In consultation with fellow barbecue enthusiast and aficionado Martin, it was settled that our destination for this particular Kansas City trip would actually be in Belton, MO, just south of the metroplex, to a family-owned establishment since the early 60's, Snead's BBQ. We wanted to try a place that neither of us have been, knowing that our favorites will still always be there for us.
Snead's uses nothing but hickory for their fire & smoke, and what immediately got our attention was the fact that they use absolutely no seasoning or rub or any kind on their meat. It's completely naked when served, with two kinds of homemade recipe sauces on the side to try. The brisket was excellent, as was the pork shoulder (shaved, not pulled, an interesting touch). The ribs were gigantic and meaty, but were lacking in flavor due in part to no seasoning, but still tasty & smoky. Deciding that a 3-meat platter would not suffice, Martin & I decided to also split a "smoked meat log" on a long bun. Essentially it's smoked pork, brisket, ham, and turkey, finely chopped & placed on a hoagie bun. Gorgeous.
When it came down to Martin & myself in an unofficial eating contest, he had pretty much starved himself all day, which clearly gave him the edge. He walked through the heaping piles of smoked flesh like he was a starving soccer player stranded in the Andes Mountains. It was both beautiful and appalling to watch. My wife and our friend Brooke, along with a couple of wait staff, looked on in horror as we slopped away. Dining with us at a BBQ establishment is not for the squeamish, as clearly depicted in the photos. The scene will likely repeat itself within the next few months, after a thorough colon cleansing and several bowls of oatmeal for artery flushing. Fresh as a daisy! Thanks to Snead's & their pitmaster for turning out good product that is done the family way. Just the way it should be.