Posted: 7/4/2013 6:07:14 PM EDT
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From this thread
http://www.ar15.com/forums/t_8_32/507023_Good_BBQ_in_Kansas_City___.html&light=BBQ It looks like OK Joes is the place, but I am also looking at Jack Stack. From the net it looks like Jack's is a bit more upscale. I am going to be staying in Overland Park, but don't mind a place in KC city limits, Going to take the family to dinner on Saturday. I assume you don't call ahead for a table at any of these places, but is it going to be a long wait? What say the HTF? |
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Ok Jose's is amazing.
Jack stacks sides are better. Their beans are killer. Meat wise ok joes easily dominates. Like, its not even a fair contest. And I worked in a BBQ restaurant as a HS/college kid for 11 years. Have done kc royal 5 years now. I feel I know BBQ. |
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You don't necessarily want upscale when it comes to BBQ. The hole in the wall BBQ joints in KC are the best. The original OK Joes opened up in a gas station.
Arthur Bryants is pretty good. Jack Stack is very good, just no the best. I don't go to jack stack for everyday BBQ. Other places are better for ribs, pulled pork, ect... However, I do love Jack Stack's Lamb ribs, and Beef ribs. Not something you can generally find too easy anywhere else, and fuck they are good 
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OK Joes and Jackstack are both good.
I was pretty impressed by Jon Russel's BBQ in OP. http://www.jonrussellsbbq.com/ |
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Oklahoma Joe's
Oklahoma Joe's Barbecue can be traced to competition barbecue and the Kansas City Barbeque Society (KCBS). Accompanying friends at the American Royal and The Great Lenexa BBQ Battle inspired Jeff Stehney to start cooking on his own. The first smoker purchased was an Oklahoma Joe’s 24” smoker, christened in April 1991. By 1993, Jeff, his wife and business partner Joy, and Jim Howell were ready to make their mark on the KCBS competition circuit. Their competition team, Slaughterhouse Five, ended up winning eight Grand Championships, including the prestigious American Royal BBQ, three Reserve Grand Championships, and the KCBS’s Grand Champion “Team of the Year” in 1993. Over the next several seasons Slaughterhouse Five won dozens more awards and was generally recognized as one of the top competition BBQ teams in the Country. Jeff and Joy opened Oklahoma Joe's in a gas station in Kansas City, Kansas in 1996. There are also locations in Olathe, Kansas and Leawood, Kansas. Celebrity chef Anthony Bourdain listed Oklahoma Joe's original Kansas City, Kansas location as one of "13 Places You Must Eat Before You Die". Men's Health magazine named it America's manliest restaurant. It was named "Kansas City's Best Barbecue" by Zagat. Where the name Oklahoma Joe's came from... The Story of Joe Davidson Joe Davidson is a nationally recognized elite competition barbeque chef and barbeque business leader. Joe was a Founding member of the Slaughterhouse Five Competition BBQ Team Joe has won more than 300 barbeque championships, including the Jack Daniel’s World Championship, the American Royal World Championship, the Great Pork Barbeqlossal, the Head-to-Head World Championship, the World Brisket Open Championship, the Canadian Salmon Grand Championship, the Rib Championship at the San Antonio Rodeo and BBQ Championship, the Memphis in May World BBQ Championship, and numerous state and regional titles. He has won for beef, pork, fish, chicken, game, vegetables, sides, sauces, rubs, and marinades. He has won across the regional divides of great barbeque—in Texas, Kansas, Oklahoma, Arkansas, the Carolinas, Missouri, Tennessee, and the Pacific Northwest. At the 2009 Memphis in May Championship, Joe set a contest record, winning in five categories (Wings, Beans, Poultry, Vinegar BBQ, and Ribs). Joe is also emerging as a barbeque celebrity chef. He has been an honorary chef at the South Beach Food Festival, the Greenbrier Resort and the LaVarenne Cooking Academy. His "How to Barbeque" videos have sold more than one million copies through Wal-Mart. He has been featured on numerous television shows and in scores of print publications. In July 2009, Playboy magazine featured his “Best Beans on the Planet.” He also recently became the first barbeque champion to go digital—launching social media efforts on Facebook, Twitter, YouTube, Digg, and Delicious. Joe also runs team-building programs for Fortune 500 companies. In 2008-09 more than 6,500 executives participated in Joe’s Grill Camp corporate programs. In addition, Joe is the cofounder - along with Jeff Stehney - of Oklahoma Joe’s Restaurants in Stillwater and Kansas City. Oklahoma Joe’s is the top Zagat-rated barbeque restaurant in the extremely competitive Kansas City market. This year, the restaurants were featured in Gourmet magazine and were chosen by celebrity-chef and TV personality Anthony Bourdain as one of his “13 Places to Eat Before You Die” in Men’s Health magazine. Joe began his barbeque career in 1987, when he designed and manufactured 12 smokers and brought them to the State Fair of Oklahoma. By the end of the day, he had sold all 12 and had orders for 108 more. From this start he built his first babeque company, Oklahoma Joe’s. When he sold it to CharBroil in 1998, Oklahoma Joe’s had more than 150 employees building more than 100,000 barbeque grills and smokers a year. |
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Quoted:
You all have it wrong, the org. Wyandotte BBQ is the only place in town to go. Then it is OK Joe's off of County Line. I haven't been to Wyandotte in a very long time. Didn't even realize they were still around. My vote is for Johnny's, just a block away from Johnson drive by Don Chilito's. On Wed. and Sun. I believe they have slabs of ribs for 18 bucks. They are fall off the bone good and the cheapest in town. |
http://m.usatoday.com/article/news/2474465 From a couple of weeks ago. There really is no competition in my mind, Oklahoma Joe's is a no brainer. One order of fries is good for two people and get yourself a Boulevard unfiltered wheat beer to go with it. Can't wait till i get back to KC to stop by the original location to get my fix. Living a mile from it for 2 years really spoiled me in regaurds to the BBQ I can get in Seattle where I live now. 
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Quoted:
Quoted:
You all have it wrong, the org. Wyandotte BBQ is the only place in town to go. Then it is OK Joe's off of County Line. I haven't been to Wyandotte in a very long time. Didn't even realize they were still around. My vote is for Johnny's, just a block away from Johnson drive by Don Chilito's. On Wed. and Sun. I believe they have slabs of ribs for 18 bucks. They are fall off the bone good and the cheapest in town. "Fall off the bone" during a KCBS sanctioned & judged event will ensure you do not place anywhere near the top 
Ribs are supposed to have a slight "pull" to them. If you can twist a rib out of a slab, they are overlooked. RIBS This is the only meat category with a more or less specific “perfection” in our judging instructions. The Judges’ Meeting CD says, “. . . the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well cooked rib will often dry immediately.” The instructions go on to state, “Ribs should be moist, flavorful and possess good texture.” And “When a rib is overcooked most or all of the meat comes off the bone when sampled. Additionally the meat of an overcooked rib has a tendency to be mushy and have a poor texture.” No other category gets this close to a relatively complete description concerning tenderness or texture. Still, I sometimes find myself staring at what I consider to be a pretty darned good contest rib and wondering if I’m looking for exactly the right qualifications to grant the 8 or 9 that I want to give it. In reality, there are what I’d call degrees of tenderness, texture and doneness that, while hard to describe in words, become second nature to an experienced judge’s perceptions. I find that my ideal rib tends to almost “snap” away from the bone, but not until I take a bite. Then, I like the texture to be chewable without needing a lot of chewing. In other words, the bite is both meat-like and tender. “Mushy” to me, is when there really is no texture at all – like an M&M candy, the bite melts in my mouth. A reasonable set of expectations for high-scoring rib tenderness might be: ? Meat can be pulled cleanly from the bone but does not fall off by itself ? Done through but still moist ? Require a moderate amount of chewing, but not too soft |