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The pitmaster works the smoker outside and greets the sidewalk with a Polish sausage in his tongs and "We ain't playing, Jack." This small barbecue spot with food-truck roots in northwest Kansas City keeps the turkey leg as its centerpiece, dark meat staying moist under taut, browned skin. The turkey leg stuffed with mac and cheese makes the menu very on-brand. The New York Times put it on their 2025 Restaurant List, which feels about right for a place this committed to one idea.
The awards strongest first
- The New York Times 2025 · The Restaurant List
One number, weighted & current 46
How we scoreThe dishes from the writeups
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Turkey leg
“The turkey legs at this exceptional-if-niche barbecue joint in northwest Kansas City demand your full attention — and then reward it.”
The New York Times, 2025 -
Burnt ends
“The burnt ends are excellent, as are the stewed greens, flavored with (shocker) turkey meat.”
The New York Times, 2025 -
Stewed greens
“The burnt ends are excellent, as are the stewed greens, flavored with (shocker) turkey meat.”
The New York Times, 2025
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