He’s still got Texas-style brisket-the crown jewel of his menu-ribs that shine like blue ribbon winners, and the cult-favorite blueberry-cheddar sausage. Harp is still cooking in a wood-fired pit parked in the gravel lot out back of Crane Brewing. But Harp keeps setting the pace, getting a little better every time we visit. In the last two years, the city has seen a raft of newcomers who have matched where Harp was two years ago. Two years after we anointed it tops in town, Harp is still the best barbecue experience in Kansas City. If Harp can do that with the drippings, just imagine the brisket itself. I was overcome by a primordial urge to devour what is delicious, closely followed by an instinct to hoard this delicacy for times of scarcity. I tasted all kinds of things: smoke, gooey chocolate, brown sugar, an undeniable Harp Barbecue’s tallow cookies are dark and squat-nothing you’d find on a Pinterest board-but there is a generous dusting of flake salt on top of each one. What pairs well with beef fat? Harp’s mind went to chocolate chips. Tyler Harp was puzzling over what to do with all the drippings left over from Harp Barbecue, his twice-weekly barbecue pop-up in the back room of a Raytown brewery.

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