MCI BBQ DO X - May 1-3, 2015
May 2, 2015, 6:08 pm
#61
Join Date: Jun 2011
Location: Flyover Territory
Programs: Hilton Diamond
Posts: 687
I can't believe I missed everything!!!
I've had this on my calendar since the date was set, but darn it, I missed the whole thing!
I hope everyone had fun. Count me in for 2016!
Anita
I hope everyone had fun. Count me in for 2016!
Anita
May 2, 2015, 7:57 pm
#62
Join Date: Apr 2003
Location: IAD
Programs: Free Agent
Posts: 1,937
Oklahoma Joe's opened at 10:45am. We were one of the first in line 
We followed up with Danny Edward's. I'd strike that off my list in the future. Brisket was dry and bland. The burnt ends were inconsistent. Some were dry, and some were good. The pulled chicken wasn't anything to write home about.
Next stop was Brobeck's for their meaty and tender ribs. Fantastic as always!
After a horrid 75 minutes at the Harrah's craps table, we hung out in Westport until it was time for our 6:30pm reservation to Q39. Reservations are ESSENTIAL! The food was absolutely fantastic. It's rare to find a restaurant that does many things well. We started off with the pork belly, which was smoked and then seared. It was incredibly tasty, tender, and not too fatty. The ribs and brisket were super tender and delicious. The pulled pork was good, but was a tad bit tough. The burnt ends are better than LC's - meaty, tender, and not fatty. Their sauce threw me off a bit. It was sweet, yet reminded me of hoisin sauce. My two friends loved it though.
I would strongly recommend that we try Q39 for our Friday night venue next year. In my opinion, it's heads and shoulders above Jack Stack, plus they take reservations.
I understand others will be trying Q39 tomorrow as well, and I'm curious to see of what others think.
We followed up with Danny Edward's. I'd strike that off my list in the future. Brisket was dry and bland. The burnt ends were inconsistent. Some were dry, and some were good. The pulled chicken wasn't anything to write home about.
Next stop was Brobeck's for their meaty and tender ribs. Fantastic as always!
After a horrid 75 minutes at the Harrah's craps table, we hung out in Westport until it was time for our 6:30pm reservation to Q39. Reservations are ESSENTIAL! The food was absolutely fantastic. It's rare to find a restaurant that does many things well. We started off with the pork belly, which was smoked and then seared. It was incredibly tasty, tender, and not too fatty. The ribs and brisket were super tender and delicious. The pulled pork was good, but was a tad bit tough. The burnt ends are better than LC's - meaty, tender, and not fatty. Their sauce threw me off a bit. It was sweet, yet reminded me of hoisin sauce. My two friends loved it though.
I would strongly recommend that we try Q39 for our Friday night venue next year. In my opinion, it's heads and shoulders above Jack Stack, plus they take reservations.
I understand others will be trying Q39 tomorrow as well, and I'm curious to see of what others think.
Last edited by Condition One; May 4, 2015 at 5:23 am
May 3, 2015, 4:32 pm
#63
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
Q39
We arrived around noon for our 11:30 reservation, no problem - the
restaurant was probably only 1/3 full, but it was noisy to the point
where conversation of any distance between participants would have
been difficult (and raising voices would have added to the issue).
We got two appetizers - a special burnt end appie (our waiter Daryl
or Darren, I couldn't hear said that they were leftovers from a lot of
Saturday catering events) and the famous pork belly.
A Diseno Malbec was rather nice (I hate Constellation, I like its wines),
and we got the Tallgrass Buffalo Sweat just to see what it was - turned
out to be a pretty standard coffee-scented oatmeal stout from Lawrence,
Kansas.
The burnt ends came in a sauce that we both didn't care for on the
meat, so we scraped most of it off. The meat itself was very good, to
the degree that I ordered a pound to go for later, dry. Nicely smoked,
nicely marbled, excellent meat (at least as good raw material as Jack
Stack or OJ's and better than LC, Gates, Bryant, or especially Danny
Edwards, which I think falls far behind in the beef quality department).
For myself I prefer more fat, but this had plenty without annoying the
cholesterolphobes. The big problem I had was that the meat had been
aggressively brined (Franklin and some of the other big names do this),
which leads to an altered texture (many like it) but - for a heart
patient such as myself - produces unpleasant side effects. We have to
cancel a side trip to the Smokehouse tonight because I had to take a
big dose of Lasix.
The pork belly was good, not too fatty as John said, but adequately
rich for me and lili. Also a middle-of-the-road smoke treatment. quite
pleasant, especially because some places' smoking makes you think
BACON! when you eat it. Salting was modest. lili was enchanted by
the presentation; I didn't care for it so much - I thought it rather
messy and chaotic. White bean cassoulet on the bottom of the dish,
two 1.5-2 oz machine slices of pork over that, a big blob of onion
strings mashed on top. I thought this kind of ugly. lili didn't like the
onions, saying they were greasy; I said, duh, they're fried onions
(I liked them pretty well). The cassoulet - well, I doubt that it had
been cooked for a week with a new sprinkling of crumbs added every
day and the old croute pushed into the stew, and the garlic was
deficient, but it was very good, and I could see myself ordering 3 or
4 orders of it as my meal. The combination of the three components
looked like hell but tasted celestial.
Price? I figure 10-15% more than the going local rate, so fairly
manageable.
Parking was difficult even at noon, and by the time we left, the place
was full, so I wonder where all those other folks put their cars.
There are pluses and minuses. A plus of JS is the proximity to the Sheraton and
the Westin - one can drink to sufficiency and then wander back home with little
risk or difficulty. From Q39 it would be a mile and half or more to Country Club
Plaza. Also, Jack Stack used to take reservations for parties of a certain size,
and I'd hope it still did (I guess one would have to commit to a time and number
of diners, though). Oh, a big one - JS never runs out of burnt ends, whereas
our waiter at Q39 admitted that they frequently did.
The pluses of Q39 are mostly that the food is more elegant, maybe better. I
liked the wine list better as well. Also, if one were to walk between Country
Club Plaza and the place, the route would take one through an interesting
newly upscaled neighborhood.
My own preference would be to keep the JS Friday event and then
schedule here for one of the Saturday events or do - as we did -
Sunday lunch.
restaurant was probably only 1/3 full, but it was noisy to the point
where conversation of any distance between participants would have
been difficult (and raising voices would have added to the issue).
We got two appetizers - a special burnt end appie (our waiter Daryl
or Darren, I couldn't hear said that they were leftovers from a lot of
Saturday catering events) and the famous pork belly.
A Diseno Malbec was rather nice (I hate Constellation, I like its wines),
and we got the Tallgrass Buffalo Sweat just to see what it was - turned
out to be a pretty standard coffee-scented oatmeal stout from Lawrence,
Kansas.
The burnt ends came in a sauce that we both didn't care for on the
meat, so we scraped most of it off. The meat itself was very good, to
the degree that I ordered a pound to go for later, dry. Nicely smoked,
nicely marbled, excellent meat (at least as good raw material as Jack
Stack or OJ's and better than LC, Gates, Bryant, or especially Danny
Edwards, which I think falls far behind in the beef quality department).
For myself I prefer more fat, but this had plenty without annoying the
cholesterolphobes. The big problem I had was that the meat had been
aggressively brined (Franklin and some of the other big names do this),
which leads to an altered texture (many like it) but - for a heart
patient such as myself - produces unpleasant side effects. We have to
cancel a side trip to the Smokehouse tonight because I had to take a
big dose of Lasix.
The pork belly was good, not too fatty as John said, but adequately
rich for me and lili. Also a middle-of-the-road smoke treatment. quite
pleasant, especially because some places' smoking makes you think
BACON! when you eat it. Salting was modest. lili was enchanted by
the presentation; I didn't care for it so much - I thought it rather
messy and chaotic. White bean cassoulet on the bottom of the dish,
two 1.5-2 oz machine slices of pork over that, a big blob of onion
strings mashed on top. I thought this kind of ugly. lili didn't like the
onions, saying they were greasy; I said, duh, they're fried onions
(I liked them pretty well). The cassoulet - well, I doubt that it had
been cooked for a week with a new sprinkling of crumbs added every
day and the old croute pushed into the stew, and the garlic was
deficient, but it was very good, and I could see myself ordering 3 or
4 orders of it as my meal. The combination of the three components
looked like hell but tasted celestial.
Price? I figure 10-15% more than the going local rate, so fairly
manageable.
Parking was difficult even at noon, and by the time we left, the place
was full, so I wonder where all those other folks put their cars.
the Westin - one can drink to sufficiency and then wander back home with little
risk or difficulty. From Q39 it would be a mile and half or more to Country Club
Plaza. Also, Jack Stack used to take reservations for parties of a certain size,
and I'd hope it still did (I guess one would have to commit to a time and number
of diners, though). Oh, a big one - JS never runs out of burnt ends, whereas
our waiter at Q39 admitted that they frequently did.
The pluses of Q39 are mostly that the food is more elegant, maybe better. I
liked the wine list better as well. Also, if one were to walk between Country
Club Plaza and the place, the route would take one through an interesting
newly upscaled neighborhood.
My own preference would be to keep the JS Friday event and then
schedule here for one of the Saturday events or do - as we did -
Sunday lunch.
May 4, 2015, 2:43 pm
#64
Join Date: Mar 2005
Location: Kansas City, MO
Programs: AA Gold
Posts: 3,648
I missed it too!
I was just saying to DH Bob over the weekend, I wonder if there will be a Bar-B-Que Do this year. Now I see it just happened last weekend. And we were here, just returned from a fabulous Africa safari vacation. If emails were sent to everyone on last year's list I never got it.
How was the notice put out there? I don't want to miss next year's event.
How was the notice put out there? I don't want to miss next year's event.
May 5, 2015, 9:28 am
#65
Original Poster
Join Date: Aug 2004
Location: Kansas City, USA
Programs: AA Gold, Delta Platinum, Marriott Titanium, IHG Plat, AVIS Preferred, Hilton Diamond
Posts: 2,066
A HUGE thank you to everyone who came in for the BBQ DO this year!! It's great to see the good reviews on Q39. It's getting rave reviews from locals as well so this is definitely a place I need check out.
2016 will be here before we know it!
2016 will be here before we know it!
May 5, 2015, 10:17 am
#66
Join Date: Mar 2005
Location: Kansas City, MO
Programs: AA Gold
Posts: 3,648
Please send me an email or notice about 2016 dates. I don't want to miss it again.
May 6, 2015, 7:49 am
#67
Original Poster
Join Date: Aug 2004
Location: Kansas City, USA
Programs: AA Gold, Delta Platinum, Marriott Titanium, IHG Plat, AVIS Preferred, Hilton Diamond
Posts: 2,066
May 6, 2015, 10:38 pm
#68
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Thanks for organizing! Glad to finally make it out ^
May 11, 2015, 9:09 am
#69
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May 15, 2015, 1:52 am
#70
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I've already got my flight booked back in KC in late September. I'll be sure to stop by. Surreptitiously, of course. No missed meetings this time because nobody'll even know I'm in town - just the way I like it! Thanks for the tip, BTW! KC BBQ rulez! Followed closely by Memphis BBQ - at least per my tastes
Last edited by Seat 2A; May 15, 2015 at 2:01 am
May 15, 2015, 3:58 pm
#71
FlyerTalk Evangelist
Join Date: Nov 2009
Location: Northeast Kansas | Colorado Native
Programs: Amex Gold/Plat, UA *G, Hyatt Globalist, Marriott LT Gold, NEXUS, TSA Disparager Unobtanium
Posts: 21,603
I've already got my flight booked back in KC in late September. I'll be sure to stop by. Surreptitiously, of course. No missed meetings this time because nobody'll even know I'm in town - just the way I like it! Thanks for the tip, BTW! KC BBQ rulez! Followed closely by Memphis BBQ - at least per my tastes
http://www.flyertalk.com/forum/commu...-thread-2.html