They were done so well and were amazingly delicious. Those were truly phenomenal, and if I ever get a chance to go back, I would gladly order an entire plate of those burnt ends. Even now, as I write this post quite a time since we visited the restaurant, I can still remember such an explosion of smoky flavor and such tender meat that it practically melted in my mouth as soon as I took a bite. The Polish sausage was really moist and also had a great flavoring to it as well.īut those burnt ends. There was a great smoky flavor in the meat complemented by the tangy barbecue sauce. However, the spare ribs were done really well, practically falling right off the bone. Luckily, the other items on the plate had some extra sauce that came to the rescue. I was extremely impressed with everything except for the chicken, which was plated without any sauce and seemed a bit dry. I ended up going with their Barbecue Sampler, featuring a selection of four meats: barbecue chicken, beef burnt ends, pork spare ribs, and Polish sausage. But hey, the opportunity to eat some quality Kansas barbecue doesn’t come around often, so I didn’t mind paying a little extra for my meal this time.Īfter reading that Jack Stack had the acclaim of being Zagat’s Highest Rated BBQ in the country, I had some pretty high expectations of this place. It was also noted that the prices were also a little more on the upscale side. We were all dressed in our jeans and T-shirts, but people around us were wearing polos or button-downs, more than likely coming straight there to eat after work. I could tell when we walked in that this barbecue place was a little more upscale that I had been expecting. One of the other guys on our team recommended that we all stop at Jack Stack it was definitely well worth it. Having heard much about the fabled Kansas barbecue, we were all very eager to stop by in Kansas City on the way to Wichita to give it a try. Having done two 12-hour drives in the past two months, I think I’m going to take a break from those for a while.īack in mid-April, a bunch of us from school took a drive out to Wichita, Kansas to compete in the annual Design/Build/Fly competition. It’s almost the same concept as airline flights: once you’ve flown on an immensely long flight, then all the other ones don’t seem as bad. Even skeptics must admit: The "choose your own mix-ins" for the macaroni and cheese (with roasted tomatoes, sausage, or other choices) is fun.ġ000 W 39th St., Kansas City, and 11051 Antioch Rd., Overland Park Q39KC.12-hour car trips are certainly quite something. The Pit Master sandwich with beef brisket, topped with provolone cheese and crispy onions, is just lip-smacking delicious. The ribs are toothsome with lots of meat, and the beef brisket is cut generously thick, with juicy slices that gently pull apart with each bite. But anti-yuppie bias aside, one thing is undeniable: Q39's food is delicious. The menu includes choices like Bacon Wrapped Shrimp, White Bean Cassoulet, and a Smoked Mozzarella Caprese Salad-nothing that would be on a typical barbecue menu. Q39 was conceived by what it calls a "classically trained chef," although in the world of self-taught barbecue experts, that title isn't always accepted with respect. "Q39 is yuppie barbecue," snarked a long-established restaurant owner in Kansas City who shall remain nameless. Consume this more than once a year and your heart may never recover. The 3 B is served on a bun, but leave the bread aside to soak up the grease and eat the big bites of meat with a fork. But for the true burnt ends experience, try Arthur Bryant's 3 B Sandwich, with chunks of actual “brisket-tip burnt ends,” marbled and juicy, and covered in delicately charred spice rub. To keep up with demand, many KC barbecue restaurants serve burnt ends that are imposters: cubes of regular brisket, with two strips of meat and a fatty center, similar to pork belly, that are still tasty. The problem is: Supply is always limited. These little morsels became so popular they ended up on every menu in town. For a more gentle seasoning, try the Rich & Spicy sauce, which has just a tingle of heat.īurnt ends are a mainstay on any KC barbecue menu, and they became famous at Arthur Bryant's, where cooks would chop off the "burnt ends” of slabs of brisket and give them away for free. The Original barbecue sauce has an aggressive wallop with lots of vinegar and paprika, which pairs well with big flavors like the savory sausage. The current location has been open since 1949 and hasn’t seen many interior design updates since then. Arthur Bryant's is part of barbecue folklore in Kansas City, dating back in the early 1900s when the young Arthur Bryant ran a lunch cart in downtown Kansas City.
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