In this memorable episode of Diners, Drive-Ins and Dives, Guy Fieri wraps up his Thanksgiving tour with a visit to Danny Edwards Blvd BBQ in Kansas City, Missouri. Known for its exceptional barbecue, Danny Edwards’ joint is a must-visit for anyone craving authentic, smoked meats. Accompanied by his BBQ-savvy team, Motley Que, Guy sets out to explore the smoky goodness of this beloved establishment.
A Legacy of Barbecue Excellence
Barbecue has been a family affair for the Edwards since the 1930s when Danny Edwards’ father, Jake Edwards, opened the first barbecue joint. Danny himself has been a fixture behind the counter since 2007, slicing up some of Kansas City’s best smoked meats. As one patron notes, “If you like good barbecue, you come here to eat.”
The Star of the Show: BBQ Thanksgiving Turkey
During most of the year, Danny offers his smoked turkey on a bun, but come holiday season, it becomes the centerpiece of many family feasts. The preparation begins with a simple yet flavorful rub made of garlic salt, black pepper, paprika, and bay leaves. Generously applied both inside and outside the bird, the rub sets the stage for a mouthwatering experience.
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The turkey is then smoked for five hours at 265 degrees over hickory wood, giving it a beautifully smoky flavor. As Guy takes a bite, he marvels, “The skin is not rubbery, and the turkey is nice and moist, with not too much smoke. The smoke permeates from the inside out when you have that cavity open.”
Assembling the Perfect Plate
The smoked turkey is served with potatoes, slaw, rancher beans, and jambalaya. Guy is all smiles as he samples the spread, emphasizing the tenderness and balanced seasoning of the turkey. “It tastes like turkey, but perfuming it with a little bit of wood just adds so much to it,” he says.
Guy’s BBQ crew from Motley Que also dives in, praising the turkey’s juiciness and flavor. “Buy two turkeys—one to snack on on the way to the family event,” one of them jokes, highlighting just how irresistible Danny’s smoked turkey is.
The Big D Sandwich: A BBQ Revelation
After feasting on turkey, Guy declares he’s “tapped out on turkey” and ready for one of Danny’s signature originals: the Big D Sandwich. This creation is essentially a barbecued Reuben with a twist, featuring brisket, onion rings, and Swiss cheese.
The brisket preparation is a labor of love, starting with a dry rub made of sugar, seasoning salt, garlic salt, paprika, black pepper, cayenne pepper, accent, and cumin. The rubbed brisket smokes for 16 hours at a low temperature of around 212 degrees. Once done, the flat and point of the brisket are separated, with the point reserved for making the Big D.
The sandwich assembly is a sight to behold. Tender brisket slices are layered with barbecue sauce, Swiss cheese, and crispy onion rings, all nestled between slices of toasted rye bread. Guy takes a bite and is immediately blown away.
A Thanksgiving to Remember
Guy wraps up his visit by expressing gratitude for the amazing culinary experiences and the people who make them possible. “We have so much to give thanks for. We are so fortunate to live in the greatest country in the world. Hope you and your family have a great Thanksgiving,” Guy concludes, radiating warmth and appreciation.
