Now in its second season of operation adjacent to the Ice Cream Cottage, Dixie Chicken serves up barbecue that is far different than the usual grilled fare.
Co-owners Bob Giles and Steve Moran, who also operates Ice Cream Cottage, are both barbecue mavens certified as judges by the Kansas City Barbecue Society.
For Dixie Chicken, Giles and Moran developed a tangy Carolina-style sauce and flavorings and cook meats to perfection over hardwood in a massive smoker.
Rather than cook up pit beef like any other pit beef stand in the area, Dixie Chicken does chicken, pulled pork, baby back ribs, and beef brisket.
The pulled pork is succulent and tender, piled high on a kaiser roll. Layered with thick slices of flavorful beef on a roll dipped in au jus, the brisket sandwich is a bite of heaven.
Sides served by Dixie Chicken include baked beans, red slaw, Maryland steamed corn, baked potato, corn bread and jalapeno corn bread.
The only down side is that Dixie Chicken is just open on the weekends from 11 a.m. to 5 p.m., from April to November.