Amarillo
It's simple. Real barbecue takes lots of wood, and you won't find any bags of charcoal or wood chips at the Amarillo. This is a seriously authentic hickory smokehouse, and outside sits a massive woodplie: 40,000lbs of Southern Missouri hickory logs contained in a 50' semitrailer. A new 20 ton load arrives every 90 days.
The Amarillo has set a new standard of quality in barbecue restaurants. For example, it was the first restaurant in the nation to introduce SmartBrand® free-range chicken which boasts the only pure-air chilled system in the country. The Amarillo's unique method of custom-trimming whole choice briskets is now being adopted in other barbecue restaurants. And the one-of-a-kind Amarillo sausage is a result of Gordon's background in the natural foods industry. The sausage, composed mainly of smoked brisket with a bit of pork trimming added, is lean and non-greasy yet suprisingly moist and flavorful. Of course, ribs are the star of the show at the Amarillo and, as expected, only premium baby-back pork ribs are used. Visitying Kansas City bbq contest judges declared, "The best ribs in the country are at the Amarillo."
Amarillo
303 Fort Crook Rd N
Bellevue, NE 68005