Fire & Bones: Kansas City Barbeque

Posted February 7, 2022 – Narrated by Carmen
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“If there is a God, no part of the Bible or Christian doctrine will convince me of his existence half as much as the flavor of a barbecued pork rib.”

Barbeque is technology that does not border on religion: it is religion.

That’s not far-fetched. The first barbeque in biblical history ignited a blood war between brothers.

To escalate a situation, show up with a dead animal, a grill, and fire starter. Differing opinions about the orthodoxy of all three items and arguments about how to employ them will commence shortly.

Jack Stack Barbecue
Jack Stack Barbecue

Barbeque also brings out the best in people.

See, there’s that religion thing again. If, by the time the carcass hits the grill, feelings are not irreparably damaged or knives drawn, then all anxiety will suddenly and mysteriously subside as if lithium has been released into the atmosphere.

Music, beer and horseshoes will emerge from car trunks, and the kids who are not teething will cease to cry.


The fragrance of sizzling fat even drowns out Uncle Bubba’s annual tirade about “too much spice” in the sauce. His relentless tone diminishing like the distant yapping of a chihuahua in a passing vehicle.

The alchemy of barbeque extends into our pre-historic past.

The art begins with animal husbandry – a relationship of trust between the loving hand who attends the beast, often sleeping by her side in a field of herbs, grasses, grains and fruits until the fattening time has ended. Then, the hand gently leads the animal to the place of slaughter, where the carcass is parceled out. Ultimately the meat will be seasoned and consumed in the same herbs, grasses, grains and fruits the beast once luxuriated in.

Barbeque is a sad, comforting, joyful and complex religion. The best barbeque can bring you to tears.

Jack Stack Barbecue
Jack Stack Barbecue

This sacramental technology mines our DNA to the bare-bones. We are, each and every one, beasts who submit every portion of ourselves, our bodies – blood, bone and sinew – to be consumed by something or someone, whether we desire it or not.

“Barbecue may not be the road to world peace, but it’s a start.”

With barbeque, the truth is laid bare in the presentation, the burning altar of sacrifice, the “sweet fragrance” rising to the heavens. With guilt and gratitude we partake, and the strength of individual purpose and communal love rises from the ashes. Then we join hands and dance around the truth.

Joe's KC Bar-B-Que
Joe’s KC Bar-B-Que

The most fascinating Bible stories begin or end with someone slaughtering a calf, ram, bull or lamb and then firing up the grill.

It’s a gritty job, but that’s not why barbeque became a guy thing.

Animals are wealth. Smoke signals are networking, posturing. Food distribution is politics. What upwardly mobile guy doesn’t want a piece of that heavenly frontage, right?

Our View from the patio of Jack Stack Barbeque, Kansas City

So outsiders and women took their barbeque joints out into the woods on the fringes of society working their intimate and clandestine grills on the lowdown, and everybody wanted a piece of that.

Joe's KC Bar-B-Que
Joe’s KC Bar-B-Que

Jim and I were raised on The Religion of Pork. Our people hail from the Deep South and pork was an affordable beast for poor families to fatten.

Granddaddy, a self-described Alabama “dirt farmer” (in contrast to “windshield farmers” – depression-era landlords who monitored their farms from behind the steering wheels of Cadillacs) named his annual Spring pigs Deborah and Carmen after his navy-brat granddaughters living abroad in Europe. “Carmen was a fine pig,” he’d write, “her butt got our butts through winter.

I blushed proud.

Jack Stack Barbecue
Jack Stack Barbecue

Today, because most meat is not so lovingly raised, my hunger is mostly satisfied with roots, grains, greens and beans and an occasional serving of homemade pork carnitas, roasted duck or grilled fish.

Only a seriously decent barbeque can lure me over to the dark meat side.

Scott's Kitchen and Catering at Hangar 29
Scott’s Kitchen and Catering at Hangar 29

Kansas City, here we come!

Jim on The Hunt in Kansas City.

With only a week to pick the bones off the Holy City of Barbeque, we consulted with Elizabeth Lumpkin, founder of Airstream Addicts and a high priestess of the pit.

Elizabeth and her husband/partner Hank (who passed away in 2003 at thirty-eight years old) were the owner/proprietors of Boss Hawg’s Barbeque in Toledo, Kansas.

In 2000, Hank and Elizabeth won 3rd place in ribs at The Jack, Jack Daniel’s World Brisket Championship, and 2nd place in the open category with Elizabeth’s salmon – a recipe that did me proud at a Coronado 4th of July event and initiated a modest following of faithful acolytes.

Carmen’s take on Elizabeth’s Salmon recipe smoking over rosemary branches.

Elizabeth won the 2001 “Jack’s” and judged the competition in ’04, making an appearance on The Food Network.

Then, one day, Elizabeth met Jack – not that Jack, but Jack the M.D. For over six years they made their home in an Airstream while traveling the U.S. and Mexico.

Elizabeth and Jack on their Anniversary Night in Arizona last winter

We were honored to have Elizabeth guide our slavering jaws through six of her consecrated Kansas City barbeque joints while she and Jack settled into their new home in Tucson.

Our Campsite

On a Tuesday in late September, we left Jester Park, Iowa and drove 181 miles to Camp Branch County Park in Smithville, Missouri, just a few miles from downtown Kansas City.

This beautiful campground served as the perfect home base to walk off a heavy lunch. We usually skip lunch, but to avoid night-driving and rush hour traffic, we altered our routine for this once-in-a-lifetime foodie escapade.

Our Approach

We always ordered pork ribs and brisket. Many joints offer chicken, but Pico is allergic to chicken so we abstain in solidarity. This Pico-friendly expedition involved outdoor dining, so our KCMO BBQ Tour became a week-long picnic. If there were no outdoor tables, we ordered to-go and dined in a dog-friendly brewery. The servings were so generous we ordered one meal with extra sides and paired with a local brew.

Day One: Jack Stack Barbecue

Jack Stack Barbecue

The first impression won us over! Here we had our best overall experience for pork ribs, brisket, sauce and sides.

We paired this fine meal with Space Camper IPA by Boulevard Brewing Company and a margarita.

Jack Stack Barbecue
camp branch
Back home in the early evening for a walk nap

Day Two: Joe’s KC Bar-B-Que

Joe's Kansas City Bar-B-Que

Easily the best tasting pork ribs we sampled.

Joe's Kansas City Bar-B-Que

Tinkerbell must have hand-fed these hogs with vine-ripe grapes, apples and fairy dust.

Joe's Kansas City Bar-B-Que
My little Pretties!

The sauce was good, but the flavor of the ribs required no enhancement.

We just used the sauce for decoration.

Joe's Kansas City Bar-B-Que
camp branch
Day’s still young. We really should take a wa- … ZzzzzzZzzzzzZzzzzz

Day Three: Q39


Tender, juicy, fall-off-the-bone … These were the most tender pork ribs yet!

Jim washed down his barbeque with the Q39 IPA.

Long beer, short ribs

and we celebrated the third day of our Praise The Lard week with an apple crisp benediction a la mode.

camp branch
ZzzzzzzzzzZzzzzzzZzzzzz (I think we’re getting the hang of this)

Day Four: Gates & Sons BAR•B•Q

Gates & Sons BAR•B•Q

Best sauce In The World.

You could drink the stuff by the pint. 

Gates & Sons BAR•B•Q

We paired Gates pork ribs with Strange Days Brewery.

camp branch
Good Night Jim-bob … Good night Carmen-bob … ZzzzzZzzzzZzzz

Day Five: Arthur Bryant’s Barbeque

Arthur Bryant's Barbeque

The temperature was already spittin’ hot, but on this day the wind came up.

We call them Santa Anas on the West coast. I don’t know what they call hot, dry, gale force winds in Missouri but I know what I’d like to call them. Fortunately, it’s never too hot to eat in Kansas City.

Arthur Bryant's Barbeque

We tasted the brisket, pulled pork, burnt ends and the potato casserole. With no outdoor dining, we took our meal to Big Rip Brewery.

big rip brewing company

This was easily The Best Brisket, so tender and moist. The sauce was excellent but could not outdo Gates Hot. The Potato Cassarole, similar to funeral potatoes, is a comfort dish in itself.

Arthur Bryant's Barbeque

Big Rips IPA paired perfectly. The orangey notes with just the right bitterness to compliment the sauce. 

big rip brewing company
Best overall beer to pair with barbeque!
camp branch
Time for a walk … You ready, Jim? Jim: “ZzzzzzZzzzzzZzzzzz…”

Day Six: Scott’s Kitchen and Catering at Hangar 29

We goofed. We had planned to go to Rosedale BAR•B•Q, but it was closed on Monday.

rosedale bar-b-q

As an alternative, we went to Scott’s Kitchen and shared a meal of four bones, sausage and two sides.

Scott's Kitchen and Catering at Hangar 29

The brisket was tender, smoky and juicy. The Spicy Sauce was impressive too – very well balanced – but still didn’t have the depth and complexity of Gates.

Scott's Kitchen and Catering at Hangar 29
Sausage and Sauce was new to us. We were skeptical but we’d do it again.

The cheesy potatoes were just ok,

Scott's Kitchen and Catering at Hangar 29

but the gumbo was spot on …

and apple slaw was top-notch. In fact, the apple slaw was my favorite side of the week.

We dined at Cinder Block Brewery and paired with their flagship IPA – right across from the Chicken ‘N Pickle.

We leave tomorrow, Jim. Last chance for a … Jim: ZzzzzzZzzzzZzzzz

Whew, 6 BBQ Joints in 6 days …

On the seventh day we rested, and it was all better than good.

In Clay County Alabama, when Granddaddy was feeling particularly satisfied after a big Sunday spread, he’d push his cobbler dish aside and loosen the waist of his pants. Then, eyes twinkling with southern wit, he’d lean way back in his chair and say, “I wonder what the rich folks are eatin’ tonight?

Amen to that.


What’s your favorite BBQ joint and why? Spread the Good Word in the comment section below!

If you want to see our exact route, click here.

*photos in this post (unless otherwise noted) were taken and copyrighted by Living In Beauty.

71 thoughts on “Fire & Bones: Kansas City Barbeque

  1. Great timing on this one…my youngest son and I made our way from Western Ohio to Kansas City last weekend to watch our Bengals knock off the Kansas City Chiefs, on their way to the Super Bowl…Saturday Afternoon we ate at Q39, which in our opinion has the best Wings and Ribs of any we have had, even though Cincinnati has good ones as well, but Q39 is tops…on Sunday night after the game we dined at Jack Stacks…great as well….but I’m still for Q39 as #1 of the two.

    1. Pat that was a tough loss your Bengals gave us! Congratulations on your win. We will be rooting for you in the Super Bowl. Your QB is amazing! We are pretty fond of Mahomes too😜

      1. Hey Pat! We agree. Start with Q39 and then branch out from there with recommendations from locals and regulars. The meat will be more tender in some places, smokier in others. Taste everything you can. KCMO is a spa for the gustatory senses. But it makes you really, really sleepy. As we neared our campground I would say, “Poppies! … Poppies! … in my best Margaret Hamilton. Someone needs to market BBQ as a sleep tonic.

        Congratulations on your win, BTW!

        Safe & Happy Travels!


      2. Peggy,

        Thank you for the good sportsmanship! Exactly what I expected from KC locals. GO CHIEFS!

        Safe & Happy Travels!

      3. Peggy: Thank You, and thanks to the Chief’s Fans…there were probably 7 thousand Bengals at the game, and the KC Fans are as good as it gets, not one negative action or comment…having lived for awhile out in Dodge City in the early 80s, I have a great affection for you folks, and the experience that Hal and I had over last weekend proved that indeed.

  2. You did well, but missed L.C.’s which many think is one of the best. IMHO you missed only inedible BBQ by missing Rosedale’s. Worst. Ever. Yes on Gates sauce – THE BEST. I buy a bottle every time I pass through KC. In KC your BBQ favorite is fighting words to some. But I proudly claim Arthur Bryant’s. It’s the last BBQ I had before I went vegan 12 years ago. The smell still gets my mouth watering. Best rub in town. I get their fries and put Gates sauce on them – and ignore the probability that the fries are cooked in animal fat. Sometimes you have to look the other way. I spent 15 years in and out of KC and think it’s the capitol of BBQ. So glad you enjoyed your culinary tour!!

    1. Robyn,

      Great to hear from you! Thanks for confirming that we did mostly good with our selections. What a relief! And, yes, the KCMO BBQ politics is soooo delicate.

      What a GREAT idea to order fries and sauce – and, I would add onion rings. We were there to eat BBQ but you can still capture the flavors of KC and eat veg.

      Wow! Now that you’ve got me researching this GREAT idea there are many guides to vegan options in KCMO:

      Fact is, Jim and I are lapsed vegans – lapsed RAW vegans, that is. Over a decade ago, following a period of debilitating anxiety, stress and fatigue Jim and I turned to a raw plant-based diet. At the time it was considered extreme, but for a full year between 2008-09 we abstained from eating animals, animal products, cooked food and drinking alcohol. We did heavy research, acquired a kitchen full of specialized equipment and gave it our all. Everything was delicious – amazing really. By the end of our one-year committment we were not anxious to return to our former diet. I even thought about a career as a personal chef. But life happens and over time we eased back in … booze first 😉

      Our LIB story gives the impression that we eat out a lot. But we mostly eat at home and our food is at least 50% raw. We do love eggs and dairy and seafood and eat meat in moderation. We try first for locally sourced and organic and it works out pretty well. The key difference in our post-raw vegan era is that everything is consumed with more thought, care and gratitude. Food is a miracle and having enough to share is pure joy.

      Thanks so much for being with us, Robyn. Let’s exchange recipes!

      Safe & Happy Travels!


  3. This was awesome! My wife and I did a BBQ tour of North Carolina over the summer. The pork there was incredible. It was such a great time! Sounds like we need to do the same in KC! Thanks for sharing … and making me hungry!

    1. Hey Jerry.

      Okay, now YOU made ME hungry. There’s just nothing like pork smoked low and slow on the bone – and I have to (gulp!) take a chance here and agree with you that the Carolina vinegar-pepper sauce is my favorite too. Though, I was surprised by how much I enjoyed the tomatoey KC sauce. But there’s no need for discord. Difference is what makes this country great!

      Thanks for sharing and Safe & Happy Travels


    1. Hey Susan!

      We didn’t even begin to touch on all there is to do. It’s hard not to be distracted by the BBQ, but Kansas City has so much to see. We definitely need to go back and explore further.

      Safe & Happy Travels!


  4. Loved Joe’s KC – 😋😋😋😋😋. Missed a few so will have to stop again on our next trip West.

    1. Joe! xoxo to you and Ronnie!

      We’ll be up near there again when we do our Mississippi River tour someday. What a great place to meet up!

      Safe & Happy Travels!


    1. Hey Erik!

      Lucky you to have such a nice Auntie in BBQ Land! We just didn’t chew off a big enough piece of KCMO. Gotta go back!

      Safe & Happy Travels!


  5. East county San Diego is far removed from KC or anywhere else BBQ was born but Coops in Lemon Grove makes a tasty brisket as well as ribs. Pretty good sweet potato pie as well

    1. Hey Funniest Man In San Diego! Have I ever told you that you make me laugh? or at least smile every time I think of you?

      Funny story. While shopping at Smart & Final I met the guy who started Coops. We got to chatting in the aluminum container aisle and started exchanging recipes for BBQ sauce. When I figured out who he was I felt like an idiot.

      Let’s meet there for sweet potato pie …



  6. I can’t believe we missed your KC visit. You were 5 minutes from us at Chicken N Pickle in North Kansas City! I’m glad you enjoyed the BBQ. There are lots of great new breweries too. Derald and I are planning some traveling this year hopefully. He is itching for some kayak fishing .Grand babies have kept us closer to home.
    Love your blog. Safe travels!

    1. OMG!!! Peggy!!!

      I can’t believe we missed you 😧 It’s been a long time since Texas and I forgot that you live in KCMO … though I kept having this feeling that we should call somebody there and announce our arrival. It was YOU! I still have the painting kit you made for me. I’ve only used it a few times, but I would love to visit and have another lesson- that was such a magical day on the shore of Lake Amistad with you and your pups.

      It’s so good to know that you still have your traveling tires on your beautiful vintage AS. Ooooh. Kayak fishing is lovely in Laguna Madre and in some of the glacier lakes in Canada. Since I can’t seem to remember where you live we should just meet up or maybe I should just give you our tracking # 😜

      Yes, we loved our visit, but it was a very HOT spell you were having there in late September. BBQ joint hopping was about all we had the energy for, so it was perfect.

      Enjoy those grandbabes and your trip-planning. Sometimes you just gotta get out there.

      Safe & Happy Travels!


  7. It would be hard to pick a KC favorite. All good. Yum. I must make a foodie trip to KC this summer. I’ve eaten at most of those KC joints

    1. Hey Connie!

      Thank you for sharing your take on KC BBQ with us. We agree. We wouldn’t throw back a bite that was served. Everything was delicious. Like a beauty pageant, they’re all winners!

      Safe & Happy Travels!


    1. We are so glad Elizabeth told us about Q39. It was a full BBQ experience, great sides, a view, in a gorgeous area of the city AND a beautiful hard-scaped enclosed outdoor patio with a potted garden. The service was wonderful and they have a full bar. Q-39 doesn’t miss a beat.

      Thanks for sharing your experience, Pam!

      Safe & Happy Travels!


  8. Well dang! If I’d known you were in KC I would have tracked you down to say hello to Pico!! You hit all my favorite places to eat and Smithville Lake is great camping. Glad you enjoyed your visit. PS … once you have KC BBQ it’s hard to go back to the BBQ Pit at the Plaza!

    1. Hey Lori!

      Jim says, Hey! Will you be at the 50th reunion in October?

      Wow … there are two people we know in Kansas City?!!!!

      Wow! Good memory! Yes, we remember the old Barbeque Pit at the National City Plaza. I think a Ferr’s opened in that spot and now it’s probably vacant.

      How long have you lived in KCMO? I read an article that the city is swelling with California retirees who are pushing up the housing prices. It’s a beautiful area. We enjoyed the food, hospitality and the beautiful campground.

      Safe & Happy Travels!


    1. Herb!!! Yes, he is a happy dog these days, especially now that we’re on the west coast. He loves the Pacific and public infrastructure with other dog smells.

      Great to hear from you! We hope life is good, Brother Herb.

      Safe & Happy Travels!


  9. If you are ever in Amarillo, Tx, look for Westleys BBQ & Bean Pot. It’s a hole in the wall, best bbq I’ve ever eaten.

    1. Short, sweet & meaty testimonial Skipper. Great to have you with us.

      Safe & Happy Travels!


  10. You hit my favorite and my least favorite. Gates is over rated, especially when they start yelling, “Can I help you” before you’re in the door. Chain quality.
    But my #1 is Arthur Bryant’s and have the “burnt ends sandwich”. It’s three slices of white bread buried under a mound of burnt ends (not burnt, but chunks of pork from the bark.)

    1. That’s a good enough reason to go back to Arthur Bryants. Over-cooked pork is an art form. When properly seasoned, it requires no embellishment. We loved the Gates sauce, but I suppose variety is what makes the BBQ world go round – “In my Father’s house there are many sauces” 😌 or something like that. I waited in the truck with Pico while Jim made the pick-up at Gates but when he came out he said, “The staff was so polite.” Even so, he did feel a bit rushed to make the order in the fast moving line. It’s a good idea to study the menu online and have your order ready before going in.

      Thank you for joining us for the KCMO BBQ Tour wrap-up, Allen

      Safe & Happy Travels!


      1. Probably not a full spectrum. They’ll have a cup of the usual beans, greens, slaw, potato salad, etc. Basically it’s a meat paradise. The sauce is slightly different also, KC relies on a sweet sauce, Texas more tangy.

  11. As a third generation Arthur Bryant lover I too vote for them…love their sauce! He used to have a front window full of the the jars! Half my relatives are from Kansas City and I understand why so many Golden Staters are moving there. My dad moved us from KC when I was 8 and I became a Californian but we never stopped pining for Arthur Bryant’s. So now we can get the sauce! No matter where we have lived San Diego, Ohio or Charlottesville, Va., we always have our favorite sauce! P.S. Just bought a Sylvan Go and in our small way we are going on the road too. As a devoted reader please know that your blog is so appreciated. Especially the recent focus on the Great Lakes. We are always trying to catch up with you guys. Chris Courtenay and Jim Johnson

    1. Hey Chris & Jim!

      If you ever think we’re heading in your direction, just email us. We may be able to meet up. Maybe next year in the Great Lakes, Spring-Fall, would be a good place to catch us.

      So … I see Arthur Bryant’s sauce is available on Amazon. Verrrry interesting! I might need to keep a bottle in the pantry. Ever try it on grilled shrimp?

      It pleases us to no end to have you two and your brave little Sylvan Go on the Living in Beauty caravan. What a smart eye-catching rig! We saw a couple of them in Utah.

      Safe & Happy Travels!


    1. Well then, that settles it. Arthur Bryant’s wins!!!

      You’ve never steered us wrong, Dane.

      You are our #1 LIB maven.

      Safe & Happy Travels!


  12. You went to some of our favorite spots! We, too, thought Jack Stack was the best overall experience, and we, too, looooooved the sauces at Gates’. Unfortunately, we had a terrible experience at Arthur Bryant’s – pretty clearly pandemic related, but still… incredibly disappointing. You guys were also smart in checking out some of the breweries. We were so stuffed from all the meat, we didn’t leave room for booze. Rookie mistake. LOL. Anyway, glad you enjoyed and caught up on your sleep!!

    1. Laura!!!

      Jim did most of the research and planning which explains the breweries 😉 The generous portions made it easy to share a meal – and we do that a lot anyway (share a sandwich and order an extra cup of soup or side is the usual plan). We also bought a couple of pounds of brisket at Arthur Bryant’s for our son and his girlfriend – packed it tight and it froze well.

      Great to hear from you!

      Hugs to Thor.

      Safe & Happy Travels!


  13. Pappy’s in Monaghan’s, Texas. Sent a native Texan friend there, after telling him it was the best BBQ joint in Texas. Got a three word text after he went there, “You we’re RIGHT!”

    Great brisket, ribs, and sausage, sides are equally wonderful. Stop there every time we pass through when they are open. SWMBO thinks it’s the best ever as well. No fancy beer, but we’re there for the food!

    1. Tootsie Tomanetz would probably roll her eyes at the suggestion, but someone’s just gotta make a film about her. What a force!

      All of the Texas BBQ joints we’ve thought about visiting are a long drive-long line kind of thing – and we hate driving and standing in line – but I’d do it for a taste of Miss Tootsie’s BBQ. We’re planning a Texas wine-country tour and this would be a wonderful stop along the way. Thank you, Tracie!

      It’s not BBQ but one of the most unusual cookouts we’ve been to was the Medora Pitchfork Fondu and Musical. It’s a true community event – mostly locals turn out for it and it’s served by volunteers. It’s definitely something to do if you are ever visiting Teddy Roosevelt National Park in North Dakota, one of our top 3 National Parks.

      Safe & Happy Travels, Tracie!


      1. Safe travels to you as well! One thing to think about on your travels in Texas are the Church picnics. We have many in the Fayette, Lavaca County area on Sundays that start around Memorial Day. Some of the best fried chicken, stew, homemade sausage around! Our Church picnic is always on August 15; no matter what day of the week it falls on (St Marys in Praha) Some center on the painted Churches in Tx but others are not and go across many denominations. Keep an eye on Jay Francis’ Fried Chicken Blog as he keeps a lookout!

  14. Now, Texas Bbq is a whole different animal. I’m a fan of “ironworks Bbq in Austin. Cafeteria style, tray, butcher paper, you order by the pound. “I’ll take a half pound of brisket, three beef ribs, a half rack of pork ribs, and a sausage.” The server places it on the paper, no plate, writes with a butcher marker what you got and you pay accordingly. Yum-O

    1. Okay, this Texas BBQ thing must be done. Thanks, Allen, for the primer on Texas BBQ. This appeals to me because I like to taste everything.

      Do they have veggies? I love grilled zucchini, corn, tomatoes, tomatillo’s, eggplant, onions, cauliflower …

      My favorite Mississippi soul food restaurant (Earlene’s Halfway Home (no longer open, Earlene passed about the time Mama died and I often imagine them cooking in that Big Kitchen in the sky). Anyway, Earlene’s was cafeteria style, too. Sometimes I would get the smothered chicken and ribs & rice, and other times just the slow-cooked green beans and cornbread with corn on the cob and potato with gravy. You’d never pull off for Earlene’s if you didn’t know what it was – just an old shack off the highway with a couple of busted up picnic tables out front and a swarm of cats, but three or four U.S presidents ate there.

      I love talking about regional food!

      Safe & Happy Travels!


  15. Oh my goodness! You are such an incredible story teller, traveler, foodie and my favorite Air Stream blog! (Our AS is on order!) We retire in 17 months are are eager to hit the road and explore many of the locations you have been to, and told wonderful stories about! We love following you and learning from you. Thank you!

    1. Dale and Martha

      You’re expecting! Congratulations! Thank you for sharing your excitement. We can sense your enthusiasm and we understand it completely. Wow … a silver bun in the oven. You know, you will be amazed at how fast seventeen months will go by. So wise to order your Airstream early so you can get acquainted.

      Jim and I look forward to hearing more about YOUR adventures!

      Safe & Happy Travels!


    1. Karen, in so many ways, we agree that Q39 has some of the best Kansas City has to offer. Each of the restaurants had something fantastic on the plate and if we had to choose one over another, we think it would be a very difficult decision.

      1. We only had the chance to go to Q39 while we were in town for a couple weeks, based on a local’s recommendation. But it sure was delicious, and we’re sure glad we did 🤤

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