Kansas City BBQ (and bbq in general) - Page 3

Matthean · 09-15-2013, 03:52 PM

I know Jackson, MI. is suppose to have a really good BBQ place. When somebody was finding the best BBQ in the state, a guy from Texas called the reviewer and told them they were going to eat the best this side of the Mississippi or something like that since the caller was the one who taught almost everything he knew to the guy who runs the place in Jackson. We also got an amazing place here in Lansing. It's funny because the place is called Meat, and they simply list drinks underneath vegetarian.

ntndeacon · 09-15-2013, 04:19 PM

Heck there are SEVERAL better places in Birmingham (Hoover is a suburb btw) I would start with Saw's Barbeque in Homewood...(There is another location called Saw's Juke Joint, but I haven't been there)

TRO · 09-15-2013, 04:46 PM

Don't go putting words in our mouths Mizzou. SI put it correctly that this is akin to a religious argument in KC, there is no true list.

I have little problem in Jack Stack being considered for a top 10 list, they are damn good.

For the record, my number one is Okie Joes. I think Bryant's and Gates are both a bit overrated.

sterlingice · 09-15-2013, 05:08 PM

(My thoughts on Bryant and Gates are that if you could combine them you'd have a super BBQ but Bryant has good meat with mediocre sauce while Gates is great sauce with mediocre meat)

SI

sterlingice · 09-15-2013, 05:10 PM

Quote:

Originally Posted by Mizzou B-ball fan

WTF moment here. I'm not sure Jack Stack is even on the top 3 in KC for most residents, yet somehow they were listed as top three in the nation in this list.

Top 10 barbecue restaurants in the US | Fox News

Forgot the layup joke of: Well, it is Fox News

SI

kcchief19 · 09-15-2013, 05:15 PM

Quote:

Originally Posted by Mizzou B-ball fan

Most would put Oklahoma Joe's (even if it it owned by beakers), Arthur Bryant's, Gates, or Smoke Stack in front of Jack Stack. There's no way it's better than all four of those places.

I know a lot of people who have Jack Stack as their favorite place. It's not a huge stretch, but it seems outdated. Two years ago if you wanted to name a best KC BBQ place that wasn't one of the Old Guard (Gates, Bryant's, etc.) you went with Jack Stack now it's Oklahoma Joe's.

Honestly, I'd probably put Jack Stack ahead of Bryant's or Gates. Midtown is too fancy for me, so give me the Martin City location. Gates has restored some of its glory, but I generally find their meat too dry. I put Bryant's in the overrated category too. They would be pretty low on the list for me behind LC's, Danny Edwards and a lot of others.

With the Smokestack, are you talking about the one in Waldo? It closed a while back, but it was actually owned by another member of the Fiorella family (Jack Fiorella being the Jack in Jack Stake) that family doesn't get it long, and have been in long-running BBQ restaurant feud.

dawgfan · 09-15-2013, 07:19 PM

I know I'm wading into what is very nearly a religious argument here, but I find it amusing the idea that locations other than Kansas, Missouri, Texas, etc. could possibly have top-notch BBQ. As if quality ingredients are only available there, and knowledgeable cooks are unable to move to other locations.

I've had outstanding BBQ in Miami (Shorty's) and more than adequate BBQ here in Seattle. I've also had fried chicken here in Seattle that would rank with any in the country (Heaven Sent, the new chain started by the Ezell who founded Ezell's).

But I'm sure the true believers will tell me how wrong I am, so I'll step away...

Mizzou B-ball fan · 09-15-2013, 07:30 PM

Quote:

Originally Posted by dawgfan

I know I'm wading into what is very nearly a religious argument here, but I find it amusing the idea that locations other than Kansas, Missouri, Texas, etc. could possibly have top-notch BBQ. As if quality ingredients are only available there, and knowledgeable cooks are unable to move to other locations.

I've had outstanding BBQ in Miami (Shorty's) and more than adequate BBQ here in Seattle. I've also had fried chicken here in Seattle that would rank with any in the country (Heaven Sent, the new chain started by the Ezell who founded Ezell's).

But I'm sure the true believers will tell me how wrong I am, so I'll step away...

Wait, did you say fried chicken???????? In a BBQ thread? Good God man.

TRO · 09-15-2013, 08:27 PM

Quote:

Originally Posted by sterlingice

(My thoughts on Bryant and Gates are that if you could combine them you'd have a super BBQ but Bryant has good meat with mediocre sauce while Gates is great sauce with mediocre meat)

SI

Agreed.

kcchief19 · 09-15-2013, 08:28 PM

Quote:

Originally Posted by dawgfan

I know I'm wading into what is very nearly a religious argument here, but I find it amusing the idea that locations other than Kansas, Missouri, Texas, etc. could possibly have top-notch BBQ. As if quality ingredients are only available there, and knowledgeable cooks are unable to move to other locations.

I've had outstanding BBQ in Miami (Shorty's) and more than adequate BBQ here in Seattle. I've also had fried chicken here in Seattle that would rank with any in the country (Heaven Sent, the new chain started by the Ezell who founded Ezell's).

But I'm sure the true believers will tell me how wrong I am, so I'll step away...

I don't rule out that someone can learn how to barbecue in non-traditional areas but it's going to be rare for a lot of reasons. Chief among them is that the local market isn't accustomed to barbecue and it's not a primary dining destination. I chuckle at the idea of California barbecue because I don't think they enjoy fat out there as much as us midwesterners and southerners.

I actually do think quality ingredients are an issue. The best barbecue places are going to use the highest quality meats, and the best meats are freshly butchered and never frozen. There are many places across the country where getting fresh cuts of beef and pork are very difficult to impossible. It's the same reason why I don't expect to find a Kansas City restaurant on the list of top 10 seafood restaurants.

I try not to eat barbecue when I travel because it's usually going to be an assault on my palate. But just like other regional foods, if you have a list of the ten best barbecue restaurants and you have more than restaurant the range of Missouri/Kansas/Texas to the Carolinas, I'm highly skeptical, just as I would be if I see two restaurants from landlocked states on a list of top seafood.

I'll assume you were just using good fried chicken outside the south as an example, since we all (hopefully) know that fried chicken is not BBQ.

dawgfan · 09-15-2013, 10:10 PM

Quote:

Originally Posted by kcchief19

I try not to eat barbecue when I travel because it's usually going to be an assault on my palate. But just like other regional foods, if you have a list of the ten best barbecue restaurants and you have more than restaurant the range of Missouri/Kansas/Texas to the Carolinas, I'm highly skeptical, just as I would be if I see two restaurants from landlocked states on a list of top seafood.

Cattle, pigs and chicken are raised in places beyond just the midwest

So while I get the trepidation of seafood in places not close to the coast, it's not quite the same thing as with beef, pork or chicken.

Quote:

I'll assume you were just using good fried chicken outside the south as an example, since we all (hopefully) know that fried chicken is not BBQ.

Sure, I wasn't trying to equate fried chicken with BBQ; I was only making the regional food specialty comparison.

kcchief19 · 09-15-2013, 11:33 PM

Quote:

Originally Posted by dawgfan

Cattle, pigs and chicken are raised in places beyond just the midwest

So while I get the trepidation of seafood in places not close to the coast, it's not quite the same thing as with beef, pork or chicken.

A few years ago we were in DC for a convention and took a group out to a fancy restaurant with seafood and steaks. We mentioned to the waiter we were from Kansas City, and he laughed. He said that is where they get their steaks. He said just like good restaurants in the Midwest fly in fresh seafood, they fly in fresh beef. I've since learned that's a pretty common practice for high-end restaurants.

Sure, there are livestock everywhere. But we have more cattle than people. There are almost 10 million head of cattle in Kansas & Missouri and 8.6 million people. Meanwhile there are 7 people for every head of cattle in California and 15 people for every head in New York. About 60% of U.S. beef comes from the region from Montana to Wisconsin and south to Texas. If you don't live in that region, most of your beef comes from us -- and virtually all of it is frozen at some point.

Chickens are even worse. About 90% of the nation's chicken supply comes from below the Mason-Dixon line. There are more than a billion chickens in Missouri and Arkansas alone. If you live west of Missouri (outside Texas) your chickens from from half a continent away. For pork outside North Carolina, Virgina and Pennsylvania, the rest of the nation's hog population is located between Ohio and Colorado. If you live on the West Coast or northeast including New York, you've got frozen pork.

Did you want to talk about livestock populations or were you just making chit chat?

dawgfan · 09-16-2013, 01:04 AM

Quote:

Originally Posted by kcchief19

A few years ago we were in DC for a convention and took a group out to a fancy restaurant with seafood and steaks. We mentioned to the waiter we were from Kansas City, and he laughed. He said that is where they get their steaks. He said just like good restaurants in the Midwest fly in fresh seafood, they fly in fresh beef. I've since learned that's a pretty common practice for high-end restaurants.

Sure, there are livestock everywhere. But we have more cattle than people. There are almost 10 million head of cattle in Kansas & Missouri and 8.6 million people. Meanwhile there are 7 people for every head of cattle in California and 15 people for every head in New York. About 60% of U.S. beef comes from the region from Montana to Wisconsin and south to Texas. If you don't live in that region, most of your beef comes from us -- and virtually all of it is frozen at some point.

Chickens are even worse. About 90% of the nation's chicken supply comes from below the Mason-Dixon line. There are more than a billion chickens in Missouri and Arkansas alone. If you live west of Missouri (outside Texas) your chickens from from half a continent away. For pork outside North Carolina, Virgina and Pennsylvania, the rest of the nation's hog population is located between Ohio and Colorado. If you live on the West Coast or northeast including New York, you've got frozen pork.

Did you want to talk about livestock populations or were you just making chit chat?

Plenty of local chicken and beef in my state (most of what's available in my stores is locally-grown), and quite a few of the places I frequent use Washington-bred meat.

Mizzou B-ball fan · 09-16-2013, 09:17 AM

Quote:

Originally Posted by kcchief19

A few years ago we were in DC for a convention and took a group out to a fancy restaurant with seafood and steaks. We mentioned to the waiter we were from Kansas City, and he laughed. He said that is where they get their steaks. He said just like good restaurants in the Midwest fly in fresh seafood, they fly in fresh beef. I've since learned that's a pretty common practice for high-end restaurants.

Sure, there are livestock everywhere. But we have more cattle than people. There are almost 10 million head of cattle in Kansas & Missouri and 8.6 million people. Meanwhile there are 7 people for every head of cattle in California and 15 people for every head in New York. About 60% of U.S. beef comes from the region from Montana to Wisconsin and south to Texas. If you don't live in that region, most of your beef comes from us -- and virtually all of it is frozen at some point.

Chickens are even worse. About 90% of the nation's chicken supply comes from below the Mason-Dixon line. There are more than a billion chickens in Missouri and Arkansas alone. If you live west of Missouri (outside Texas) your chickens from from half a continent away. For pork outside North Carolina, Virgina and Pennsylvania, the rest of the nation's hog population is located between Ohio and Colorado. If you live on the West Coast or northeast including New York, you've got frozen pork.

Did you want to talk about livestock populations or were you just making chit chat?

Absolutely. There's a huge difference in food quality. The ONLY reason I miss living in Baltimore is because of the seafood. The difference in quality was embarrassing compared to what we have in KC. However, you could take a bite of steak and quickly figure out if it was a Midwest steak, whether it was frozen or not and what kind of feed it ate.

It's no different than my industry. Could I grow some California grapes in my area? Yeah, a few. Would they taste anywhere near as good as if they were grown in native soils where they grow well? No way, hence the reason we grow the grapes in this area that provide the best flavor and body given our soil content and moisture.

kcchief19 · 09-16-2013, 10:22 AM

Quote:

Originally Posted by dawgfan

Plenty of local chicken and beef in my state (most of what's available in my stores is locally-grown), and quite a few of the places I frequent use Washington-bred meat.

Statistically it's unlikely. I don't see in consumption by state data, but if Washington state had an average per capita beef consumption, local production is only able to provide 50% of demand. For chickens it's less than that, less than 25%.

If you guys don't eat much beef and chicken, then yeah, you have enough beef and chicken. But if you don't eat that much, it's because you don't know how to barbecue.

kcchief19 · 09-16-2013, 10:29 AM

Quote:

Originally Posted by Mizzou B-ball fan

Absolutely. There's a huge difference in food quality. The ONLY reason I miss living in Baltimore is because of the seafood. The difference in quality was embarrassing compared to what we have in KC. However, you could take a bite of steak and quickly figure out if it was a Midwest steak, whether it was frozen or not and what kind of feed it ate.

It's no different than my industry. Could I grow some California grapes in my area? Yeah, a few. Would they taste anywhere near as good as if they were grown in native soils where they grow well? No way, hence the reason we grow the grapes in this area that provide the best flavor and body given our soil content and moisture.

Exactly. It's true of any food. I grew up on a farm, and after we moved off the farm I ate a lot less vegetables. Store bought tomatoes, green beans and peas just tasted awful. It took a long time before I could get accustomed to food that wasn't fresh grown. Yes, you can get food at farmer's markets, but as small farmers we kept the best food for ourselves and sold the rest.

Milk was the hardest. I grew up on home pasteurized whole milk. There is nothing like it. I always brought a thermos of tea to drink for lunch at school because the only drink available with our school lunch as milk, and even whole milk in a carton was awful. The first time I drank skim milk, I threw up.

albionmoonlight · 09-16-2013, 10:30 AM

There is also the fact that humans inspire each other to greater and greater heights.

One of the things I miss about New Orleans is the ultra-high quality of the restaurants. Basically, if a place stays open for 6 months or more, you know that it is great, because it is isn't, then it would have closed down. (There might be a small exception for a place called, like, Jambalaya Cafe, and located in the heart of tourist country--it might be able to survive totally on tourists).

I am sure that BBQ in a place like KC is the same way. A BBQ restaurant that might be one of the best in town in non BBQ country might not last 3 months in a place like KC or Texas. Same thing with a seafood restaurant in Charleston, or a sushi place in coastal California. When the bar for success is set higher, we tend to elevate our game to compete.

Mizzou B-ball fan · 09-16-2013, 10:41 AM

Quote:

Originally Posted by albionmoonlight

There is also the fact that humans inspire each other to greater and greater heights.

One of the things I miss about New Orleans is the ultra-high quality of the restaurants. Basically, if a place stays open for 6 months or more, you know that it is great, because it is isn't, then it would have closed down. (There might be a small exception for a place called, like, Jambalaya Cafe, and located in the heart of tourist country--it might be able to survive totally on tourists).

I am sure that BBQ in a place like KC is the same way. A BBQ restaurant that might be one of the best in town in non BBQ country might not last 3 months in a place like KC or Texas. Same thing with a seafood restaurant in Charleston, or a sushi place in coastal California. When the bar for success is set higher, we tend to elevate our game to compete.

Oh yeah. This is very true. It's laughable how many people try to open up a BBQ restaurant in KC serving wholesale-bought sauces or frozen meats. People will sniff that out in no time and you'll be out of business in 2-3 months.

TRO · 09-16-2013, 11:07 AM

Quote:

Originally Posted by Mizzou B-ball fan

Oh yeah. This is very true. It's laughable how many people try to open up a BBQ restaurant in KC serving wholesale-bought sauces or frozen meats. People will sniff that out in no time and you'll be out of business in 2-3 months.

Though somehow Famous Dave's has survived (granted, near the tourist trap of a speedway complex) and has a 2nd location opened in Overland Park.

Blech.

Matthean · 09-16-2013, 11:49 AM

Quote:

Originally Posted by TRO

Though somehow Famous Dave's has survived (granted, near the tourist trap of a speedway complex) and has a 2nd location opened in Overland Park.

Blech.

We had one open up here recently. I have low expectations for a name chain like that though. I'm sure I'll try it out and then go back to better places.

dawgfan · 09-16-2013, 12:02 PM

Quote:

Originally Posted by kcchief19

Statistically it's unlikely. I don't see in consumption by state data, but if Washington state had an average per capita beef consumption, local production is only able to provide 50% of demand. For chickens it's less than that, less than 25%.

If you guys don't eat much beef and chicken, then yeah, you have enough beef and chicken. But if you don't eat that much, it's because you don't know how to barbecue.

While some of the restaurants might be lying, I'm pretty sure the packages labeled as fresh local Washington-raised chicken & beef that I buy in my grocery stores aren't.

Mizzou B-ball fan · 09-16-2013, 12:04 PM

Quote:

Originally Posted by TRO

Though somehow Famous Dave's has survived (granted, near the tourist trap of a speedway complex) and has a 2nd location opened in Overland Park.

Blech.

Yeah, they usually set up in the high-traffic areas for out of town travelers. In Baltimore, there were a bunch of people who referenced me to Famous Dave's as a great place for BBQ. I just chuckled.

larrymcg421 · 09-16-2013, 12:06 PM

We have Famous Dave's here in GA and it's pretty weak, as are most sanitized big chain BBQ restaurants. My general rule of thumb: The worse the restaurant looks on the outside, the better the BBQ tastes inside.

Mizzou B-ball fan · 09-16-2013, 12:09 PM

Quote:

Originally Posted by larrymcg421

We have Famous Dave's here in GA and it's pretty weak, as are most sanitized big chain BBQ restaurants. My general rule of thumb: The worse the restaurant looks on the outside, the better the BBQ tastes inside.

Arthur Bryant's takes that a step further. I always go to the original location, where they have wood tables and linoleum floors. You can literally feel the grease on the floor when you walk through the place. That's how you know there's a great BBQ pit located in the building.

finketr · 09-16-2013, 02:50 PM

Quote:

Originally Posted by Scoobz0202

List is bullshit because there is no way Montgomery Inn in cinci is a top 10 BBQ place in the country.

i'd rather go to old hickory... if it's still there. Haven't been back to Dayton since 2000.

Mizzou B-ball fan · 05-05-2014, 06:03 PM

Pretty impressive work by the KC joints on this list of best ribs. Three of the top four best ribs in the nation and four of the top eight.

America's 35 Best Ribs | The Daily Meal

sterlingice · 06-09-2014, 11:59 AM

Quote:

Originally Posted by Mizzou B-ball fan

Pretty impressive work by the KC joints on this list of best ribs. Three of the top four best ribs in the nation and four of the top eight.

America's 35 Best Ribs | The Daily Meal

Looks like I'll be going to #5 from this particular list this week on the way to San Antonio

SI

Mizzou B-ball fan · 07-29-2014, 10:34 PM

They don't call it the President's Sauce for nothing. I'm sure his photo will be alongside all the other presidential photos when I go in there next week........

Ragone · 07-30-2014, 09:11 AM

Hell mizzou.. I think the dickeys in liberty is
Better then Arthur Bryant's at this point.. Last
3 times to Bryant's has been subpar at best..

Mizzou B-ball fan · 07-30-2014, 10:00 PM

Quote:

Originally Posted by Ragone

Hell mizzou.. I think the dickeys in liberty is
Better then Arthur Bryant's at this point.. Last
3 times to Bryant's has been subpar at best..

You're going to hell in gasoline underpants.

cartman · 08-05-2014, 12:03 PM

Just ate some BBQ from Franklin's in Austin. The brisket is indeed the best I've ever tasted. Simply incredible.

sterlingice · 08-05-2014, 12:24 PM

How long was the wait?

SI

cartman · 08-05-2014, 12:48 PM

Preorder, baby!

They open up pre-orders for the next month about the middle of the month. So when it opened up for August on July 14th, we sent in an order at 12:02am. When I got there at 10:15, the line was already around the block. With the pre-order, I was able to just walk right in and get the stuff. When I was walking back to my car, I overheard someone on their phone that just got there, and said they left because they wouldn't get to eat until 2-2:30.

DaddyTorgo · 08-05-2014, 12:55 PM

Quote:

Originally Posted by cartman

Just ate some BBQ from Franklin's in Austin. The brisket is indeed the best I've ever tasted. Simply incredible.

Nice.

We ended up going to Lambert's and I thought it was pretty good.

MizzouRah · 08-05-2014, 05:08 PM

Quote:

Originally Posted by cartman

Just ate some BBQ from Franklin's in Austin. The brisket is indeed the best I've ever tasted. Simply incredible.

I dream about eating there.

Ragone · 08-05-2014, 08:24 PM

Had Jack stack burnt ends and crown prime today.. yum

MizzouRah · 08-05-2014, 09:21 PM

Quote:

Originally Posted by Ragone

Had Jack stack burnt ends and crown prime today.. yum

Damn you!

cartman · 11-18-2014, 12:38 PM

Austin, the Best New Barbecue Destination

I never get tired of seeing this:

larrymcg421 · 11-18-2014, 12:51 PM

Quote:

Originally Posted by cartman

Austin, the Best New Barbecue Destination

I never get tired of seeing this:

Is this picture allowed? I'm pretty sure it's porn.

timmae · 11-18-2014, 04:42 PM

Oh my!

That reminds me I have a site visit for work tomorrow that may result in some BBQ for lunch on my way back into the city. Good timing!!

JeeberD · 11-18-2014, 05:01 PM

Quote:

Originally Posted by cartman

Austin, the Best New Barbecue Destination

I never get tired of seeing this:

Saltlick?

Saltlick.

MizzouRah · 11-18-2014, 05:33 PM

Quote:

Originally Posted by larrymcg421

Is this picture allowed? I'm pretty sure it's porn.

It's better than porn........ ok.... very close.

cartman · 11-18-2014, 05:40 PM

Google is way too conservative on the drive time from my house to the Salt Lick.

Dutch · 11-18-2014, 05:48 PM

Austin eh? Dem boyz don't play.

DanGarion · 11-18-2014, 09:11 PM

Best BBQ North of Dallas (Plano area)?

DanGarion · 11-19-2014, 11:46 PM

To answer my question, Lockhart Smokehouse in Plano, TX is worth the trip. Great beef ribs and some amazing bread pudding.

DanGarion · 11-19-2014, 11:48 PM

Quote:

Originally Posted by cartman

Google is way too conservative on the drive time from my house to the Salt Lick.

Why go to Saltlick when there are such better places for BBQ around Austin. Such as Southside Market in Elgin and Black's BBQ in Lockhart?

MizzouRah · 11-20-2014, 10:38 PM

I must eat BBQ this weekend!

cartman · 11-20-2014, 10:39 PM

Quote:

Originally Posted by MizzouRah

I must eat BBQ this weekend!

I'm having lunch at the Salt Lick tomorrow

NobodyHere · 11-20-2014, 10:46 PM

The Raiders were feasting on some tasty KC BBQ tonight...

09-15-2013, 03:52 PM	#101
Matthean Grizzled Veteran Join Date: Aug 2008	I know Jackson, MI. is suppose to have a really good BBQ place. When somebody was finding the best BBQ in the state, a guy from Texas called the reviewer and told them they were going to eat the best this side of the Mississippi or something like that since the caller was the one who taught almost everything he knew to the guy who runs the place in Jackson. We also got an amazing place here in Lansing. It's funny because the place is called Meat, and they simply list drinks underneath vegetarian. __________________ Board games: Bringing people back to the original social network, the table.

09-15-2013, 04:19 PM	#102
ntndeacon Pro Starter Join Date: Apr 2003 Location: Alabama	Heck there are SEVERAL better places in Birmingham (Hoover is a suburb btw) I would start with Saw's Barbeque in Homewood...(There is another location called Saw's Juke Joint, but I haven't been there) __________________ Up the Posh!

09-15-2013, 04:46 PM	#103
TRO College Prospect Join Date: Oct 2000 Location: Louisburg, KS	Don't go putting words in our mouths Mizzou. SI put it correctly that this is akin to a religious argument in KC, there is no true list. I have little problem in Jack Stack being considered for a top 10 list, they are damn good. For the record, my number one is Okie Joes. I think Bryant's and Gates are both a bit overrated. __________________ TRA, the Royal Ape

09-15-2013, 05:08 PM	#104
sterlingice Hall Of Famer Join Date: Apr 2002 Location: Back in Houston!	(My thoughts on Bryant and Gates are that if you could combine them you'd have a super BBQ but Bryant has good meat with mediocre sauce while Gates is great sauce with mediocre meat) SI __________________ Houston Hippopotami, III.3: 20th Anniversary Thread - All former HT players are encouraged to check it out! Janos: "Only America could produce an imbecile of your caliber!" Freakazoid: "That's because we make lots of things better than other people!" Last edited by sterlingice : 09-15-2013 at 06:35 PM.

09-16-2013, 12:06 PM	#123
larrymcg421 Head Coach Join Date: Oct 2002 Location: Georgia	We have Famous Dave's here in GA and it's pretty weak, as are most sanitized big chain BBQ restaurants. My general rule of thumb: The worse the restaurant looks on the outside, the better the BBQ tastes inside. __________________ Top 10 Songs of the Year 1955-Present (1976 Added) Franchise Portfolio Draft Winner Fictional Character Draft Winner Television Family Draft Winner Build Your Own Hollywood Studio Draft Winner

09-15-2013, 07:19 PM	#107
dawgfan Grizzled Veteran Join Date: Oct 2000 Location: Seattle	I know I'm wading into what is very nearly a religious argument here, but I find it amusing the idea that locations other than Kansas, Missouri, Texas, etc. could possibly have top-notch BBQ. As if quality ingredients are only available there, and knowledgeable cooks are unable to move to other locations. I've had outstanding BBQ in Miami (Shorty's) and more than adequate BBQ here in Seattle. I've also had fried chicken here in Seattle that would rank with any in the country (Heaven Sent, the new chain started by the Ezell who founded Ezell's). But I'm sure the true believers will tell me how wrong I am, so I'll step away...

09-16-2013, 10:30 AM	#117
albionmoonlight Head Coach Join Date: Oct 2000 Location: North Carolina	There is also the fact that humans inspire each other to greater and greater heights. One of the things I miss about New Orleans is the ultra-high quality of the restaurants. Basically, if a place stays open for 6 months or more, you know that it is great, because it is isn't, then it would have closed down. (There might be a small exception for a place called, like, Jambalaya Cafe, and located in the heart of tourist country--it might be able to survive totally on tourists). I am sure that BBQ in a place like KC is the same way. A BBQ restaurant that might be one of the best in town in non BBQ country might not last 3 months in a place like KC or Texas. Same thing with a seafood restaurant in Charleston, or a sushi place in coastal California. When the bar for success is set higher, we tend to elevate our game to compete.

05-05-2014, 06:03 PM	#126
Mizzou B-ball fan General Manager Join Date: Aug 2001 Location: Kansas City, MO	Pretty impressive work by the KC joints on this list of best ribs. Three of the top four best ribs in the nation and four of the top eight. America's 35 Best Ribs \| The Daily Meal

07-29-2014, 10:34 PM	#128
Mizzou B-ball fan General Manager Join Date: Aug 2001 Location: Kansas City, MO	They don't call it the President's Sauce for nothing. I'm sure his photo will be alongside all the other presidential photos when I go in there next week........

07-30-2014, 09:11 AM	#129
Ragone Pro Rookie Join Date: May 2002 Location: Kansas City, Mo	Hell mizzou.. I think the dickeys in liberty is Better then Arthur Bryant's at this point.. Last 3 times to Bryant's has been subpar at best..

08-05-2014, 12:03 PM	#131
cartman Death Herald Join Date: Nov 2000 Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas	Just ate some BBQ from Franklin's in Austin. The brisket is indeed the best I've ever tasted. Simply incredible. __________________ Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint

08-05-2014, 12:24 PM	#132
sterlingice Hall Of Famer Join Date: Apr 2002 Location: Back in Houston!	How long was the wait? SI __________________ Houston Hippopotami, III.3: 20th Anniversary Thread - All former HT players are encouraged to check it out! Janos: "Only America could produce an imbecile of your caliber!" Freakazoid: "That's because we make lots of things better than other people!"

08-05-2014, 12:48 PM	#133
cartman Death Herald Join Date: Nov 2000 Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas	Preorder, baby! They open up pre-orders for the next month about the middle of the month. So when it opened up for August on July 14th, we sent in an order at 12:02am. When I got there at 10:15, the line was already around the block. With the pre-order, I was able to just walk right in and get the stuff. When I was walking back to my car, I overheard someone on their phone that just got there, and said they left because they wouldn't get to eat until 2-2:30. __________________ Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint

08-05-2014, 08:24 PM	#136
Ragone Pro Rookie Join Date: May 2002 Location: Kansas City, Mo	Had Jack stack burnt ends and crown prime today.. yum

11-18-2014, 12:38 PM	#138
cartman Death Herald Join Date: Nov 2000 Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas	Austin, the Best New Barbecue Destination I never get tired of seeing this: __________________ Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint Last edited by cartman : 11-18-2014 at 12:40 PM.

11-18-2014, 04:42 PM	#140
timmae College Starter Join Date: Jan 2004 Location: Chicago	Oh my! That reminds me I have a site visit for work tomorrow that may result in some BBQ for lunch on my way back into the city. Good timing!! __________________ Interactive OOTP 15 Dynasty (Single Season) CHAMPION!! Oh yeah... Happy New York Day everyone!

11-18-2014, 05:40 PM	#143
cartman Death Herald Join Date: Nov 2000 Location: Le stelle la notte sono grandi e luminose nel cuore profondo del Texas	Google is way too conservative on the drive time from my house to the Salt Lick. __________________ Thinkin' of a master plan 'Cuz ain't nuthin' but sweat inside my hand So I dig into my pocket, all my money is spent So I dig deeper but still comin' up with lint

11-18-2014, 05:48 PM	#144
Dutch "Dutch" Join Date: Oct 2000 Location: Tampa, FL	Austin eh? Dem boyz don't play.

11-18-2014, 09:11 PM	#145
DanGarion Coordinator Join Date: Nov 2003 Location: The Great Northwest	Best BBQ North of Dallas (Plano area)? __________________ Los Angeles Dodgers Check out the FOFC Groups on Facebook! and Reddit! DON'T REPORT ME BRO!

11-19-2014, 11:46 PM	#146
DanGarion Coordinator Join Date: Nov 2003 Location: The Great Northwest	To answer my question, Lockhart Smokehouse in Plano, TX is worth the trip. Great beef ribs and some amazing bread pudding. __________________ Los Angeles Dodgers Check out the FOFC Groups on Facebook! and Reddit! DON'T REPORT ME BRO!

11-20-2014, 10:38 PM	#148
MizzouRah Hall Of Famer Join Date: Sep 2002 Location: Troy, Mo	I must eat BBQ this weekend!

11-20-2014, 10:46 PM	#150
NobodyHere Grizzled Veteran Join Date: Nov 2013	The Raiders were feasting on some tasty KC BBQ tonight... __________________ "I am God's prophet, and I need an attorney"

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