Smoke Daddy’s Review of Sneads Bar B-Q
My favorites here were the beans and ribs.
MAIN FARE:
- Brisket – Not sliced paper thin. Fairly tender, but a little dry and chewy on the finish. Needs the sauce.
- Burnt Ends – Good… if you get the right ones!
- Rib – Tender and fully rendered. A little greasy, but nearly falling off the bone.
- Pork – Tender & moist. Nice.
- Fact: They cook and serve the meat "naked"… using no rub or seasonings
- Opinion: This is a nice sentiment/tradition, but using a little spice can compliment the flavor of the meat and make your taste buds sing. Why not present your product in the best possible light?
OTHER FARE:
My favorites here were the beans and ribs.
MAIN FARE:
- Brisket – Not sliced paper thin. Fairly tender, but a little dry and chewy on the finish. Needs the sauce.
- Burnt Ends – Good… if you get the right ones!
- Rib – Tender and fully rendered. A little greasy, but nearly falling off the bone.
- Pork – Tender & moist. Nice.
- Fact: They cook and serve the meat "naked"… using no rub or seasonings
- Opinion: This is a nice sentiment/tradition, but using a little spice can compliment the flavor of the meat and make your taste buds sing. Why not present your product in the best possible light?
OTHER FARE:
- Beans – Sweet with some onions and beefy bits. Good.
- Potato Salad – Firm potatoes. Mustard-based with some mayo
- Slaw – Creamy and not too sweet. OK
- Regular Sauce – Sweet, sweet, sweet… with a ‘tang’ on the finish. Smooth texture.
- Hot Sauce – More bold and lumpy, with visible spices – similar to Bryant’s
ATMOSPHERE:
- Texas Monthly BBQ Issue on the wall – Snead’s was listed as a KC joint
- Down-home, quaint decor with a woman’s touch
- Seating area contains simple booths, plus tables and chairs
- Paper placemats and napkins
- Organic growth evident – dining hall was added to original building
- Starting to fill up for dinner at 6pm
