Kansas City

18th & Vine Barbeque

Dec 4, 2015 By Daniel Vaughn

I’ve never eaten at a restaurant more often before a first review than this one. Including opening night, I’ve enjoyed seven meals at 18th & Vine since they opened the doors in early October. It helps that the restaurant is just fifteen minutes from my house, but it also takes a…

No End to KC Getting Burnt by Texas

Oct 28, 2015 By Daniel Vaughn

Kansas City deserves all the credit for one of barbecue’s greatest inventions: the burnt end. These are the crusty ends from the fatty side of the brisket that are cubed into bite-sized morsels. They’re sometimes re-seasoned and/or sauced, then smoked further to get more tender and a bit crunchy…

Limp Brisket

Oct 21, 2014 By Daniel Vaughn

If you’re a Texan looking to expand your barbecue literacy with a trip to the Missouri/Kansas border, be warned that the brisket you order will not resemble the beautifully carved, thick, juicy slices of black crusted beef you’ve come to expect in Texas. Rather, an order of brisket in KC…