Diners, Drive-Ins and Dives Season 2010 Episode 20 Kansas City Barbecue Tour

In episode 20 of season 2010 of Diners, Drive-Ins and Dives, host Guy Fieri heads to Kansas City to experience the city's famous barbecue scene. The episode, titled Kansas City Barbecue Tour, takes viewers on a journey through some of the city's best-known barbecue joints.

Fieri starts his tour at Arthur Bryant's, a barbecue institution that has been serving up classics like burnt ends and slow-cooked beef since 1930. Here, Fieri chats with current owner Jerry Rauschelbach about the history of the restaurant and the process of smoking meat over hickory wood. Fieri then digs into a plate of pulled pork, brisket, and burnt ends, all slathered in Arthur Bryant's signature sauce.

Next up, Fieri heads to Fiorella's Jack Stack Barbecue, a family-owned joint that has been in business for over 60 years. Here, Fieri tries the lamb ribs, which are smoked and then grilled to give them a crispy exterior. He also samples the burnt end chili, made with the restaurant's famous brisket burnt ends and a blend of spices.

At LC's Bar-B-Q, Fieri meets owner and pitmaster Lynn Clemmons, who is known for his spicy sauce and tender beef ribs. Fieri tries the burnt ends sandwich, which features chunks of juicy brisket smothered in sauce and served on a soft bun. He also samples the pork spare ribs, which are slow-cooked and then finished on the grill for a smoky char.

Fieri's next stop is at Woodyard Bar-B-Que, a family-owned restaurant that is housed in a former nursery. Here, Fieri talks with co-owner Frank Schloegel about the restaurant's commitment to using sustainable and locally-sourced ingredients. Fieri tries the pulled pork and the house-made jalapeno sausage, both of which are smoked over a blend of apple and hickory woods.

At RJ's Bob-Be-Que Shack, Fieri meets owner and pitmaster Reginald "RJ" Boyd, who is known for his take on traditional Kansas City barbecue. Boyd uses a blend of oak and hickory woods to smoke his meat, creating a unique flavor profile. Fieri tries the pork belly and the brisket, both of which are slow-cooked and then finished with Boyd's signature sauce.

Fieri's final stop on the Kansas City barbecue tour is at Snead's Bar-B-Q, a family-owned restaurant that has been in business for over 30 years. Here, Fieri tries the beef brisket, which is slow-cooked for over 16 hours and then served with a side of Snead's famous baked beans. He also samples the pulled pork sandwich, which is topped with coleslaw and Snead's tangy sauce.

Throughout the episode, Fieri showcases the unique flavors and techniques of each restaurant, as well as the passion and dedication of the people behind the barbecue. Viewers are treated to a mouth-watering tour of Kansas City's best barbecue spots, and are sure to be left craving some slow-cooked meat and tangy sauce of their own.