00:15Oh depends on my mood of the day if I'm feeling like a steak then definitely Argentinian style
00:22but if I'm looking at like some fatty American stuff definitely American
00:32so we love brisket and I love barbecuing
00:35yeah the reviews were amazing like we've never seen I've never seen that many
00:59reviews for any restaurant ever so I'm looking forward to it
01:02look at the line
01:04yeah
01:29it's a it's Kansas City style barbecue so it's going to be different than Texas barbecue is going to be
01:33different than Carolina style barbecue and I think just the fact that we take the time with the whole brisket
01:41to split it into two pieces and cook the two separate pieces two separate temperatures so we're getting the best
01:47possible product out of both is really what makes Kansas City barbecue special that and for us it's just about
01:53dry rub you know we don't need to sauce anything up too much we like to taste the meat right
01:59and we like to let it speak for itself you know when you start putting too much sauce on it
02:04you don't really get to enjoy it as much so that's kind of you know that Kansas City style that
02:09Kansas City theme is what we hope for
02:11I said well it's just too cold and so you're stuck a barbecue
02:20we have really good other stops like Union Station
02:24it's a great stop for people like tourists around here
02:28the eager line and so you know to be able to have your food stand out in a blind competition
02:34is very unique so
02:39I don't think so
02:42I don't think so
02:44it's pretty crazy here
02:46let me let me get out of here
02:51watch things
02:52there's my dance
02:55so we were just on Good Morning America last week doing a special 250 states
03:02should you wait a minute
03:03right
03:13good
03:21the
03:22is
03:22even
03:22the
03:24ready
03:26now
03:27going
03:31is
03:32unincident
03:32yeah
03:58So for us, our two main most popular items are going to be the ribs.
04:02They're a pork spare rib and then the burnt ends, and burnt ends are a Kansas City staple.
04:08They're the fattier end of the brisket.
04:10We cook it to perfection.
04:12And then if you're coming into Kansas City and you're just wanting a sandwich, the Z-Man
04:15sandwich is the most popular item on the whole menu.
04:18Beef brisket, provolone cheese, two onion rings on a Kaiser roll.
04:28And when you get to one rice down there, let me know and I'll go down and grab that rice.
04:36I'll bring it up hot.
04:57I'm from Argentina, there's nothing like a good sauce on the cross and I'm not losing it for
05:02nothing, but this is also very good.
05:10It was really good.
05:12Amazing.
05:13Amazing.
05:14Really.
05:15All right.
05:16You've got Wonga.
05:21You're getting stronger.
05:22You're getting stronger.
05:23You're getting stronger.
05:24You're getting stronger.
05:26Come on.
05:28Come on.
05:29Come on.
05:42Good morning.
05:43Good morning.
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