If you can’t tell, we’re really into barbecue.
Our weekly Facebook Live food show, Chow Town Live, has featured the ’cue at Arthur Bryant’s, Joe’s Kansas City and McGonigle’s Market. On Wednesday, we went to Woodyard Bar-B-Que, a low-key smokehouse and wood supplier at 3001 Merriam Lane in Kansas City, Kan.
There, co-owner Frank Schloegel told The Star’s Sarah Gish all about Woodyard’s history (Schloegel’s grandfather started the business selling coal, then added wood and smoked meat to the mix), his friendship with Kansas City barbecue baron Ollie Gates and recent TV fame. Anthony Bourdain, Andrew Zimmern and Guy Fieri have all visited Woodyard — you’ll have to watch the full video to find out which celebrity chef was Schloegel’s favorite to work with.
We also talked to Woodyard’s pitmaster, Mark O’Bryan, about his smoking secrets. Did you know Woodyard’s popular jumbo hot wings soak in Louisiana hot sauce overnight before they’re grilled? Or that swapping pecan wood for hickory produces barbecue with a smooth, mellow flavor?
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Another revelation from the show: The key ingredient in Woodyard’s snappy smoked sausage is bacon. And those juicy ribs? They’re dusted with a dry rub loaded with turmeric, a potent yellow spice that has hints of ginger and orange flavor.
A word to the wise: Take a bite or two before you slather on the sauce.
“If you need sauce,” O’Bryan says, “We’re doing something wrong, you know what I’m sayin’?”