Since I started this blog, I have receive a surplus of suggestions and McGonigle's, known more as a Market and butcher shop, has come up as much as any establishment other than the big four, Oklahoma Joe's, Bryant's, Jack Stack and Gates. Readers and friends, Michael Othic, who works at McGonigle's, Josh Wiseman and Wade Aitken-Palmer each specifically suggested I visit this barbeque cart that stands permanently outside McGonigle's Market.
I finally listened to their suggestions, regrettably late, and followed Jess Ross, a fellow law student and Othic's girlfriend, after a Barbri lecture to visit Othic at work. I happened to run into Chris Stratton as I left the law school and Stratton was only too happy to tag along on the short ride up Ward Parkway to 79th Street.
The cart stood outside, the smoker billowing next to it. Another smoker streamed out back. We ordered at the check-out counter inside the Market. I was shocked to get a combo beef and pork sandwich, the only plain pork sandwich was Carolina style, a half pint of beans, which Wade specifically advocated, a half-pint of cheesey corn, which I couldn't resist, fries and a Pepsi for just over $14.00. I don't think I've ever paid such a reasonable price for so much quality food. Stratton ordered the half, rotisserie smoked, chicken.
I have to be honest that my judgment could potentially be compromised by the special treatment I received. (Othic slipped me an order of onion straws and later a small side of burnt ends.) I think I'd still tell you if it was bad though. (Luckily I have no such dilemma.)Although the service I received was particularly kind, the other customers were treated with the similar zeal. My substantial meal was ready shortly after I ordered it and Ross, Stratton and I walked across the parking lot to sit at one of the several picnic tables in a grass yard near the store for a lovely, although windy, midday meal.
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| Beef/pork combo sandwich |
I unwrapped my sandwich from its foil wrapper. The meat toppled over the plain hamburger bun's edges, providing me with plenty to scoop up with my fork. The clean, just pulled from the smoker, shredded meat held a balance of smoke and juice that watered my mouth. I don't think I've had higher quality meat on any bbq sandwich, ever, let alone just in Kansas City. Jack Stacks gets credit for having the highest quality meat in town, and although I'm no meat expert, I'd have to put McGonigle's a cut above it. Randy Ross, Jess' dad who runs McGonigle's Bar-B-Que, told me that unlike many establishments in town McGonigle's cooks their meat that day every day.
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| Burnt End |
The slopped sandwich was topped with a reasonable portion of Blues Hog Barbecue Sauce, a heavy, thick, sticky-sweet sauce that accented the smoke flavor seamlessly. (We were asked if we wanted the sauce on the sandwich or on the side.) Using the amount of sauce that I would normally use would be overkill, as Blues Hog is over-poweringly sweet, and thus would have dominated the meat. The sauce portion was restricted adeptly producing a pleasant balance.
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| Chicken |
I'm not usually much of a burnt end guy because I have never been a fan of the flavor burnt. However, these tender and juicy chunks of meat fell apart in my mouth. The slight burnt crust added a touch of flavor, unlike other burnt ends I've had whose juicy insides were conquered by the taste of burned animal flesh. "[The meat] just melts away," Stratton exclaimed as he tasted the sauce-dipped ends.
Stratton enjoyed his tender chicken, neither dry nor juicy. He said the skin, tight and slightly crusted, was the best part. This meat too came complimented, basted in Blues Hog. Stratton lauded the breast as particularly moist.
I can't give you Jess' opinions because she's just too biased, but she did slip me some information about the cheesey corn, which was the best I've had anywhere. That's right, I repeat, the best I've had anywhere. Jess informed us that this fantastically creamy dish was composed of cream cheese, nacho cheese, corn, garlic, salt, pepper and maybe some milk. Seriously, the cheesey corn was astonishingly sumptuous. Order the cheesey corn.
I ordered the beans too, per Wade's instruction, and was not disappointed. "I don't even like beans and these are good," Stratton exclaimed after I forced him to try them. The kidney, navy, and chili bean concoction, stewed with chunks of succulent burnt ends, clenched the beef flavor tightly, gripped the meat and merged with its flavor which was backed by onion bits, paprika specks and a blend of additional flavors. Wade was right, order the beans. If you're not a glutton, like myself, get the cheesey corn, have your friend get the beans, and split them. The only complaint I have about the entire meal was the fries, the only non-fresh item I ordered. These previously-frozen waffle fries were boring and standard but prepared crispy and as well as was possible.
Next time I go, I'll order the onion straws. These thin strips, fried in an abundantly-crisp heaping bundle were spiced with a hint of pepper and were simply delicious. I repeat, don't waste your time with the fries, get the onion straws.
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| Chris and Jess |
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