Kansas City International Airport has a new barbecue joint. Here’s what to know

David Hudnall
·2 min read

There was a passing of the torch Friday at Kansas City International Airport. Or perhaps a passing of the tongs.

Smoke ‘n Magic, which has been serving barbecue in Concourse B since the new airport debuted last year, has departed its 8,000-square-foot space. It wasn’t for lack of customers: Smoke ‘n Magic was the winner of the first annual Made for Kansas City BBQ Championship, which gives to its winner $25,000 and a one-year licensing contract at the airport.

It’s already been a year, which means it’s time for the winners of the second-annual competition, held in June, to take over. The sign outside the restaurant now reads O.G. Bandits, an all-in-the-family barbecue team led by couple Ashton Smith and Josh Farley, with help from their kids Jax, Andrew, Addy and Jamison.

“We’ve been competing since 2019 — we’ve gone to Wyoming, Pennsylvania, Mississippi — but it’s always been just a hobby,” Smith said. “I’m a stay-at-home mom and (Josh) is an electrician. So this is a huge opportunity for us.”

The smoked nachos at O.G. Bandits come topped with pulled pork, chopped brisket and smoked chicken.
The smoked nachos at O.G. Bandits come topped with pulled pork, chopped brisket and smoked chicken.

Highlights on the menu include smoked nachos (topped with pulled pork, chopped brisket and smoked chicken), corn ribs (corn on the cob sliced into rib-like shapes dusted in their beef rub Cattle Rustler) and, naturally, burnt ends.

The smoked half-chicken is also a standout, Smith said.

“We have smokers in the back — this is the only airport in the world that has actual smokers,” Smith said. “So you’re getting fresh smoked chicken here, which is kind of revolutionary in an airport.”

O.G. Bandits — they’re named after their home of Oak Grove — offers three barbecue sauces. The Bandit Original is smoky and sweet. Saddle Up Sweet Heat has notes of cherry and a habanero kick. And Tangy Tumbleweed is their vinegar-based sauce.

Ashton Smith and Josh Farley started O.G. Bandits in 2019.
Ashton Smith and Josh Farley started O.G. Bandits in 2019.

Smith and Farley are keeping their day jobs.

“It’s a licensing contract, so we won’t be here making the food,” Smith said. “We’ve spent the last several months training the (airport) staff on how to make our recipes.”

Their seasonings and rubs will be for sale at the restaurant, too.

“We’re hoping to launch those in stores nationwide soon,” Smith said. “We wouldn’t have been able to do that if we hadn’t won this contest.”

Meat Mitch of Leawood continues to serve its barbecue in Concourse A.