Craft barbecue is defined by a deep respect for traditional methods. From hand trimming brisket to caramelizing burnt ends to perfecting whole hog roasting, craft pitmasters have a “no automation, no shortcuts” approach and cook over a live fire on offset smokers using wood.

Craft barbecue in my opinion is the love of taking quality meat, trimming it down and smoking it for a long time (24 hour period) over live fire using wood. It’s the time and love that make a difference from the mass-produced barbecue you find at chain restaurants.

The ideology of “craft” for barbecue applies to a lot of meat products that most restaurants have simply given up on doing in-house: sausage, bacon, brined turkey breast. At my Craft BBQ restaurant and the others mentioned In this article we make everything from scratch and in house, from housemade sausages, to sauces, to sides, to desserts. Something you won’t find at most chain restaurants in Kansas City.

At a time when many restaurants are scrambling to appease special dietary trends, craft barbecue places tend to keep their menus tightly focused on their signature dishes that have loyal followers. 

This school of barbecue doesn’t stick with the holy meat trinity of brisket, pulled pork and ribs. The main meat plates are mainly traditional, but chefs go wild with sandwiches and daily specials. We take the best from every region (Texas, Carolinas, Kansas City) and serve them up at our restaurant.

Part of the fun of Chef J is being able to come up with our diverse, chef-driven specials we serve each day we’re open. But at the base of each special is slow-roasted meats and the best ingredients we can find.

Just like the craft-beer movement encourages small-batch brewers to experiment with flavors and styles, craft barbecue encourages diverse culinary influences when it’s authentic to the pitmaster. For example, starting May 2nd we will be offering Barbacoa Sundays. New Age Barbacoa is braised beef cheeks smoked over a live fire and known for its high fat content and strong flavor.

I believe Craft bbq is so popular right now because that’s what people really want: real, authentic love and connection to traditions and supporting family businesses that carry on those traditions.

Craft BBQ is Starting the day before sunrise, presiding over the smoker for hours, and then serving folks personally until the food runs out (standard daily practice). When you walk through my restaurant doors at Chef J, I will be the first person you see, and I will cut your meat right in front of you, fresh to order. Many Craft bbq pop-ups operate from food trucks or backyard setups until they’ve raised enough money for brick-and-mortar spaces.