Pitmaster Rob Magee preps a brisket in the new butcher room at Q39 South – The KC Star
September 5, 2017
By Jill Wendholt Silva
View video here.
Q39’s new South location at 11051 Antioch Road in Overland Park includes something the original 39th Street location doesn’t: a butcher room.
The tiled butcher room has windows so to-go customers can look in and see how the sausage, burgers and chicken wings are made. At the right time of day, they might see 80 briskets piled on a work table waiting for a spot into the smoker.
The butcher room is kept at a chilly 55 to 60 degrees. “It’s to make sure when we receive our product … that we maintain the freshest quality for our guests,” chef/owner Rob Magee says.
During a 20-minute Facebook Live show hosted by food editor Jill Silva, Magee chatted about the new concept and ran through a few of his most popular menu items — including a half rack of spareribs with honey-glaze, brisket and chuck burger topped with burnt ends and a jalapeno pickled slaw and a sliced brisket platter.
As if that’s not mouthwatering enough, Magee encourages fans to watch for new menu items “in the next couple of months.”
After I swiped a few juicy burnt ends, we left our perch at the bar and moved to the butcher room where Magee demonstrated how to trim, rub, wrap and slice a brisket.
In case you missed the trophy wall in the dining room, Magee is a former American Royal Barbecue Contest champion.