Other

Kansas City, KS: Oklahoma Joe’s


According to some, this place is one of the top spots to eat before you die

A line waits outside of the restaurant’s original location.

Named as one of the 13 places to eat before you die by Anthony Bourdain, Oklahoma Joe’s is one of Kansas City’s gems (and is featured on our Ultimate BBQ Road Trip).

Oklahoma Joe's brisket has received numerous awards from the American Royal and other barbecue competitions from across the county. Sliced and flavored with barbecue sauce, it is the center of The Z-Man Sandwich. This popular sandwich starts with a fresh kaiser roll and the meat is topped with smoked provolone and two onion rings.

Even more popular than The Z-Man are Oklahoma Joe’s burnt ends. These tender cuts of brisket are worth the line they create. If you are planning a trip to Oklahoma Joe's, get there early, as often you will find guests lined out the door. Also plan ahead as Oklahoma Joe’s serves burnt ends only on Mondays at lunch, Wednesdays after 4:00 p.m., and Saturdays at lunch.

Oklahoma Joe’s has three locations in the Kansas City. The original location, in Kansas City, Kan., is literally inside a real, live working gas station.

Headed to Kansas City? Check out or travel guide.


Recipe

In a city as barbecue-obsessed as Kansas City, there are many styles of brisket. None is quite as distinctive as the brisket at Joe’s Kansas City Bar-B-Que, founded by Jeff Stehney, head pit master of the much-decorated Slaughterhouse Five championship barbecue team and a 2017 inductee in the Barbecue Hall of Fame. Stehney starts not with whole packers, as is the practice in Texas, but with brisket flats. He gives them the usual rub and smoke treatment, but what really sets them apart is the way they are carved — into paper-thin slices on a deli-style meat slicer. This gives you a sandwich with a shaved beef texture that may remind you of Chicago’s Italian beef. Plus, this barbecue rub is classic Kansas City, with sugar to make it sweet and mustard, chili powder and cayenne to turn up the heat.

Ingredients

Slaughterhouse 2.0 Champion BBQ Rub

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tbsp chili powder
  • 2 tbsp dry mustard powder, such as Colman’s
  • 2 tbsp sweet paprika
  • 2 tbsp granulated garlic
  • 2 tbsp granulated onion
  • 2 tbsp dried granulated lemon peel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp ground white pepper
  • 1 tbsp cayenne pepper
  • 1 large brisket flat (6 to 7 pounds)
  • 1/2 to 3/4 cup Slaughterhouse 2.0 Championship BBQ Rub (see above)
  • 1 cup apple juice or apple cider, in a spray bottle, for spritzing
  • 12 hamburger buns, brushed with 3 tablespoons melted butter and grilled or toasted, for serving
  • Your favorite sweet-smoky barbecue sauce, for serving
  • Sweet pickle chips, for serving

Directions

Make BBQ Rub

  1. Combine the salt, sugar, chili powder, dry mustard, paprika, granulated garlic, onion, lemon peel and black and white and cayenne peppers in a bowl and stir to mix, breaking up any lumps with your fingers.
  2. Slaughterhouse 2.0 Championship BBQ Rub will keep, in a sealed container at room temperature away from heat and light, for several weeks.

Prepare Brisket

  1. Using a sharp knife, trim the brisket, leaving a layer of fat at least 1/4 inch thick. Be careful not to over-trim. It’s better to err on the side of too much fat than too little.
  2. Place the brisket fat side up in the aluminum foil pan. Sprinkle the rub to coat the brisket on all sides, rubbing it into the meat with your fingertips.
  3. Fire up your smoker following the manufacturer’s instructions and heat to 250°F. Add the wood as specified by the manufacturer. Place a metal bowl or aluminum foil pan with 1 quart of warm water in the smoker — this creates a humid environment that will help the smoke adhere to the meat and keep your brisket moist.
  4. Place the brisket in its pan fat side down in the smoker. Smoke the brisket for 1 hour, then turn it fat side up. Continue cooking the brisket until the outside is darkly browned and the internal temperature registers about 155°F on an instant-read thermometer, 5 to 6 hours, rotating the brisket 180 degrees halfway through so it cooks evenly. Spritz the brisket every hour with apple juice. Refuel your cooker as needed, following the manufacturer’s instructions.
  5. Wrap the brisket tightly in heavy-duty aluminum foil, crimping the edges to make a tight seal. Insert the probe of a digital thermometer into the meat (it’s best to pierce the foil only once). Return the wrapped brisket to the smoker and cook to an internal temperature of 185°F, 2 to 3 hours more.
  6. Transfer the wrapped brisket to an insulated cooler and let it rest for 1 to 2 hours. (This allows the meat to relax and its juices to redistribute.)
  7. Unwrap the brisket, working over a rimmed sheet pan to collect the juices. Slice the brisket paper-thin on a meat slicer or transfer it to a welled cutting board and slice it with an electric knife.
  8. To serve, pile the sliced brisket onto the prepared buns. Spoon on the reserved brisket juices. Add barbecue sauce and sweet pickles.

Excerpted from The Brisket Chronicles by Steven Raichlen (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson. Used with permission from the publisher.


Refund Policy

Returns
Our policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately, we can’t offer you a refund or exchange.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

Several types of goods are exempt from being returned. Perishable goods such as food cannot be returned. We also do not accept products that are hazardous materials, or flammable liquids or gases.

Additional non-returnable items:
Gift cards
To complete your return, we require a receipt or proof of purchase.

Please do not send your purchase back to the manufacturer.

There are certain situations where only partial refunds are granted (if applicable)
Book with obvious signs of use
Any item not in its original condition, is damaged or missing parts for reasons not due to our error
Any item that is returned more than 30 days after delivery

Refunds (if applicable)
Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days.

Late or missing refunds (if applicable)
If you haven’t received a refund yet, first check your bank account again.
Then contact your credit card company, it may take some time before your refund is officially posted.
Next, contact your bank. There is often some processing time before a refund is posted.
If you’ve done all of this and you still have not received your refund yet, please contact us at [email protected]

Sale items (if applicable)
Only regular priced items may be refunded, unfortunately, sale items cannot be refunded.

Exchanges (if applicable)
We only replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at [email protected] and send your item to: 11922 Strang Line Rd. Olathe Kansas US 66062.

Gifts
If the item was marked as a gift when purchased and shipped directly to you, you’ll receive a gift credit for the value of your return. Once the returned item is received, a gift certificate will be mailed to you.

If the item wasn’t marked as a gift when purchased, or the gift giver had the order shipped to themselves to give to you later, we will send a refund to the gift giver and he will find out about your return.

Shipping
To return your product, you should mail your product to: 11922 Strang Line Rd. Olathe Kansas US 66062

You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.

Depending on where you live, the time it may take for your exchanged product to reach you, may vary.

If you are shipping an item over $75, you should consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item.


Kansas City, KS: Oklahoma Joe’s - Recipes

11950 Strang Line Road
Olathe, Kansas 66062
(913) 782-6858

Open for lunch and supper on
Monday through Saturday
Joe's Kansas City Map Joe's Kansas City Menu

Joe's Kansas City Bar-B-Que in Olathe, Kansas was the second Oklahoma Joe's BBQ location. The first location is in a working gasoline station in Kansas City, Kansas. But the Olathe location is much larger and serves the same food. A third location more recently opened in Leawood. Although the brand was built as Oklahoma Joe's, the name changed to Joe's Kansas City Bar-B-Que in 2014.

Joe's Kansas City Bar-B-Que is known for a wide of variety of quality smoked meats. The French fries are fresh, but order them unseasoned unless you want a lot of sodium and spice.

I often have Joe's 1/2 smoked chicken and one side. They make a generous meal for $10.49.

Joe's may be best known for the Z-Man Sandwich. The Z-Man is brisket, smoked provolone topped with two onion rings on a kaiser bun ($8.29). The Z-Man is one of the best sandwiches I have had anywhere in Kansas City!

Joe's Kansas City Bar-B-Que serves chili through the winter months. I like the chili a lot. It is meaty, sweet and flavorful with no beans. It is a little too mild for my taste, but they offer onions and diced jalapenos (and cheese) on top, which made it just right. They also provide several hot sauces.

Other dishes available only at particular times are the burnt ends (available at lunch on Monday & Saturday and at supper on Wednesday) and soft shell crab po' boy sandwiches (Fridays during Lent).

The gumbo is available year around and is quite good, though it may be too spicy for some.

Be prepared for long lines anywhere near meal time. The lines were shorter after the opening of the third restaurant in Leawood, but they are slowly getting longer. The line moves fairly fast, but when it goes the length of the restaurant it can still be a fairly long wait.


Small portion of Joe's large dining room


Joe's Kansas City Bar-B-Que regular and "Night of the Living
BBQ" sauces. I prefer the Night of the Living BBQ -
which is spicy, but not as hot as it sounds.


"Unseasoned" French fries, Z-Man sandwich and smoked chicken gumbo


Soft shell crab po'boy - Friday special during Lent each year.


Joe's introduced this corned beef burnt ends Reuben for St. Patrick's Day in 2016 and it was so
popular that it is now the Thursday lunch special each week in February.


New 2018 sandwich - The Rocket Pig
Pulled pork tossed in a sweet-hot BBQ glaze, bacon, pepper jack, BBQ mayo & fried jalapenos


Burnt ends lunch plate


Joe's Kansas City Bar-B-Que menu from June 2020


Joe's Kansas City Bar-B-Que Map


Kansas City, KS: Oklahoma Joe’s - Recipes

Joe’s journey to being one of the greatest barbeque chefs of all time began over 25 years ago, when he saved up $2000 and built 18 smokers that he took to the State Fair. After the smoke had cleared, he had sold all the smokers he made, and had orders for 200 more. Thus Oklahoma Joe’s was born.

With his passion for smokers naturally came a love of barbecue that led him to become a Master of Que, and compete in national competitions. From his first entry in the T-Town BBQ Cook-off in Tulsa to winning the coveted Grand Champion Overall Title at the Jack Daniel’s World Championship.

Joe continued to build smokers. In fact, he built over one million of them in the following years. But Joe wanted to be more than a smoker manufacturer. He set his sights on opening a restaurant. After much persuading, he finally convinced his good friend and cook off rival, Jeff Stehney, to go into the business with him. The first restaurant was opened in Stillwater, Oklahoma in 1994. The Kansas City restaurant opened the following year.

From building and selling smokers to creating award-winning barbecue, Joe Davidson is proud to bring his style of barbecue creations to the world and share his approach and passion to great food. Come visit us and find out why ‘Joe Knows BBQ!’


Gates Bar-B-Q

When the woman behind the counter yells out "Hi, may I help you?" with an alarming volume and ferocity, you had better know what you want. Gates Bar-B-Q was founded by George Gates and his family in 1946. Their first cook, Arthur Pinkard, had been a cook under Henry Perry. For years, I shied away from Gates because their barbecue was way too salty, and not very good. But, this time, their burnt ends knocked my socks off. When asked, the young carver behind the station held up a hunk of brisket and showed me the crispy corners that he was cutting off for my order. Using two cleavers, he chopped all of the burnt scraps into bits and piled them on white bread (normally it's served on a hoagie, you have to request white bread). He asked me if I wanted them sauced. I said yes. He reached for a giant brush in a canister and generously painted the meat, and then shingled more white bread on top.

The best way to describe Gates' burnt ends is brisket feuilletine. They reminded me of Rodney Scott's famous pulled pork in South Carolina. Scott separates the crisped skin from the pulled pork meat and then chops the two back together so that every bite is mottled with crystals of crunchy crackling. Gates' brisket burnt ends are just like that. And it's marvelous. On this latest visit, the meat was still noticeably salty, saved only by the tanginess of the restaurant's signature sauce, speckled with celery seed. (1221 Brooklyn, Kansas City, Missouri 64127 gatesbbq.com)


Kansas City, KS: Oklahoma Joe’s - Recipes

Kansas City, Missouri & Kansas City, Kansas are known for BBQ and Rosedale Barbeque is both one of the best and one of the least expensive. Rosedale BBQ was founded by brother-in-laws, Anthony Rieke and Anthony "Tony" Sieleman, in 1934, though they moved the restaurant into the current facility about 1990. Anthony worked daily at the restaurant until his death at age 93 in 1997 at which time his wife Alda Rieke, Sieleman's sister, continued to visit daily until her death at age 94 in 2002. Today the family tradition is being carried on by their daughter Janelle Brown, granddaughter Marisha Smith and her husband Bill.

Good fresh made sauce and tender and tasty ribs. The sides are good, including the fries which are served in a waxed paper bag. The counter help do a fantastic job of juggling multiple orders without ever writing anything down, and when I visit Rosedale Barbeque by myself, I like to sit at the counter and watched them work while I enjoy my meal.

Rosedale BBQ is best known for the juicy, flavorful pork spare ribs. In Kansas City BBQ restaurants, an individual serving is often a half slab. The customer is given the choice of the 5 bone long (wide) end or the 7 bone short end which contains more fat and may be juicer. At Rosedale, the long end is $9.19 and the short end is $10.45. A whole slab costs $18.95 - they used to be priced depending on the size of the slab.

The meats are cooked with a spicy, sweet rub. They are served with a little sauce that was applied in the cooking. Additional sauce is available in squeeze bottles on the tables and counter. Be sure to tell them if you want the meat without sauce.

Rosedale Barbeque's chicken has a crispy skin from a bit of deep frying at the end of the smoking process. Get it as a half chicken for only $9.29 with fries, slaw, and beans. Or the flying pig with 3 ribs added for $12.19.

Sweet, slightly spicy chili is served year around. A meaty bowl is $4.05. There are only a few beans, which sit at the bottom of the bowl where they can be ignored or mixed in, depending on your preference.

You won't get to choose between Coke and Pepsi here - they serve RC Cola, along with Stewart's root beer in a bottle or cans of Vernors Ginger ale, or beer by the quart.

Riblets & fries are one of the most common specials. The riblets have good flavor and the French fries are very good for fries which were not fresh cut.


Rosedale Barbeque counter


Short end ribs


cheesy baked potato salad and riblets & fries


Rosedale BBQ on Southwest Boulevard in Kansas City, Kansas


Rosedale BBQ Map


Barbecue Royalty

Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is incomplete without barbecue, so here are a few noteworthy meat havens to add to your list.

Joe’s Kansas City Bar-B-Que

You’ve probably heard of Oklahoma Joe’s—they’ve been featured time and time again on food shows, Bourdain names it on his list of restaurants to eat at before you die, not to mention they’ve taken the top prize at dozens of national barbecue competitions—well they’ve changed their name to Joe’s Kansas City Bar-B-Que, but the pilgrimage worthy burnt ends and pulled pork remain the same. The line can be out the door any time of day at the original gas station location, but it’s worth the wait. Try the Carolina-style pulled pork sandwich, the Z-man with brisket and smoked provolone, burnt ends and ribs. And don’t forget a shareable side of seasoned fries.

3002 West 47th Avenue, Kansas City, KS 913.722.3366 oklahomajoesbbq.com

Tucked in a nondescript strip mall on 39th Street, Q39 was opened just two years ago by CIA graduate, national barbecue champion and American Royal-winning chef Rob Magee and his wife Kelly. As far as barbecue joints go, it’s rather stylish—sporting an industrial-chic vibe with concrete floors, rustic wooden tables and a bustling open kitchen—with a focus on fresh ingredients and from-scratch dishes. The burnt end burger is as good as everyone says a juicy ground brisket patty is topped with perfectly charred sliced burnt ends, spicy pickle slaw and their classic sauce. Or go with the Judges Plate and get a sampling of smoked meats with a side of apple coleslaw and baked beans.

1000 W. 39th St., Kansas City, MO 816.255.3753 q39kc.com

Woodyard Bar-B-Que

This barbecue joint is a no-frills wood slat house and lumberyard, with a few tables, an ordering counter and a lingering smokey smell to draw you in. Smoked meats are their claim to fame (the thick cut house-smoked bacon makes its way into almost everything on the menu), along with the burnt end chili filled with smoked ground beef and beans, and topped with those perfect charred bits of beef brisket.

3001 Merriam Lane, Kansas City, KS 913.362.8000 woodyardbbq.com

On the city’s east side (near Kauffman Stadium none-the-less), L.C.’s doesn’t offer much in the way of atmosphere, but this whole-in-the-wall sure knows their way around burnt ends. Stop in and get a sandwich to go, along with a side of their vinegary, peppery sauce, a few slices of white bread and an order of hand-cut fries.

5800 Blue Pkwy, Kansas City, MO 816.923.4484

The Local Pig

Chef and butcher Alex Pope worked at the American before opening his butcher shop and restaurant in the city’s industrial East Bottoms. Supporting local farms and humanely raised meats, the Local Pig has become a dining destination, with a serious selection of steaks, roasts, chops, inventive sausages (Thai peanut, burnt end barbecue, and goat chorizo to name a few), burgers and charcuterie. There’s also a permanent sandwich truck, Pigwich, parked outside for a meal on the go.

2618 Guinotte Avenue, Kansas City, MO 816.200.1639 thelocalpig.com

Jack Stack Barbecue

Pork ribs, beef ribs, lamb ribs, brisket and steaks are all top notch at Kansas City’s famed Jack Stack. Started by Russ Fiorella back in 1957 and still run by the Fiorellas three generations later, Jack Stack has become a hickory wood smoked institution in the city. They’re also known for the classic homestyle sides, such as the cheesy corn bake and hickory pit beans.

101 W 22nd Street, Kansas City, MO 816.472.7427 jackstackbbq.com

Danny Edward’s

Formerly Lil’ Jakes, Danny Edward’s tiny barbecue joint moved to bigger digs. Now patrons can sit and enjoy heirloom recipes that the Edward family has been passing down since the Great Depression. Opt for big, meaty ribs, tender and juicy turkey or the beef brisket. Better yet, try all three.

2900 Southwest Boulevard, Kansas City, MO 816.283.0880 dannyedwardsblvdbbq.com

Arthur Bryant’s

Open since the 1920s, Arthur Bryant’s is legendary. Just go, try the pit ham, burnt ends and fresh cut fries, and soak in the history. It’s a must.


Oklahoma Joe's was originally started by Joe Davidson as a smoker manufacturer, then a decade later launched its barbecue restaurant. [1] The first Oklahoma Joe's opened in Stillwater, Oklahoma, in January 1996. [2] A Kansas City location followed later that year, located inside a gas station at the corner of W 47th St and Mission Rd in Kansas City, Kansas.

During the 1990s, Joe Davidson met Jeff and Joy Stehney while they were on the competition barbecue circuit with their team Slaughterhouse Five. Davidson and the Stehneys decided to go into the restaurant business together, and they opened Oklahoma Joe's in Stillwater, Oklahoma and in Kansas City, Kansas in 1996. Davidson sold Oklahoma Joe's Smokers in 1997 and moved to Texas. With Davidson out of Oklahoma, the partners decided to close the Stillwater location, and the Stehneys bought out Davidson's ownership and assumed full control of the Kansas location. [3]

When Joe Davidson returned to Oklahoma and opened his own version of a new Oklahoma Joe's in 2011, he made an agreement with the Stehneys to change the name of their Kansas City area restaurants. In August 2014, the Stehneys announced that the name of their three Kansas City area restaurants would be changed to Joe’s Kansas City Bar-B-Que. [2]

Davidson opened his first of the current Oklahoma Joe's restaurants in Broken Arrow, Oklahoma in 2011. He opened his second location in 2012 inside Cain's Ballroom in Tulsa, Oklahoma. In 2014, Davidson announced that he was planning new locations in South Tulsa and in the Washington, DC area. The location in South Tulsa opened in May 2016. He also announced plans for a one-of-a kind Barbecue Factory in Oklahoma. [4] [5] A location in Lincoln, Nebraska's Haymarket District opened on July 25, 2017. [6]


Refund Policy

Returns
Our policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately, we can’t offer you a refund or exchange.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

Several types of goods are exempt from being returned. Perishable goods such as food cannot be returned. We also do not accept products that are hazardous materials, or flammable liquids or gases.

Additional non-returnable items:
Gift cards
To complete your return, we require a receipt or proof of purchase.

Please do not send your purchase back to the manufacturer.

There are certain situations where only partial refunds are granted (if applicable)
Book with obvious signs of use
Any item not in its original condition, is damaged or missing parts for reasons not due to our error
Any item that is returned more than 30 days after delivery

Refunds (if applicable)
Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days.

Late or missing refunds (if applicable)
If you haven’t received a refund yet, first check your bank account again.
Then contact your credit card company, it may take some time before your refund is officially posted.
Next, contact your bank. There is often some processing time before a refund is posted.
If you’ve done all of this and you still have not received your refund yet, please contact us at [email protected]

Sale items (if applicable)
Only regular priced items may be refunded, unfortunately, sale items cannot be refunded.

Exchanges (if applicable)
We only replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at [email protected] and send your item to: 11922 Strang Line Rd. Olathe Kansas US 66062.

Gifts
If the item was marked as a gift when purchased and shipped directly to you, you’ll receive a gift credit for the value of your return. Once the returned item is received, a gift certificate will be mailed to you.

If the item wasn’t marked as a gift when purchased, or the gift giver had the order shipped to themselves to give to you later, we will send a refund to the gift giver and he will find out about your return.

Shipping
To return your product, you should mail your product to: 11922 Strang Line Rd. Olathe Kansas US 66062

You will be responsible for paying for your own shipping costs for returning your item. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.

Depending on where you live, the time it may take for your exchanged product to reach you, may vary.

If you are shipping an item over $75, you should consider using a trackable shipping service or purchasing shipping insurance. We don’t guarantee that we will receive your returned item.


Watch the video: Top 10 Reasons NOT to Move to Kansas City, Missouri (December 2021).