{"id":17547,"date":"2012-09-07T08:18:14","date_gmt":"2012-09-07T14:18:14","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=17547"},"modified":"2026-04-06T10:58:31","modified_gmt":"2026-04-06T16:58:31","slug":"oklahoma-joes-barbecue-kansas-city-kansas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17547","title":{"rendered":"Oklahoma Joe’s Barbecue – Kansas City, Kansas"},"content":{"rendered":"
\n
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Anthony Bourdain calls Oklahoma Joe’s “One of 13 places to eat before you die.”<\/span><\/figcaption><\/figure>\n

You might expect that a magazine renowned for its staunch advocacy of healthy living and fitness would celebrate only healthful dining and that its food-related content would be penned only by paragons of physical fitness and health. Perhaps because it may want a broader, younger readership demographic, Men\u2019s Health Magazine asked popular but vice-ridden sybarite Anthony Bourdain to author an article entitled \u201c13 Places to Eat Before You Die<\/a>.\u201d Bourdain, whose seedy past includes heavy drinking, drug use, chain smoking and an addiction to pork wrote a thought-provoking \u201cbucket list\u201d which included restaurants and food–outstanding though they might be–which might actually accelerate your demise. What a way to go! <\/span><\/p>\n

Interspersed within Bourdain\u2019s lucky thirteen restaurants, some of which are among the world\u2019s most exclusive and highly regarded, is a barbecue restaurant in Kansas City, Kansas. Almost as big a surprise is that it\u2019s not Arthur Bryant\u2019s<\/a> the world-famous 800-pound gorilla of Kansas City barbecue. Instead, one of the thirteen restaurants at which you should eat before you die is Oklahoma Joe\u2019s which Bourdain touted as \u201cthe best BBQ in Kansas City, which makes it the best BBQ in the world<\/em>.\u201d Men\u2019s Health Magazine\u2019s infatuation with Oklahoma Joe\u2019s wasn\u2019t exclusive to Bourdain\u2019s bucket list feature. In 2012, the magazine named the restaurant \u201cthe manliest barbecue joint\u201d in the country<\/em>,” citing its 2011 sales of 400,000 pounds of brisket and hundreds of thousands of pounds more of pulled pork, ribs, chicken and sausage.<\/span><\/p>\n

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Lines of hungry Oklahoma Joe’s devotees snake out the door<\/span><\/figcaption><\/figure>\n

As you pull up to Oklahoma Joe\u2019s, there are telltale signs that you might just be approaching greatness. License plates from virtually every corner of the fruited plain are indicative of pilgrimages made by barbecue enthusiasts who traverse the country in search of the best barbecue. Oklahoma Joe\u2019s occupies a working multi-pump gas station and a convenience store you can\u2019t pigeonhole with the 7-11 variety because its aisles are stocked with an astounding number of barbecue sauces and spice rubs, including many from other pantheons of barbecue greatness throughout America.<\/span><\/p>\n

Lines of hungry diners snake out the door and spill out onto the parking lot. When you get to the door, you\u2019re still about 45 minutes away from placing your order, but you\u2019ll have access to paper menus which will probably be covered with drool by the time you reach the counter. The line slows to a crawl until finally, you get to a counter where you place your order, fill your beverage cup from a self-serve dispenser and keep an eye out for one of the 70 seats to come open. Fortunately, many of the orders are of the take-out variety and there\u2019s a separate order and pick-up station for to-go orders.<\/span><\/p>\n

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Guest placing his order for Oklahoma Joe’s barbecue<\/span><\/figcaption><\/figure>\n

Oklahoma Joe\u2019s was founded in 1996 by owner Jeff Stehney who cut his teeth on the competitive barbecue circuit with his Slaughterhouse Five tournament team. The quintet garnered dozens of the most championships and accolades on the circuit including the American Royal in Kansas City and the Jack Daniels Invitational. The team\u2019s dominance isn\u2019t singularly focused on one meat or section of an animal, having won every single barbecue category they entered: chicken, brisket, pork, sausage, lamb and sauce. In 2001, at the International Sauce Contest, the American Royal barbecue society declared Oklahoma Joe\u2019s sauce the \u201cbest sauce on the planet.\u201d<\/span><\/p>\n

My inaugural visit to Oklahoma Joe\u2019s was with my friend and fellow barbecue aficionado Bill Resnik. As with many patrons on the lengthy queue, we were there because of the media hype, enticed by the promise of transformative barbecue. A Zagat rating of \u201c27\u201d means locals love it, too. As we stood in wide-eyed anticipation, we both noted something conspicuous by its absence. Oklahoma Joe\u2019s didn\u2019t greet us with the olfactory-arousing aroma of smoked meats wafting toward us like an irresistible siren\u2019s call. Instead of the fragrant bouquet of seductive smoke, an almost anemic hint of smoke was all we discerned. We certainly hoped the flavor of smoked meats would make a bigger impression than their aroma.<\/span><\/p>\n

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Carolina Pork Sandwich (pulled pork served on a toasted bun topped with spicy coleslaw and Bubba’s sauce). Sides of BBQ beans and French fries<\/span><\/figcaption><\/figure>\n

The Oklahoma Joe\u2019s menu features a number of BBQ sandwiches and specialty sandwiches in regular and jumbo sizes. The house specialty is pulled pork\u2026and not just any pulled pork, but Carolina pulled pork. Three of the salads make no pretensions at pleasing vegetarians; they\u2019re crammed with various meats. BBQ dinners, served with one side dish and Texas toast, showcase ribs, chicken, brisket, smoked turkey, smoked ham and sausage. You can also purchase meats by the pound. One pound serves three adults or one hungry sojourner.<\/span><\/p>\n

The Carolina pork sandwich<\/em> features pulled pork served on a toasted bun topped with spicy coleslaw and \u201cBubba\u201d sauce. This is a messy sandwich, the type of which requires several napkins to get through. Much of the messiness is courtesy of the spicy coleslaw, which didn\u2019t quite live up to its \u201cspicy\u201d descriptor, especially if meant as a synonym for \u201cpiquant.\u201d The Bubba sauce is a vinegar-based sauce ostensibly with some heat behind it. Perhaps you can blame our New Mexico upbringing, but we didn\u2019t get heat out of the sauce or the coleslaw. We also didn\u2019t get much smoke though the pork did have a very pleasant, somewhat sweet flavor and it didn’t have any annoying fat or sinew. <\/span><\/p>\n

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Pulled Pork (Oklahoma Joe’s house specialty) with BBQ beans and French fries<\/span><\/figcaption><\/figure>\n

A jumbo pulled pork sandwich<\/em> topped with the restaurant\u2019s house sauce is a better bet. There\u2019s a lot of pork between the buns and it\u2019s moist, tender and delicious with nary a hint of sinew or fat to be found. The \u201cbest sauce in the planet\u201d didn\u2019t quite live up to its billing. Good, but not great, it\u2019s a ketchup-based sauce with a thin consistency and a flavor profile that\u2019s mostly sweet. Fortunately it\u2019s not applied too heavily so you can add some of the more interesting \u201cNight of the Living Sauce,\u201d a sauce with attitude. As with the Carolina pork sandwich, the jumbo pulled pork sandwich is \u201cbetter than New Mexico\u201d good, but didn\u2019t completely blow us over as we had expected.<\/span><\/p>\n

Side dishes include BBQ beans, potato salad, creamy coleslaw, dirty rice, spicy slaw and red beans and rice served in containers ranging from \u201cside\u201d (feeds one person) to half-gallon (feeds 10-12 people). The BBQ beans are superb, maybe my favorite item on the menu. That\u2019s not a surprise considering the beans have earned the \u201cbest beans on the planet\u201d distinction. Made with three types of beans, they\u2019re not overly sweet, as some BBQ beans tend to be. The French fries are a bit desiccated, the result of a generous application of a seasoning mix. Orders include sliced pickles, a Kansas City barbecue tradition.<\/span><\/p>\n

With only one visit behind me, it\u2019s probably not fair to say Oklahoma Joe\u2019s didn\u2019t live up to its billing. Our expectations were stratospherically high and it would have been very difficult to meet them. In truth, our barbecue was very good, certainly better than we\u2019ll find in New Mexico, but not \u201cbest on the planet\u201d or even \u201cbest in Kansas City\u201d good. <\/span><\/p>\n

Oklahoma Joe’s Barbecue<\/strong><\/span>
\n3002 West 47th Avenue
\nKansas City, Kansas<\/strong>
\n(913) 722-3366
\nWeb Site<\/a><\/strong>
\nLATEST VISIT<\/strong>: 7 September 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Pulled Pork, Carolina Pork Sandwich, BBQ Beans, French Fries<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You might expect that a magazine renowned for its staunch advocacy of healthy living and fitness would celebrate only healthful dining and that its food-related content would be penned only by paragons of physical fitness and health. Perhaps because it may want a broader, younger readership demographic, Men\u2019s Health Magazine asked popular but vice-ridden sybarite Anthony Bourdain to author an article entitled \u201c13 Places to Eat Before You Die.\u201d Bourdain, whose seedy past includes heavy drinking, drug use, chain smoking and an addiction to pork wrote a thought-provoking \u201cbucket list\u201d which included restaurants and food–outstanding though they might be–which might actually accelerate your demise. What a way to go! Interspersed within Bourdain\u2019s lucky thirteen restaurants, some of which are among…<\/p>\n","protected":false},"author":1,"featured_media":46889,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,601,5647,553],"tags":[],"class_list":["post-17547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-kansas","category-rating-n-r","category-across-america"],"yoast_head":"\nOklahoma Joe's Barbecue - Kansas City, Kansas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17547\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oklahoma Joe's Barbecue - Kansas City, Kansas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You might expect that a magazine renowned for its staunch advocacy of healthy living and fitness would celebrate only healthful dining and that its food-related content would be penned only by paragons of physical fitness and health. 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