Whereas some regions pride themselves on one signature meat, Kansas City does it all: brisket, burnt ends, pulled pork, and ribs are all cooked with the type of serious determination that only comes from having the barbecue world's largest governing body (the Kansas City Barbeque Society) looking over your (pork) shoulder.
Our Kansas City expert needs no introduction in barbecue circles. Ardie Davis literally wrote the book on barbecue judging by laying out the first curriculum for the Kansas City Barbecue Society, and has penned six books on barbecue, including the forthcoming Barbecue Lover's Kansas City Style, due out in September. Here's his take on his region's best smoked meats.
Best burnt ends: Q39
"What Kansas Citians call 'burnt ends' has evolved from beef brisket trimmings of fat, meat, and bark to lean, juicy pieces of brisket from the point end, sentenced to 17 or more hours pit time, and then cubed, glazed or sauced; served as appetizer, entrée, or sandwich. Chef Rob Magee’s Culinary Institute of America training, tempered with his impressive championship competition barbecue record, shines through in all he touches. What Rob does with Kansas City’s favorite barbecue candy is simply classic: tender and juicy with bark, a kiss of smoke, and sauce."
Runner up: LC's BBQ (Kansas City)