Perry Foster's Bar-B-Q..."Down home delicious" as advertised

On Tuesday Barbri was so kind so as to give us an extra day off from bar prep. for Memorial Day weekend. Mike Carey, a fellow law school graduate, and Sarah Carey had been raving about Perry Foster's Bar-B-Q in Warrensburg, near where they live. Hampton and I decided to take the extra day to visit the Carey's and Perry Foster's.

We left from the Plaza and drove on 70 to Warrensburg which took us a bit over an hour. The drive back on 50 took right at an hour. We parked at the Carey's and jumped into Sarah's car. We took a short drive down Mo-13. The first sign of Perry Foster's was a gigantic woodpile that sat out front, an omen if I've every seen one. Then I saw the smoke and the sign on top of the old dilapidated building. Window paint proclaimed that the joint is open until 3 a.m. Thursday - Saturday.

I should add that the building doesn't say Perry Foster's anywhere on it. In fact, next to the giant BAR-B-Q sign the name seems to be scratched out. A piece of wood hung, below the BAR-B-Q sign, on which was carved "Open 365 days a year." Mike said that what the sign really means is that it is open 365 days a year if not closed due to health code violations. Some may be turned off by such a statement but Hampton and I agreed that such violations are usually for some reason a sign of quality BBQ. Cockroaches don't bother us I guess.

We parked and walked inside to find the place completely empty but for an older woman at the counter. She greeted us with a friendly smile and took our orders with an easygoing manner. I ordered a pork sandwich, fries, beans and a bottle of Sunkist Orange Soda which came to a total of $20.98. She didn't have change so she willingly charged me an even $20.

Mike tried to order a turkey sandwich but they were out. Perry apologized from behind the counter. When Hampton asked for beef ribs, the woman asked Perry if they had any. They did.

The wait was slightly longer than many joints but much shorter than a restaurant. The table just had napkins, salt and pepper and some informational advertisements that identified Foster's as Georgia style bar-b-q. A bottle of Foster's sauce and some ketchup was brought to the table.

The room was open and had several four-person tables and two tables for larger groups, one round and one rectangle. The walls were hung with pictures of several celebreties, in particular many signed pictures of Hank Williams Jr. Hank 2 hung all over the place with Kid Rock and Perry Foster himself. Derrick Thomas and other Chiefs appropriated their own corner of the restaurant, near the box televisions. I walked around the joint and found pictures signed by Willie Nelson, a Penthouse covergirl, a Ms. Nude World and several r & b singers of which I had never heard, although I don't often listen to the genre.



My team

The woman from the counter, who I presumed to be Mrs. Foster brought a meat-laiden tray to our table. I recalled that the menu sign proclaimed a double meat sandwich and I wished I had ordered the double. That is until my food arrived.

The mound of sliced pork protruded with beautiful sloppiness from a plain white bun. The luscious sauce-soaked meat slipped and slid all over my plate, sloppy and dripping with a variety of succulent liquids. I've always been one to order the large or the double but that act is pointless at Foster's. The Carey's, who each got their own pork sandwich, took home an entire sandwich's worth home between the two of them.

I bit and the pork inundated my mouth, a flood of juice and grease. The meat, definitely not of the highest quality, fulfilled its down-home moniker. The pork, prepared without rub, presented a full smoke-flavor that mixed perfectly with the sauce.

Hampton let me try one of his long, thick beef ribs. The meat and bone, caked in crispiness, retained even more smoke flavor than the pork, although less juice remained. The rib, a little tough and dry, had charred tips which means, as Hampton explained, that the meat was cooked right. (I'll get back to you sometime on the details.) Hampton had another rib leftover which the Careys and I sampled with sauce. The sauce completely turned the dryness around.

With my mound of meat I received a fountain of fries, enough for Hampton to share a few handfulls. (For those of you who don't know I rarely share my french fries with anybody so this alone is a testament to the abudance I received.) The hand-cut fries were about average length and thickness. We knew the simple, salted fries were hand cut because the tips still had the skin on them which is always a good sign. There was a subtle spice in addition to salt that we couldn't pin down, but the simple crispy-fried-brown potatoes, that left our fingers greasy, were as Sarah put it "made for the bbq sauce."

Sarah's statement sums up Perry Foster's as a whole. Everything we ordered, but for the beans, was made as a method to inhale the sauce, a delicious molasses blend. The slow thick syrup dominated the meal, with a smooth soothing sweetness, balanced with an understated tang. Both meat and fries were made to be smothered in it, to be doused, engulfed and sunk in the wonderful nectar.

The standard navy beans came in a styrofoam cup and included chunks of pork. They were pretty average other than a tiny spec of spiciness. Unless you're a true bean lover, I wouldn't suggest ordering them.

I left Perry Foster's Bar-B-Q with sticky hands, a sticky mouth and a full, but not quite protruding belly. Foster', although relatively costly, especially when gas is considered, can be economical if you share the sandwich or at least the fries. Splitting would not be a problem for most pairs. I must say, though, that I got what I paid for, a sensational stack of sauce-covered meat. If you're a sauce lover you should find a way to put Perry Foster's in your path. If not I would still suggest stopping by any time you're rolling down Mo-13, 50 or if you happen to be in Warrensburg catching a Mules game.

A note about this blog

I've had a few suggestions or complaints that I should review each joint or establishment in a vacuum, that I should take it for what it is and analyze accordingly. Either I've been unclear about my goal here, they missed the point or I've changed my direction.

Kansas City is one of the BBQ capitols of the United States and thus, in this particular genre, the world. There are around 200 BBQ establishments and Kansas City and you can get at least something barbequed at most restaurants.

The competition is high. Kansas City is the big leagues and I willbe/have been judging each establishment as such. Think about the NFL compared to the NCAA. When you watch a game you expect an NFL receiver to make catches that you wouldn't ask of an NCAA athlete. I expect a KC BBQ establishment to pay attention to details, to honor the city's history and if nothing else to compete. They are in the bigs afterall.

It is important to note, as a friend explained to me, that almost any Kansas City BBQ joint would be at the top of the pecking order in any other city in the world, and but for a few exceptions, he's probably right. But, this is about Kansas City BBQ and although I don't hold KC sports teams or athletes to a high standard, I hold their BBQ establishments to an elite level.

That being said, I recently wrote a scathing review of Gates Bar-B-Q and offered anyone an opportunity to explain Gates' positive side with a no rebut guarantee. (If you know me you know that a no-rebut guarantee from Alex Rohr is a rare opportunity.) There were no takers, but a friend did mention a few positives that I neglected.

Gates is open to at least midnight every night, including Sunday (most joints aren't open at all on Sunday). It is open until 1 am on Friday and Saturday. So, if you're up late, near a Gates or passing through town, and you're hungry, then yes, you should stop at Gates over McDonalds, Burger King, Taco Bell or any other fast food chain. Also, they have free coffee so if you need a late night meal when you're studying, it is a decent place to go.

Arthur Bryant's Barbecue...The Godfather of Kansas City BBQ

I got up Saturday afternoon after a long night of drinking and had a craving for something substantial to fill my gut and soak up any lingering alcohol. I got ahold of Mark Forshee, a fellow lover of consumption, and decided to go to Oklahoma Joe's. Apparently Forshee had, just minutes before the text, told his roomate that he was going to get some barbeque.
Forshee picked me up and we crossed the border into Kansas. As we entered the parking lot we saw a line not just out the door but that ran the length of the building outside. "We're not eating here," Forshee informed me. I pulled out my phone to google nearby BBQ joints when Forshee suggested Arthur Bryant's.
We turned around and headed to 35 North, got on 70 East and got off on Brooklyn Ave. Bryant's was less than half a mile down Brooklyn. The two-story, aged, brick building stood out as a beacon of barbeque'd goodness. Inside we found long line, but at least it ended before the door and we could wait in the air conditioning.

Bryant's is known as one of the original Kansas City BBQ joints and is said to have made KC BBQ famous. There's a lot of hype surrounding Bryant's and I must admit, it lived up to most of it.

I had plenty of time to examine the atmosphere while we stood in line trying to stay out of the bussers' paths.

The walls were covered with Arthur Bryant's and Kansas City history. There were articles, clippings and awards, framed and hung on every wall. Next to the press clippings were a series of pictures, of customers and fans wearing Arthur Bryant's t-shirts, that were sent from all over the world. I noticed a pair of men standing on the Great Wall of China and multiple pictures from soldiers, at least one of which was stationed in Iraq.

Next to the customers were pictures of several celebreties that have made their way through Bryant's historic doors including Danny Glover, John McCain, who was accompanied by Sarah Palin, and Steven Spielberg. There was also a huge signed mural of golf star Tom Watson and a newspaper article from when President Jimmy Carter visited.

The line rolled with a reasonably steady swiftness. "Next," came demandingly from behind the counter's glass. "Next." "Next," the employee bellowed annoyedly, sarcastically tilting his head. The counter workers spoke with a stern rudeness, but the tone seemed to stem from a sense of urgency. While rude employees will often drive me from any establishment, I understand when thegoal is prompt, efficient service, such as at Arthur Bryant's.

We viewed a bulging hunk of beef behind the glass and a pile of pork next to the window. Workers buzzed behind the glass, slicing, frying and piling. We moved our trays along the line and paid at the end. I should warn you that for a pulled pork sandwich with fries, beans and a large souvenir-cup soda I paid about $19.00. Arthur Bryant's won't be cheap but the portions are plentiful.

We sat down at a simple, old wood-legged table that held three sauces, Original, Sweet Heat and

Rich and Spicy, salt and pepper and a foot-high stack of napkins, which we would need.

The sliced pork overflowed between two pieces of white bread without any sauce. One half of my sandwich was a little dry but the other was abudantly juicy. The meat was not that warm as it had been sitting out in front of the window. The tender pork tasted of infused smoke which lingered momentarily in my mouth. There was a bit of fat as can be expected but I'd say it had about the right amount. It was not the highest quality meat but I don't think the highest quality meat is meant for a pork sandwich.

Because the pork was sliced it could hang off the edge while still maintaining the integrity of the sandwich. Instead of falling off onto my hands and plate, the pork clung to the sandwich's structure.

Forshee ordered the combo sandwich, chose beef and pork, which came with an extra slice of bread between the two meats. He said he got about twice as much beef as pork. The beef was dryer than the pork, but the smokey flavor from the wood chips was stronger. Holding a long slice of pork, Forshee informed me about smokelines, a darkening on the meat that shows where the smoke penetrates the flesh. Forshee also suggested that because Bryant's meat had a thinner cut, as opposed to say, Oklahoma Joe's, that it held less juice.

Original Sauce

The original sauce had a powerful, vinegar base, that had a mouth-burning background. I thought I tasted pepper and Forshee suggested there was also paprika and chili flavor. I was not partial to this sauce but I can see why other's love it. I'm really just not a big vinegar fan, but the taste was full and balanced. There was so much flavor that we had trouble isolating the individual tastes, but the mix was creatively diverse. Forshee, who is fond of vinegar, preferred the Original over the other two flavors.

Sweet Heat Sauce

This sauce might very well be my new favorite KC sauce. The base was honey mustard, but it also seemed to have some ingredients, potentially paprika, like other standard red/maroon KC sauces. The sweet honey taste hit my mouth immediately, but as I chewed and swallowed a slow, patient heat crept up on me and lingered, openly welcomed by my tastebuds. I don't know if I've ever tasted a sauce that straddled the line between sweet and spicy so well.
 Rich and Spicy Sauce
This sauce seemed to be in the middle of the spectrum, not as sweet as Sweet Heat but not near as hot or powerful as the Original. I had trouble distinguishing the flavors but it seemd to be a mix of the other two sauces, somewhat sweet and somewhat spicy, but not leaning too far either way, a more moderate option than the two extremes I preferred.

Some of the fries were a bit soggy with grease, but most were crispy enough. They were fresh cut with plain-potato flavor, so I added some salt. It seems that they were clearly meant to be dipped in Bryant's sauce. These fries don't really stick out as anything special, but were perfect as

an instrument for sauce consumption.

The plain navy beans were somewhat spicy with a hint of smoke and a few chunks of meat. The piping hot portion, though, had a pretty standard flavor.

Adding sauce transformed both meat and fries into a delightfully messy meal. Full, rich, robust flavor flooded my mouth at every turn. The meat seems to have been prepared plainly, but for the smoke, in order to be served with sauce. I cannot stress the flavorfullness of the Original and Sweet Heat sauces enough. The sauces took the simple talent and preparation of the meat and fries and brought them together with an authoritative flare to create a brilliant

performance.

If you want authentic Kansas City barbeque you must try Arthur Bryant's. It is a historical landmark that mostly lives up to its repuation. Just be prepared to spend a substantial sum on lunch. Maybe try to go late in the afternoon and make it count for lunch and dinner as the portions are significant enough to do so.

Also, special thanks to Mark Forshee for the pictures. My phone ran out of battery and he allowed me to use the camera on his phone.

Greedy Man's BBQ & Grill...A True Up-and-Comer

We're back in class for Missouri Bar preparation and after a half week I needed a BBQ injection. I spent three hours trying to concentrate on Federal Civil Procedure when all I wanted to do was get out of the classroom and fill my gluttonous gut with meat and sauce.

A friend, Mike Carrey sat next to me in class and suggested we drive down Volker, take a right on Troost and stop by Greedy Man's BBQ & Grill. We pulled around to park after spying an older man standing on the side of the road with sign beckoning us into Greedy Man's.

I scoured the menu, which was posted across the bottom of the counter, to find no pork sandwich, much to my chagrine. In addition to BBQ, the menu had several sandwich options including multiple versions of a KC style Philly, whatever that means (I should have asked. My bad.) a variety of burgers, including a turkey version, chicken wings with different kinds of sauce, fried fish and shrimp and a standard helping of sides.

I ordered the Big BBQ Beef sandwich, the closest item to my control group, with fries. Mike ordered the Smoked Turkey with Macaroni Salad because they were out of Potato Salad, although they were working on a fresh batch.

I'd like to acknowledge that Greedy Man's prices were among the best I've seen in KC. My meal was $8.00 and Mike's was only $6.50.

The wait was a bit longer than most BBQ joints but usually a medium length wait is a good sign. Too short, and the food is ready before you get there. Too long, and you're just annoyed.

The walls were laiden with records, jazz pictures, guitars and horns and of course press clippings. I walked around taking pictures and read some of the clippings to get a bit of Greedy Man's backstory.

Greedy Man's, owned by Steven Dawkins who had dreamt of owning his own restaurant, is a small, tight hole in a string of buildings with only a handful of tables. The establishment grew from Greedy Man's Lunch Box, a lunch truck that Dawkins used to operate. Dawkins also has a barber's license and is a part-owner of a barber shop.

The young man at the counter, who was friendly and helpful, inquired why I was taking pictures. He said he thought I was scouting to start up a business. I explained my purpose and he asked us several times if everything was cool. It was. Mike said the last time he was there that Dawkins was around and was just as friendly.

While waiting I noticed that there was a drink called Watermelon Woodland. Mike mentioned that last time he was here he found out they make their own soda. When I inquired at the counter to procure one of these unique beverages I was informed they were out. He instead offered me a small cup to taste the Kansas City Peach Tea, which I ended up ordering. The tea was sweet without seeming sugary. I'm not much of a tea drinker so I don't have much to compare it to but I can say I liked it.

An older couple was waiting at the next table and got their food to go which seems to be common there as our food was handed to us across the counter in plain brown bags that held our meals in taped shut styrofoam containers.

I unwrapped my meal to find a reasonable portion for the price I paid. Not what I'd call an abundance but certainly not scant. Actually, the meal seemed appropriate for lunch; there was enough to fill me up but not enough to knock me out as tends to happen at many BBQ establishments.


The sliced chunks of beef came on a plain white bun and the sandwich was simply tasty. The meat had a little fat that I only really noticed because I was examining it closely. Both meals had the character of food that we would have ordered outside at a carnival, concert or festival, meaning a solid combination of price, fuel, texture and taste.

I wouldn't say the meal blew me away but I thoroughly enjoyed it. The rub had a chili powder punch with an unstated strength that refused to overpower the background flavors. Once again, I want to say paprika was involved but I can't really be sure.

A sweet sauce, Baby Ray's I found out later, was spread more than sparingly across the bun. It wasn't quite dripping, but, as the worker at the counter explained, this sandwich was meant for you to taste the rub. The sauce was there for accompaniment, a bass keeping the beat for a lead guitar.

Mike offered me a bite of his sandwich so I had him pull me off a few pieces of the thinly sliced turkey. They turkey rub kicked me across the mouth with a cajun class, but only enough to wake me up. This sandwich too was backed by a simply sweet savory sauce. Greedy Man seems to have found an even medium between spiciness and sweetness. Both sandwiches straddled that line expertly.

I've gotta say the fries could have been prepared better. They tasted as if they had been fried, allowed to sit and then refried after I ordered, which was disappointing. They were mostly crispy, pretty thick and clearly handcut. I think they were covered in the same rub as the beef although they might have had a bit more chili powder, which lingered lightly until I sipped some more peach tea. I thought the cut and spicing were about perfect and I think if I had gotten fresh fries I would have fallen in love.

Mike said the Macaroni Salad was creamy with a that chili powder kick that seems to be a running theme at Greedy Man's. I tasted it and thought it was solid, but I don't really order that side regularly so I have little to compare it to. Mike pointed out that it had a fresher taste than he often finds in such cream-based cold side salads.

Taken as a whole Greedy Man's reminds me of an article I read at Rosedale BBQ about their own restaurant's pedigree. Rosedale and many KC joints started as lunch spots to feed hungry workers a full filling meal at a reasonable price. Greedy Man's is opening new locations according to its website and the business seems to be in an evolutionary stage. I thought it was cool to see a KC joint on its way up, starting from humble roots as other establishments have in the past. You should definitely check this place out. I plan on going back myself to try the chicken wings as Hampton Williams tells me they are outstanding.

Talking-head journalism...in reference to Gates Bar-B-Q

I've had a few complaints about that last post. I don't retract anything I said because I really do think Gates' establishments are trash.

Some of these complaints came from those who think Gates is the best around. While I disagree with them I open my blog space up to anyone who wants to rebut my assessment. You can write your own rebuttle which I will place in my timeline and I won't argue back. Another option is that I'll meet up, interview you and give you a chance to say your piece as to why Gates should be given a shot. It would only be fair for any potential KC newcomer to have both sides represented.

The result of that last post is exactly why I don't like to do this research by myself. Art, like anything else, is best viewed through many lenses and besides that, with company. And to tell a complete story, I like to have at least an additional opinion if not several around to examine the works.

Really, that last post is specifically what I think is wrong with the state of journalism today. There are too many talking heads ranting and raving this way and that saying this is all good and that is all bad, so if anyone has an antidote for my venom, please enlighten us.

Also, a friend took offense to the phrase "all the locals" which I agree was a bit over-inclusive. There are many Kansas City residents who agree with me about Gates and I didn't mean to sound condenscending, or maybe I did. Either way, that was a little harsh and misleading.

Thanks for reading guys. If you have any suggestions for joints or want to join the culinary think tank let me know.

Gates Bar-B-Q...ALERT: TOURIST TRAP

This is another makeup but I've been there a few times and it left such a horrid taste in my mouth that I could never forget the insult.

I've been to the Gates on Main and the one on Emanuel Cleaver Blvd. Most of this post will be in reference to the recent trip on Main, but I'll tell  you I had just as an unfortunate of an experience the first time.

"Go to Gates," all the locals say. "It's the best," they add. "The sauce is the best," they insist. They're either lying or just wrong. Gates Bar-B-Q IS marketing. The name is plastered everywhere around the restaurant. "Gates." "Gates." "Gates." And then there's that huge picture of the gentelman with the top hat strolling down the street. He's everywhere too.

I walked in to the dim establishment and to my right was that strolling man with the top hat who I had just seen on the wall outside. The counter was set up for efficiency with two lanes going in opposite directions which I imagine is necessary for the lunch time rush since people continue to patronize this place for some reason. Each time I went a steadyish stream of costumers strolled in and out, although the place was not close to full either time and there wasn't really a line. If you ask most locals they'll tell you that Gates is the place to go. It's just not.

"Go for the experience," they say. "No, they're rude on purpose. That's part of the deal," they explain. Well, if you've been ripped off before, you've had the experience.

When you walk in they greet you with a grim, "How may I help you," everytime, but they say it more like "Hey, go screw yourself." I stood back from the line, of which I was the entirety, and perused the menu. The woman at the counter rudely repeated, "May I help you," several times while I tried to decide what I wanted "But you always get pulled pork and fries," you may say. So what? I was trying to see if they had an delicacies such as cheesey corn or something I hadn't heard of. So don't rush me, I might spend more money.

Behind the counter were rows of various Gates sauces for purchase underneath the signs that advertised Gates catering that hung from the ceiling. Oh, and in case you were wondering Gates gift certificates are available. Did I mention they cater? GATES GATES GATES.

The meal came promptly. The sauce, napkins, water and soda were all self serve at a single station in the middle of the several separate dining areas. Nothing was on my table, except for salt, pepper which I'd need for the bland french fries, and an advertisement for Gates catering.

The luke warm pork was held together by three pieces of plain sliced white bread. The plain naked meat wasn't quite cold but it was getton its way and it had clearly been sitting out for a while. It was dry, stiff and thin, but not terrible when compared only to itself. The middle piece of bread, adding which can be a common method of BBQ sandwich architecture, seemed unnecessary here. There was not enough meat to merit the extra foundation. It seemed the slice was just there to make the sandwich look bigger.

Gates had three sauces available in squirter topped tubs, Classic, Spicy and Sweet and Mild. Honestly, I could barely tell the difference between the Classic and Spicy. The main difference between the two was how long the terrible taste hung in my mouth. They were both spicy, one was just a little more so. If I had to pick the worst sauce I've encountered in Kansas City it'd be these from Gates. These thin sauces were simply abrasive. I will add that I've had Gates purchased from a bottle and it tastes a lot better and I don't know why.

Now, you may be thinking that I just don't like spicy flavors. Well, that's not true, I do. This sauce just seemed to burn for the sole sake of burning and with that I have a problem. No balance, no cohesion, no creativity, just a single slug in the jaw. And not in a good way. I tasted an abundance of pepper and obviously paprika. The Sweet and Mild, which was aptly named, wasn't too bad though. It still had a little kick but had an tanginess to it. All three sauces had a lingering smokey flavor while the meat didn't  meaning Gates uses liquid smoke, the fool's gold of  BBQ.

The steak fries, which came in a substantial portion, were just an embarrassment to side dishes everywhere. They were thick, flat and prepared perfectly crispy, but they were not spiced at all. I had to douse them in salt to continue eating. Even worse, I could have gone to Sam's, picked up a bag and fried them at home myself. How do I know they came from a bag? I COULD TASTE THE FROZEN!!! C'mon Gates, that is just unacceptable.

If you ask many locals, who have grown up being brainwashed into the Gates system, then they'll likely tell you it's a must visit. It simply isn't. Gates seem to have been living off of its good name for some time now. I'd like to have tried it before it became a chain, switched its concentration to advertising and gave up on serving a quality meal. The service was lousy, the food was crummy and I left unsatisfied. Don't waste your time. Don't waste your money. Don't go to Gates Bar-B-Q no matter how many times you hear the name repeated. GATES GATES GATES.

Danny Edwards BLVD BBQ...A personal touch

This piece is a little late but I got caught up in finishing finals and graduating so I hope you don't mind if the tastes are a little stale. Don’t worry, I took good notes.

After our Secured Transactions final Jess Langford and I headed down to ol’ Southwest Boulevard to sample one of Jess' favorite joints. Unfortunately this was the same day Joe Biden was in town and we got sidetracked, twisted and turned around, unable to make a left from Southwest Trafficway.

Anyway, I sat in the cramped parking waiting for Jess. Behind me was a partially brick building with barred windows, a neon sign blaring Danny Edwards BLVD BBQ and a garage-like-sliding door which could be opened weather-permitting.

With a whetted appetite we walked in about 1 pm to a mostly full, but not quite crowded eatery. We didn’t have to wait in line at all to order at the counter. I got the pulled pork and fries as usual even though Jess, who is normally a pork eater like me, insisted I order the brisket.

As we walked to our table Jess pointed to Danny Edwards who was behind the counter personally slicing our meat to order. “Now how do you know that?,” I asked. “I saw a documentary on one of the public access channel a few weeks ago,” he replied. “Good to know.”

While waiting hungrily, my eyes toured the room which had one brick wall. The rest plaster and covered with black and white photos. The photos showed old BBQ joints and Kansas City Sites. On the wall opposite the counter, Edwards’ many news clippings and awards were displayed.

After a short wait our food was brought to our table which was covered by a red and white checkered picnic tablecloth, a single style of sauce and specifically no ketchup. I’d like to comment on the server who held a solid grin the entire time we were in the building and who kept our glasses full of water. If you want soda there is a fountain on the side of the room for your convenience.

When we asked for ketchup for our fries she brought us a small cup each which led me to a new tenet for finding quality barbeque: whether or not they have ketchup on the table. If the table is ketchupless then the owners or managers hold their sauce in particularly high esteem.

There was no room spared on my plate. The entire surface was covered with fries, a standard warm white bun and overflowing shredded pork. As Jess said, “If you order a large and it fits on the bun then it’s not a large.” Well put. The pork itself was good, had a paprika based rub, a little juice, but was a little dry too.

Jess let me try the brisket that he had been raving about and I get why he orders it over the pork. The beef was juicy, cut thick and tender, loose and falling apart on the plate. If you’re going to Danny Edwards, get the brisket.

I slathered my delightfully sloppy sandwich and noticed the speckles of complexity in the sauce which was about as original of a sauce as I’ve had in KC. It had a serious kick, which Jess guessed was Chinese Five-Spice. The kick was backed by some sort of sweetness. The thick nectar blended serenely with the flavored pork in a creative balance. Hampton Williams, who arrived about the time we were finishing up, said that the sauce reminded him of a Texan sauce he had tried. Hampton took Jess’ advice and ordered the brisket and was not disappointed. Jess claims it’s the best sauce in KC. I disagree but I am fond of its uniqueness.

The fries were hand-cut, fresh, simply and softly spiced and arrived in abundance. One indication, here, that fries are hand-cut is when their lengths are inconsistent. I think they might have been lathered in the paprika meat rub which continued to blend well with the sauce. They were pretty thick and had plenty of potato-meat. Some were a little soggy but others were quite crispy. I would have preferred a more consistent crispiness, but enjoyed them thoroughly.

While we ate we noticed several employees, starting with Danny himself, take a break in the back. Danny’s plate was covered in a variety of meats. It’s always a good sign to see the owner and employees all eating the food they made.

Something to note is that Edwards offers a Southern Style sandwich option which means that the meat is covered in coleslaw. I’ve never been a coleslaw lover, but you might like it. Edwards also offers “Authentic Mexican Chili,” which makes sense as it is located on Boulevard, which boasts a congregation of Kansas City Mexican restaurants.

If you’re going to try Danny Edwards BLVD BBQ make sure you go during lunch because that is the only meal for which it is open. I implore you to find some time during your lunch break or on a Saturday afternoon to make your way down to this gem on the Boulevard.