“Everybody asks me that,” Roberts says with a chuckle that betrays a hint of exasperation. His pit out on the hilly, lightly populated eastern fringe of Jackson County is only open on weekends, but you’d do well to avoid asking Scotty Roberts what he does with the rest of his week. We embrace both the romance of a gritty greasehouse and the comforts of an upscale establishment, and have no preference for one over the other. Great barbecue can be made with a variety of methods, but we admit a preference for meat smoked on traditional wood-fired pits over contraptions that use electricity or gas to bake the meat. We are skeptical of “burnt ends” that are merely square-cut brisket cubes. We like sauce with genuine character and not just sweetness, pulled pork that’s not hiding anything, ribs that have been properly trimmed and hand-ground sausage with no filler and the right ratio of fat. And brisket that’s neither too lean nor too fatty, with nice bark. We tend to order burnt ends and pork ribs, but we’re also drawn to anything unique. Rather than seeking to impose irrational order by ordering the same things everywhere, we let each restaurant tell us what it’s about. We do not announce our presence and always pay for our food. Any place in the top 10 was visited at least twice. We’ve eaten at 50-plus Kansas City barbecue restaurants in the past year to compile this list. Here are the 10 best barbecue spots in Kansas City right now. We spent the last year eating ribs, brisket and cheesy corn at 50-plus barbecue pits from Weston to Ottawa. We have released an updated version of this list: click here.
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