My families favorite BBQ in Kansas City is KC Joe's.
I'm a rib and sausage man but my wife and daughter both go for (to me) a unique item offered on the menu and a REALLY popular seller.
Portebello ZMan sandwich. Toasted bun--little melted cheese--2 onion rings--and smoked portobello mushroom slices.
I haven't ventured there yet but they do sell a LOT of them. Wife and daughter like them better than the ZMan with brisket.
Anyone ever done smoked mushrooms?
At times, most of the time, I am a real novice here, plus currently to lazy to browse this site to let you know if someone has or not. BUT, if not, I know what my next project is going to be. Sounds fascinatingly delicious. I would think it might be low & slow to the extreme, along with short, due to the make up of a mushroom.
What I have done with other veggies & roasting mushrooms in a Weber wok with a touch of smoke only makes me wonder what a truly smoked 'shroom would taste like. Thanks for the prod & poke in the imagination.
I’m in KC for a wedding this weekend and we’re sharing a rental car with my SIL. We flew different airlines and landed around the same time. I googled best BBQ places in KC and Joe’s came up. We have friends who live here and they recommended Joes too. So when in Rome….
So Joes is also a working gas station which was hilarious because there’s quite the confusion in the parking lot. Line wasn’t too bad; about 40 minutes but it was 2 on the afternoon when we got there. They sold beer at the counter (it’s a gas station) so I enjoyed a 180 lager while waiting in line. Ended up getting the Brisket Z man sandwich. Brisket topped with smoked provolone and onion rings. Delicious. Mac and cheese was delicious too.
One of the best meals my wife and I have ever had was in a restaurant attached to a gas station. I asked the hotel desk clerk what was the best restaurant in town and he give us the recommended. Pulled up it is a small thing attached to the station. We thought he was kidding us but decided to try it. What we got was a fabulous, yet reasonably price, experience. Chef turned out to have been head chef at a top New Orlean restaurant. After Katrina hit he moved to the mountains and started over.
As the prince of beef continues to rise, it appears that a number of BBQ joints have gone more and more to sandwiches in an attempt to ideal with the rising prices. I have read about BBQ joints eliminating brisket from their menu and if I remember correctly one removed beef.
John "JR"
Minnesota/ United States of America
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