Before Tyler Harp knew what he wanted Harp Barbecue to be, he knew exactly what he didn’t want it to be.
“I’d been to about 80 or 90 barbecues in Kansas City, and I knew I didn’t like sweet barbecue,” Harp says.
Growing up around the competition scene and working at Hereford House, Harp believed the same principles that make a great steak should apply to barbecue.
“A good steak doesn’t need condiments or much in the way of seasoning,” he says. “I wanted to make meat that could stand on its own.”
Lacking the resources to compete, Harp focused on honing his craft. Several times a year, he would travel somewhere to learn from someone “who knew more than I did.” At Heritage Barbecue in California, he learned from James Beard-nominated chef Daniel Castillo. Locally, he cooked with another James Beard nom, Antler Room’s chef Nick Goellner. He did a few stints in Texas as well, working with Sunbird Barbecue in Longview and Helberg Barbecue in Woodway, both entrants on Texas Monthly’s 2025 list of The 50 Best BBQ Joints in Texas. It was while in the Lone Star state that Harp discovered the brand of barbecue he loves. What came next is well-documented.
From selling in his driveway to hosting Crane Brewing pop-ups to opening a Raytown storefront, Harp Barbecue now calls Overland Park home. At his new Johnson County spot, powered by a wood-fired rotisserie while also staying true to his live-fire roots, we believe Harp has found his rhythm. And he agrees.
“It was a few steps back to move forward, but now we’re dialed in,” he says.
Dialed in, indeed. The briskets are thick-cut and juicy. The pastrami pork belly (a nod to Harp’s time living in New York) is smoky, rich and unlike anything else in town. The pulled pork is vinegar-bathed and rich with flavor. What the pitmaster really prides himself on is his carousel of snappy sausages.
“They’re a blank canvas,” he says. “It seems like sausage’s potential is pretty untapped.”
Alongside garlic and black pepper, inventive varieties like spicy queso, blueberry white cheddar and andouille can also be found. That scratch-made flair carries over to the sides. Sesame slaw, sweet potato mash, twice-baked potato salad and fries cooked in beef tallow are just a few of the options. Pickled veggies, desserts and sauces are also made in-house.
“We like to say we make everything but the bread,” Harp says. “Maybe one day we’ll make that, too.”
Harp’s commitment to wood-fire cooking and scratch-made fare sparked a craft barbecue revolution in Kansas City. He was the first to bring craft ’cue to KC, and he paved the way for others, like Chef J and Wolfepack. However, he’s not too concerned with labels.
“We try to do it all and do it right. Whatever you want to call it is fine by me.”
Runners-Up
Chef J BBQ
1401 W. 13th St., Suite G, KCMO
Tucked beneath a West Bottoms haunted house, Chef J BBQ embraces the craft’s best traditions. There are no shortcuts—just live fire, hickory-smoked meat and counter service, the way barbecue should be.
Wolfepack BBQ
The custom-built smoker at this Columbus Park hotspot turns out top-tier brisket, turkey and pork belly. Known for their inventive approach, Wolfepack’s limited-time specials don’t last long. When you see one, it’s best to jump on it.
Point & Flat BBQ
The black trailer out of Lenexa has built a cult following with their brisket offerings. Most notable are the smoked Reuben and the panini-style brisket grilled cheese. Point & Flat BBQ pops up weekly at Discourse Brewing (Overland Park) and Friction Beer Company (Shawnee).
Night Goat Barbecue
Night Goat isn’t so much a restaurant as it is a weekly guest star. Saturdays from 11 am to 2 pm are the only time to get it, and during that window, it’s all that Fox and Pearl Serves. When offered, the flank steak and pork belly are truly special.
