Smokey also competes in many cooking and BBQ competitions. In 2010, Smokey began working on a Barbecue concept for PB&J and together they introduced their new concept “Burnt End BBQ” with Smokey taking the lead as the Executive Pitmaster and General Manager. In 2009, working with PB&J’s Corporate Chef Mark Valiani, he helped found the new “The Coyote Grill” with Southwestern fare. In 2005, Paul Khoury, Owner of PB&J Restaurant Group, named Smokey the Executive Chef of Yahooz. Schwartz there revamped their menu that had been relatively unchanged since the 1960’s, adding several new barbeque dishes. After a short tour in the military, he returned to Kansas City in 1990 as the Executive Chef/Pitmaster at the renowned Fiorella’s Jack Stack BBQ where he assisted in their expansion.Īfter several years at Jack Stack, he took the Executive Chef position at the famous Golden Ox owned by Stephen Greer. Originally from California, Stephen “Smokey” Schwartz came to Kansas City in the early 1980’s where he began training as a BBQ PitMaster at Joe’s Kansas City BBQ, owned by Tom Gault. Dine-in - Call Ahead - Carry Out "Fast Casual, Award winning BBQ at an affordable price." Featured selections rotate regularly, including dishes like seafood czarina or grilled fish with mango papaya salsa.Burnt End BBQ and Catering is Kansas City's premiere BBQ joint, serving thick and juicy large portions of beef, steak, pork and poultry. The upscale ambiance is the perfect accompaniment to a wide-ranging menu that includes steaks, prime rib, burgers and specialties like rotisserie chicken, grilled pork tenderloin and grilled salmon. Wood-fired steaks are also the specialty at J. Try the seven-layer coconut cake, a towering treat! The extensive sides menu includes classics like Yukon mashed potatoes and grilled asparagus alongside more inventive options like roasted carrots with honey sriracha butter and crystallized mint or a spicy zucchini bake. The restaurant specializes in Midwestern-raised, USDA prime-aged black Angus beef that’s perfectly cooked over an open wood fire grill. Gilbert’s Wood-Fired Steaks and Seafood in Overland Park is a perennial favorite. If you’re craving a classic steak dinner, J. Or try a brisket burger-it’s just as amazing as it sounds! You can’t go wrong with a competition BBQ dinner plate, served with the restaurant’s signature apple coleslaw and your choice of beans or potato salad. Yet thanks to consistent crowds drawn by the restaurant’s created-from-scratch menu by classically trained chef Rob Magee (who, prior to opening Q39, worked the competitive barbecue circuit), Q39 opened an Overland Park location. In the span of local barbecue, Q39 is a newer kid on the block. Ribs are always a good idea, or try the daily lunch special-a sandwich with one or two meats, a side and a drink. Save room for the side dishes, too, including the addictive cheesy corn and the melt-in-your-mouth barbecue baked beans.Īt Overland Park’s Brobecks Barbeque, meats are prepared with a specialty rub and served without sauce-a unique twist on the traditionally saucy KC barbecue. The burnt ends-a Kansas City signature dish-are incredible. For a fine dining barbecue experience, head to Fiorella’s Jack Stack Barbecue, which operates several Kansas City locations, including one in Overland Park. Overland Park is also home to several renowned steakhouses, thanks in part to its close proximity to Kansas City, fondly referred to as “Cowtown” because of the city’s booming stockyards industry in the early 1900s.įirst things first-let’s talk barbecue. Love barbecue and steak? Well, you’ve come to the right city! Barbecue is the unofficial cuisine of Kansas City, and Overland Park is home to several delicious barbecue restaurants that offer a mix of classic barbecue dishes and inventive updates of traditional barbecue staples.
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