“Smoke, Grill and Heaven…”
By Dayle Ringer
Saturday night we went to Q39. I’m so excited about this place.
A friend of mine was telling me about this place that Mitch and I needed to
try. This person was talking about her experience and the food, the mention of
bacon wrapped shrimp had me sold. I called Mitch and said this is our next
place. I looked them up, and made a reservation. Mitch thought it was like a
steak house like Jess and Jim’s. He was surprised to hear on the way over that
the food was BBQ. “Why do we need a reservation for a BBQ joint,” he stated.
Until we pulled up to the restaurant and the waiting line was out the door and the
parking lot was full of cars; then I got kudos for making the reservations.
I don’t do a lot of research online before going to eat; I
want to experience it with a complete unbiased opinion, so I didn’t know what
to expect, besides the bacon wrapped shrimp. Q39 has two locations. The first is located at
1000 W 39th Street KC, MO 64111 the second is Q39 South 1105 Antioch
Rd Overland Park, KS 66210. Mitch chose the South in Overland Park. We definitely recommend making a reservation. We usually do this online, fast and easy, and
there is no waiting when you arrive.
A little history of the Q39 before I get to all the yumminess.
Q39 is owned by Rob and Kelly Magee; Rob is extremely dedicated to doing
everything from scratch, and the food tells the story. While reading about the restaurant,
they have a five-hundred-pound stainless hickory fired smoker. They have an oak
fired grill with open flame; this is for the steaks, salmons, pork cuts, burgers
and vegetables. The brisket is certified black Angus beef aged 35 days, and the
ribs are 3 and ½ pounds, St. Louis cut, the sausage is made in house and the sauces
and rubs is Rob’s own recipes.
The meat for lunch is placed in the smokers at 2 A.M. for 6
hours, once this comes out the meat for dinner goes in. Our waitress stated
that there are people there throughout all times to make sure the meat is done
to perfection. The sauce is not a vinegar based, which tickled Mitch to no end,
since he doesn’t like a vinegar based. You can buy the sauces online; they have
classic, zesty, and honey glazed. I’m
thinking that our fur babies need to buy their Papa some of this sauce for Father’s
Day.
Enough of the background story…bring on the food.
Mitch went to park while I got us checked in; they had us seated before our 8 P.M.
reservation. The inside had high ceilings, a rustic urban contemporary fill to it.
They had a bar which you can eat at, TVs with sports on, and an enormous dining
room. This is a wonderful place for family and friends to dine. Our waitress
was superb. They were jam packed and we didn’t want for anything, she was energetic,
knew the menu, and you could tell she really liked working and eating there.
We started with an appetizer; the bacon wrapped shrimp. Did
you expect anything else? C’mon it is bacon and shrimp. This is served over a
jalapeno-cilantro slaw, with chipotle mayo drizzled over the dish. The shrimp was
tender, juicy, not over cooked, and the bacon was crisp. The slaw was delectable
and fresh, I couldn’t stop eating it. Mitch even ate the slaw! The jalapeno
was not over powering, it was just enough to add that kick along with the
chipotle mayo drizzle.
 |
| Bacon Wrapped Shrimp |
Mitch ordered the Pit Master Brisket sandwich-this was
served on a classic toasted bun, their classic sauce, provolone cheese melted
just enough, and onion straws, he also ordered the baked beans. He devoured the
beans first thing. Actually, I think he inhaled them because I don’t recall
seeing him eat these. This baked beans, I never had them like this; they use
pinto beans with the smoked meats, the smokiness comes out, with a sweetness,
and the beans wasn’t hard and wasn’t mushy. The beans are fit for a king, if kings eat beans.
 |
| Pit Master Brisket Sandwich |
I went for the Judges plate; I was able to pick three meats
and you can choose two sides. I decided on pulled pork, sausage and Q spare
ribs, for sides it was baked beans and an apple coleslaw. My other choices for
meat was chicken and brisket, since I knew Mitch would go for the brisket, I
didn’t, but wish we could have added the chicken. Two things to try at a BBQ place
that tells all; their sausage and their chicken. I just don’t order chicken in restaurants’;
but when we go back. I will be getting that. All the meat I had, was exquisite.
Nothing was dried, especially the sausage, since it is easy to do. You can tell
the sausage is made in house, the ribs had so much meat on them, and you can
pull the bone out with ease. The pulled pork was moist and heavenly. All the
meat had a smokiness, and was not overdone. As Mitch stated, “he lets the meat
do the talking.” As it should. My apple coleslaw was fresh, not over dressed
with the creamy dressing, the fresh cut green apples added a crispness and acidity
that it was needing.
 |
| The Judge Plate; Q Ribs, Sausage, and Pulled Pork for the meats. |
Rob definitely understands flavor, and adding little things
to his dishes that is needed without over powering them. Mitch voted; “hands
down the best BBQ in Kansas City….”
 |
| Q39 (Photo credit to Q39 site) |
No comments:
Post a Comment