Lunchtime craving: BBQ Spaghetti at Smokey’s on the Blvd.

06/24/2013 12:12 PM

06/24/2013 12:12 PM

It’s easy to form a barbecue habit in Kansas City.

Everyone has go-to orders at their favorite smokehouses. Me? I love the ribs at

Oklahoma Joe’s, the cheesy corn bake at Jack Stack, and the fried pickles at Biemer’s in Lawrence. When I’m in the Ozarks with my family, we’ll go out of our way to Jill’s

for barbecue nachos and pecan pie.

“Stick with the known.” That’s the culinary credo of my stepdad Terry, who ate Golden Grahams for breakfast 25 years straight before switching to Honey Nut Cheerios recently. (He found out they’re healthier).

I try to be more of an adventurous eater. No risk, no reward, right?

Recently I took advice from a reader and tried a new barbecue restaurant in Overland Park (way south, at 145th and Metcalf) called

Smokey’s on the Blvd.

Standing at the front counter, I had an impulse to skip the ribs and order something entirely different. I went with the BBQ Spaghetti.

The $8.99 entree comes with your choice of meat -- I chose burnt ends -- and tastes like a cowboy version of spaghetti and meatballs. A nest of white noodles is topped with sweet, smoky baked beans and tender chunks of meat coated with a nice layer of bark -- that black crust of smoke and spice flavor that makes barbecue taste so good.

Smokey’s BBQ Spaghetti has developed a cult following -- owner Rob Harris says several regulars come in once a week and always order that dish. Me? I’ll probably go back. And next time I might have to stick with the known.

What’s your go-to barbecue order? Comment here or tweet us

@chowtownkc.

Read the full story on Smokey’s on the Blvd., which is owned by a father-and-son team,

here. Still hungry for barbecue? Check out this tried-and-true recipe for Cherry Chipotle Chicken Wings and the new specialty at Spin! Pizza, layered with barbecue sauce from Gates and The Roasterie.

Enterprise reporter Sarah Gish writes dining and bar guides for Ink. She also writes a monthly cooking story for The Star’s Food section and tweets @sarah_gish.

Videos

Join the discussion

is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service