{"id":54391,"date":"2025-01-29T01:06:03","date_gmt":"2025-01-29T01:06:03","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/buck-tui-bbq-traveling-bbqer\/"},"modified":"2025-01-29T01:06:03","modified_gmt":"2025-01-29T01:06:03","slug":"buck-tui-bbq-traveling-bbqer","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=54391","title":{"rendered":"Buck Tui BBQ \u2013 Traveling BBQer"},"content":{"rendered":"


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The Overland Park\/Kansas City area is known for its tons of barbecue spots, each with its own cool vibe. But in the midst of all that, there\u2019s one place that really stands out \u2014 Buck Tui. Running the show at this joint is the awesome chef, Ted Liberda, who brings together Thai flavors with the classic Kansas City barbecue techniques. The slow smoked meats go through an amazing transformation as they soak up the delicious Thai seasonings, creating a medley of flavors that sets Buck Tui apart for real. This unique blend of culinary traditions gives you an extraordinary dining experience, where you get to taste a bit of both Thai and Kansas City barbecue in every bite.<\/p>\n

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We kicked off the meal with some Brisket Rangoons and a spicy margarita. Let me tell you, those Rangoons were something else \u2013 they were just perfect. Buck Tui marinates their brisket in a Thai marinade for 72 hours before cooking it, which really brings out the flavor. When you combine that tasty brisket with the cream cheese mixture, a good wonton wrapper, and a sweet and spicy dipping sauce, you\u2019ve got yourself the best appetizer in the Kansas City area. I might just have to make my own version of these whenever there\u2019s leftover brisket from now on. The margarita was top notch as well. It definitely brought the heat. <\/p>\n

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Looking at the menu was so tough, but after lots of thinking, I went for the three meat meal with brisket, pulled pork, and sausage, along with mac and cheese. My wife went for the pineapple rib fried rice. Let me tell you, the flavor of that brisket from the 72-hour marinade is out of this world. It\u2019s not your typical barbecue flavor, but it\u2019s absolutely delicious! The brisket was cooked perfectly, thickly sliced, and had a great smoky flavor. The pulled pork and sausage were just as tasty, and the sauce complemented all three meats really well. Even the baby back ribs and fried rice were amazing. I\u2019m totally loving the unique spin Buck Tui has put on their barbecue. I honestly have no idea what I\u2019ll order next time; those Thai-inspired dishes like the Brisket pad Thai and drunken noodle sound really intriguing. Maybe we\u2019ll have to go with a few more people and do family-style dining on our next trip. One thing for certain I will be ordering those brisket Rangoons again. Check out Buck Tui\u2019s menu linked below, and do yourself a favor and go there. https:\/\/www.bucktuibbq.com\/menus\/<\/a><\/p>\n

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