Gates and Sons Bar-B-Q Restaurants
Gates BBQ is a Kansas City staple. Recently celebrating their 60th anniversary, Gates has become Kansas City's most popular BBQ Restaurant. George and Arzelia Gates, their three children, Winnifred, Gwendolyn and Ollie, the cook, Arthur Pinkard and a waitress opened the restaurant in October 1946. The Gates family now owns nine restaurants and manufacturers barbecue sauce sold in grocery and specialty stores. Business head, Ollie Gates is active in the community serving on numerous boards and investing in properties to rebuild the community.
Perhaps one of the most memorable things about Gates BBQ Restaurants is the greeting that you receive when you walk through the door. "HI MAY I HELP YOU!!!" Get ready to order quickly - these people don't mess around. We know Ollie Gates personally from years of playing golf with him at Minor Park and Swope Park Golf tournaments and we know that he is one of the best businessmen Kansas City has ever seen. Ollie runs a tight ship to say the least.
Click the picture to hear "HI MAY I HELP YOU!!!"
Gates BBQ Restaurant Locations
Gates BBQ Restaurant Kansas City
1325 East Emanuel Cleaver Blvd.
Kansas City, MO
Gates BBQ Restaurant Kansas City
Kansas City, MO
Gates BBQ Restaurant Kansas City
10440 East 40 Highway
Gates BBQ Restaurant Kansas City
Kansas City, MO
Gates BBQ Restaurant Kansas City
103rd & State Line
Gates BBQ Restaurant Kansas City
1026 State Ave
Kansas City, KS
Gates BBQ Restaurant Menu
Slab, Short End, Long End
Chicken, Beef Sausage, Mutton,
Large Party Tray (serves 7-8)
Small Party Tray (serves 4-5)
President's Choice Tray (serves 7-8)
Single Beef, Ham, or Turkey Sandwiches
Beef, Ham, or Turkey on a Bun
Double-Deck Beef Sandwich
Double-Deck Ham Sandwich
Double-Deck Turkey Sandwich
Double-Deck Combo Sandwich
Beef and a Half
Ham and a Half
Turkey and a Half
Combination and a Half
Meat By the Pound
1/2lb Sliced Beef
1/2lb Sliced Ham
1/2lb Sliced Turkey
French Fried Potatoes
French Fried Onion Rings
Beer by the Mug or Pitcher
Soda (Pepsi-Cola Products)
Complimentary Coffee When Dining In
Gates Bar-B-Q Restaurant Official Website
In 1946 Arthur Pinkard - who was a cook for Perry - joined with George Gates to form Gates and Sons Bar-B-Q. The restaurant was initially in the same neighborhood.
More molasses was added to the Gates barbecue sauce to make it sweeter. Gates also expanded its footprint in a more conventional way, with restaurants all displaying certain trademarks -- red-roofed buildings, a recognizable logo (a strutting man clad in tuxedo and top hat) and the customary "Hi, May I Help You?" greeting belted out by its employees as patrons enter.
Gates has opened restaurants throughout the Kansas City metropolitan area.
Famous Dave's Barbeque
1320 Village West Parkway
Kansas City, KS 66111 Phone: 913.334.8646
Official Website -
Famous Dave's Menu Sample
Enjoy one or more of our Chicken, BBQ, Ham, Pork, or Catfish with
your choice of side dishes. But one word or advice from Dave:
"Never eat anything bigger than your head."
Two Meat Combo $13.99
Your choice of any two of the tender, tasty items below...
Hot Link Sausage $10.69
Texas Beef Brisket $11.79
Double Smoked Ham $10.69
Georgia Chopped Pork $10.69
Barbeque Chicken $10.99
Country Roasted Chicken $10.99
Entrees include: Corn Bread Muffin, Corn-on-the-Cob, and
Choice of two side dishes.
Add a Cup of Chicken Wild Rice Soup, Chili, Garden Fresh
Salad or Caesar Salad for only $2.99.
BBQ or Buffalo Chicken Wings $9.99
Enjoy 'em barbeque style, "hot" or "not", (that's hot or mild) or made the traditional Buffalo-style.
Chicken Tenders $10.69
Rib Tips $10.99
Spareribs-N-Meat Combo $14.99
The Legend of Famous Dave's BBQ
Discovery of Barbeque as a Young Boy in Chicago.
Dave Anderson, founder of Famous Dave's, lives for barbeque. Growing up in Chicago, home of the Blues, Dave's passion for ribs began as a young boy when his dad would bring ribs home from work in his lunch bucket. His dad, an electrician, worked with construction workers, who often returned from their lunch break with the best tasting slow-smoked spare ribs from street corner vendors who used 55 gallon smokers filled with charcoal and smoldering green hickory wood. They were the legendary ribs just like the champion pitmasters used to smoke way down in the deep South.
Passion for Barbeque Grows and the Restaurant Dream Begins.
Realizing that his dream was to one day open his own barbeque restaurant, Dave spent more than 25 years of his adult life searching all over the country for the best barbeque and feasting on a variety of smoked meats available from every barbeque joint he could find. His passion was almost religious in nature-his understanding of the holy trinity is "Smoke, Meat and Sauce". His trips to these most famous bastions of barbeque were like "pilgrimages" to the most "hallowed shrines" of barbeque!
|During his travels, Dave visited every barbeque restaurant he could find—literally thousands over 25 years. From the neighborhood storefront BBQ shacks in Memphis, Kansas City, and Chicago, to the backwoods smoke-houses found in the Southern foothills of Missouri, Georgia, Tennessee the Carolinas, and finally, to the huge mesquite pits of Texas.|
Dave’s Secret Family Barbeque Sauce is Developed.
With each trip, Dave learned more and more about barbeque sauces too, and would return home to his kitchen for repeated testing and the refining of his taste senses. Trying to understand the intricate workings of natural flavors, fruit juices, black strap molasses, spices and herbs, and how they'd react to each other under various times and temperatures.
|Dave would spend countless hours crushing, grinding and tasting fresh herbs and spices. He would taste them dry, boil them, saute' them in different oils, and then hold them in his mouth until he truly understood the correct conditions to blend these fresh ingredients. After more than 25 years and many all-night cooking and tasting sessions, with thousands of batches of sauces, he finally developed and perfected the best barbeque sauce his friends and family had ever tasted.||
Discovers the Only Way to Cook Real BBQ Ribs.
Dave quickly learned that conventional methods of cooking ribs were not good at all. He found that parboiling and baking washed all the flavor out of ribs and that they had to be drowned in store bought sauce. After 25 years of backyard experiments, Dave has smoked tons of ribs in an old garbage can and cooked up thousands of gallons of sauce perfecting his now famous barbeque. Dave discovered that there is no other way to smoke good"cue" than to first hand rub each slab with a blend of southern spices, then slow smoke'm in a pit of smoldering hickory. This was the time-honored way, the traditional way used by champion pitmasters down in the Deep South. These ribs are so good right out of the smoker—try 'em without the sauce—just order your bones naked! These were the kind of ribs Dave had grown to love as a boy in Chicago—the kind he knew, along with his barbeque sauce, would someday make his barbeque famous.
Life-long Dream is Realized when Dave
Opens his First Restaurant in Hayward
In 1994, while continuing to call Minneapolis home, Dave purchased a small resort on Big Round Lake in Hayward. The resort, with eight cabins, had a restaurant and bar that Dave envisioned as the possible fulfillment of his life's dream—a barbeque restaurant. Planning a modest remodeling, the restaurant was ultimately demolished and rebuilt in the style of a magnificent Adirondack Lodge. From the beginning, the restaurant, named "Famous Dave's BBQ Shack," was a tremendous success—serving as many as 1,000 in a night. Dave regularly heard those from the Twin Cities asking when a Shack might come to Minneapolis. With the success of this northwoods lodge, Dave knew that his dreams of a roadhouse barbeque shack and blues club would soon be a reality.
Expansion of the ?Dream? Comes to Minneapolis and Beyond!
Knowing he had the kind of barbeque, people craved and would drive several hours to get, Dave was eager to bring a BBQ Shack to Minneapolis. In looking for a location, Dave came across what he thought would be a perfect spot in the quaint, old-time Linden Hills neighborhood. So, in the winter of 1995, work began on a true Southern roadhouse Shack, filled with antiques and fun murals, reminiscent of the BBQ shacks that filled the South 50 years ago. With little advertising and a location in a hidden little treasure of a neighborhood, customers and food writers alike soon discovered Famous Dave's with its little 50-seat dining room and 25-seat screened-in porch. People drove from all parts of the Twin Cities and beyond to eat the barbeque that was really growing "famous". And like Hayward, once again, one guest after another began asking Dave when a Shack might come to their neighborhood. These requests, over weeks and months, came to fuel a dream of a Famous Dave's expansion across America!
Famous Dave’s Opens the Hottest Blues Club in Minneapolis
Growing up in the windy city called "Sweet Home Chicago", Dave realized there isn't anything better than great barbeque and some good ol' down home blues-Chicago style! In September 1996, Famous Dave's BBQ & Blues opened in Calhoun Square at Lake St. and Hennepin Avenue in Minneapolis. Modeled after a street in Chicago, the "true- to-life" blues club was complete with an overhead-elevated train track with sound and visual effects! In order to achieve the "realism" Dave desired, he engaged the talents of a design company whose credits include work on numerous movie sets including "Grumpy Old Men". A smashing success from its opening, the blues club continues to feature butt-rockin' and foot stompin' blues from both local and national blues acts. This landmark Club, Famous Dave's BBQ & Blues, has won awards for "Best Music", "Best Blues Vocalist", Best Restaurant Design", and "Best Take-Out Menu". If you love eatin' ribs 'till the sauce runs down your elbows while shakin' your butt to some of the best live blues music anywhere in the country, this is the place to be.
National Awards for ?Best Ribs? and ?Best Sauce in America?
In November 1995, Famous Dave's was named 1st place winner for its Rich & Sassy barbeque sauce at the American Royal Barbecue Sauce Contest in Kansas City, Missouri—the largest and most prestigious barbeque contest in the world! Mpls./St. Paul Magazine followed in December by naming Famous Dave's the Best BBQ Joint. Since then, famous Dave's has won one award after another including Greatest Ribs in America, Greatest Sauce in America, Best New Restaurant, Best Dessert, and Dave himself was named "Restaurateur of the Year". At the 1999 Great American Rib Cookoff, where several hundred thousands of people attend to eat great ribs, Dave and his team won another Greatest Ribs in America award!
National Rib Cooking Team Smokes the Competition!
From Fargo, to Cleveland, to Chicago, to Kansas City, to the Twin Cities and many other cities, the Famous Dave's national rib cooking team has brought home the bacon and more first place trophies than the Chicago Bulls! Dave's commitment to always being the best is constantly being honed through competitive rib cook-offs with the top championship pitmasters in the country. These ribfests, which attract hundreds of thousands of BBQ fans, feature hundreds of rib cookers all competing for thousands of dollars in prize monies and braggin' rights of being the "Best of the Best". Dave's first place trophies can be found displayed in his restaurants. Next time you're eating ribs in another restaurant ask to see their trophies!
Dave’s Commitment to Quality. ?!?
A Famous Dave’s rib is better from the start. Dave understands you can't wind up with the best-tasting barbequed ribs if you don't start with the best quality raw product—the St. Louis sparerib. Unlike cheaper quality cuts of ribs you find in most places, this rib is the best available. First, the less-than-tender piece of meat on the underside of the rib, called the skirt, is trimmed away. And second, Dave insists on a slab of ribs of more than 2-1/2 pounds rather than the commonly used 1-3/4 pounders. This large slab of ribs has gained Famous Dave's the national distinction of being the "!" Dave's unusual attention to details is legendary in the meat industry. As one story goes, late one Sunday night, with his car filled with boxes of ribs that did not meet his strict specs, Dave drove all the way to Chicago so he could personally return them to the supplier first thing Monday morning. All meat suppliers are personally trained by Dave, even the butchers on their cutting lines. It costs a bit more for this level of quality, but take one look, and especially one bite, and you'll taste the difference of a Famous Dave's rib.
Dave's commitment to quality doesn't end with high quality products but actually starts with the commitment to train team members so that they can serve you the best dang barbeque in the country! Hog Heaven University is Famous Dave's intensive 10 week training program for managers that ends with them being recognized as certified Famous Dave's Pitmasters. Only Trained Pitmasters are allowed to prepare Dave's award winning ribs. Training is also an on-going daily commitment at each Famous Dave's where performance is constantly challenged and improved in order to "WOW!" you with the best possible service and the best tasty food in the country!
Eatin’ Good at Famous Dave’s goes beyond just Legendary BBQ.
Dave insists that the same attention and caring that goes into the barbeque, goes into the side fixins and desserts. The marinated country roast chicken is so tasty your lips will feel like Mick Jagger's. You'll love honey-buttered corn bread muffins that melt in your mouth, creamy cole slaw that's better than all the rest, and Wilbur beans made from our smoked brisket and sausage with a spicy kick from jalapeno peppers. Dave's tasty salads and burgers are among the best in town.
|And when it comes to desserts, it's time to loosen the belt, take a deep breath, and keep on goin' with absolutely to-die-for homemade delights. All served the way Dave likes 'em — BIG — right from the oven… with ice cream and whipped cream to-boot.||
Great Barbeque Joint has got to be fun, too!
You'd think that with all the attention Dave gives to the quality of his barbeque, side fixins, and desserts, he'd be satisfied. Nope. Dave's a firm believer in a "total dining experience". One in which atmosphere could never be an "after-thought". From the moment you walk through the door you'll know that you're somewhere special. And then you'll hear booty shakin', foot stompin' songs playing that have been carefully hand-picked by Dave from his collection of over 3,000 CD's. Together, the decor and music are designed to entertain, make you smile, and make you feel as though you've left the rest of the world behind. Good ol' fashioned hospitality will make you feel that you've just been treated to an experience at Famous Dave's reminiscent of a good ol' backyard barbeque—with the best of food and the best of friends.
Famous Dave’s Promise…
To serve you the best tasting food and great tasting barbeque with good ol' fashioned hospitality in a fun environment. Should you ever be dissatisfied with anything about your dining or catering experience with Famous Dave's, please let us know...we'll make it right. I promise: Our whole purpose in life is just to make you happy! And as I always say...
“May you always be surrounded by
good friends and great barbeque"™
Fiorella's Jack Stack Barbecue
Jack Stack BBQ Kansas City Locations...
101 W. 22ND
St., KC, MO 64108
Martin City Location
Rd., KC, MO 64145
Overland Park, Kansas Location
Metcalf Ave., OP, KS 66212
Country Club Plaza Location
Wyandotte Street, KC, MO 64112
Official Website - www.jackstackkc.com
Originally a part of the Fiorella family-owned chain of Smoke Stack Barbecue restaurants, with the original restaurant located in south Kansas City on Prospect Avenue. Founded by family patriarch Russ Fiorella in 1957, it eventually lead to the opening of four more restaurants for the Fiorella family. One of these restaurants, Smoke Stack Barbecue of Martin City, was opened in 1974 by the eldest son Jack Fiorella and his wife Delores.
In the mid-90's, when Jack and Delores wanted to add a second location in neighboring Overland Park, Kansas, they decided to change their name to Fiorella's Jack Stack Barbecue to set themselves apart from the family chain of Smoke Stack restaurants. They also opened a full-service catering operation along with Private Dining facilities in south Kansas City just two blocks south of the Martin City restaurant. They have also added two more restaurants in Kansas City, Missouri. One of them is located in the beautifully restored Freight House across from Union Station, with their fourth addition to the Jack Stack family of restaurants located on The Country Club Plaza.
Starting in 2000, Fiorella's Jack Stack Barbecue began shipping their barbecue nationwide. Media exposure on The Food Network and Modern Marvels on The History Channel has lead to explosive growth for the World Class shipping division. In 2006, they tripled the size of their facility to accommodate their rapid growth.
Jack Fiorella remains active in guiding the future of the World Class shipping division. Restaurant operations have now been passed along to his son Kevin, and son-in-law Case Dorman.
The Smokestack BBQ Restaurant
8920 Wornall Rd Kansas City, MO 64114 Phone: (816) 444-5542
We have been eating here since I was a kid. Our family grew up in this neighborhood and the killer BBQ smell constantly whiffed through the air. I can safely say the The Smokestack BBQ Restaurant at 89th and Wornall in Kansas City has THE BEST - bar none - BBQ BEANS.
*You have a feeling a place is going to be good when you get out of
your car and smell smoking meat. Fortunately, the meal did live up to
its parking lot aroma. I had the jumbo sandwich (beef and pork) that
includes fries, slaw, and pickles for $7. They allow you to make
substitutions and I substituted beans for slaw. The sandwich was
pretty good - plenty of meat but it was a little dry. The beans were
good (I think!). They gave you enough for 2 bites so they definitely
need to improve the portions for beans. The fries were crispy and of
the "steak fry" variety. I would have liked them a little less done.
The service was excellent, especially considering our large group.
Overall, I liked the place and would go back.
*An average outing today… I had the burnt ends lunch which is a deviation from my usual sandwich. The burnt ends were for the most part lean but not all had the smoky flavor I was hoping for. Some pieces tasted like pot roast with BBQ sauce. Ordering burnt ends can be risky as some are served way to fatty or lack the smoke flavor. I gave the beans a 0 rating - an all time low in our years on this tour. The reason for the low rating…? I was finished eating the beans before I could actually taste them. Seriously, there must have been a total of 15 beans in this thimble serving. Here's some advise - if you are going to serve a side, serve a side! I would guess that beans are relatively inexpensive to make. I don't understand why beans are served in such miniscule portions at many BBQ places. For you folks reading our reviews, if you know something about this bean mystery, send an email to Rick. The fries were ok and the sauce was good. Aside from the beans, the portions were decent. Service was good. If you get over to the Smoke Stack, check out the picture of the person playing what looks like a Mandolin or Lute on the wall. Rumor has it that this person is one of Dick S's relatives.
*Smokestack was okay. My ham sandwich was decent but not enough to make me want to come back. The portions on the beans were something off a children’s menu. I took three bites (One bite for Rick) and they were gone. The service was okay and the price was good. Otherwise.....where are we going next?
*Enjoyed Smokestack BBQ. Location was easy to get to on Wornall - smoke and smoked meat smell greeted us in the parking lot. Thurs. sausage sandwich special was a good value and very tasty. Non-specials seemed a little pricey to me. Plenty of seating room to accommodate our party of 12. Thought the beans were especially good, but side portions were too small from my point of view. Slaw was excellent. This place does substitutions on sides which I appreciate. Fries were very crispy the way I like them. Air conditioning was working - bring a sweater next time, Jana.
*It was a good lunch. The smell of smoke coming from their "stack" was a welcome smell to a hungry group. The sandwich was very good. It does continue to surprise me that a restaurant would limit the cole slaw and beans to as such small sample cup. I there anything cheaper to buy than cabbage and beans? They should make the servings last for the whole meal and not disappear on the first spoonful.
*Though the serving was too small the beans were very good. And the fries were the nice, thick, crispy kind that I like. The sauce was OK (not the best and not the worst I've ever had). I was not impressed with the meat. The burnt ends were a little to fatty and the sausage was served barely warm under a warm sauce. The atmosphere was pretty good and our waitress did an impressive job of waiting on our group, keeping orders straight, refilling drinks, etc.
*The ribs were over cooked . The beans were above average with burnt ends included in the beans. The slaw was very good with a sweet taste. The service was good. Orange creme but no red creme. No dessert.
*You see the sign and say ahhh. You get out of your car, smell the smoke and say ahhh. You go inside the restaurant and say yummm. You start eating the sliced meat platter and say whaaa? There's nothing spectacular here folks, just a typical place. The service was good and cordial. The price was right. The thimble-sized serving of beans were pretty good, but the sauce was bland and the meat was average. The fries...no thanks, I'll pass. This Smoke Stack is one of a chain of Smoke Stacks owned and operated by one side of the Fiorella family. I suppose that's what makes my rating even more disappointing since the Fiorella's are a well-respected mainstay in Kansas City barbecue.
*The Wornall Smokestack is a good, solid BBQ joint. The service was very friendly and efficient (even if she did like to talk, so did we). My ribs were a bit over cooked, but tasty. Beans were also good. The sauce has a unique short of Bryant's gritty yellow sauce.
*beer free place.
*Aside from being LEFT BEHIND on the curb for this G.A.S. excursion, it was great to get back to this Smokestack restaurant. Mary Fiorella runs this one and her daughter was our waitress. I ordered the short stack sandwich with beef only (you can get two choices of meat) and chose the fries and Cole slaw. An extra charge will also get you the cheesy corn, which is my favorite. Some others ordered the pork ribs and said they were good and plentiful. This is a convenient location at 89th and Wornall and their sauce and beans are terrific.
Arthur Bryant's BBQ Restaurant
The Original Location
1727 Brooklyn Avenue, K.C., MO, 816-231-1123
Legends at the Kansas Speedway
1702 Village West Parkway, K.C., KS, 913-788-7500
3200 N. Ameristar Dr., K.C., MO, 816-414-7474
About Arthur Bryant's Legacy...
Arthur Bryant, the legendary King of Ribs, is the most renowned barbequer in history. He created a sauce that has attracted the likes of former Presidents Harry Truman and Jimmy Carter to his restaurant . . . considered to be the best restaurant in the world by New Yorker columnist Calvin Trillin.
Since 1930 celebrities such as Steven Spielberg, Michael Landon, Robert Redford, Jack Nicholson, Wilt Chamberlain, Bryant Gumbel, Tom Watson and George Brett — and common folk alike — have made the pilgrimage to Arthur Bryant's to enjoy barbeque that's slow-smoked with a combination of hickory and oak woods, mellowed to the peak of flavor, then splashed with Original or Rich & Spicy sauce. Now you can enjoy these sauces with carefully guarded secret recipes at home, for the authentic taste of Arthur Bryant's barbeque.
Charlie Bryant started the Kansas City barbeque tradition, or some say it was Henry Perry for whom Charlie worked. Arthur visited his brother Charlie in KC and never left. Charlie owned the business after Henry died, then after Charlie died Arthur took over. Arthur first perfected the sauce ("I make it so you can put it on bread and eat it") and then opened the 18th & Brooklyn restaurant that was to become a legend.
After Arthur passed away in 1982 Gary Berbiglia and Bill Rauschelbach acquired the restaurant and have expanded the business while preserving the original Arthur Bryant's traditions and world-famous
flavor. Arthur used to mix and store his sauce in big five gallon glass jars. You can still see one in the window of the Brooklyn restaurant today. As Gary Berbiglia puts it, "It's history."
Arthur Bryant's BBQ MENU
Beef 7.95 9.35
Ham 7.95 9.35
Pork - Sliced 7.95 9.35
Pork - Pulled 7.95 9.35
Turkey 7.95 9.35
Chicken 7.95 9.35
Sausage 7.95 9.35
Burnt Ends 7.95 9.35
Long End – Ribs 9.35 10.75
Short End – Ribs 10.35 11.75
Combo (2 meats) 9.15 10.55
Pork Ribs 17.75
By the pound 11.25
ORIGINAL SAUCE 18 oz. 3.25
RICH & SPICY SAUCE 18 oz. 3.25
MEAT & RIB RUB 3.95
POULTRY & FISH RUB 3.95
Small 24 oz. 1.75
Medium 32 oz. 1.95
Large 44 oz. Souvenir Cup 2.75
Full Order 2.75
BAKED BEANS, COLE SLAW
Half Loaf 1.50
Whole Loaf 2.50
Prices subject to change without notice
BB's Lawnside BBQ Restaurant
1205 E 85th
Kansas City, MO 64131
BB's Lawnside BBQ is owned and physically operated by local Kansas Citian Lindsay Shannon. Lindsay has his own radio show on 101.1 The Fox FM every Sunday night where he spins the greatest blues hits of all time. BB's is definitely a cultural experience as live blues bands perform nightly to a loose, somewhat rowdy crowd while all the time the kitchen keeps turning out some of the best BBQ in Kansas City. Lindsay himself says it best during his radio show, "just sit back....pop the top on a cool one....pull up a chair and enjoy some great blues and BBQ"
...The tradition of bar-b-q and blues
in Kansas City had its start in the 1930's when Count Basie, Joe
Turner and Charlie Parker hung out at the Old Kentucky Bar-B-Q near
18th & Vine. The granite stones that were used to build B.B.'s bbq pit
in 1950 came from the gravel streets down-town where they served as
crosswalks.... Perhaps Joe Turner once high stepped across these same
The granite stones hold heat, allowing a slow-smoked cooking process. Briskets are smoked 14-16 hours and ribs 10-12 hours, using an indirect heat source fueled by hickory wood. All meats on our menu, including sausage and chicken, are slow-smoked on the over 50 year old pit. When the blues music floats off the bandstand, it wafts across your plate of bbq, imparting a flavor you can only get in Kansas City at B.B.'s Lawnside Bar-B-Q...
BB's Lawnside BBQ Restaurant MENU
~Louisiana Swampman Boudin Balls~
A perfect appetizer for any Cajun party. These deep-fried battered rice balls are crunchy on the outside, moist and spicy inside. $5.99
~Spicy Cajun Crawfish Tails~
Lightly breaded, bite-sized, bayou delights with a burst of flavor. $6.99
Big Bertha's Onion Rings
Thick Slices of Sweet Spanish Onion Double Dipped in a Draft Beer Batter $5.99
Muddy's Mo Jo Chicken Basket Guaranteed to Get Your Mo Jo Workin'! These Moist and Tender Barnyard Beauties are Just Right for Dipping $5.99
Bennie's Beer Battered Shrimp Tail-on, Butterfiled Buffalo Shrimp Dipped and Dusted in a Seasoned Batter $7.99
Smokin' Chill Cheese Dip & Chips
A Hearty Blend of Tampa Red's Own Chili and Cheese with Just Enough Red Stuff to Give it a Little Heat $5.99
Slow Smoked Chicken Wings
Whole Smoked Chicken Wins Marinated and Brushed with Our Famous Louisiana Sauce.
Small (4) $5.99 Large (8) $7.99
B.B.'s Lawnside BBQ Combo Appetizer
A Great Sampling of Our Buffalo Shrimp, Smoked Chicken Wings, Rib Tips, Italian Sausage and Battered Fries $13.25
SOUPS & CHILIS
-Soup of the Day-
We Make All Our Soups From Scratch Using
Fresh Vegetables and Our Own Smoked Meats
Ask Your Server for Today's Feature - $4.25
-Burnt End Soup
Slow Smoked Chunks of Beef Burnt Ends Simmered with Fresh Garden Vegetables and Sprinkled with Parmesan Cheese-$4.99
-Soup & Half Sandwich-
You Choose.. Soup of the Day or Burnt End Soup and Half of a Beef, Ham or Turkey Sandwich on White Bread - $6.75
~Tampa Red's Chili-
Our Slow Simmered, Not Too Spicy, Beef and Bean Chili Topped with Onions and Cheddar
-Tampa Red's 5-Way Chill-
The Same Great Stuff Served Over Linguini and Layered with Onions and Melted Cheddar Cheese $6.25
Wed - Sat 11am - 4pm
~Big Walter's Mixed Meat Sandwich~
A hearty mix of chopped Beef, Ham, Turkey, Pulled Pork, Italian Sausage & Burnt Ends marinated in our own sweet BBQ sauce on a Big Sesame Seed Bun with Battered Fries & Pit Beans, $8.29
~Little Walter's One Meat Sandwich~
Your choice of Hickory Smoked Beef, Ham, Turkey or Pulled Pork on white bread or bun with Battered Fries and a soft drink or iced tea, $6.59
includes Battered fries
Your Choice of Pit Smoked Beef, Ham or Turkey Thinly Sliced and Piled High on White Bread or a Bun $5.99
-The Big One-
Pit Smoked Beef, Ham or Turkey Thinly Sliced and Piled High on Three Pieces of White Bread or a Sesame Seed Bun $6.99
-The Pulled Porker-
Slow Smoked, Fall Off the Bone, Pulled Pork Sandwich on a Bun
6 oz. $5.99
8 oz. $6.99
-Pit Smoked Italian Sausage-
Freshly Ground with Sweet Red Peppers... Not Too Spicy. McGonigles Makes It; B.B.'s Lawnside Smokes It! $5.99
-Sweet Mama's Chicken Sandwich-
Hand Battered Succulent Chicken Breast Topped with BBQ Sauce and Melted Mozzarella Cheese on a Bun $7.25
This Traditional Sandwich Comes with Our Homestyle Cole Slaw $5.25
Your Choice $1.50
Battered Fries, Skillet Fries, Pit Beans, Cole Slaw, Potato Salad, Green Beans and Applesauce.
From top to bottom this three-layered delight will satisfy any BBQ lover's craving. Hickory smoked Pit Beans, creamy coleslaw and succulent Pulled Pork - served in a Mason jar and topped off with sauce and a pickle, $5.99
An 8" flour tortilla packed with Jambalaya and Gumbo, smothered in mozzarella cheese and topped with sour cream and chives, $7.50
Smokey Jo's Gumbo-
The house Favorite! A Spicy and Sassy Tomato based Stew with Chunks of Smoked Chicken and Sausage
Bowl with a Roll $6.95
-Red Beans & Rice-
Stick to Your Ribs Fare. Slow Cooked with Smoked Ham Hocks, Onions, Celery and Peppers Served Over White Rice.
Bowl with a Roll $5.75
-Dirty Red's Jambalaya-
A Traditional South Louisiana Dish Combining Ham, Sausage and Chicken In a Pot Full of Seasoned Rice.
Bowl with a Roll $5.95
B.B.'s Lawnside Louisiana Goulash-
Our Three 'Louisiana Favorites' Layered Together on a Platter and Sprinkled with File Powder. Served with a Roll $7.50
A Quarter Chicken, Three Ribs and Battered Fries $10.95
-B.B.'s Lawnside King Combo-
Four Ribs, Italian Sausage and Your Choice of Beef, Ham, Turkey or Pulled Pork. Served with Battered Fries and Pit Beans $14.95
-Hickory Smoked Meat Platter-
Choice of 3 meats - sliced Beef, Ham, Turkey, or Pulled Pork
2 Side Orders, Pickles, and White Bread $12.95
RIBS RIBS RIBS
B.B.'s Lawnside's Ribs are Smoked Slow and Easy Over a Hickory Wood Fire in Our 50+ Year Old Pit.
Full Slab Plus 2 Side Orders $16.95
Short End Plus I Side Order $10.95
Long End Plus I Side Order $9.95
Rib Plate: 3 Ribs Plus 2 Side Orders $7.99
Thursday Rib Specials
Full Slab $13.95
Half Slab $8.95
-Italian Sausage Dinner-
A Perfect Blend of Not Too Sweet, Not Too Spicy McGonigles Italian Sausage Served with Your Choice Of Two Side Orders $8.75
-Half Chicken Dinner-
Moist and Tender ... Slow Smoked to Perfection with B.B.'s Lawnside's Own Blend of Spices. Served with Your Choice of Two Side Orders- $8.25
-Quarter Chicken Dinner-
A Lighter Serving with the Same Great Flavor. Your Choice of One Side Order- $6.95
-'Smokey Hogs' Rib Tip Platter-
A Generous Portion of Rib Tips Smothered in BBQ Sauce and Served with Battered Fries. Little Hatch's Favorite $7.99
-'Memphis Minnie's' Smoked Catfish Farm Raised Fresh Whole Smoked Catfish. Moist, Tender and Swimming with Flavor. Served with Our Homestyle Cole Slaw and Battered Fries $10.95
- Burnt End Dinner-
Tender Chunks of Beef Burnt Ends Served with Pit Beans and Battered Fries $10.95
Unlike Any Other.. Ours is a Blend of Smoked
Beef Brisket and Ground Beef with a Hint of Sweet BBQ Sauce Baked In. Served with Green Beans and Skillet Fries - $7.95
LITTLE PIGS MENU
12 Years and Under
BBQ Sandwich $3.99
Beef, Ham, Turkey or Pork Served on a Bun
Grilled Cheese $3.99
Peanut Butter & Jelly . $3.99
Chicken Tenders $3.99
Raisin and Vanilla Breading Drizzled with a Sweet Bourbon Sauce. Heavenly! $3.99
-New York Style Cheesecake-
Your Choice of Plain and Deliciously Rich or Turtle with an Oreo Crust Topped with Nuts, Caramel and Chocolate $3.99
Coke, Diet Coke, Sprite, Mr. Pibb and Barq's Root Beer
Budweiser, Bud Light, Busch, Coors, Coors Light, Pabst Blue Ribbon, Miller Genuine Draft, Miller Light & Non-Alcoholic O’Doul’s.
Boulevard Draft Pale Ale and Wheat, Dry Stout.
Imports & Premium Beer
Heineken, Labatt's, Michelob, Michelob Ultra, Fosters, Corona, Rolling Rock, New Castle Brown Ale, Abita Amber, Turbodog Ale, Mike's Hard Lemonade & Smirnoff Ice.
Bucket specials on Pabst or Labatt's
Cabernet Sauvignon, Chardonnay, White Zinfandel & Merlot.
Hayward's Pit Barbeque Restaurant
11051 S. Antioch Overland Park Kansas 66210
Phone: (913) 451-8080
"Among my first regulars were a couple who always said 'we're telling everyone we know how good your barbecue is.' Then one night when we were packed and customers were lined up outside in the parking lot, he stuck his head inside and said 'we're going to stop telling people about this place'"
The Kansas City Star
Hayward's Pit Barbeque Restaurant MENU
Served on a fresh bun with a side dish of your choice and a kosher dill pickle
All platter come with a side dish of your choice, Texas Toast and a kosher dill pickle
Danny Edwards Famous BBQ Restaurant
1227 Grand Boulevard
Kansas City, MO 64106-2406
816 283 0880
Also known as 'Lil' Jakes Eat it and Beat
it', this tiny restaurant follows just that principle. It gets
so packed that once you've feasted on some barbeque, you got
Known for their delicious sandwiches, you have got to try the favorite thick-sliced, Hickory-Smoked Brisket Sandwich. If the spicy Texas style sauces get too hot for you, balance it out later with a thick, gooey homemade brownie. Yum!
L.C.'s BBQ Restaurant
5800 Blue Parkway
Kansas City, MO 64129
In the ongoing and certainly never-ending debate over which KC Q joints reign supreme, and which have passed their prime, let us nominate LC's in the former category. For our money, LC's is one of the greats, in Kansas City or anywhere.
"When you see a fork in the road, take it" said Yogi Berra, and he could have been giving directions to LC's, for it's located on the triangle formed by the fork between Blue Parkway and Sni-A-Bar Road. If your windows are rolled down as you approach, you'll probably know you're close well before it comes into view.
It's not a large place, and much of its business seems to be take-out. There are a few tables for eating in, and they provide a choice ringside seat to the goings on at the smoker. The brisket that emerges from that smoker is without peer, ineffably tender, smokey without being acrid, a perfect balance between fat and lean. The burnt ends "sandwich" is an impossibly large pile of meat chunks doused with their terrific celery seed accented barbecue sauce, garnished with white bread. The mountain of fresh-cut fries is first rate.
So is it the best BBQ in Kansas City? That's not a question we can even pretend to answer. We do know that we don't agree with those who denigrate the legendary Arthur Bryant's. It may not be what it once was (we can't say), but it's still awfully good. In particular, we are simply addicted to Bryant's hot-and-tart vindaloo-like barbecue sauce. A Kansas City barbeque tour should still, in our opinion, include Arthur Bryant's, but we submit that a visitor cannot leave KC without a visit to LC's. It's as good as they come.
Oklahoma Joe's BBQ Restaurant
Original Location - 2850 West 47 Street - Kansas City, KS 66103 p913-722-3366
NEW LOCATION: 11950 Strang Line Road Olathe, KS 66062 p913-782-6858
Official Website - www.oklahomajoesbbq.com
1st Place in Brisket - 2nd Place in Ribs The Great American BBQ Contest 2007
A brief history of great BBQ at Oklahoma Joe's Barbecue in Kansas City
Born the son of an immigrant Lithuanian lamp maker, Jeff Stehney, Oklahoma Joe’s owner, got his first taste of . . . . .
Sorry, that’s the wrong story.
Oklahoma Joe’s Barbecue and Catering can be traced to competition barbecue and the Kansas City Barbeque Society (KCBS). Tagging along with friends at the American Royal and The Great Lenexa BBQ Battle was all the inspiration Jeff needed to get started cooking on his own. The first smoker purchased was an Oklahoma Joe’s 24” smoker.
The competition team, Slaughterhouse Five, went through some personnel changes the first two years and by 1993, Jeff, his wife and business partner Joy, and Jim Howell were ready to make their mark on the KCBS competition circuit. And make their mark they did, winning eight Grand Championships, including the prestigious American Royal BBQ, three Reserve Grand Championships, and the Kansas City Barbeque Society’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.
All of this eventually lead to the opening of Oklahoma Joe's restaurant in Kansas City, KS. Oklahoma Joes has gained a local and national reputation for outstanding barbecue. The Zagat national restaurant survey rated Oklahoma Joe's "Excellent" for Barbecue in 2000.
Rosedale BBQ Restaurant
600 Southwest Blvd
Kansas City, KS 66103-1921
Phone: (913) 262-0343
Established in 1934, this venerable Rosedale eatery feeds a steady stream of patrons, from businessmen to construction workers to families. Eat in or get your order to go. Lunchtime is especially busy with lines snaking out both side doors.
Order a sandwich or get a dinner with three sides, with options including beans, slaw, fries, potato salad, corn nuggets, jalapeno poppers and two slices of white bread. The huge serving of burnt ends is smoked to a near chewy texture and smothered in the homemade, sweet and hot barbecue sauce. The baby back ribs are tender, lean and meaty, but only available on Sundays. The barbecued kielbasa sandwich is a unique treat. The slaw is creamy with a slight kick, and the beans contain chopped onion and green chile, along with chunks of barbecued meat. The fried sides--mushrooms and onion rings--are crispy and savory but not greasy.
Smokehouse BBQ Restaurant
Official Website - www.smokehousebbq.com
Smokehouse Bar-B-Que is Kansas City's best choice for traditional, hickory-smoked barbeque enjoyed in a nice, family atmosphere. Smokehouse Bar-B-Que's pit experts have been preparing authentic barbeque for a combined total of over 30 years. Smokehouse BBQ fine meats are always prepared to high standards of quality and consistency. The new Overland Park restaurant at 135 street and 69 Hwy is now open for your dining pleasure. Enjoy a leisurely cocktail in our sports bar or indulge in your favorite barbeque under a beautiful stained glass dome. Two private rooms are also available for meetings or special events.
Banquet and Catering plans available.
Smokehouse Bar-B-Que has one of the most extensive bar-b-que menus in the Kansas City area. Smokehouse BBQ features the best in beef and pork ribs, baby back ribs, chicken, seafood, and steaks. The Smokehouse BBQ Restaurant is among a select few U.S. Restaurants serving the CERTIFIED ANGUS BEEF® brand. CERTIFIED ANGUS BEEF® products are a cut above USDA Choice and Prime Beef, producing tender, juicy, flavorful beef bite after bite. It’s the best-tasting beef available.
Winslow's BBQ Restaurant
20 East 5th St, Kansas City, MO 64106
Official Website - www.kc-bbq.com
Serving a mouth-watering blend of
smoked meats and home-style side dishes, Winslow's has been a Kansas
City tradition for over 25 years. We slow smoke only the finest
quality meats over green hickory in a specially engineered brick pit
for an unmatched smoke flavor.
At Winslow's, we feature a dry-rub style of barbecue that delivers a characteristic pink smoke ring along the edges of our briskets and tender ribs. All our sandwiches and meals are served without sauce allowing customers to choose from one of our tasty sauces.
Enjoy Award Winning Barbecue
At Your Place Or Ours
Enjoy some of Kansas City's award-winning barbecue from Winslow's, a Kansas City tradition for over 25 years. Located in the Historic City Market, Winslow's serves a mouth-watering blend of smoked meats and home-style side dishes.
Winslow's Barbeque Menu
KILLER Spicy Wings
If you like it hot, you’ll love our delicious
hot-n-spicy chicken wings - they're Smokin'
3 Wings $2.50 6 Wings $5.00
12 Wings $9.00
Snack Time Platter $7.00
Mini Sandwich Sampler $7.00
Gourmet Onion Rings $4.50
Cream Cheese Filled Jalapenos w/ Ranch
Smokie® Cheese Fries
Chicken Tenders w/Fries
Smokie® Nachos $7.50
KANSAS CITY’S BEST
Your choice of our famous smoked meats:
Beef, Turkey, Ham, Pulled Pork, Sausage,
Our Fried Chicken Tenders or
The Famous Smokie® A customer favorite. Chopped burnt-ends in a delicious barbeque sauce base!
All served with pickles
Regular (On Bun) $4.99
Medium (On Bun) $5.99
Large (On Bread) $7.50
2 Meat Combo – add $0.69
Make It A Special
Include two sides - add $2.99
Beef Burnt-Ends & Fries $7.99
Horseshoe - Pulled Pork, topped w/ Slaw, Open Face w/ Fries $8.50
To substitute Beef Burnt-Ends for any of our Smoked Meats, add $1.00 to sandwich price
Kid's Meal (10 & Under)
Kid’s Sandwich or Dino Tenders, Happy Face Potato Cakes or Fries & a Drink $4.25
With fries and 1 side
1/4 Smoked Chicken $7.50
1/2 Smoked Chicken $8.99
Short End $11.99
Full Slab (Pork Spare Ribs) $17.99
With fries and 1 side
Our Famous Rib Plate $10.50
Ribs & One Smoked Meat $9.99
Rib Tips $7.99
Your choice of our smoked meats: Beef, Turkey, Ham, Pulled Pork, Sausage
One Meat Sliced $8.50
Two Meats Sliced $9.99
Beef Burnt-Ends $10.25
Burnt-Ends & Sausage $9.25
Ribs & Chicken $10.25
Fried Chicken Tenders
With fries and 1 side
Ribs, Pork, Ham & Sausage $13.69
Sliced Beef & Ham, Spicy Wings, & Slow Smoked Ribs $12.50
2-3 Meats, no sides or bread $8.50
Our Famous Barbeque Beans (Smoked 3 days), Potato Salad, Coleslaw, Wild Rice, Pasta Salad, Corn Casserole, Cottage Cheese, Corn on the Cobb, or French Fries
Two Sides (with meal) $2.99
Extra Stuff 50¢
Bread, Pickles, Onions, Peppers, Ranch, Honey Mustard
At Winslow's, we feature a dry-rub style of barbeque that delivers a characteristic pink smoke ring along the edges of our briskets and tender ribs. All sandwiches and meals are served without sauce allowing customers to choose from our selection of tasty sauces.
Regular menu items priced for pick-up only.
Woodyard BBQ Restaurant
3001 Merriam Lane
Kansas City, KS
Official Website - www.woodyardbbq.com
The Woodyard started as a
"Woodyard" - selling hickory, cherry, pecan and applewood logs to
local barbecue parlors. Today, you can still buy wood that is ideal
for smoking meats, but you also can come for some of the best barbecue
in this barbecue-crazed area. The air all around the friendly country
wood-frame house is redolent of smoke; in fact the smoker is right out
on an open-air patio (there's indoor seating, too). It is that smoke
that gives a glow to the gentle-textured baby back rib meat that pulls
from the bone in big, juicy ribbons with only the slightest pressure.
The most smoke flavor can be savored in the Woodyard's burnt ends,
available in a sandwich or, the day I visited, as the topping for
chili. What a great idea! The chili is a multi-bean brew, fairly mild;
and the big pile of meat atop it is a kaleidoscope of pieces that
range from velvet-soft to crisp or chewy, some pieces fairly vibrating
with smoke, others in which the smoke was only a distant echo. In
conjunction with the chili, no extra barbecue sauce is required. But I
found that in my burnt-end sandwich, a judicial application of the
hotter of Woodyard's two sauces was an ideal exclamation point for the
For those less extreme in their barbecue lust, the pulled pork here is nothing short of breathtaking, just-right smoky and so full of juice and flavor that sauce seems superfluous.
After a multicourse smokehouse meal, the pitmaster invited me to sample one of the "hot legs" he was cooking (like wings, but infinitely meatier). Next time, I'm going for a full order. Another next-time-must-try: the Friday special of pecan smoked salmon.
Wyandot BBQ Restaurant
Wyandot KS 66112
7125 West 75th.
Overland Park, KS 66204
The Wyandot - or Wyandotte BBQ - however
you want to spell it online is one of my dad's favorite Kansas City
Barbeque Restaurants. We used to do carry out and dine in almost
once a week when I was growing up. Even after we moved away from
the neighborhood, my dad would still drive the extra few
miles to pick up some Wyandot BBQ cuisine. No matter how you spell
it, The Wyandot BBQ is a Kansas City classic and will reward it's
patrons with some down home authentic Kansas City BBQ.
Kansas City Barbecue - A Brief History
From Wikipedia, the free encyclopedia
Kansas City barbecue refers to the specific inner city style of barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and proclaims itself to be the "world's barbecue capital." There are large, well attended barbecue cooking contests, the two most notable being in Lenexa, Kansas and at the American Royal.
In 1977 Rich Davis began the efforts to nationally market a more suburban version of barbecue sauce called KC Masterpiece (which is now owned by a division of Clorox). Efforts by Bryant's and Gates to export Kansas City barbecue beyond the metro area have not been commercially successful, although the two do market their sauces to travelers at Kansas City International Airport. Jack Stack Barbecue has been shipping their barbecue nationwide since 2000, and also offer their sauces and fully cooked pork rib packages at the airport.
Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee near Memphis, Tennessee and began serving barbecue in 1908. The style of Kansas City and Memphis barbecue are very similar although Kansas City tends to emphasize using as much sauce as possible. Perry's sauce had a harsh peppery flavor.
Working for him was Charlie Bryant, who in turn brought his brother Arthur Bryant into the business. Charlie took over the Perry restaurant in 1940 on Perry's death. Arthur then took over his brother's business in 1946 and the restaurant was renamed Arthur Bryant's. In the process he sweetened Perry's sauce with molasses "so that you could eat it on bread."
Bryant who eventually moved to 1727 Brooklyn in the same neighborhood became a stopping ground for baseball fans and players in the 1950s and 1960s because of its close proximity to Municipal Stadium.
Despite new found fame, Bryant did not change its very simple decor with fluorescent lighting and formica tables and 5-gallon jars of sauce in the windows even as Presidents Harry Truman, Jimmy Carter and Ronald Reagan stopped by.
Bryant died of a heart attack in a bed that he kept at the restaurant just after Christmas in 1982. The restaurant is still open.
KC Masterpiece was sold to the Kingsford division of Clorox in 1986 and now claims to be the number one premium barbecue brand in the country. The KC Masterpiece brand is actually sweeter than the classic Bryants and Gates sauce.
When Davis sold the rights to his sauce to Clorox, he announced plans to build a franchise of barbecue restaurants. However the plans have not worked out and the only remaining KC Masterpiece restaurant is in Overland Park, Kansas.
Other Famous Kansas City BBQ
Other famous and popular Kansas City BBQ restaurants include the following:
- BB's Lawnside Bar-B-Q (known for indoor and outdoor dining and live blues)
- Danny Edwards Famous Kansas City Barbecue (located next to the Sprint Center)
- L.C.'s Barbecue (close to the Truman Sports Complex)
- Oklahoma Joe's BBQ (known for its original location inside of a gas station)
- Rosedale BBQ
- Woodyard BBQ
- Smoke Stack Bar-B-Que
- Wyandot BBQ
- Zarda Bar-B-Q
- More than 100 of Kansas City's Barbecue Restaurants Reviewed by G.A.S. Barbecue
Kansas City Barbeque Society
The Kansas City Barbeque Society (KCBS), with over 6,000 members world-wide, is the world’s largest organization of barbecue and grilling enthusiasts. KCBS is a nonprofit organization dedicated to "promoting barbeque and having fun while doing so."
KCBS sanctions more than two hundred barbecue contests across the U.S. each year and offers assistance to civic and charitable organizations with producing these events. The KCBS has developed a set of rules and regulations that govern all official KCBS competitions.
KCBS offers educational programs, consultation services, and civic organization presentations to help spread the gospel of barbecue. The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.
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