Dickey's Barbecue has tasty BBQ but watch how much they place on your entree

I saw that this place was opening near the Costco and thought it might possibly be a good BBQ place to try. So I planned on coming out during its opening day (Nov. 7)on a balmy day. My plan was to try the BBQ brisket and see how it would fare. I selected the big "bunned" special priced sandwich and chose brisket. I love brisket and wanted it test it out against all that I have tried while judging on the bbq circuit . After seeing how much beef was put on my sandwich, (it looked quite small bit of meat- like a big half dollar), I was not pleased even for this "special". I asked the cutter “to put more meat on it “. I mean why start out a business and be stingy about the meat, which would be one of the signature entrees on the menu? He did so. He did ask if “I wanted the (BBQ) sauce? “(in these parts most want sauce on their meat but it was nice to ask anyway). I said “yes” and a tablespoon of sauce (not very thick) was ladled on to the top. I found it odd that a plain piece of white onion was on the meat (which I took off).
There were some people in the dining area but not as many as I expected. The menu is extensive: sides , kids meals, meat plates, sandwiches, make your combo, salads and takeouts. But I was taking mine "take out" (which I told them first when they asked). I was only going for the meat this time so I did not test the sides etc.
I should have asked for more sauce (on the side) as there was little “saucey taste” soaked into the meat. But it had a very good smokey flavor. So maybe “ little sauce” was a good idea (for once). The consistency was a little chewy but not "melt in your mouth". The sandwich bun had tiny yellow seeds and the bun had a real good consistency, not too dense. The meat was almost “all meat” with little fat or gristle so I was happy about that. So all in all, the BBQ was good but not the best I ever tasted. (Maybe it was laying around too long which is should have had some moist juice to keep it more moist?
I enjoyed the beef, flavor and sandwich. If and when I go back, I need to try the sauce , turkey and sides So try the beef ( pork etc) but make sure you notice how much of the beef comes with the meal. “Where’s the beef, pork or etc “ is important!

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How do you like your brisket? soft chewy or ?

Had to try that Jack Daniels steak

We've been here several time but not since this place TGI Froday rolled out its new items, several from the Ultimate Challenges recipe contests from Food Network. I've been judging on the BBQ circuit and have seen the Jack Daniels competitions on TV. The closest I could come to it was by tasting the Jack Daniels Flat Iron steak. It was very tender. There is quite a variety to the menu and its got a little better ambiance compared to Applebee's. I like that the menu is constantly evolving, changing and different recipes are always entering the scene. That's what will keep me coming back to find new levels of spicy and other different types of foods and recipes.

those sauces are wild

On some nights there are specials for either chicken wings or even better the drumsticks (more meaty) for 50 cents a piece. There are quite number of sauce flavors ranging from mild to blazing hot. There are also mango, jerk and other fruity and other sauces and you can get the chicken the way you want. We came here with a friend to have pop/ tea and chicken drumsticks. The mango and the jerk ones were delicious. Good deal. The ambiance is not that great and it can get a little noisy (wild?) but its the sauces that spices things up. You can definitely walk on the wild side with these sauces.

Bates-City-Bar-B-Que-Shawnee, KS I heard it was good

I had heard from several sources that this BBQ place in Missouri was rated one of the best if not the best. I had to check it out. When I found that there was another one in close by Shawnee, KS, I took a trip while on the way to a meeting. It is easy to find and has a good sized area for sitting. The staff is personable. Burnt ends were the choice for my wife and I wanted the brisket and burnt ends plate. It was difficult to make up my mind between the plates, sandwiches , and dinners. I should have looked at the ( take out ) menu first which explained a little better what each entree delivers. I chose the burnt ends and brisket combination platter ,as I love both and wanted to compare these to the ones I have judged on the BBQ circuit ( I am a certified KCBS BBQ judge) and restaurants. About 1/3 of the styrofoam box was meat and the rest was an enourmous amount of crispy addictive long fries. So there was a good amount of meat enough to make sub sandwich and have more left over for later. The meats were both smokey and had lots of flavor. The burnt ends were meaty and chunky and while good the meat was not that moist. Their sauce had a smokey,molasses and slightly tangy flavor and was good and thick. The coleslaw was very unremarkable being shredded green cabbage with mild sweet flavor. The baked beans had a tomato signature but little else. Next time I would try the turkey and skip the sides and the fries. The meats are definitely the best here and the sauce is pretty good addition. Glad I came and found out what it is all about. Not my best BBQ place but in my top 10. Definitely worth another visit in the future.

Great BBQ but forget the ambiance

I had heard about BBQ in this place. I finally found it. It is not anything to look at inside or outside. I ordered burnt ends. I got the order and it was literally full of burnt ends, not the measly little bunch you get at other BBQ places (like Foreilla). It lined the whole Styrofoam box. That is what you pay for - the meat. If you want sides that is extra but hey I came for the meat and the BBQ just that is a good deal. My wife and I made 5 good sandwiches out of it. The burnt ends were meaty, had plenty of flavor and were succulent the way one would expect a little char but not too much. The sauce was some of the best. Try this place when you are nearby. You will be glad you did.

BB's Lawnside BBQ: I've heard about it- know I've found it

My friend told us to be here at this restaurant at 4:00 PM for Blues and BBQ. I had tried to find this place weeks before as I heard it was very good. No Luck then and I was not doing better now. Signs were not explicit enough. The Internet and asking for directions finally had me towards the right direction. I had to go just East and finally it was right there on the street just to the south. I was not quite sure of the setup but my friend said to come at 4pm. We got here just after 3:30 Sunday. The place was so jammed packed we were not allowed to enter. It was "Battle of the Bands". You could hear the bands from outside and it sounded great. Well it did not look like were going to get in. But nevertheless, I got a menu and decided to take something home to eat even if we could not get in. I decided on the bigger beef sandwich called "The Big One", (my wife was "turkeyed" out as of late). The line was a little long because they were busy filling order from the people who were either seated or lining the walls (isn't that a no-no?). I did not mind at all waiting some 10-15 minutes for the order to come as I just listened to the excellent blue music. I got the order, got mild and hot sauce to compare and we left.
When I got home, then the feasting began.
The sandwich (on white bread) was pretty big. I gave my wife one half of the sandwich and I took one half with another portion ofmeat and another piece of bread left for next time. I got a mild and hot forms of the sauce. Very mild, runny with a hint of maybe paprika or something. I am sorry to say their is one of the worst BBQ sauces I have ever tasted. Little flavor, lacking a true "sauciness" rich flavor. The meat strands were a little thicker then I thought they would be. It was good but not as succulent as I thought the meat would be. My wife thought it was not as good as other BBQ that I had brought home mainly because she thought the sauce here was so terrible in particular (she likes sauces and so do I). Still we liked the sandwiches and it had the "smoke" on inside edges and had good smokey flavor. But the meat is the real deal here and it was good, for some reason maybe not the best I have ever had. The order came with a few nice crisp coin- like pickles as well as 3 nice big slivers of crunchy potato type fries (I did not expect this and added bonus). The price was quite good ($7.95) for the size of the sandwich. What I found is that extra $1.25 for the bigger order bought a half a sandwich which was a good deal as I ate it for lunch the next day. Actually I thought the meat and the sandwich with the BBQ sauce (from a rival BBQ place that I had) made a better sandwich this time. But this restaurant has quite a number of other items which (at least with their titles) look great. It will make me come back, and I am sure that's why others keep coming back too.
There are many other entrees, sides, appetizers that look good including Cajun and other dishes ( fish, seafood, burnt ends, pork, chicken, turkey). I definitely like this place for the music, the menu and funkiness of the place. I don't listen to blue alot but this music was very good indeed. I took copies of the calendar what music will appear in the future. Now that I know where this place is, I know what it offers, I will have to come back for sure to sample the burnt ends and other meals. There is much that I like about the place. I can understand why people have been coming back here for years. I can't believe I have not been here sooner!

Who are you buffaloing anyway: is this BBQ?

Mostly when we have come here, it is before our friends will be joining us to see a performance of Right Between the Ears, a hilarious (mostly) monthly comedy troup in Lawrence. This is one of the places my friends like to gather as it is literally right across the theater and they like the place. I do not.
The menu has lots of items and combination plates. But it's always noisy. The Barbecue beef sandwiches are only so so and so are the prices. The fries not that great and are either the sides. It is just not my type of barbecue place. I've tasted better in and around the Kansas City area. Like I said, the only time we come here is for the friends not the food.

Good BBQ : looks like Bug Bubba's is gone : too much competitiond?

12/23/08 I have eaten here twice and liked the brisket sandwhich and the burnt ends. Meaty lots of smoke. They were always doing a pretty brisk business. I spoke to the owner during the Spring and it seems things were going okay. However today I went over near there and saw that in the front door that they are out of business! wow. There is even a note from one of the workers who did not even know they were skipping town! Wow!

I think the competition was accelerated when the second Oklahoma Joe's, a few miles north in Olathe, came into town near I-35. I liked Bubba's and am sorry to see them go. I like BBQ but it is not my top choice for eating except in the summer when I judge competitions in MO and KS for the KC Barbecue Society competitions.

I am truly am amazed how many restaurants there are in Olathe and all over. I know not all of them stay in business (50% close after a few years I think an article said). We eat out a few times a month, mostly with coupons when we find them or in the coupon booklet. We just can't afford to go out all the time besides I like to find recipes and cook myself all the time and try new and different recipes.

Fiorella's Jack Stack Barbecue: Nice place, versatile menu, good food but it's not the best BBQ



We first came here years ago at the first original one on the Missouri. Very rustic crowded but worth it. The burnt ends were great and so was everything. This restaurant has a lot of character. Then the Overland Park one arrived. Since then have been many times to this location, with friends and ourselves.
This location is big but does not have the rustic flavor compared to the Missouri location to the South. However just like the other location, the menu is huge. Of course there is beef, brisket, pork, fish, sides and desserts so there is lots to choose from. This place is popular so you might have to wait.We did not have to wait long.
This time, I tried a combination plate. I had the burnt ends which the lamb ribs. The lamb ribs were more meaty then I thought they would be and very flavorful.This was a great find. My burnt ends were were meaty and had smoky flavor. The portion was good for about two small sandwiches. I liked the smoky BBQ beans and coleslaw. We tried the huge stack (like a pyramid) onion rings which were succulent. However I think this side is over priced.
My wife's burnt arrived " very burnt " so much so she did not want to eat it. The waitress was nice enough to order another free order of burnt ends that were be more to her liking, juicy, meaty and with less char. Since my wife's portion was going to be thrown away anyway, I asked to take it home anyway and it was okay for me. Previously at another trip, my brother-in-law got the Grilled Salmon which was very good. What is unusual about this fish is that the salmon has meat juices drip on it from above to you get that really smoky taste with the fish. If you don't want any type of beef or if you are a vegetarian that eats fish, then you should be aware of this.
This location can be quite noisy. The crowd was huge but we could still talk. Its a nice place but I have discovered some BBQ places that "give you more bang for your buck". I prefer a place that is not so frugal with the main portion of the meal and provide a bigger portions for the price. While the sides are very good, I would rather pay for more " meat".Still I have to give this place thumbs up. It has ambiance and looks nice and is a nice place to have a dinner or lunch with friends, family, kids and others of all ages. But now when I want BBQ, I will go to some other BBQ places that I have discovered that fills the plate to a greater extent and gives more "bang for the buck".

Best BBQ sauces

Thumbing through Rachel Ray's Everyday magazine, I saw beside some nice recipes a listing of their ideas about the best bbq sauces. I happily see in the list ulls Eye Barbecue Sauce which I use all the time and love. But I gotta try this ones below too and try them out.

Best in Texas- Secret Recipes Salt Like Bar- B- Que Sauce
Best in Carolinas- Georgia's Original Barbeque sauce
Best in Kansas City- Kansas City Cowtown Bar- B- Q sauce
Best from outside the Barbecue Belt - Legends Southwest Thick and Smokly Barbecue sauce
Best in the Grocery Aisle- Bulls Eye Barbecue Sauce Sweet Homestyle Blend
Best Hot and Spicy- Curtis All American Bar-B-Q Sauce Spicy Southern Style

very good BBQ book BBQ bible sauces, rubs and marinade

There many recipes from all over the world not all original but many borrowed from other BBQ places. Find many good ones for brisket, pork, chicken , beef , ribs, fish , seafood , veggies and more. I like that there are frequently extra notes about each recipe concerning the author of the recipes and other stuff.While there is no rating scale (easy, difficult , medium, nany of the recipes are not difficult to make. Some have quite a few ingredients. Basic thai sate marinage is very good (9.6/10); balsamic drizzle (9.6/10) . I am still trying out more

Pomegranate and Mango Barbecue Sauce and chicken wings

I love Mango, pomergranate and BBQ sauces. This smashing recipe was on one of the latest Ultimate food challenges for Chicken for the Food Channel . While the women was in the top 3 out of 9, she did not win the ultimate prize of the Chicken Challenge. It still sounded so great to me. I could not wait to try it. The original recipe is below. I decided to pour the sauce first over a chicken to roast. My recipe for this BBQ bird and photos etc are also included for your pleasure, discussion, feedback and more.

Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce
Recipe courtesy Eboni Williams, Damascus, MD
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Chicken
Winner of the Fried Chicken category!

Pomegranate and Mango Barbecue Sauce:
1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar

Chicken Wings:
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper

It's BBQ time

I come from nearby Kansas City. We have some of the best BBQ and restaurants in the world. I prefer Beef and Brisket. I am a certified BBQ by the Kansas City BBQ society which means I have taken a class and learned how to make and judge bbq.

I have been judging for about 6 years. It is nice to meet nice people, eat some good BBQ, let others know what I think about the BBQ that we have to judge. I also get to take home what I have left. We eat and munch on it for the rest of the week!!! Then another judging and it comes all over again on until September.

I can't believe the time, sweat effort, money and time people use to try to get the best BBQ. Amazing.

Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn
Recipe courtesy Emeril Lagasse, 2006





2 full slabs baby back ribs, about 1 1/2 pounds each, cut in 1/2
1/4 cup Kansas City-style Rib Rub, recipe follows
2 tablespoons hickory wood chips for stovetop smoker
1 cup Kansas City-style Barbecue Sauce, recipe follows
3 to 4 ears sweet corn, in husk
3 tablespoons salted butter
3 cups rice flour
1 to 1 1/2 cups cold seltzer water
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and sliced into 1/2-inch rings
6 cups vegetable oil, for frying

Ribs:
Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.

Remove ribs from the refrigerator and prepare a stovetop smoker with 2 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a sheet pan and brush on the meaty sides with the barbecue sauce. Wrap with aluminum foil, place the sheet pan in the oven, and bake until the ribs are tender, about 1 hour. Serve with the corn and onion rings.

Corn:
Preheat a grill to medium-high. Brush husks with oil and place on grill. Grill until husks are lightly charred and corn is cooked through, about 20 minutes, but cooking time varies based on grills. Remove husk before serving, top with butter, and season with salt and pepper.

Onion Rings:
Combine the rice flour, seltzer water, salt, and pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour with the Essence in a shallow bowl. Toss the largest, outer rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)

Heat the oil in a large, deep pot or electric fryer to 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper, to taste.

Emeril live on TV had this recipe for BBQ
it can be used with any type of meat.

Kansas City-style Rib Rub:
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.

Yield: about 2 cups

Kansas City-style Barbecue Sauce:
2 tablespoons olive oil
1/2 cup small diced onion
1 tablespoon minced garlic
1/2 cup apple cider vinegar
1 1/2 cups ketchup
1/2 cup molasses
1 tablespoon Kansas City-style Rib Rub
1 tablespoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon liquid smoke

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a non-reactive airtight container.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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