![]() ![]() Like other small, local ’cue joints, Sugarfire makes only so much, and when it’s gone, it’s gone for the day. Everything but the sides is served on butcher-paper-lined jellyroll pans.Īnother lesson: Be prepared for disappointment. At the cash register, there is beer – craft and otherwise – wine and boozy milkshakes. Here, the focus is on pork, grass-fed beef and sausage. While there are several smoked turkey offerings, there is no chicken (except as a special sometimes). Once in the queue, there are sandwiches, plates, sides and meat by the ounce and pound to choose from. The door on the right lands you smack in the middle of the dining room, looking foolish as you “excuse me, pardon me” your way to the back of the cafeteria-style line. Lesson learned: Enter through the left door, the one that leads down the hallway toward the ordering area and the soda fountain (which dispenses only Excel-brand, real sugar sodas made in Breese, Ill.). Housed in a modern strip mall on Olive Boulevard, just west of I-170, Sugarfire shoots for the rustic roadhouse look: dark-stained walls with inlaid squares of pressed tin, heavy plank tables and chairs, multicolored retro metal lawn chairs, and galvanized steel pendants.īut first, you have to get inside. Louis has witnessed a surge in barbecue eateries.Īt least 10 barbecue restaurants have opened in just the past 18 months, including Sugarfire Smoke House, the latest venture by restaurateur Mike Johnson (Cyrano’s, Boogaloo, Roxane, Fu Manchu and a few more) and his partners, Charlie and Carolyn Downs of Cyrano’s fame. Just as we’ve recently seen an explosion of local breweries, St. And in the past five years, Pappy’s (with its Super Smokers lineage) and later Bogart’s (a Pappy’s spinoff) have set a new standard. Roughly 15 years ago, Super Smokers, Bandana’s, and 17th Street Bar and Grill changed all that. And what the hell was a pork steak? Kansas City was World Series barbecue St. Most distressing were the ribs, which were more often than not stewed so long in oceans of sauce as to render the bones soft and the meat sagging like a bad facelift. Louis’ was thinner, more like tangy, watery ketchup. Where was the deep hickory smoke flavor? Where were the crispy, charred nuggets of well-marbled brisket we in Kansas City called burnt ends? While Kansas City sauce was a brass band of sweet, spicy, smoky, tomato-y flavors thickened with molasses and painted on meat in layers, St. Mix molasses, brown sugar, Sugarfire BBQ Sauce and barbecue rub with a blender.For years when people asked me who had the best ribs, the most piquant sauce or the tender-est brisket in town, their questions were met with a raised eyebrow and a smug “I grew up in Kansas City.” And for years, that was all that needed to be said on the matter. brown sugar bacon, cooked and dicedĬombine celery, red onion and green peppers and roast let it cool. Mike Johnson shares his recipe to his award winning Baked Beans and if you don’t have to time to make it on your own, you can stop by Sugarfirs Smoke House in Westminster, Co. Get a taste of Johnson’s award-winning Baked Beans, sans Fergolicious BBQ Burnt End, at your neighborhood Sugarfire location year-round. The first-place score was then combined with Johnson’s Potato and Vegetable scores, with the mean of all three landing Sugarfire third place in the Side Dish Overall. ![]() With a perfect score coming from five out of six judges, the Sugarfire team dominated the Baked Beans category with Sugarfire’s signature hot & spicy Baked Beans, topped with a Fergolicious BBQ Burnt End. Sugarfire Smoke House‘s Mike Johnson recently took home first place in the Baked Beans category and placed third in Side Dish Overall at the 2019 American Royal World Series of barbecue. Please look at the time stamp on the story to see when it was last updated. This is an archived article and the information in the article may be outdated. ![]()
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