Rob Magee
Rob Magee's path to becoming one of Kansas City's most respected pitmasters ran through professional restaurant kitchens rather than backyard pits. A trained chef, Magee brought a culinary-school sensibility to BBQ when he opened Q39 in Midtown in 2014 — a restaurant that serious eaters and casual diners both embraced. The brisket at Q39 was widely considered the most technically precise in the city. Magee was an influential figure in the 'new wave' of KC BBQ, demonstrating that fine-dining technique and pit tradition are not mutually exclusive. He died in December 2021; the restaurant he founded carries on.
Technique
Certified Angus Beef brisket, 16+ hour smoke over hickory and cherry wood blend. Rested a minimum of 2 hours before slicing. The bark is developed through a proprietary dry rub applied 24 hours before smoking.
Recognition
- Zagat — Hottest BBQ Joints in the U.S. (2014)