Born and bred in Kansas City, John Grissinger grew up smoking meat — everything from brisket to ribs — over hickory in the backyard with his family. Now, as the owner of Brian Head Resort in Southern Utah, Grissinger shares his family traditions with skiers, snowboarders and outdoors enthusiasts every Saturday night at Last Chair Saloon. Each week, Grissinger personally slow-cooks a 500-pound smorgasbord of Kansas City-style specialties like brisket, ribs and chicken, which are served with Grissinger’s housemade barbecue sauce on the side. Once a month, the feast coincides with the Dark Sky parties at Cedar Breaks National Monument — Southern Utah’s version of dinner and a show.
Special Dishes: Brisket, Ribs, Chicken
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