Grilled over charcoal, smoked with hickory and oak, and smothered with an artful balance of homemade sauce and seasoning. When it comes to barbecuing Kansas-style spareribs and half-chickens, the pit masters at Brothers Barbeque draw on more than 30 years of experience to infuse each slab of meat with smooth, smoky flavors. Beef, hot links, and tri tips undergo a similarly thorough treatment before filling sandwich rolls, and the cooks slather pork ribs from Farmer John in a blend of spices more secret than the robot that does all of the president’s biddings.

Southern-style sides, including potato salad and baked beans round out Brothers Barbeque's menu, and can be enjoyed as carry-out or shipped to homes in vacuum-sealed, dry-iced packaging. The barbecuing team also caters small parties and large events, including numerous smooth-jazz festivals every year.