I want to make it clear that I willingly volunteer my services to experience BBQ places downtown (I know, not many!) and share my experiences with you.  Downtown needs more BBQ places, whether it’s 1 more, or 1,000 more, we just need more.  I personally think that it’s impossible for someone to eat too much BBQ, and I am of the opinion everyone would be happier if they ate more.

Doctors are lying if they tell you BBQ is bad for you.  It’s a simple fact of life.  There is no way that something so wonderful can be bad for you.  It’s full of protein, which your body needs–so of course it’s healthy!

Now that we’ve established how important a  healthy dose of BBQ is, I’d like to share a new joint downtown that was recently opened.  I’ve heard that eating here once a week will totally eliminate your need for health insurance……(yes, this is a joke, not to be taken seriously–signed the lawyers).

Anyway, on the corner of E 14th and E Court now lives KC BBQ.  It’s a BBQ joint that was started modeled after Arthur Bryant’s and Gates & Sons BBQ in Kansas City.  If you’ve never been to Kansas City and eaten at either of these places, or the best place in KC, Fiorellas Jack Stack, then I beg you to call in sick to work and make a day trip of it.

OR

If you’re sensible, you’ll head over to KC BBQ.  They have hot dogs, steak sandwiches and a few other dishes that I didn’t even read about.  They have BBQ smoked pork, chicken and turkey.  Even smoked and sliced beef brisket.  I’m sure they have other things I didn’t even see when I looked over the menu.  I didn’t care to be honest.  I couldn’t tell you about them, and I never will be able to tell you about them.  You see, KC BBQ has a dish on the menu that when it’s available, nothing else will ever, ever, ever, ever, ever be ordered by me.

BURNT ENDS.

When burnt ends are available, the rest of the menu gets blurry, and I get tunnel vision.  Sort of like when a woman walks into a shoe store I think.

Burnt ends are a Kansas City BBQ staple.  And they have finally landed in downtown Des Moines.  Burnt ends are smoked beef brisket, a certain part that actually dries out to be exact.  Then that part is cubed and placed into a pan that has holes in the bottom and places back into the smoker for a few hours.  This process adds tons of smoke and flavor as well as giving the meat a little bit of a new texture.  The holes in the pan allow the juices to drain, which keeps the meat having a smokey flavor and not the greasy flavor you get when cooking beef in a skillet.  After these heavenly chunks of beef have finished their extra 2-3 hours working out in the smoker, they are removed, placed into a new pan without holes, covered in sauce, and returned to the smoker for another 30-45 minutes.  The end result?  The most perfect meal known to man.  Period.

KC BBQ has this dish, and let me tell you–it’s wonderful.  They have done a great job on these things, and have assured themselves that I will eat there often enough to keep them in business myself.

Do yourself a favor and try KC BBQ.  I give it 2 sauce covered, greasy thumbs up.