EAT AT JOE'S KOREAN BAR B QUE
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Get your hot’n spicy ideograms at Joes.
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@jaybate-1.0 You guys have a Joe’s Korean BBQ in Lawrence now??
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Classic. Trademark it!
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Joe outsource’s the submarine sandwiches to Seoul now.
He’s bummed about the TPP getting the deep six.
But he’s counting on Japanese Prime Minister Abe to keep the TTP alive bilaterally with USA and so figures to funnel subs through Japan, then to Lawrence.
Trade. Can’t live with it. Can’t live without it.
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@jaybate-1.0 You know what. I miss KC BBQ. Vermont has BBQ here. Its ok. One place I found is down right good. But seriously, nothing beats KC BBQ.
Gates, Jack stack, Oklahoma Joes. I know there is even more that I am forgetting. There was one good one that I loved in KCK near strawberry hill. Damm. I miss it.
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Each time I go home, I go get ribs first. I’m not a rib snob and think no one else has good cue. But KC CUE REPRESENTS A SPECIAL CONVERGENCE OF AMERICAN REGIONAL COOKING.
The Carolinas converge African and UK/New England roots. Gullah.
All the Mississippi River towns converge the Carolinas with the French Cajun/Creole hybrid.
Texas combines New Orleans and Mexican influences.
But KC is the only place that converged all of them and then had the incredible diversity of woods and the stock yards oversupply of throwaway ribs and low grade cast off.cuts for 40 years to allow the experimentation to bring them all together into KC barbecue where you can tastes hints of the whole country.
There is only one barbecue regional flavor that KC missed and that was a strain from central California that developed on the ranches of the central California coast called Santa Maria style. I love it too, but KC’s is still the zenith.
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@jaybate-1.0 South Carolina has that yellow runny stuff that looks like something you’d find in a baby diaper. YUCK!!!
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Charleston to Savannah like a lot of vinegar in the sauce. I disliked those vinegar sauces during a first visit, but brought a bottle home once and grew to like it but not prefer it. Real cue gets in your face and can take sometime to get used to. Sugary cue is “like me, like me,” but some of the spicier stuff is “take me as I am.” I grew up with Bryant’s in KC and its to0 “take me as I am” for many folks. And saltwater Gullah and freshwater Gullah are different, according to some folks I know. But a friend tells me there is a great barbecue in-land from Charleston that knocks your socks off, then I saw Anthony Bourdain visited it and it looked like bones done right. Can’t recall the name. But yeah, there is a vinegar curtain somewhere between North Carolina and South Carolina and it becomes and acquired taste south of that curtain. I always wondered if the Seppardic Jews of Charleston might have brought some that vinegar influence, but these days everything is scoped to West African sources. Needs more research.
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@Lulufulu Aurther Bryant’s (hood location only. Rich and spicy sauce. Heaven.
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No more Oklahoma Joe’s, It is now called Joe’s Kansas City and it is the best in KC ,IMHO. The Olathe location is about 10 minutes from my home; the only drawback is that they don’t open on Sundays…
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I like spicy sauce, too. A bit of heat, and lots of punch. I think that is what made Bryant’s a hit and why all the presidents go there.
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The presidents go there because it is traditional and it is the politically correct place to go; not a bad place mind you, but its ratings are based mostly on past reputation. Having eaten at just about every BBQ place in the KC area, Bryant’s is in my opinion overrated…and way, way too greasy; several better BBQ places in KC.
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When accessing the quality of the smoking, no one comes close to Arthur’s…esp the turkey and sausage). If you want yuppie BBQ then OK joes (WAY too salty) or Jack stack (great sides/over priced) will suit you fine.
Arthur’s is NOT the place for burnt ends. But no one beats the smoker at 18th and Brooklyn.
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Try Roy’s BBQ in hutch!
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It’s good to hear you say that. I kind of hang onto AB’s on faith between my usually 2 year intervals between visits. Every since it was sold to the KC Masterpeace folks, I have feared each business downturn and each new barbecue sauce competitor I see on grocery store shelves, But to their credit they seem to have remained true to the cue. Arthur himself was never a food god and would have laughed at the thought of it . He was just a smart man who recognized a good sauce and dedicated himself to making a genuinely distinct barbecue food with a sustainable cost benefit model. This what so many persons forget that fall in love with cue. It’s gotta pencil out; that was part of the beauty of cue early on and what made it democratic cuisine. The ribs were originally free for the taking off the scrap piles at the old Wilson, Swift and Armour packing plants. The potatoes were cheap. The onions were cheap. The beans were cheap. The sauce was cheap. And if it made people drink the Gangsters beer and liquor, the police protection was cheap. Barbecue was a bottom up business that finally moved to the burbs and got branded same as basketball shoes. I’m not knocking all the new cue, any more than I would knock all the new music. But if you’ve ever had Arthur’s before or after a day baseball game in July, and gone to a joint that still plays some KC Jazz sets that night, then you know your barbecue and music daddy and you know benchmarks from which to reliably survey what has followed. Arthur’s is for be where all the branches and flavors of barbecue came together in a constitution. America is a change within broad limits kind of country. It’s constitution, its barbecue and jazz are the embodiments of America. They constitute in governance/food/music what is worth defending in America for posterity. Good government for everyone. Good food for everyone. Good Music for everyone. Improvisation with in limits is not fool proof. Not all administrations, rib joints and bands are great. But if we keep trying and changing we keep muddling forward closer rather than just staying stuck. But to change some things have to stay the same, or you can’t survey where you have come from reliably. We were founded by a band of surveyors and chart plotting sailors. We must never forget this. Where we’ve been and where we are have to be known to get where we are going; this is what too many of the progressives AND conservatives fighting for the control tower want us to forget, want to rewrite and make us forget. Arthur Bryant’s is one truly tasty way of remembering who we are.
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Thx for the tip. I will now have an excuse to get out to salt and wheat country. I hope Roy’s is salty. It’s seems organic to that region!
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@jaybate-1.0 I’m referring to the mustard based bbq sauce that’s popular in SC. Like I said, it looks like something you find in a baby’s diaper.
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I believe we’re on the same page. Don’t like it on my cue either, but about one day a week i make a bed of grits with chicken stock, scramble eggs, for breakfast or a fritatta, put either on my grits and lightly sprinkle the sauce on the eggs and grits. Sometimes I throw last night’s shrimp and veggies too. I forget the name of the sauce, but it’s from a restaurant in Savannah and a pal in Charleston says it’s pretty much the same through out South Carolina and Georgia low country. You notice the mustard and I note the vinegar. But I really like it with eggs and grits, and hate see it on bones or meat. I may be the only person in the world that uses their sauce this way, but I love it.
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@jaybate-1.0 Way off topic.
With the presumed passing of 100. I would very much like to increase my over all knowledge of KU basketball. History, game, rules, everything. What would you recommend for resources?
Im still waiting for that book youre working on.
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Try Q39 on 39th street. Wood fired meats and everything made from scratch. Kinda trendy but excellent sauces and sides.
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Awesome. Thanks!! Good is good in cue. Trendy or not.
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The single best book to understand where the game came from and how it got to what it is today is Dean Smith’s “Basketball: Multiple Offense and Defense.” Just read some of the comments about it.
https://www.goodreads.com/book/show/714867.Basketball
It’s so straight forward that you don’t get that he just distilled 3/4 of a cenutry into one easy to understand book. He left out all the chaff.
Any thing by Bob Knight. Anything.
Phog Allen’s books (I’ve read two) are hard to find, but they are essentially Genesis. He was an experimentor/inventor, not a systematizer. But he experimented with every thing.
Claire Bee. Not his boys fiction, though his fiction has a lot of what Basketball was once like albeit sanitized.
Basically go to bookfinder.com and enter any coach names you admire and see what they have written. Most wrote little, but some have written.
But read Dean’s book first, then Knight on motion offense.
Pete Newell wrote and is important.
I can’t recall if Iba wrote a.book. He wrote something about the swinging gate defense.
Anything Wooden wrote is important but he mostly wrote about fundamentals rather than strategy.
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@Crimsonorblue22 Pat & May’s in Williamsburg used to be excellent. @JayHawkFanToo Slaughterhouse Five team was the
Oklahoma Joes owner for many years. The pit at the old gas station 
️ on 47th st was where I thought the Q was phenomenal- Others good but ️ second to none. Down here in Ozarks I’ve yet to find Q even to make KCs top ten-Fiorellas, Joes, AB, Gates, Johnnys, Rickey’s Pit, Rousch, K&M, 
Hillsdale Bank, Haywards Pit, damn I miss KC 
!!I remember Rousch used to run a radio commercial on Q104 in the mid 90’s at night that said “Here at Rousch BBQ you may beat our prices, but you can’t beat our meat”.
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Hell, I forgot to mention Zarda & their smokey sliced brisket sandwiches… As good as it gets for catering. Pricey but well worth it.
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@jaybate-1.0 Thanks Jaybate! I just ordered Dean Smith’s book on Amazon. Unfortunately there wasnt a kindle version so i have to go old school and get it on print. The horror! hahaha.
Anyways, dude, im looking forward to it and I’ll keep these other options on my list for future ref.
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@globaljaybird ive heard a lot about Williamsburg! All great
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@Crimsonorblue22 Been trying to recall—I think it’s Guy & May’s Tavern in Williamsburg. Haven’t been there for 25 years but friends have told me it still kicks butt.
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@Lulufulu Mongolian BBQ in Olathe.- could never get myself to submit to it though. Too many tried & true.
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@globaljaybird You do know what Mongolian bbq is? When I was stationed in Taiwan many moons ago, there was a Mongolian bbq we would go to off base. WOW!! We would hurt ourselves. Have never found one in the states that could match it, let alone even come close.
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For the locals in KC, Joe’s Kansas City is now widely considered the best. It has 3 locations, the original gas station, Olathe and Leawood. It was originally called Oklahoma Joe’s but the name was changed a few years back; the owner indicated they had not had an affiliation to the original for over 20 years and hence the new name. There is a contest in KC every year similar to March madness where they start with different BBQ joints pitted head to head with the winner advancing and Joe’s KC regularly wins. It is also usually at the top of most ratings of KC barbecue published by various food trade magazines. Their burnt ends are my favorite but most days they run out of them early.
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@globaljaybird
There are a number of new joint but the older ones are still the best. Fiorellas is very good but a little too foo-foo. Gates has a lot of lovers but it has become the equivalent of overpriced fast food BBQ. You forgot one the classics, the Rosedale BBQ on Southwest Blvd., very unassuming but always good.
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@JayHawkFanToo I believe we also left LC’s off the list. Hard to get to but 2nd on my list after AB’s.
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@JayHawkFanToo @Fightsongwriter Forgot abt Rosedale & LC’s both. Have you ever had deep fried turkey from Winslows in city market? Mots all of the joints in the metro I’ve either been to, or had catering from. The old Smoke Stack (Jack Stack) in Martin City has an ancient pit with years of flavor too. Damn I’m hungry…
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@brooksmd Stir fry? Real question is stir fried what ?
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Yep. The original on Blue Parkway is good, the one they opened in Lenexa not so much and not surprisingly did not last long.
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@JayHawkFanToo Just like the other Bryant’s locations are terrible. You got to go to the hood!
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@globaljaybird Basically, but instead of in a wok it’s done on a big, slightly eliptical steel plate over a big kettle with a hell of a hot fire going. The place we went to in Taiwan the plate was about 4-5 ft in diameter. Then they had refrigerated tables with sliced pork, beef, lamb, chicken, every vegetable you could think of and different seasonings. You filled your bowl with whatever you wanted, splashed on whatever sauces you liked and dry seasonings, took it over to one of the cooks standing around the fire and they cooked it for you. Really great. And of course you had your adult libations.
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@brooksmd of course!
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@globaljaybird American version of
. Brings back memories of Taiwan and makes me hungry
