Buck Tui BBQ pairs two smoke traditions under one roof: Kansas City barbecue technique from Pit Master and Executive Chef Ted Liberda, and Northern Thai flavor from Executive Chef Pam Liberda. The result runs through the menu as direct pairings — burnt ends with curry, ribs glazed in sweet chili, and brisket finished with tiger cry sauce.
The brisket rangoon has become the dish most associated with the place, a compact expression of the Thai-KC combination that runs through the rest of the menu. Regulars return often, and the staff culture gets mentioned nearly as much as the food.
Buck Tui BBQ has been covered by The Infatuation as part of its look at the Kansas City barbecue scene.
The brisket rangoon has become the dish most associated with the place, a compact expression of the Thai-KC combination that runs through the rest of the menu. Regulars return often, and the staff culture gets mentioned nearly as much as the food.
Buck Tui BBQ has been covered by The Infatuation as part of its look at the Kansas City barbecue scene.