You searched for:

Start over

Narrow Search

  • Year

  • Section

  • Category

Best Barbecue 

Jake Edwards Bar-B-Q

It's all in the wood. Cook Wayne Robinson confesses that the meat at Jake Edwards Bar-B-Q is lip-lickety good because of the hickory. "Some places in town -- I won't name names -- use oak or oak mixed with hickory," he explains. "We're one of the few places in town that uses hickory exclusively." Hickory smoke is spicier than oak, and the meat takes on that flavor when it stews in hickory smoke for hours. Slow cooking makes the meat super tender, too, Robinson says. During the past 35 years, Jake Edwards has developed a loyal fan base. Some folks eat there every week. Out-of-towners love it, too. Jake Edwards routinely ships brisket and rib orders to places like Florida and Tennessee. And when tourists venture south of the Plaza to try a genuine Kansas City slab, they're often blown away by the taste. "We had a kid in here from Seattle a couple weeks ago," Robinson says. "I thought he was going to chew his fingers off. He said he'd never eaten anything like that in his life."

Comments

Subscribe to this thread:

Add a comment


All contents ©2014 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation