large volumes of smoked meats isn’t hard. Doing it consistently, day after day, now that’s a feat. Rosedale Bar-B-Que is the oldest barbecue joint in KC, which has been continuously run by the same family. That’s what Kansas City tradition is all about.

Twist on Tradition

Now that we’ve hyped tradition, let’s step a little bit to the side. These days there is a push for innovation. It comes in every direction, so we weren’t surprised to find it at Rosedale Bar-B-Que. While they still have all the classics (We’ll get there in a minute), they added a little feature we hadn’t tried. The Pig Pen is a handheld that puts a twist on tradition. It starts with a heaping pile of pulled pork (or beef if you prefer) and gets topped with fajita peppers and pepperjack cheese. Toss in some onion straws and fried jalapeno bottlecaps for good measure and you’ve got yourself a winner. We’ll admit that this thing is hard to hold, so we dove in with forks.

Back to the Basics

We wanted to make sure we didn’t ignore the dishes that made Rosedale Bar-B-Que famous. With so many good options, we decided to toss in a Belly Buster Dinner. With three meat choices and three sides, it alone was plenty for the two of us. It was hard to whittle it down, but we ended up choosing sausage, turkey, and beef. That combination gave us a broad sampling of Rosedale’s menu. Our sides had to stay true to barbecue tradition, so we chose fries, Cole slaw, and beans. If you are wondering whether we finished all of this feast, we did not.

Old School Satisfied

As we sat back and wondered about our eating habits, the barbecue sauce coursed through our veins. This is what Kansas City barbecue was meant to be. Full and happy are common occurrences that happen when you partake in our city’s premier cuisine. Rosedale Bar-B-Que is one of the mainstays of this tradition and deserves the accolades it has received. It’s not fancy, it’s just good. When guests come to visit, from out of town, this is one of the places you take them to showcase the real barbecue life in our city. Now excuse us as we waddle to our car.

The post Rosedale Bar-B-Que – Twist On Tradition appeared first on Our Changing Life.

East Meets West – Buck Tui BBQ

Jeff & Crystal — Fri, 16 Jun 2023 10:25:00 +0000

Judging barbecue restaurants has always been subjective. We’ve approached our visits with an open mind. This has allowed us to find something we enjoy at each stop. A relative newcomer, to the Kansas City BBQ scene, is Buck Tui BBQ at 6737 W. 75th Street, in Overland Park. Their menu is a mix of East meets West, as they combine Thai and barbecue with visual splendor. For our inaugural visit, we decided to try a few different dishes, so that we could get a good variety of their flavors.

East meets West

From the moment we stepped through the door, we knew this was not going to be like our regular barbecue stops. A large mural occupied one wall of the restaurant. It served as a reminder that the flavor combinations were going to be unique.

Clean Lines and Spaces

The interior was comfortable and spacious. Our dinner visits, when blogging, usually occur during the earlier hours. This allows us to avoid the crowds and minimizes the stress on staff. Even with our early arrival, there were already a few people enjoying the food. Our server asked if it was our first visit, and was more than willing to walk us through the menu. Pit master Ted Liberda has concocted a nice array of dishes that showcases the best of both cuisines.

Simple Beginnings

We started with an appetizer, knowing that we would be taking leftovers home by the end of our meal. Being in our hometown makes this feat easier. The Brisket Rangoons have a familiar appearance, but hold a surprise inside. The filling is a mixture of barbecue brisket and marinated cream cheese. The flavor combination teased our taste buds with the flavors to come. These six pieces of delight would not make into the to-go containers.

East Meets West

With large portions being dished out, we would usually split an entrée. Tonight we decided to kick it up a notch and go all out. Crystal had read the description of the Pineapple Rib Fried Rice and couldn’t wait to sample it. That left me free t choose one of the BBQ plates. When our server delivered this rice dish to our table, I couldn’t wait to take photos. Usually I’m eager to capture the images for all of you. This night it was because I couldn’t wait to dive into the meal. The ribs were tender without the meat being too loose. Just the way I like them. It was the rice that stole the show. Adding pineapple to the mixture brought a slight sweet aftertaste to the dish.

Discovering a New Favorite

My choice was a Two-Meat Plate that included brisket and pulled pork. Served over a bed of jasmine rice, they both brought a smoky goodness to the palate. This entrée comes with the choice of one side, which for us was the Mac & Cheese. In no time we found ourselves elbow deep into our meals. While we gave it a good effort, we were unable to polish off both of the plates. I secretly celebrated the leftover lunches I would be enjoying that week. Now that we know Buck Tui BBQ exists, it will be on our barbecue radar every time we head toward Overland Park. Have you sampled their combination of East meets West?

The post East Meets West – Buck Tui BBQ appeared first on Our Changing Life.

F325 BBQ Brings Their “A” Game

Jeff & Crystal — Wed, 24 May 2023 11:30:48 +0000

Opening a new barbecue in Kansas City is always risky business. With over 100 competitors already churning away, you’ll find yourself in an uphill battle. It’s like competing in the American Royal BBQ Contest every day. When a friend clued us in on a newcomer in North Kansas City, we just had to test it out. F325 BBQ sits just off Burlington & Armour at 1825 Buchanan St. Our first visit was a trial run and the results demanded an immediate return. With our appetites in full bloom, we descended on this new hot spot to check out their “A” game.

New Player in Town

This new player is tucked away off the main drag but it hasn’t prevented people from finding them. Like they say, “Good news travels fast.” Our day had already been filled with repeat performances. Checking out the revamped Truman Library had filled our morning. Feeling lucky, we pushed it and also made a return to the National WWI Museum. Now we were starving and ready to chow down on some smoky goodness. We had chatted with owner James Huey on our first visit and could feel his passion for bringing his BBQ pit to life.

The Secrets Out!

On any given day, diners can sample BBQ from a multitude of Kansas City restaurants. The majority carry on the KC tradition of low and slow cooking. The dry rubs work their magic, as smoky dry heat fills the pit. There are twists and turns introduced by each in one way or another. F325 BBQ brings theirs through a Carolina-style sauce served up with some delectable meaty choices. A variety of tasty sides lets the owners showcase their creativity. A packed house proves that in just six months the news about their delicacies has spread.

Balanced Plates

The menu at F325 BBQ is extensive but our test run had already helped us with our decision. Ordering a two-meat and a three-meat plate meant that we could sample five of their options, as well as adding four sides. They also toss in a mini-cornbread muffin on each plate. Crystal’s 2-meat pulled in brisket and pulled pork into our dinner equation. Here was a good chance to sample the sauces. The standard sauce has the vinegar-based tang found in North Carolina barbecue.

Meaty Goodness

My 3-meat was filled with ribs, burnt ends, and turkey. All brought a rich smoky flavor but I surprisingly found the turkey to be my favorite. It was so juicy that I just couldn’t stop nibbling. I’m sure I probably ate more than my half. Our server asked if we’d like to tempt the spicy version and we did so with reservation. Neither of us are huge fans of heat and this thick pasty concoction had plenty to offer. Before long, we’d both found our favorites and settled in for the long haul.

To keep from getting the “meat shakes”, we dove into the amazing side dishes. F325 BBQ has found a way to add a twist to each. From their sweet and smoky Baked Beans to the tangy spinach-artichoke sauce on the Mac & Cheese. Their Coleslaw has the added bite of Granny Smith apples that helps create a sweet and sour rollercoaster of flavors. There was one side dish that seemed more fitting for a dessert menu. The Whiskey Sweet Potato Casserole brings layers of taste and texture in each mouthful. Looks like we wouldn’t need an ice cream run after this visit.

F325 BBQ Brings Their “A” Game

The true test of any barbecue joint requires time. The bane of many pitmasters has been consistency. Our visits to F325 BBQ took place about a week apart but the flavor was just as good both times. It looks like James is on his way to great success as a Kansas City restauranteur. Time will be the real judge but we will certainly be dropping in at times to see how things advance. We’re pretty sure that he’s got the right attitude and heart to become another Kansas City legend. It’s great living in a city that inspires such devotion in each new generation.

The post F325 BBQ Brings Their “A” Game appeared first on Our Changing Life.

Jack Stack Barbecue – A Family Tradition

Jeff & Crystal — Fri, 11 Nov 2022 03:30:17 +0000

Let’s time-travel back to 1957. The world was cast into the “Space Race” with the launch of Sputnik 1, the first artificial satellite. In America, Jailhouse Rock was climbing the charts, while Elvis purchased Graceland. Frisbees first hit the market and The Music Man opened on Broadway. (You can read our article about the composer here.) While all of these events were taking place, here in Kansas City we were seeing the start of what would become a family tradition. Russ Fiorella launched his barbecue eatery with a modest menu of a few meat options. from this humble beginning, the Jack Stack Barbecue dynasty would grow.

Gourmet BBQ

By the mid-1970s, the barbecue scene in Kansas City had become highly competitive. Jack and his wife, Delores, expanded his menu to include steaks, seafood, and his signature sides to stand out. He switched to Hickory wood for his smoke, which gave his meats their characteristic flavor. fast forward to today, and Jack Stack has become a local chain with six locations. The menu has also expanded and teams with appetizers, sandwiches, full plates, and family-sized platters.

A Family Tradition

For this article, we made a visit to Lee’s Summit location. Even during a mid-afternoon stop, we found the place to be busy. The crowd was filled with families, business gatherings, and couples out for a bite. We fell into the third category but it was obvious that this place draws all ages of diners. The upscale, relaxed vibe makes it easy to slow down and savor the experience. After exploring the menu, we decided that one of the family platters would offer the broadest sampling. With this in mind, we ordered the Roundup.

Meaty Goodness

While we waited for the goods things that were to come, our discussion turned to the volume of food that was soon to descend upon our table. We knew that the possibility of devouring the entire meal was a pipe dream, so we decided just to eat until we were stuffed. When our server delivered the goods, we could hardly wait to dive in. Of course, pictures first, then pleasure. The platter is filled with all types of yummy eats but it’s the meats that we wanted to sample first. The turkey was moist and tender, just like the brisket. The pulled pork flavor popped with the addition of some of their spicy sauce. In between ravenous bites, we tossed in spoonfuls of their creamy Cole Slaw.

Toss in Some Sides

The hits didn’t stop on that end of the platter. Moving along we came to the tender pork ribs. This is the dish I usually fall back on when comparing barbecue joints. Jack Stack Barbecue certainly has theirs down to an art. To balance the weight of all of these meats, they toss in a couple of pots to boot. The baked beans are sweet and rich, which had us coming back for seconds and thirds. Cheesy corn is another fantastic addition and theirs has a nice base without overpowering the corn.

Jack Stack Barbecue

Our visit to Jack Stack Barbecue tested the limits of our stomachs. While we weren’t able to polish off all of the food, we left a significant dent. Towards the end, we found ourselves picking at the scraps, hesitant to leave any of the smoky goodness behind. Finally, the decision was made to waddle away from the table, knowing we had given it a valiant effort. Our experience reminded us of the many unique barbecue flavors scattered around the Kansas City metro. While we have enjoyed some fantastic dishes all around North America, it’s here that our hearts come for barbecue family tradition.

The post Jack Stack Barbecue – A Family Tradition appeared first on Our Changing Life.

Backyard Barbecue Vibe – Char Bar

Jeff & Crystal — Fri, 13 May 2022 09:15:36 +0000

It feels a little repetitive to mention that we live in a city filled with amazing barbecue restaurants. While we may not have sandy beaches or snow-capped mountains, any given day can bring the smell of grilling meats wafting across the landscape. When we are looking for southern BBQ in Kansas City, we have a few nice options. One that has gained quite the reputation for food and fun is Char Bar, located at 4050 Pennsylvania in Westport. Sporting a retro feel, this “meat-ateria” has found a way to give off a major backyard barbecue vibe.

A Flurry of Activity

Dropping by on a rainy Saturday left us filling only half fulfilled. While the southern eats are always front and center, there is more than dining to be found at Char Bar. In fact, on a warm spring day, it wouldn’t be unusual to see quite a crowd gathered at their urban playground. Laying out along the front side of the restaurant is a huge beer garden that includes picnic tables, firepits, and games. Whether you are in the mood to challenge a friend to a round of bocce ball, cornhole, or ping-pong, you can find it all here. We are more of the “take it all in” crowd, so we just enjoy the sport of people watching.

Toss in a Handful of Retro

While rain may have excluded our outdoor activities, it wasn’t about to dampen our dining experience. This southern-inspired smokehouse has got quite the laundry list of dishes to choose from. While not quite the chef-inspired plates we found in a Quebec City smokehouse, there are some plates that go beyond what we normally find in a KC barbecue joint. We tried to not let them distract us, as our mission on this day was to sample a nice variety of meaty options. Looking around at the retro décor, we started to piece together the finer details. Metal lunch trays reminded us of our school days in the cafeteria. This place was slowly transporting us back in time with its backyard barbecue vibe.

Bring on the ‘Cue

All of this time travel had worked up our appetites, so it was time to get down to business. We decide that the best way to make the most of our visit was to divide and conquer. While there is an assortment of interesting options, I was here for the Smoked Meat. Skipping over all of the other sections of the menu, I landed on the Signature Trays portion. Now I just needed to determine which cuts I wanted to explore. In the end, it was The Holy Trinity that grabbed my attention. With three ribs, some burnt ends, and slices of black Angus brisket, I was in for some delectable dining. The addition of a bowl of Coleslaw, a slice of toast, and some pickles helped add a little extra flavor variety. As soon as they set the tray down, I knew that we were in for some smoky goodness.

Backyard Barbecue Vibe

Crystal chose a plate from the Smokehouse Sandwiches portion of the menu. While she teetered between a couple of choices, she ultimately landed on the Pickled Pig. She’s been on a pulled pork craze, of late, so this came as no surprise to me. Char Bar serves this sammie up with some North Carolina flair by piling a nice serving of creamy slaw right on top of the meat. For a little twist, they use pork butt, instead of shoulder, which some feel brings more meaty flavor to the plate. She added in a helping of their Sweet Potato Fries, which I had to get a picture of quickly before they began disappearing. With the backyard barbecue vibe in high gear, we devoured the dishes laid out before us. Too soon, we found ourselves staring at the emptiness left behind and looking forward to our next visit to Char Bar.

The post Backyard Barbecue Vibe – Char Bar appeared first on Our Changing Life.

Chef J BBQ – New Kid In Town

Jeff & Crystal — Fri, 14 May 2021 09:00:35 +0000

On any given day you are likely to smell the aroma of barbecue in Kansas City. The very fabric of the community is saturated with the intoxicating scent. Breaking the barrier to become a successful BBQ restaurant in this town is no easy feat. Chef J has learned this lesson as the new kid in town. Working out of one of the historic warehouses in the West Bottoms, his days are spent tending a smoker. Moving beyond the traditional First Friday weekend, you will find him serving up delectable dishes every weekend. Chef J BBQ, at 1401 W. 13th Street, is carving out his own stake of ground in the Barbecue Capital of America.

Front and Center

On any given day you can expect to find a line for Chef J BBQ. Word of mouth has spread like wildfire and this new kid in town is facing roaring success. That is an impressive feat in a city known for its barbecue. As we waited our turn, we scoped out the menu. It’s a fairly straightforward approach that has an assortment of tempting sandwich options. Since it was just the two of us, we decided to pass on the large sampler platters. These would certainly be a good choice for gatherings or small crowds. Chef J himself was right up front helping prepare the plates for hungry diners.

Aged to Perfection

The current pandemic seating has the tables spaced out, but we can see the seating availability will increase with time. The decades-old interiors of these West Bottoms warehouses are such a fun setting for businesses. We enjoy the creakiness of the old wooden floors and the industrial vibe found in these spaces. They have made a few necessary improvements to make this place welcoming, but have retained most of the natural appeal of the original condition. Seating is an eclectic mix of tables and chairs, with a few booths to boot.

Scrumptious Sides

For us, it’s hard to think about side dishes, when you are smelling the intoxicating aroma of smoked meats. Chef J dishes up about a half-dozen choices, but we have only sampled about half of them. We went with the Bacon & Blue Potato Salad, which features the slight tang of the underlying blue cheese flavor. Using skin-on new potatoes adds some extra texture to the dish. Our other choice was the Smoked Elotes, which is a cross between cheesy corn and Mexican street corn. It has a pleasing flavor that adds some variety to an otherwise standard side.

A Different Grilled Cheese

There doesn’t seem to be much left to the imagination, with a name like Brisket Grilled Cheese. That’s where we were wrong. Using some of his smoky, tender briskets, Chef J has created a new classic. This panini-style sammie has the makings of a new classic. The meaty addition to a time-tested sandwich kicks this up to adults-version finger food. With plenty of gooey cheese to bind the meat to the bread, we didn’t struggle with pieces trying to escape. Let’s just say that we have sampled some tasty grilled cheese sammies, (Like this one at Summit Grill) but this one really brings a ton of flavor.

Going Beast Mode

We are always looking for some version of a sampler platter when dining at a new restaurant. These offer us a better chance to test the spectrum of flavors that can be found on the menu. While Chef J BBQ serves up some sampler options, they seem to be designed for larger gatherings. What we did discover was the Beast Mode. This sandwich on steroids brings it all to the plate. We are still wondering how they crammed pulled pork, chopped brisket, sliced turkey, and Jalapeno Cheddar sausage into this bun. I suppose the pair of ribs is designed to keep the lid from blowing off. Since we were sharing this monstrosity, we decided to disassemble it and dine directly on the meats. Each one has its own distinct smoky goodness to deliver.

Sweet Treats

By the end of our protein-packed lunch, we found ourselves with a lack of hunger. Fortunately, we had predicted this and decided to forego picking up a dessert when we ordered. It’s good to know that on a less meaty day we could split a slice of pie. I mean, who doesn’t find a slice of peanut butter and chocolate pie to be utterly tempting?

New Kid in Town

You may be able to tell by our photo that we are in a protein-induced food coma. The meaty goodness being served up at Chef J BBQ shows that this new kid in town is making a mark for himself. It is also apparent in the lines of customers who sometimes stretch around the building. The hours at Chef J can vary since they will often sell out and be forced to close up for the day. Do yourself a favor and visit early, so you don’t miss out on any of their delectable options. We are betting that once you try it you too will become a fan.

The post Chef J BBQ – New Kid In Town appeared first on Our Changing Life.

Breaking The BBQ Barrier – Q39 BBQ

Jeff & Crystal — Fri, 12 Feb 2021 10:00:31 +0000

Breaking the BBQ barrier in Kansas City isn’t easy. On any given day, the smoky aroma of barbecue permeates the very fabric of the city. It isn’t reserved just for game days or the Fourth of July. Barbecue is the lifeblood of the city. The idea of launching a new restaurant in this atmosphere can be more than unnerving. So many have come and gone, while there are the standards that have stood the test of time. Every once in a while, new blood will rise up and challenge the hierarchy for a chance to join this elusive club. We traveled to Midtown to check out Q39, which has made quite a splash on the BBQ scene since they first opened in 2014.

Old-school Feel

Visiting q39 during the pandemic is a little different. Our last stop had been in the period where everything was restricted to carryout. While it offered us a taste of their menu, it left us desiring a peek inside. When the time was right to return to indoor seating, we were more than ready. The continued restrictions mean that they can serve fewer dine-in patrons, so we made sure to reserve a seat well in advance. The interior has that old-school feel like the place had been here for decades. We liked the mix of tables, booths, and high-tops, which allowed each group a choice of comfort level. They even have some outdoor patio seating available during seasonable weather.

Bringing the Handhelds

Since our last tasting, we had been awaiting this opportunity. With no time to waste, we dove headfirst into the menu by ordering up a bowl of Smoked Beef Brisket Poutine. (pictured at the top of the article) Ever since our visit to Quebec City, we have fallen in love with this comfort food. This hearty dish of fries, cheese curds, and gravy is kicked to another notch with the addition of chopped brisket chunks and BBQ sauce. Yeah, we already knew we would be waddling out of this joint. What goes well with this type of finger food, why a sandwich of course.

When I mentioned our upcoming visit to coworkers, one told me a story about his favorite handheld. The Mr. Burns is a stacked missile of flavor aimed right at your taste buds. The combination of burnt ends chunks, pepper jack cheese, onion straws, and chipotle bbq sauce are barely contained in the toasted bun. Let me tell you that this creation makes sharing difficult. With the height restrictions of our mouths well below the altitude of this sammie, we had quite a time attempting to shove it down our gullets. In the end, we definitely found ourselves licking our fingers in blissful satisfaction.

Tempting Sides

There are a few ways of breaking the bbq barrier. The obvious has to do with the main courses, but attention to delivering special side dishes goes a long way in helping. Barbecue has a long history of being accompanied by certain sides. The idea of visiting a barbecue restaurant and not finding baked beans or potato salad is nearly unimaginable. Coleslaw is another staple, but like the first two, they leave plenty of room for variations. Q39 chooses to deliver up an Apple Slaw that brings a distinct sweetness to the palate. We thought that the Orzo Pasta Salad was another nice twist. A nice texture was accentuated by the addition of oven-roasted tomatoes, spinach, and peppers, as well as a delicate basil vinaigrette.

Major Meatiness

One of our favorite things to find on a menu is some type of sampler plate. We discovered a meaty feast during a visit to a BBQ joint in Lee’s Summit, and since then have been on the lookout for others. Q39 offers a couple of options with a Combo Plate (2 types of meat) or our choice of the Judge’s Plate. There are five meat choices and our picks were the Chipotle Sausage, Pulled Pork, and Q Pork Spare Ribs. For those with a meatier appetite, you can bump it up with an extra rib, or some pork belly. Since we were already skirting with a food coma, we left it be with the standard serving. The smoky goodness of their meats shows that their recipes are tried and tested on the bbq circuit. Every scrumptious bite was a melody to our taste buds.

Sweet Endings

Now you can imagine just how full we were by the end of our meal. When our server asked about dessert, we can only imagine the look of sheer desperation in our eyes. We knew that it would be hard to say we had really explored the menu at Q39 without sampling their sweet offerings. A couple that jumped out at us was the Carrot Cake (my personal favorite) and the Turtle Cheesecake. The first was a delightfully moist cake topped with a creamy frosting. The pecan pieces added a nice crunch. Our second selection was a flavor-packed treat with a chocolate crumb crust and blended drizzle of caramel and milk chocolate. Yeah, we were definitely stuffed to the gills.

Breaking the BBQ Barrier

Like so many of the successful newer barbecue joints, Q39 is driven by the force of a leader tested on the barbecue circuit. Owner Rob Magee followed this same path, assembling a crack team named Munchin’ Hogs. Putting his culinary trained background to work, his team would climb the circuit and amass many victories over the next ten years. Transferring the lessons learned during competition can be just as challenging as satisfying picky judges. From the rave reviews we have seen, as well as our personal experience, we believe that it has been a huge success. Breaking the BBQ barrier may be difficult, but Q39 is proving that it isn’t impossible.

The post Breaking The BBQ Barrier – Q39 BBQ appeared first on Our Changing Life.

Creative Carryout At Woodyard Bar-B-Que

Jeff & Crystal — Fri, 17 Apr 2020 09:00:47 +0000

As we approach the one month mark, since our hometown implemented the “Stay At Home” rule, we find ourselves adapting to this new reality. While we all hope it is temporary, we know that there is the possibility that it will remain around, in some form, for many months. In the meantime, we are working at finding ways to incorporate our local small businesses into everyday life. Shopping is pretty much out the window unless you need groceries, toiletries or lumber. There is still the opportunity to eat dinner prepared outside of our kitchen, but it requires being willing to pursue creative carryout options. Since I am always in the mood for barbecue, it was just a matter of time before we ventured out to Woodyard Bar-B-Que for some dinner.

Empty Places

We called to make sure they were open, which is a wise thing to do these days. Once we confirmed, we were on our way. Make note that our visit occurred on a late Saturday afternoon and we were the only car in the parking lot. While we are concerned about the well being of our local small businesses, we also love that these days we have little to no wait. Popping inside, we found the now common plexiglass shield hanging between us and the staff. This is no concern to us as we want everyone to be cautious. We felt like it was a good time to get a larger than average order, which would provide leftovers for a couple of lunches.

…and Empty Spaces

After ringing us up, we made our way out to the patio area to wait for our food. This gave us a chance to spritz on some hand sanitizer, which is part of the new regiment that us earthlings have had to adopt. It is still a little unnerving to us to see places devoid of activity. Even a short run to a store feels unusual when we see less than a quarter of the vehicles we would normally experience. While standing in the shade we could count the cars that passed on one hand. In hardly any time our order was ready and we made our way back to our home shelter.

Getting Home with the Goods

As we piloted our way back home, we did notice that more people seem to be getting out into their yards these days. Perhaps it is the return of springlike weather or just a need to break free from the bonds of enclosure even if only for a bit. Whatever the reason it was nice to see other humans. Once we made it home, it was time for the big unveiling of dinner. In the past, you would have seen us showcase the plated presentations in the restaurant’s dining area. (Like we did at this KC burger joint.) These days we are relinquished to dinner at home. We did discuss the approach we would use for our articles at this time and decided to show you just how they came packed from Woodyard Bar-B-Que.

Sliding into the Sides

When we eat BBQ, a good selection of side dishes is a must. We found our creative carryout was well packed with each dish protected from spillage. That was good news for us since we would have hated to see anything bad happen to our crunchy Onion Rings. Even just getting a small order gave us a good taste. The small order of Cheesy Corn was another hit with the two of us. This is a side we had not sampled at Woodyard, but we are glad we added it to our order.

Trying Their Eastern Eats

Woodyard Bar-B-Que is a bit of an anomaly for us. It sits close to our home, yet we have only dined here once before this visit. I guess there are just so many other places that have occupied our attention. Well, now we can say we have rectified this oversight and included an article to boot. While we didn’t have a chance to discuss the restaurant’s basic principles with anyone, the menu lends itself to be showcasing a variety of barbecue styles found across the United States.

One that jumped out at us was the Carolina sandwich. The combination of pulled pork and creamy Cole slaw tastes as though it came right out of the Appalachian Mountains. We will warn you that this sammie suffers a little when presented as creative carryout since the slaw tends to weep during the ride home. Maybe we will ask for an extra piece of bread next time to place under the bun. Of course, Crystal solved it by eating this dish with a fork, which allowed her to enjoy this tasty dish without the mess.

Perhaps a Little Texas Dry Rub

While Crystal dined on that Eastern delicacy, I was heading down south for a little Texas dry rub. The Spare Ribs, at Woodyard Bar-B-Que, are not what you expect of most KC barbecue joints. Using this time-tested method of cooking takes a tremendous amount of skill. If you don’t pay close attention to the weather the result can leave a slightly tougher bite. While the slab I ordered was just below perfect in the tenderness category, it rocked out for flavor. It wasn’t until I took some for leftovers that I even tested out their sauce, which added another layer of flavor to the dish.

I noticed that they even sell some Jumbo-Size Hot Wings, so I decided to toss one on for good measure. It’s hard to tell by the photo, but these are not the standard size chicken wing. I would say they fall somewhere between that and a turkey wing size. The flavor of it was spot-on delicious and I decided on our next visit to pick up a half-dozen more.

Enjoying Creative Carryout

As you can see, Woodyard Bar-B-Que is doing creative carryout right. The food was well packaged for travel and the flavors all stayed to themselves. We may be missing out on the normal interactions that we are used to when blogging, but those days will return. In the meantime, we will continue to do what we can to support our local small businesses. Hopefully, some of the ones we highlight will spark an interest in you to do a little creative carryout of your own. Stay safe and we will see you on the other side.

Share with someone who needs Creative Carryout!

The post Creative Carryout At Woodyard Bar-B-Que appeared first on Our Changing Life.

Get Sauced At Big Q Bar-B-Q

Jeff & Crystal — Fri, 08 Nov 2019 09:45:26 +0000

Let’s face it, us Kansas Citians have a thing for barbecue. There may be other cities that claim the crown for this delectable cuisine, but there is a reason that the World Series of BBQ is held in our hometown. For those needing more proof, just drive by Arrowhead Stadium before a Chiefs game, and take a whiff of the smoke-filled air. We have taken ‘Cue beyond the backyard and turned it into an iconic symbol of our city. What we really enjoy is the variety of sauces that can be found throughout the metro. Our local favorite is Big Q Bar-B-Q, located at 2117 S. 34th Street. It’s a great place to get sauced while devouring some local treats.

It’s All About the ‘Cue

As soon as we step through the door, at Big Q, we know that it’s all about the barbecue. Like many KC joints, they keep the decor simple. The focus is on the food, as it should be. When it comes to barbecue, Kansas Citians expect great taste and tender bites. It takes hours and hours of preparation to create the perfect combination. Each BBQ joint has its own touch, which is why we find good eats at nearly everyone in the metro. With 35 years under their belt, Big Q has become a staple for good eats in KCK.

Keeping it Simple

The seating choices at Big Q are simple. A grouping of tables can be adjusted to handle just about any size party. Carry-out orders are a big part of their business since they sit smack dab in the middle of a residential neighborhood. To be honest, we usually take our order to go, since it makes the perfect choice for watching a game at home. Of course, when we are on the run, it’s nice to sit for a spell and enjoy one of their dinners.

Sampling Savory

On this visit, we were looking to fuel up, before heading out to an outdoor local event. We know that the barbecue will stay with us for a while, so a stop at Big Q was the perfect fit. Crystal will usually order a Barbecue Ham Sandwich, when we are carrying out an order. Since we were staying, she decided to go big with the Burnt End Dinner. Loaded with a half-pound of lean beef brisket, it’s a protein-packed meal. The addition of two sides, (She chose Baked Beans and Cole Slaw.) bread and pickle round out the dish. I sampled a bite of her main dish and savored the chance to get sauced on these delectable bites of beef.

Them Bones

Like many other Kansas City residents, I grew up on barbecue. For as long as I can remember, my family has been devouring local ‘Cue like it was a rare commodity. Some of my earliest memories of BBQ took place right here in Kansas City, Kansas. In the early days, my dad would let me go with him on his trips to Rosedale BBQ, where we would grab dinner for the family. This is where I first found my love for ribs. To this day, I use this dish as a way to judge the barbecue at every place we visit. For me, Big Q’s ribs are the standard that I hold others to meet or beat. I savor each opportunity to get sauced on the spicy tang that each bite brings. Toss in some fries and onion rings, and I’m in barbecue heaven.

Get Sauced at Big Q BBQ

We are sure that each of you has your own hometown favorite, but we wanted to take this opportunity to showcase one that you may have overlooked. Kansas City is filled with places like Big Q Bar-B-Q, that are out there every day, delivering delicious taste to our tables. We hope you take this chance to share some of your hometown favorites with us. Drop us a comment below, to tell us about one of your all-time best BBQ locations. We’d love to sample the tastes, and maybe add an article about them. After all, it’s another chance to get sauced on local KC ‘Cue.

Share with a BBQ Fan!

The post Get Sauced At Big Q Bar-B-Q appeared first on Our Changing Life.

Pleasing Presentations At Blind Box BBQ

Jeff & Crystal — Fri, 28 Sep 2018 09:30:21 +0000

We can always count on one thing happening when we release a restaurant article in Kansas City. It will create a lot of conversation among the KC Foodies, which almost always results in a list of more restaurants to add to our “Need To Visit” list. Such was the case for Blind Box BBQ, which was mentioned by a few readers after we posted a previous barbecue article. We made plans to drop in to what we thought was a newer KC BBQ joint. Located at 13214 West 62nd Terrace, in Shawnee, this place has actually been open for around three years. It goes to show that Kansas City is such a haven for foodies that even an old restaurant blogger can’t keep up with all of the places.

What is Blind Box BBQ?

The name of the restaurant is derived from the BBQ competition circuit. A blind box is usually a Styrofoam container that is used to deliver a barbecue teams entry. Since they all look the same on the outside, it leaves the judges only the inside appearance and the products within to rate the overall presentation. While flavor, smoke ring, and texture are key, presentation still impacts the final scoring during competitions like the American Royal BBQ. Blind Box BBQ understands the importance of making a dish look visually appealing to the customer. Upon entering the restaurant, we found it to have a laid back atmosphere. A decent sized bar area shows off an impressive collection of whiskeys and various spirits. Blind Box touts their cocktail prowess, but we will leave that test for another visit. We are here to check out the ‘cue.

Starting At The Top

When we visit a restaurant in a destination city, we know it may be our only stop we ever make. This creates a slight angst to select the best dishes to represent the restaurant’s true vibe. An advantage to stopping in a Kansas City eatery is that we will have the chance to make additional visits with more ease, since it is our hometown. With no preconceived notions about Blind Box BBQ, we decided to start at the top of the menu, which meant dining from the appetizer section. We have had a lot of success with this approach, since it will allow us to get a better sampling of the flavors of a restaurant. Our server agreed on our approach, but suggested we include a side of their Cheesy Corn Bake. She told us it was their most popular side, so how could we pass it up? We have had hit-or-miss luck with cheesy corn at barbecue joints, but this one was spot-on. Not too runny and plenty of flavor. A winner in both of our books.

Perfect Presentation

The Butcher Block seemed like a great way to sample a variety of their meats. It varies at times, but ours had two versions of ribs, sausage, and beef brisket. This was accompanied by some smoked Gouda and a Cabernet wine infused cheese. Toss in some fresh fruit and nestle it on a bed of kale and you have a dish that is a visual beauty. The manager came out and brought us a sampling of four of their sauces to test with our dinner. We chatted for a bit, and he filled us in on some of the history of the restaurant. It was obvious from his enthusiasm that he is Gung-Ho behind the mission of the business.

This is one of the reasons we love visiting locally owned restaurants. The staff seem to usually be more invested in the success of the business, which reflects in a better overall experience for diners. Blind Box BBQ has found a way to set the standard a notch higher than your average ‘cue joint. Everything seems well designed to maximize the pleasure of the customer. This is probably why the place was hopping on a Tuesday evening. By the way, the charcuterie board was so pretty that we just had to include a second shot. We polished off everything, except the kale. It was all so delicious and we found our favorites. Crystal loved the wine cheese, while I was partial to the smoked Gouda. The ribs had such good flavor and texture that I couldn’t stop eating them. We had concentrated so much on the board that we ended up leaving the cheesy corn for the end. Even slightly cooled it was still delightful. Way to hit it out of the park!

Return Visit Assured

With so little of the menu explored, we know that there will have to be some return visits to Blind Box BBQ. So many of their sandwiches sound flavorful, but we both are eyeing their burgers. The idea that they are smoked prior to being grilled sounds quite intriguing. The manager mentioned one is even infused with some smoked pork belly, which we are betting makes it really juicy. With their cheesy corn under our belt, we will now be able to focus on some of their other sides, like the Bourbon Baked Beans. Be prepared to see more picture perfect presentations on our social media feeds. Perhaps it would be best if you drop by and test them out for yourself. Then you can tease us with your own amazing captures. Let us know what you think of Blind Box BBQ in the comments section below. Thanks!

The post Pleasing Presentations At Blind Box BBQ appeared first on Our Changing Life.

Taking a Spin At A Little BBQ Joint

Jeff & Crystal — Fri, 22 Jun 2018 10:00:50 +0000

Kansas City is such a mecca for barbecue, that we believe you could easily eat this cuisine at a different restaurant every week and never repeat locations. It seems like wherever we travel in the metro, we run into at least one place we had never visited before. This was the case when we stumbled upon A Little BBQ Joint at 1101 West U.S. Highway 24 in Independence, Missouri. The outside decor screamed at us to visit, and our hungers joined in.

Local Haunt

This day had already been filled with a visit to the Vaile Museum and their annual Strawberry Festival. (You can read about the mansion here>) All of the touring and shopping had built up our appetites, so barbecue would be the perfect solution for a deep hunger. By the time we got to the restaurant, it was nearly 2:00 in the afternoon. There were still quite a few diners there, which is always a good sign. Our seating choices were inside or out back on the deck. (They have bands there on the weekends, so we will have to check that out!) With the day heating up, we chose an interior seat and ordered some waters.

Custom Decor

As we looked around the interior of the place, we noticed more and more car themed memorabilia. Time to whip out my camera and start collecting some shots. Nearby us was the bar area that is fashioned from the hood and side of an old Chevrolet. Another front end is used for the carryout area near the door. The walls are decorated with an assortment of license plates, auto specific signs, and local artifacts. This place has plenty of eye candy to keep you gazing around to see what you have missed.

When you are visiting, be sure to look up, as well. Hanging from the ceiling are additional items, like this Shriner’s Pinewood Derby car. Our server returned to take our order, so we had to take a break from perusing to discuss our meals. We usually look for a sampler platter, which will give us a good sampling of the restaurants offerings. While A Little BBQ Joint doesn’t have a true sampler, we were able to piece one together by ordering a couple of plated options. With our order in, we returned to checking out the digs. I even took a gander at the back deck, which was pretty empty at that hour. We are betting it fills up during the evening music events.

Time To Dine

Before long, our dishes were brought to the table. Our server knew our intentions of sampling, so she brought us an extra plate, as well (Really nice gesture without having to be asked. Bonus points!) The Burnt Ends are the most popular menu item, so we obviously had to test those. A little tip we use is to always ask our server what the restaurant is most well known for, and order it. It’s a good way to let them shine, and insures a good experience on most occasions. Their burnt ends are deliciously tender, smoky chunks of meat. I can attest to them even being savory the next day right out of the fridge. This dish comes with two sides, so we picked the Cheesy Corn and Mac & Cheese. Both of these were good, but a little lacking of any bold flavoring. They make a good accompaniment without jumping to front and center of the meal.

Our other dish was the 2 Meat Dinner Plate, which comes with two sides, as well. The meats we chose were pulled pork and sausage. The pulled pork had a nice smoke to it, but cried out for a little sauce to jazz it up. No problem at A Little BBQ Joint, since they offer three house-made sauce options. Sweet Sister is the mildest, with Mad Housewife being a step up by adding some heat. For those wanting a really spicy experience, check out the Mean Mother-in-Law option, which drops off the sweet tones in favor of more heat. They offer regular and spicy house-made kielbasa, and were happy to make our order a blend of the two. Both had excellent flavor, with the spicy definitely having more kick. For sides, we chose the Fries and Cole Slaw. The fries were nice and crispy, so they were a good choice to offset some of the heat coming from other dishes. The slaw comes in two versions, with one being spicy. (Our server told us it was really spicy, so be warned.) We chose the wimpier version which was slightly sweet, but still maintained its tangy tone.

Stuffed As Usual

We finished what we could and boxed up the rest for later. (Of course, we knew our son would find the leftovers!) A return visit will certainly be in the cards to check out the gathering on the deck for one of the musical events. You can find the schedule on their website, which we linked at the top of the article. We left well assured that wherever we roam in our city, we will be able to find great barbecue. This makes us thankful that we were both born and raised in the BBQ capital of the world. Where are some of your favorite barbecue spots you would like us to showcase? Drop us a note in the comments section and we will add them to our list. Thanks!

Did this make your mouth water? Share it with someone who loves BBQ!

The post Taking a Spin At A Little BBQ Joint appeared first on Our Changing Life.

SLAP’s BBQ – You’ll Squeal With Delight

Jeff & Crystal — Fri, 11 May 2018 10:00:12 +0000

Whenever we post an article about Kansas City BBQ we receive lots of feedback. Talking barbecue in KC is like discussing pizza joints in Chicago or Philly steak sandwiches in Philadelphia. While it seems that everyone has a different opinion on their favorite, the one thing we can agree on is that Kansas City is the place to be for delicious ‘Cue. Recently we made a return visit to S.L.A.P.’s BBQ for a quiet KCK lunch. It was a cool day, so we figured that we might luck out and get the place to ourselves. Those in the know will be chuckling right now.

Humble Beginnings

SLAP’s BBQ has been a KCK staple, since breaking on the scene in 2014. The owner/operator team of brothers Joe and Mike Pearce had already experienced wild success on the barbecue circuit. Selected to represent KC on the TV show BBQ Pitmasters, they won the first two rounds and sealed a trip to the finals. In that round they tied for second place. An impressive feat for fairly newcomers to the competition arena. Even after opening their store front business, the brothers continue to complete on the BBQ circuit.

Popular Place

As we mentioned at the beginning of the article, we thought we might have he place to ourselves. After parking our car, we passed the outdoor dining patio on our way to the restaurant. Even on a cold day, the area was packed with diners. Heat stations were churning out warmth and everyone seemed to be intently focused on their meals. It looked like we would be enjoying a meal with lots of new friends. Either way, we would still be dining on some delicious KC barbecue.

We moved inside and found that some of the interior tables were open, so a quick decision was made to dine indoors. As with most any BBQ joint, SLAP’s is heavy on the meats, which is why we come here. An easy choice for those struggling to pick a type is to just get the Sampler Plate. For 20 bucks you get brisket, pork, turkey and sausage. We decided to toss in burnt ends and ribs, since they were only $3.50 each. The platter comes with 2 large sides, which for our visit we picked the Baked Beans and Baked Potato Casserole. This is enough food for a small family and we knew we would have leftovers for later.

Behind The Scenes

Carrying a camera can certainly open a few doors. When it was our turn to be served, we struck up a conversation with the staff. When they found out we were travel bloggers, it certainly elevated the conversation. I was even invited behind the counter for a better photo opp as they sliced the meat. They also mixed it up a little and sprinkled in some of their spicy sausage in our platter. Who says all of this work doesn’t pay off? Soon our platter was assembled and it was time to dig in.

Sampler with Sides

We’ve said it before, but it bears repeating. Every restaurant we feature has dishes we enjoy. Not everything we eat is a home-run, but taken as a whole we have good experiences. With a sampler platter each person will find a favorite, and it can be surprising what they choose. Crystal was a big fan of the turkey, burnt ends and pork. I enjoyed the ribs (Almost always my #1) and sausage. The spicy version had a nice kick and kept me coming back for more. The sides were both good, but we both seemed to really enjoy the flavor combination found in the Baked Potato Casserole. We ate what we could and then packed up the rest for later. Barbecue is one of those meals that tastes just as good reheated. SLAP’s struggled in the early days trying to satisfy the throng of customers who beat down their door. Over time they have increased their production of meat, but still limit their daily allowance, so that every pound of it is served at their high standards. For this reason they still sell out by late in the day. We discovered that even on a cold day the crowds come out for their delicious BBQ. Have you ever eaten at SLAP’s? What are your favorites?

Making you hungry? Share it with others who might need a BBQ fix!

The post SLAP’s BBQ – You’ll Squeal With Delight appeared first on Our Changing Life.

Filling Station BBQ – Another KC Gas Station BBQ Joint

Jeff & Crystal — Fri, 13 Apr 2018 10:00:27 +0000

We are trying to figure out what it is about gas stations and BBQ in Kansas City. We all know about the nationally recognized joint that recently dropped Oklahoma from its name. There is another place that sits on the side of the highway a little farther west in KCK. Well now we found one across the state line in the Lee’s Summit area. Filling Station BBQ is located at 333 SE Douglas Street in the downtown section. Let’s take a closer look.

The Golden Era

When we arrived at Filling Station BBQ it was obvious where the name originated. Unlike the other gas station restaurants, this place is no longer a functioning gas station. The old-fashioned pumps still adorn the exterior and add a nice nostalgic flair to the setting. Bright colors make for a cheerful look even on a cloudy day. A couple picnic tables outside offer overflow seating, but not on a cold winter day. Time to head inside.

Eye Candy Galore

Inside the colors continue and are joined by plenty of other cheery objects. The formica topped tables are appropriate for the time period being represented. Upon entering, customers place their orders at a small counter, before finding a seat. We arrived at opening time, so we didn’t have to fight a crowd. Of course, by the time we were leaving, others were beginning to file in and fill the empty tables.

As we waited for our food, we inspected the myriad of memorabilia covering just about every square inch of wall space. Replicas of signage from the heydays of Route 66 travel was apparent. This is the kind of place where you could spend a lot of time playing a game of “Eye Spy” with your kids. It certainly makes the time waiting on our meal go quickly. Soon one of the staff brought over our plentiful platter, and it was time to concentrate on filling the voids in our stomachs.

Plenty To Test

We wanted to get a good sampling of the offerings, so we ordered the Sampler Platter for Two. This comes with ribs, chicken, sausage, and two other meats of our choice. We decided on ham and burnt ends. It also includes two sides, which we picked the baked beans and sweet potato fries. All of this comes for $27.00, and is more than enough for three. Let’s talk sides. The beans had good flavor, but we couldn’t stop nibbling on the fries. These had a nice crisp to the outside, but still retained their moist interior. As we dived into the main courses, it was immediately apparent that we would be taking food home. The burnt ends were good, as were the ribs and chicken. Crystal was a big fan of the ham, and I would agree that it had a nice smoke taste. I was enamored with the sausage, which was a spicy Italian style. It had just enough kick to taste the spice, without being overbearing. We decided to leave a sampling of each meat for our son, who happily devoured the leftovers. Our overall impression was that the BBQ had good flavor and a nice price point. Clearly it appears that Kansas City is quickly becoming the gas station BBQ capital of the world.

The post Filling Station BBQ – Another KC Gas Station BBQ Joint appeared first on Our Changing Life.

Danny Edwards BBQ – Eat It & Beat It

Jeff & Crystal — Wed, 07 Feb 2018 10:56:15 +0000

Stepping into Danny Edwards Blvd Barbecue feels like finding a hidden gem in the heart of Kansas City. Tucked into a modest space, at 2900 Southwest Blvd, they’ve has been serving up smoky goodness for decades. With walls lined with memorabilia, it’s clear this isn’t just a restaurant; it’s a Kansas City institution. We arrived with empty bellies and high hopes, eager to see why so many rave about Danny’s legendary barbecue. The smell of hickory in the air was all the welcome we needed, promising a meal packed with flavor and a whole lot of Kansas City pride.

Deep BBQ Roots at Danny Edwards

Danny Edwards comes from a BBQ family, with his father being the infamous Jake Edwards. Jake brought his version of smoked meats to the city during the depression. Danny would work with him, and earn the nickname of “Lil’ Jake” by many of the regulars. Working with his father, Danny mastered the cuisine, and eventually struck out on his own in 1980. His little “lunch only” diner on Grand Avenue helped him grow his following. The launch of the Power & Light District meant that Danny would have to find a new home, and he settled on the Boulevard. He stuck with the lunch only hours of 11:00 to 3:00, on Mondays through Saturdays. We arrived with little time to spare at the end of the Saturday rush. Fortunately, there was still some food to be had.

Late Lunch or early Dinner?

After having spent most of the day exploring the World War 1 Museum, we were famished, and BBQ sounded like the perfect remedy. Our daughter had joined us for this excursion, so it gave me more dishes to test. This was a sacrifice I was willing to make. She chose the Turkey Sandwich with fries and a side of Cole slaw. The turkey slices have a little heft to them, and were not paper thin. This allowed them to stand up better to the sauce, which is a nice blend of sweet with a little kick. Evidently, his father was known to have a hotter sauce, which meant he didn’t have to make as much.

Crystal ordered her standard Ham Sandwich, but did get a little creative with the sweet tater fries. These were long cut, and had a distinct crispness, while maintaining their smooth texture on the inside. As I soon learned, it is fashionable to dip the sweet taters in the BBQ sauce. It certainly creates a flavor combination that is pleasing, but hard to describe. You’ll just have to try it for yourself.

More Than A Meal

Having never visited Danny Edwards BBQ, I felt it fitting to sample a wider variety of the menu. When I found the Combo Plate on the menu, then I knew it would fit the bill. Loaded with chicken, ribs, beef, and burnt ends, this plate is a meat lovers miracle. They even include a side, and I fell onto my all time favorite, onion rings. Hailing from a barbecue city, I realize my opinion is just one in a sea full of ‘cue lovers. I’ll throw mine out, and y’all can argue over the merits. The ribs were a little drier than I prefer, but had a nice smoke flavor. The chicken was chicken. (I never understood wasting smoke on something smaller than a pig.) The burnt ends were packed full of flavor, but note that they do have some extra crispy parts. The sliced beef had to be some of the most tender and juicy that I have ever savored. Overall, everything was acceptable, with much rising above the normal fare. We packed up what we couldn’t finish and heeded the advice given at Danny Edwards Blvd Barbecue; “Eat it & Beat it!”

The post Danny Edwards BBQ – Eat It & Beat It appeared first on Our Changing Life.

Great Eats at Branding Iron BBQ

Jeff & Crystal — Thu, 16 Feb 2017 12:25:59 +0000

We are sure in most cases that if you cut a Kansas Citian they would bleed barbecue sauce. Now we have all heard stories about the various choices in this great BBQ town, but what about when you leave the metro? Well on a recent trek south we had the opportunity to test the saucy waters. We paid a visit to Branding Iron BBQ, which is located at 2027 North Commercial, in Harrisonville, Missouri.

We want to thank Branding Iron BBQ for their hospitality. Rest assured that all opinions are our own.

The place is fairly nondescript from the outside. Without previous knowledge of it’s existence, you would probably pass right on by the exit. To those in the know, which was about everyone in town we spoke with, consider this their BBQ haven. With all of these good reports we figured we were in for a real treat. The inside is similar to most places of this size. The dining room is split between two sides, and there is a decent amount of seating available. The menu is fairly robust, and many of the dinner plates are available in various quantities, so you can order based on how hungry you are.

The owner visited our table while we were perusing the menu, and it gave us the opportunity to find out a little more about the establishment. She started the restaurant in 1991, and has kept true to her smoking method since the beginning. The meats are slow smoked using Missouri hickory, which comes through in the flavor. She explained that although she will alter the menu to satisfy customers requests, she tries to stay grounded on the basics. She offers two sauces, a Tangy mild or a Spicy hot, but she serves the meats naked, so visitors can let the flavors stand on their own. All of this background wasn’t making the selection easier, so we asked her to tell us the crowd favorites. We placed our orders, and waited eagerly for our meals.

I chose to try out the ribs, because I have always felt that is the best way for me to gauge the cooking method. I went small, and only ordered the four bones, which comes with choice of two sides. For those I had to try the pit beans and Cole slaw. These to me are the quintessential accompaniments to good barbecue. First the slaw. It was crisp and sweet, which happens to be the way we like it. The pit beans were well seasoned, and had a good proportion of meat to beans. The sauce was tangy, but left a slightly sweet aftertaste, which kept us coming back for more. But really, does anyone go to a barbecue joint for the sides? It was time to dig into the main course. The ribs were so tender and juicy. There was no need to add sauce, as the meat was fall off the bone and into your mouth good. Of course we wanted to test all the flavor options, so we sampled both sauces. We decided that the Spicy hot was our favorite.

Crystal has a thing for burnt ends, and here you choose either beef or pork. She decided to go with the beef. I had my doubts about this, as quite often restaurants will pick the leaner cuts, and they end up dried out or chewy. Not to worry here. These were juicy without being fatty, and easy to cut with a fork. The flavor was so delicate, yet hearty at the same time. Once again these were good enough without sauce, but we added some after a couple of bites, so it would make the picture prettier. By the end of the meal we were too stuffed to try one of their desserts, but perhaps next time we will leave a little room. Oh yes, there will be a next time. We are already thinking about making a stop during a trip we have planned to Springfield. Of course, since it’s only about 45 minutes away, perhaps we will just run out to Branding Iron BBQ before then. Are you up to test them out?

The post Great Eats at Branding Iron BBQ appeared first on Our Changing Life.