Barbecue has historically always been a “no frills” cuisine, but Q39’s late owner Rob Magee proved that the meaty genre can, in fact, be dressed up. When you’re making competition-quality meats with such precision, why not have a dining experience to match?
Chef Patrick Peluso took over Q39’s smokers in March. He’s no stranger to the pits. Mirroring the late Magee’s background (Magee passed away in 2021 due to cancer), Peluso has done 11 years in the competition circuit, competing at the American Royal annually. Based on our past few visits, it’s clear he’s having no issues maintaining the level of precision Q39 has become known for.
Q39’s burnt end sandwich, topped with delightfully spiced onion straws, has rightfully become heralded as one of the best in the city, and is wildly tender. But whatever meat you order at Q39, Peluso says you can’t go wrong.
“I think that’s where we would truly hang our hat is the competition meats,” Peluso says. “Pit to plate is what we stand on. We’re smoking meat today and serving it today.”
When he’s not honoring Magee’s legacy, Peluso is using a chef’s approach to create new menu items, like the brisket meatballs and cheesesteak with caramelized onions, both of which stay true to KC’s signature barbecue practice: getting creative with the extra leftover bits of meat to create gold (we’re not known for our burnt ends for nothing).
Bringing a refined approach to barbecue is natural for Peluso. The pitmaster attended Johnson County Community College’s culinary program and apprenticed under Lidia Bastianich before overseeing the dining programs at the Nelson Atkins and World War I Museum. At Q39, the napkins are cloth, service is tableside, a host stand greets you when you walk in, and, with Peluso’s strong culinary background, there’s no cutting corners.
“Our smokers kick on at 2:30 in the morning, then we shut them down at 10 at night,” says Peluso. “Something that’s a little bit unique about us, too: We do a full cleaning of the smokers every night.”
Runners-Up
Buck Tui
6737 W. 75th St., Overland Park
Buck Tui, KC’s beloved Thai barbecue restaurant, is a great date night spot. There’s table service, a host stand and cloth napkins, and you can dress up your meal with a craft cocktail. That’s fancy enough for us. While experiencing the flavors of chef Pam Liberda’s Thai heritage, you won’t be disappointed with Thai-barbecue crossovers like red curry brisket, pineapple rib fried rice and brisket pho (lunch only).
Jack Stack
jackstackbbq.com, various locations
We suggest this classic barbecue spot as a destination to host out-of-town clients. It’s a staple, but the cheesy corn bake is enough reason to go without a work obligation.
Char Bar
No paper towels here! Add a craft cocktail to your meal, and make your in-laws pay for the Jabroni Hatchback sandwich platter with burnt ends, pulled pork, hand-cranked sausage and several sides.
Smokehouse Barbecue
smokehousebbq.com, various locations
Smokehouse may have been the first restaurant in KC to bring barbecue into an elevated environment. Along with Jack Stack, it’s a beloved ’cue restaurant for us KC natives, and it always will be.
