Though the pit masters manning the grills at Burnt End BBQ know a good deal about how to bring out the complex flavors of a slab of barbecue, they’re not here to tell you how to eat it. That’s why most of the dishes on the menu are mere suggestions, allowing clients some flexibility on what meat and homestyle sides they choose to chow down upon. Customers can cull from six core meats such as the signature burnt ends, brisket, or pulled pork with sides ranging from the sweet and spicy slaw to creamy cheese corn. The chefs do create a few signature sandwiches and barbecue bowls to combine the best of their smoked meats and sides over a chewy mound of cornbread, which is the kind of mound from which gingerbread men pitch. Meats and sides are also available á la carte by the pound and pint, easily combining into full meals.
Smokehouse Bar-B-Que’s dinner and lunch menus satisfy cravings across the protein spectrum with a selection of hickory-smoked beef, pork, chicken, and seafood. High-quality cuts mingle between the Junior Smokehouse’s sesame-seed buns ($8.45), which grant diners a choice of two savories such as beef brisket, polish sausage, or time-traveling triceratops shank. The Monterey chicken's 8-ounce grilled breast nestles in a corn-dust bun alongside its eponymous cheese, ham, bacon, and dijon-mustard bedmates ($9.25), and chefs catapult a 16-ounce whole catfish through a Cajun-sauce and lemon-butter waterfall before bringing it in to land gently next to a house salad and choice of side ($14.95). Also flanked by a patron-preferred side dish, the Kansas City Strip rolls a 12-ounce certified Angus beef steak down sizzling hickory logs and into eagerly awaiting mouths ($23.95).
The finest steak and American barbeque makes its way to Kansas City at the Hayward’s Pit Bar-B-Que. Head straight down from Antoich Road to College Boulevard and get ready for a wine and dine experience of a lifetime. Hayward’s has been proudly serving Kansas City for 42 years with smoking good barbeque and entertains over 221 diners. Planning to bring a group of friends and family? Just give them a call and make your reservations at Hayward’s. You can also book a banquet for business or social parties; they can seat up to 140 people!
Diners at Backfire BBQ tear into wood-fire-grilled barbecue entrees of ribs, burgers, and chicken amid 8,300 square feet of custom-built choppers, antique motorcycles, and classic cars. The smell of a chicken finger appetizer drizzled with honey mustard mingles with the sounds of frequent live music or episodes of American Chopper screened on plasma televisions. Guests take notes for redecorating their bedrooms while admiring revolving motorcycle fountains before they move on to meals of hickory-smoked pulled pork or a full slab of ribs. The Full Throttle entree weighs down plates with a quintet of grilled meats, including ribs, beef brisket burnt ends, and smoked sausage. Tipplers wander through a NASCAR-themed room decked with racecar engines and memorabilia while communicating in the guttural vrooms of racecar dialect.
Since 1971, the chefs at Winslow's BBQ have been preparing meats ranging from ribs to turkey with a thorough dry-rub and a slow-cook over a hickory pit smoker. Although all of the meats are cooked the same way, not all of them sport the same zesty, housemade barbecue sauce. Homestyle sides, such as creamy potato salad and crispy french fries, accompany each main entree and scare the living daylights out of Mr. Potato Head. Diners can feast amid the dining room's exposed brick walls and black leather booths, or enjoy their meals on the outdoor patio, which is open during the spring and summer months.