There
is only one topic for this blog – my BBQ pilgrimage to Kansas City. And, yes, the angels sang and there was
weeping.
A BBQ Pilgrimage. As readers of
this blog know, I am harsh on BBQ joints.
I expect them to serve me something which is better than I could make at
home. Like the Red when she got married,
when I go out for BBQ, I hope for awesome and expect mediocrity.
So
where does a curmudgeonly BBQ lover go to end his drought of sub-par BBQ?
Kansas
City!
My
guides for this pilgrimage were my friend J and his wife L, both lifelong
residents of KC. We decide that we want
to try multiple BBQ places. A BBQ
progressive dinner, if you will.
Oklahoma Joe’s. We start at the
Oklahoma Joes. For those of you who are
unfamiliar with this place, the owner was on a BBQ team called Slaughterhouse
Five. They won the Grand Championship at
the American Royal BBQ Competition, along with numerous other awards. Oh, and they were voted best BBQ in Kansas
City by Zagat. Anthony Bourdain
suggested that it’s the best BBQ he’s ever had.
And it’s in a gas station.
I got
all teary-eyed just thinking about going there. I think I need a moment….
So we
show up on a Wednesday night at 6:00 or so.
As we enter, the intoxicating aroma of smoked meats envelopes you. I felt like a teenage boy at a Victoria’s
Secret show, or a dog in a house while someone’s cooking bacon. I think I actually started drooling.
The
place is packed. Like line out the door
packed. Check out the photo. We decide to start elsewhere and then call in
for takeout.
Woodyard BBQ.
J
suggests that we go to Woodyard BBQ for our first course, which was also
featured on Bourdain’s show. As L put it
“They are the up and comers in the KC BBQ world.” The little BBQ joint that could.
First, the history. Woodyard has provided wood to local smokers
for many years. Only recently have they
decided to open their open BBQ restaurant.
The restaurant is in what appears to be an old house in the front of the
wood yard. It’s a tiny place which is
loaded with the aroma of smoke. My
favorite part was these massive BBQ pits in front. Check them out. This is totally my kind of
place!
We order some ribs, various sides, and beer. L insisted on trying the sides because, as
she puts it, “When I cater dinners, I need to know where to get good
sides.” J and I agree that sides are
simply wasted space but L ordered sides for all of us. J’s been married to her for many
years and he seems inclined to do as L says.
Momma didn’t raise no fool, so I do the same. We also got tasters of pulled pork and
brisket burnt ends.
Check out the food porn. Aren’t these beautiful ribs? A half rack of baby backs and a half rack of
spare ribs. They were very lightly
seasoned, and the membrane on the back was still on, which I found a little
odd.
The review?
Simply fabulous. As some of you
may recall, I prefer ribs that have a strong rub. These did not and I think they were the best
ribs I’ve ever had. They were bite off
the bone tender, as opposed to fall off the bone tender. Fall off the bone is easy for any backyard
cook. Bite of the bone is much harder
and what you shoot for in competitions.
I think the membrane actually helps hold the
rib together during smoking. It also
gives the ribs a slight crunch when you bite into them.
These ribs also had a depth of smoke flavor
that I have never tasted before. They
use pecan wood and I have no idea how they get that much smoke flavor in those
ribs, but they do. These ribs had a
smoke ring that went almost all the way to the bone.
Simple ribs, but absolutely fabulous.
Pulled pork – ok. Juicy, but not a heck of a lot of
flavors. Burnt ends – pretty good, but
not oh my god good.
Oklahoma Joe’s, Part Deux. After Woodyard, we call in a takeout order
from OJ’s. A rack of spare ribs, burnt
ends, pulled pork, and, of course, some sides.
15 minutes later we walk right in and pick up our order. Far better than waiting in the line. We took it back to J and L’s house.
Check out these ribs. Beautiful. These ribs also had the membrane on them (I’m
learning something) and they had a much stronger rub on them, which I
loved. They were also bite off the bone
tender. They didn’t have nearly as much
smoke flavor as Woodyard’s ribs, and I think that is intentional. They have a decent amount of smoke flavor,
but you also taste the rub.
These were also fabulous ribs and may have
been the top of my list, but for Woodyard’s.
Pulled pork – ok. Much like Woodyard’s.
Brisket – fabulous. I’m not sure how they accomplish this, but
the slices were tender without falling apart, which is the sign of a master at
work. Good smoke and a good overall
beefy flavor. I’m pretty sure there’s a
brine and/or injection involved. Some of
the best brisket I’ve ever had.
However, the real stars of the show were the
brisket burnt ends. Oh my god…. For those of you who don’t know what burnt
ends are, they are exactly what the name implies. The ends of the brisket which are a little
tough and slightly burnt. They also have
all of the condensed flavor or the smoke and rub. These were fabulous. Smoky, slightly salty, and juicy goodness.
All in all, this was the best bbq night of my
life. Picking a winner is like choosing
between two absolute rock stars.
However,…… I’m going with the little BBQ joint that could. Woodyard served me the best ribs I’ve ever
had, and they did so without any significant rub. That pit master knows his stuff. That said, OJ’s was fabulous as well. Both are worth your time and trip to KC.
Happy cooking.
WF
