The daily dish on Kansas City's food and drink scene
Barbecue, hot sauce and beer: Grazing in Kansas City is always fun
03/09/2014 10:11 AM
03/09/2014 10:11 AM
“Barbecue” is the first word that comes to mind when people hear “Kansas City.”
Chow Towners know, however, that while we love our barbecue, there’s a lot more out there to celebrate.
A recent two-hour Chow Town Graze with my friend, Terry, illustrates the ease of having fun mixing barbecue with other good eats.
First Stop:Earl Quick’s Bar-B-Q
on Merriam Lane in Kansas City, Kan., for one delicious “Bolo” sandwich, cut in half, since we were grazing.
Pitmaster and proprietor Ron Quick and staff are fired up about celebrating Earl Quick’s 50th Anniversary on May 14. Their goal is to sell a thousand slabs to honor founder/dad/granddad, the late Earl Quick.
The Second Stop:Original Juan Specialty Foods
. We sampled salsas, pasta sauces, hot sauces and some famous Kansas City barbecue sauces. I can testify that if zombies don’t like fiery sauce, the Zombie Repellant is aptly named.
The Third Stop:Danny Edwards Boulevard BBQ.
Danny’s new digs are at least triple the size of his legendary Eat It Beat It downtown joint. The place was full of happy eaters in no mood to beat it. We chowed down on beans, smoked turkey, burnt ends and sweet potato fries, gave a howdy to Danny, who was in full speed food prep mode, and were outta there.
Fourth Stop:Boulevard Brewing Company
. We couldn’t stick around for the next free tour, but browsed the busy gift shop and stocked up on some brews, including the new test brew, Westside Rye Ale. The question on the Tasting Room label is, “How does it pair with pastrami? You tell us.” I’ll tell you it pairs perfectly with pastrami and even better with smoked corned beef.
Fifth Stop:The Tenderloin Grill
on Southwest Boulevard. Although there’s not a sniff or hint of barbecue in this place, it is sacred ground to many Chow Town barbecue pitmasters. On any given day it isn’t unusual to see famous Kansas City pitmasters such as Jack Fiorella or Chef Paul Kirk chowing down on a snoot sandwich here. There is no better place on earth to get up close and personal with the front end of what helped make Kansas City the Barbecue Capital of the World: Pig.
My mission this time was to try Ashlee Ruhl’s new “Tenderger” sandwich. I resisted ordering a snoot to go with it, as we were getting full. Terry had no trouble forgoing a snoot on this, his first visit. Fortunately, a snoot appreciation friend and regular customer, Jeff, was there to eat snoot. He let me take a picture of his sandwich before he partook of it with customary gusto. Makes me hungry to think about it.
Ashlee and staff are doing a stellar job of honoring the Tenderloin’s 80 year legacy. She and her brother dreamed up the Tenderger. Now the Tenderloin’s secret hot sauce is bottled and labeled for sale. Don’t tell Grandfather Ricardo that if you ask for mayo, Ashlee will reluctantly oblige.
A stop atHammerpress
for some postcards completed our adventure.
The possibilities for Chow Town grazing adventures are unlimited. Let’s hear about yours.