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Peace, Love, and Barbecue
The pulled pork was the best meat, but my favorites were the beans and the potato casserole.
- Brisket - Very thin slices. Well trimmed, lean, and a little chewy. Piece off the moist side pulls apart easily, is still fairly lean... but also chewy.
- Burnt Ends - Salty, smoky, & spicy. Not all of them are completely rendered... how does that happen with burnt ends?
- Spare Rib - Interesting... inside meat is white like a pork chop. Has a smoke ring, but is not rendered... tough.
- Baby Back Rib - Nice rub! Meat is flavorful, but chewy. Alot of spice here.
- Pulled Pork - Tastes lean - like a pork chop.
- Sausage - Sliced lengthwise. Italian... with extra fennel seeds.
The rib, pork, and sauce were the best of the bunch today (well, and the bar - beers were quite tasty).
- Brisket - Smoky smell / Smoky taste. Hickory, with a touch of bitterness. Not sliced too thin (like many KC joints), but still a bit dry today.
- Rib - Tender, juicy, and comes off the bone with the slightest tug. Also very smoky. Best of the day so far (3rd stop).
- Burnt Ends - Very smoky, as you would expect... with some bitterness. Not served pre-sauced. A mixture of chewy and tender meat morsels.
- Sausage - Salty, but not too greasy. Firm texture, and yes, smoky.
- Pork - Tender and moist. Smooth and sweet. Second piece was a bit drier and more chewy.
Great history and cool custom-made pit. Although the brisket and ribs could've been better, they were my favorite meats on this visit. The regular sauce was also good. Chicken is one of their specialties, and I will try that next time!
- Brisket - Nice, sweet hickory smoke. Paper-thin slices are cut across the grain. Slices are wet from steam table condensation.
- Burnt Ends - Extremely smoky... some bitterness here. Moist morsels with a nice texture.
- Ribs - Crock-pot texture... mush. Meat all falls off the bone. Good flavors.
- Sausage - Not sliced lengthwise, and not Italian.
- Pork - Good flavor. Nice spice from the rub. Large chunks of meat.
Classic joint feel here... love the atmosphere. The short end ribs and beans were my favorites.
- Brisket - Deli slicer in action. Sliced super thin (and with the grain). Lean and tender with some moisture. Good smoke flavor.
- Burnt Ends - Chewy and smoky. Cooked in the sauce, or just kept hot?
- Sausage - Sliced by the deli slicer. Nice blend. Weird cut... looks like spam.
- Long End Rib - Tender and pulls off the bone. Fully rendered, but a little dry and chewy in places. A little 'tang' (bitterness) in the smoke.
- Short End Rib - This is better. Clean smoke; tender & moist; pulls off the bone with a slight tug.
<<Boardroom Bar-B-Q closed in 2005 -- see the Boardroom page for more info>>
The rib, onion rings, and atmosphere were my favorites during our visit.
- Brisket - Moist & sliced thin. Pulls apart and has mild smoke flavor. But it is a bit chewy on the finish.
- Burnt Ends - Smothered in sauce. Tough.
- Rib - Good flavor & texture. A little sweetness on the exterior. Very good rib! Allspice or something similar in the rub... works really well with the rib!
- Sausage - Tough casing. Has a different flavor profile/spice mix than most. Maybe some funk here? We are told that it is a beef and pork mix from a local company.
- Pork - Stringy and moist. Mild flavors.
Beans and slaw lead the way. Pork products were the best of the meat offerings.
- Brisket - Sliced against the grain (traditional), but sliced wafer-thin. Pulls apart easily. A little fat left on top of each slice.
- Spare Rib - Big ribs. Nice color; good smoke ring. Tasty. Not much spice in the rub (neither sweet nor hot). Still a little tough on the rib tips ("knuckles").
- Pork - Lean, and pulled into strips. Nice flavor in the bark (rub). Tender and moist without being fatty.
- Sausage - Smooth and firmly packed. Nice meat/spice balance.
- Meats all pre-sliced
My favorites here were the Pork Burnt Ends, potato salad, slaw, and sauce.
- Brisket - Chewy, but moist. All the bark has been trimmed off.
- Burnt Ends - Heavy smoke. One piece is good... but not the other.
- Rib - Tough exterior. Creosote issue here.
- Sausage - Good smoke ring. This may be the same kind of sausage served at Boardroom, but it tastes better here.
- Pork - Good flavors, but a little dry.
- Pork Burnt Ends - Mmmm. Better than the beef version.
My favorites were the ribs and corn nuggets.
- Brisket - Wet with moisture. Smoky. Good.
- Burnt Ends - Verrry smoky. Fatty is good...lean is chewy.
- L. Rib - Good flavor. Nearly falling off the bone...
- S. Rib - Rich & fall-apart texture. Greasy, but very good.
- Pork - Big chunks. Bitter. Tried it late...dry.
A Kansas City barbecue legacy. My favorite was the burnt ends.
- Brisket - Well-trimmed. Medium-thin slice. Good, marbled piece of brisket... rendered and moist. Probably cut from the high-side. Good flavor, but no bark... too bad.
- Burnt Ends - Different style... chopped & mixed with point. Very moist -- I like 'em!
- Rib - Chewy. Good flavor and moisture... but tough. Not as salty as the mutton, but still loaded.
- Sausage - Italian spices. Course texture, but tightly packed. Beef or brisket in this mix. Good spice. Cut lengthwise into quarters. Fairly lean.
- Mutton - End piece is extremely salty. Falling apart on the inside, but I can't get past the salt. The salt penetrates and goes completely through the meat... wow.
Good joint. My favorites were the brisket, beans, sauce, and atmosphere.
- Brisket - Sliced thick, just for us. Has some of the bark still attached (good). Tender, moist, and pulls apart easily. The rub compliments the meat. Very good.
- S. Ribs - Chewy on both the exteriorr and interior. Good smoke.
- L. Ribs - Less of a chewy layer. Simple rub with little or no spice.
- Burnt Ends - Very chewy... let me try another. "Crunchewy".
- Sausage - Sliced lengthwise and quartered... then panfried. Very coarse grind, but somewhat salty. Virtually no casing... good spice on finish.
- Pork - Good moisture and fat content, even though sliced paper thin. Nicely done.