Smoke Daddy’s Review of Boardroom Bar B-Q

Smoke Daddy’s Review of Boardroom Bar B-Q
Boardroom Bar B-Q

<<Boardroom Bar-B-Q closed in 2005 — see the Boardroom page for more info>>

The rib, onion rings, and atmosphere were my favorites during our visit.

MAIN FARE:Boardroom Spread

  • Brisket – Moist & sliced thin. Pulls apart and has mild smoke flavor.  But it is a bit chewy on the finish.
  • Burnt Ends – Smothered in sauce. Tough.
  • Rib – Good flavor & texture.  A little sweetness on the exterior. Very good rib!  Allspice or something similar in the rub… works really well with the rib!
  • Sausage – Tough casing.  Has a different flavor profile/spice mix than most.  Maybe some funk here?  We are told that it is a beef and pork mix from a local company.
  • Pork – Stringy and moist. Mild flavors.

OTHER FARE:

<<Boardroom Bar-B-Q closed in 2005 — see the Boardroom page for more info>>

The rib, onion rings, and atmosphere were my favorites during our visit.

MAIN FARE:Boardroom Spread

  • Brisket – Moist & sliced thin. Pulls apart and has mild smoke flavor.  But it is a bit chewy on the finish.
  • Burnt Ends – Smothered in sauce. Tough.
  • Rib – Good flavor & texture.  A little sweetness on the exterior. Very good rib!  Allspice or something similar in the rub… works really well with the rib!
  • Sausage – Tough casing.  Has a different flavor profile/spice mix than most.  Maybe some funk here?  We are told that it is a beef and pork mix from a local company.
  • Pork – Stringy and moist. Mild flavors.

OTHER FARE:

Boardroom Crew

  • Beans – Sweet with creosote/liquid smoke. Not much meat here.
  • Potato Salad – Mustard/mayo mix with celery
  • Slaw – Fairly crunchy, with a creamy sauce
  • Onion Ring – Man, that’s good!!!
  • Sauce – Brown sugar sweet, with a very nice spice on the finish.
  • Bib Bob Gibson – Also brown sugar sweet, but with garlic & worcestershire
  • XX – Brown & Bold with strong heat that really grows on you

ATMOSPHERE:

Boardroom Hot Sauces

  • Helen & Paul were great hosts
  • Super large barbecue sauce collection prominently displayed throughout the restaurant
  • Using a J&R pit
  • All meats pre-sliced and steamed to keep warm.  
    Note: This method is widely used and accepted here in the KC area (too bad).