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Danny Edwards BBQ
2900 Southwest Boulevard, Kansas City, MO 64108
(816) 283-0880 dannyedwardsblvdbbq.com
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Category: Barbecue Restaurant
Menu: gayot.com - urbanspoon.com - dannyedwardsblvdbbq.com
Hours:
Today 11:00 am – 3:00 pm
Transit: On Southwest Tfwy at 29th Northbound (0.5 mi E)
47
,
51X
Your rating:
 
At a glance: burnt ends · sweet potato · onion rings · baked beans · brisket
Clint ‎ - Dec 15, 2011
This should be at the top your list to try for KC BBQ. The sauce is a little spicier than most places and is delicious. The space is clean and comfortable and the service is quick and snappy! Whether you are a local or visitor, try it out and decide for yourself.
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choldgraf ‎ - Jul 28, 2011
Whoa this place is awesome - one of my favorites (after Okie Joe's of course). Great BBQ and serving sizes.
Liked: Food, Service, Atmosphere, Value
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Anthony ‎ - Jul 22, 2011
One of my favorite BBQ places
Liked: Food, Service, Atmosphere, Value
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gmursp ‎ - Aug 15, 2009
Great Find I love locally owned BBQ places and found a great one when I ate at Danny Edwards. The location on sw blvd is great. its clean and has a nice ceiling! I had a ham BBQ sandwhich with sweet potatoe fries. The meal was great and the prices were as low as I could expect for an 8 oz sandwhich. Great service, food, location and price. Will be back as soon as possible!
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Tim Sylvester ‎ - Jun 7, 2009
Best brisket in the city, maybe nation - thick, handcut, falls apart in your hands These guys know how to do it! Best in the city, bar none, except the late, great, defunct Jake Edwards, which was run by Danny's father. This is where you go if you want brisket that melts in your mouth and crumbles in your hands. They slow cook it until the interstitial tissue dissolves apart, and the meat just crumbles. You know those other places that thin slice their brisket on a machine? You can take a slice of that brisket and hold it up, it'll expand like an accordion. That's because they cooked it too hot and the interstitial tissue toughened instead of dissolving. At Danny Edwards, they hand-slice the brisket, thick, with almost no fat. THAT is how you do brisket. If you try to hold up a slice of their brisket, it will just fall apart into bundles because they cooked it RIGHT. I swear to you, if you can make it during their business hours, you owe it to yourself. They have the best meat you can get. And Danny, if you could stay open past 3, I would appreciate it!
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Reviews from around the web: zagat.com (29) - urbanspoon.com (14) - gayot.com
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1 km
2000 ft
Satellite
Exit