Kansas City, Missouri, is often heralded as the epicenter of great barbecue, a title it wears with pride. In a recent episode of “Diners, Drive-Ins, and Dives,” Guy Fieri takes us to a local legend that combines soulful blues with mouth-watering barbecue: BB’s Lawnside BBQ. This joint has been a staple of the Kansas City barbecue scene for over 20 years, and Guy is here to dive into their famous brisket burnt ends.
A Unique Combo: Blues and BBQ
Founded in 1990 by Lindsay Shannon and his wife Joe, BB’s Lawnside BBQ is a one-of-a-kind establishment where live blues music meets authentic Kansas City barbecue. The place was once an old roadhouse that Lindsay resurrected to fulfill his vision of a haven where “a little blues, a little brews, and some great barbecue” come together. In 2005, they handed over the kitchen to Mike Nickel, a pitmaster with a devotion to his craft.
The Star of the Show: Brisket Burnt Ends
Guy Fieri and special guest Clint Boyer are welcomed into the kitchen to uncover the magic behind BB’s acclaimed brisket burnt ends. “You can’t come to Kansas City without having burt ends,” proclaims Guy, clearly excited for what’s to come.
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Crafting the Perfect Brisket
Mike Nickel guides us through the meticulous process, starting with the creation of the brisket rub. The mixture includes seasoning salt and meat tenderizer, which Mike generously rubs into the brisket. “We’re not gonna be shy. We’re gonna be real generous with the rub,” Mike states as he thoroughly massages the mixture into the meat.
Once properly seasoned, the brisket heads straight to the smoker for a lengthy 12 to 14-hour session. This step is crucial to infuse the meat with the rich, smoky flavor that Kansas City barbecue is known for.
The Art of the Burnt End
After the initial smoking, the brisket point is cut and cooked for an additional two hours to achieve the perfect burnt ends. “Let’s take a look,” says Mike as he opens the smoker, revealing a beautifully smoked brisket. Guy can barely contain his excitement, exclaiming, “Oh, I could just grab something that was mine.”
With the brisket cooked to perfection, it’s time for the final step: cutting the meat into chunks. Mike trims off a bit of the remaining fat and begins slicing the brisket into those delicious, chunky pieces we all know and love. “Look at that nodule of meat,” Guy marvels, clearly impressed by the texture and appearance. “This is the winner.”
The Moment of Truth
Guy takes a bite and his reaction says it all: “That is money. A little smoke ring right here. This falls apart; it’s perfect.” The burnt ends are tender, flavorful, and smoky—everything you’d expect from top-tier Kansas City barbecue.
A Taste of Kansas City
BB’s Lawnside BBQ has truly mastered the art of combining soulful blues with finger-licking barbecue. Whether you’re a local or just passing through, this spot offers an authentic Kansas City experience that’s hard to beat.