It's trendy to be in BBQ these days, especially in Kansas City. However, many of these restaurants could be gone in a few years and replaced by the new trending food. That's why the spots that have made it through the decades command the respect of the locals. Owner, Danny Edwards has made barbecue his life's work. He grew up in a BBQ joint and learned the ins and outs of smoking meat from his father. Now he runs one of the oldest and most renowned BBQ spots in the city.
The goal at Danny Edward's is to make the best meat on the planet with no frills; simple and traditional is the motto, and there's no need to mess with what works. Smoking is all about time and temperature, and at Danny's, it's more of an art than a science. Every pitmaster has his own way of doing things. Danny works the counter on most days and will be the one cutting up your meat and preparing your plate himself.
Watch Danny Edward's talk about what makes his BBQ special:
What the locals recommend for first-timers is to order The Big D and prepare to be stuffed. The Big D is thick-cut moist beef from the point of the brisket, piled on sturdy rye bread, and topped with melted swiss cheese and crispy onion rings. Some purists would scoff at the idea of cheese and onion rings on BBQ, but the combination is delicious and by far the most popular dish at Danny Edward's.
Kansas City is famous for its BBQ sauce, and Danny Edward's is no exception. Their sauce is slightly sweeter and thicker than most varieties in the city but pairs perfectly with the succulent meat coming out of the pit.
Cover image by _jon_williams is licensed under CC BY 2.0.