jim, I'm going to weigh in here as someone who just returned from his Holiday visit to KC; as a Chicagoan who is married to a native Kansas City girl who makes numerous trips back every year, and as a friend and dining companion to the KC Barbecue cognoscenti (among others, Ardie Davis, a man who literally wrote the book(s) on the subject; "The Kansas City Barbecue Pocket Guide", "The Great BBQ Sauce Book", and, most recently, with Paul Kirk, "America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants"). All of that to say, basically, "Trust me."
Keep LC's on your list and try the burnt ends. Also, be sure to get the fries; piping hot planks of perfect potato goodness, golden and crisp outside, light, fluffy, and even a bit creamy on the inside. The beans aren't too bad either.
As for Bryant's and Gates, there are better places to visit if you're going to drive all that way for good 'Que. There seems to be a consistent string of reports here, at Roadfood, and various other opinion based websites that Bryant's has slipped and is not worth visiting. I can speak from personal experience dating back about three years ago. Our burnt ends were so doused in sauce they were more like a burnt end
stew than a sandwich. Our sides of beans, potato salad and slaw were lacking as well. Further reports from people I respect have described dried out brisket and overly fatty pork.
Gates is not too bad, but you kinda need to stick to what works, no diversions. I'm partial to their sliced brisket while my friend Ardie likes their mutton, mostly because they're one of the only places in town that cooks it (Jack's Stack's lamb ribs being one notable exception). Gates also has excellent steak fries and some really outstanding beans.
Moving on to my faves, besides LC's, I would go to BB's Lawnside, The Woodyard (open only for lunch), Brobeck's, and Johnny's Hickory House. There's already plenty of talk about BB's and Woodyard on this site, so let's talk about the other two. Brobeck's is owned by Doug Brobeck who was the original owner of Stilwell Smokehouse in Stilwell, Kansas. Doug sold the original store to a group of know-it-alls who promptly ran the joint into the ground and then caused a "flood", if ya know what I mean. He's back in Overland Park with more of his excellent meats and sides. Try the sausage, ribs, and brisket in particular. Also, if you're a fan of mustard based Barbecue sauces, Doug has one of the best I've tasted.
Johnny's isn't a high profile place, but it serves solid 'Que every time we visit. Ardie brought us here calling Johnny's his "neighborhood 'go to' greasehouse". If you're looking for the Texas roadhouse charm of BB's or the urban edge of Bryant's this is not the place for you. Johnny's is in quiet Roeland Park, Kansas, and has an appropriately suburban feel. Good all around Barbecue with no particular stand outs, solid sides and good service make Johnny's worth a stop.
I'll add my support for a visit to Stroud's, but there's another chicken joint in town that offers a slightly different perspective on the humble yardbird. El Pollo Rey in KCKS is a total dive serving some of the best
grilled chicken I have ever tasted. Some of the less adventurous locals might be reluctant to head into El Pollo Rey's neighborhood, but I've not had any problems in my two visits. You walk in and the spartan ambiance reaches out and grabs you almost immediately. If memory serves, there are two tables and three booths for eating in. I would guess they do far more carry out than dine in business.
The open kitchen area consists mostly of a charcoal and hickory fired grill about one and a half times the size of a standard card table. The grill is almost always full, edge to edge with halved chickens in various states of doneness; their fragrant fowl (not foul) perfume mingling with the gentle bite of hickory smoke. The menu, such as it is, is practically non-existent. You buy chickens by the half or the whole. These are big meaty birds, marinated and grilled to achieve a lovely charred skin and juicy meat.
Sides are beans and rice. The beans are whole legumes, as opposed to the re-fried variety, simmered in broth with random chunks of bacon for flavor. Rice is typical of what you'd expect in a Mexican restaurant. There is a stack of avocados near the cash register. You pick your avocado and they quarter it for you. Also served with your meal are fresh, warm tortillas that, if not made in house, they were procured within walking distance of El Pollo Rey's front door. Dress up the tortillas with a pureed version of pico de gallo; tomato, onion, and jalapeno ground into a coarse salsa fresca. You'll also receive a plastic sandwich bag with what I originally thought was grape jelly. It was purple and squishy and i couldn't figure what the heck I was supposed to do with this dad-gummed gelatinous substance. Finally, I screwed up my courage and opened the bag only to discover that it was actually full of pickled purple onion! I spread out a tortilla, scooped out some ripe avocado, topped it with the pickled onion and the salsa fresca, wrapped it all up and took a bite along with a juicy chunk of chicken. Sweet merciful Minerva, I was experiencing Nirvana right there in the booth!
Oh yeah, they've got Mexican Coke with real sugar too!
We were there on Christmas eve afternoon. The grill was full most of the time we were there. We're talking dozens of chickens. Although there were no other dine in customers, there was a steady stream of locals, braving near blizzard conditions to pick up El Pollo Rey's chickens for Christmas Eve dinner. By the time we left, just as they were closing at 4pm, they had sold every bird in the joint.
Have a great trip!
Buddy
BB's Lawnside BBQ1205 East 85th Street
Kansas City, MO 64105
(816) 822-7427
Brobeck's4615 Indian Creek Parkway
Overland Park, KS
(913) 901-9700
Johnny's Hickory House5959 Broadmoor
Mission, KS
(913) 432-0777
El Pollo Rey1101 Kansas Avenue
Kansas City, KS
(913) 371-4243