See what’s on the menu, then taste the fun at Osage City

There’s something about Smoke in the Spring that makes you think about eating fine barbecue, but the Taste of Osage City promises a culinary experience beyond just chomping on a chunk of meat smoked in a wood-fired box. While the barbecue contestants’ main goal is producing the best barbecued chicken, pork, ribs and brisket, 25 teams are showing up Friday prepared to feed a crowd a multitude of creative gastronomic delights.

The cooks begin serving at 5 p.m. Friday, April 10, at the north end of Jones Park, and continue “until the food runs out.” Locals know to arrive early for the Taste of Osage City, because sometimes in the past, the food has run out quickly. This year, Corey Linton, Smoke in the Spring organizer, said the cookers are ready for the crowd, which was estimated at about 2,000 people last year, and there should be plenty of food for all.

But to help hungry eaters find those mouthwatering treats they crave most, a menu is offered showing the participating cooking teams and the evening’s entrees they are preparing to show off their gourmet talents, along with a map showing the locations of each team. Click here for a printable version of the menu to carry with you at the Taste of Osage City (or view it on your phone). Menus and maps will also be available the evening of the Taste.

For anyone wanting to take part in the Taste, it is advised to buy BBQ Bucks in advance. They’re available at Osage City Hall, 201 S. Fifth St., and Edward Jones, 515 Market St. BBQ Bucks will also be available for sale at Jones Park on Friday, beginning at noon at the community building concession window.

With BBQ Bucks, menu and map in hand, once 5 p.m. arrives, it’s time to set out to find some supper! Sure there might be lines to wait in, but that’s part of the fun at Osage City’s community barbecue party. So get in line, let a barbecue contestant serve you something tasty to munch, and have a fun evening at the Taste of Osage City!

Taste of Osage City Menu

  • B-l – Dusty Roads BBQ, Timothy Flora, Leavenworth, Kan., White Chili, BBQ Sundae
  • B-2 – Burnt Butts-N-Buns, Mark Gabbert, Olathe, Kan., Brisket, Burnt Ends, Pulled Pork – Ribs (By the Bone), Smoked Baked Beans, Smoked Cheesey Corn, Shrimp Stuffed Bacon Wrapped Jalapeno Popper, Strawberry Pretzel Pie
  • B-3 – 3.2 Flue Que, Jake Howard, Ottawa, Kan., Shrimp Skewers, Chicken Wings
  • B-4 – Hot Meat Smokers, Harold Colston, Olathe, Kan., Pulled Pork Sandwiches, Baked Beans, Ribs, Smoked Italian Sausage
  • B-5 – Blue Bucket BBQ, Terry Albert, Topeka, Kan., Brisket & Pulled Pork Sandwich, Rib Tips, Ribs, Smoked Baked Beans, Brownies
  • B-6 – Smokin Co., Ryan Sultzer, Hays, Kan., Pulled Pork Nachos, BBQ Sundae, Redneck Sandwich, Bacon Wrapped Pork Loin, Smoked Turkey Legs, Ribs (Whole Racks), Smoked Sausage, Candied Bacon, Seven Layer Cookie
  • B-7 – Three Legged Pig BBQ, Jordan Olsen, Olathe, Kan., Whole Hog Sandwiches, Hawaiin Pork Sandwiches, Smoked Hummus, Fries
  • B-8 – Darkside BBQ, Bryan Harkin, Topeka, Kan., Pulled Pork Burritos, Pulled Pork Sandwiches – Indian Fry Bread – Chips – Baked Goods
  • B-9 – Boxer Q, Hank Burch, Topeka, Kan., Asian Baby Back Ribs, Crab Rangoon
  • B-10 – Black Eye BBQ, Jim McDonald, Topeka, Kan., Stuffed Bacon Wrapped Jalapenos, Pulled Pork, Water, Pop
  • B-11 – Chop Quey, Dan Ulledahl, Kansas City, Mo., Brisket & Pork Sliders, Brisket, Burnt Ends, Pulled Pork Nachoes, Sweet Potato & Curley Fries, Fried Oreos & Snickers
  • B-12 – Smokin Bad Habit, John Buschman, Olathe, Kan., 1/4 lb Smoked Hot Dogs, 1/4 lb Chili Cheese Dogs, Smoked Chicken, Brisket, or Pork Nachos
  • Smoked Chicken, Brisket, or Pork Sandwiches, Chips, Ribs
  • C-4 – Barrel Boys BBQ, Buddy King, Wichita, Kan., Pork Kabobs, Cole Slaw
  • C-7 – Tipsy Pigs, Neil Dayhoff, Osage City, Kan., Ribs (Full & Half Slabs), Pork Tacos, Pork Nachos
  • C-8 – Rubbed Raw, Justin Lincoln, Osage City, Kan., Ribs, Pulled Pork, Chicken Legs
  • C-9 – Firebug BBQ, Shannon Kimball, Leawood, Kan., Pulled Pork Slider, Ribs, Jalapeno Cheesey Corn
  • C-10 – Waunana Que, Wes Ray, Waunakee, Wis., Open Faced Brisket Sandwiches (w/ Baby Sweet Pickles)
  • C-11 – Showtime, Sam Lawson, Topeka, Kan., Pulled Pork Sandwich, Nachos, Pulled Pork Philly, Brisket Philly, Fries, Smoked Fried Chicken Leg, Bottled Water
  • C-12 – Babe’s BBQ, Matt Hall, Auburn, Kan., BBQ Pork Tamales, Pork Tacos (Corn or Flour Tortillas), Smoked Chicken Legs
  • Cole Slaw – Baked Beans, Piggy Cupcakes
  • C-13 – The Q Crew, Rich Davis, Waldorf, Minn., Pulled Pork Sandwiches, Brisket Sandwiches – Pork Ribs
  • C-14 – Beer Gut Bar-B-Que, Mike McCartney, Topeka, Kan., Pulled Pork & Brisket Sandwiches, Pulled Pork Nachos, Brisket Tacos (w/White Cheese), Loaded 1/4 Lb Hot Dog (w/White Cheese), Loaded Baked Potato (w/Brisket & White Cheese), Loaded Baked Potato (w/Pulled Pork & Nacho Cheese)
  • C-15 – Rich & Stu’s VooDoo BBQ, Stuart Miles, Topeka, Kan., Pulled Pork Walking Tacos
  • C-16 – Blue River BBQ and Brewhaus, Shawn Carlson, Wamego, Kan., The “Original Chicken Bombs” (Boneless Chicken Thigh, Jalepeno Cream Cheese Blend, Bacone, and Seasoned to Perfection), Sauce (Regular, Hot, or XXX-Hot)
  • C-17 – Hillbilly Smoke Club, Rusty Davenport, Osage City, Kan., Pulled Pork Sandwiche, Baked Beans
  • C-18 – Reckin-Crue Bar B Que, Brandon Davis, Osage City, Kan., Pulled Pork, Smoked Beans, Funnel Cakes, Ribbon Potatoes

For larger, printable version of the map, click here or on the map below. For a printable copy of the menu, click here.


For more information about Smoke in the Spring, see related article here.

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