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Flame Sample
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Open Today  ·  Rolling now at our lunch spot

We Start the Pit at 9pm so the Brisket is Ready at 3pm.

Trailer on the lot Wednesday through Sunday. Catering 50 to 400 guests for weddings, corporate, and private events across the metro.

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Crafted Fresh Daily Made to Order Locally Sourced
Today's Special Flame Sample Special Ask about our daily off-menu creation, crafted fresh each morning with peak-season ingredients.

The Menu

Off the Fire

Cooked hot, served hot. Catering and event bookings welcome.

Plates Sandwiches Sides Drinks

Plates

Burnt Ends Plate

$22

Half-pound of cubed point, two sides, white bread, pickle, raw onion, sauce on the side. The classic move.

Brisket Plate

$20

Half-pound of pitmaster-cut brisket, two sides, white bread, pickle, raw onion.

Rib Plate

$24

Half-rack of St. Louis-style spare ribs, two sides, white bread, pickle.

The Combo

$28

Quarter-pound burnt ends, quarter-pound brisket, two ribs, two sides. For when you can't decide.

Sandwiches

Burnt-End Sandwich

$13

Cubed burnt ends, slaw, pickle, white bun, sauce on the side.

Brisket Sandwich

$12

Pitmaster-cut brisket, pickle, raw onion, white bun.

Sides

Burnt-End Baked Beans

$5

Slow-cooked with cubed burnt ends. Yes, this is real.

Cheesy Corn

$5

Roasted corn, cream, three cheeses, smoked salt.

Coleslaw

$4

Cold, crunchy, vinegar-forward. Cuts the smoke.

Mac and Cheese

$5

Smoked, baked, crisped on top. Worth ordering a side of even if you don't normally.

Drinks

Boulevard Wheat

$5

On draft, cold.

Sweet Tea

$3

Brewed every morning, free refills at the trailer.

Catering · Off-Menu

We Cater. Big Crowds Welcome.

Weddings, corporate lunches, festivals. We bring the truck and the flavor. Ask for a custom package.

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● About / The Crew Est. on the Street Admit One

Admit One

About Flame

Hot · Fresh

Story

I Start the Pit at 9pm so the Brisket is Ready at 3pm.

Flame Sample is run by Carl, the pitmaster, and his daughter, who handles the catering bookings and the line. The trailer has been on the same West Bottoms lot since 2016. The pit gets lit at 9pm every night we are open the next day. The brisket goes on at 10pm. By 3pm the next afternoon, the bark is right. We use four kinds of wood. Hickory for the long burn. Post oak for the body. Pecan for the sweetness underneath. Cherry for the color. We do not inject. We do not finish in gas ovens. We do not have a microwave on the trailer. When we are sold out, we shut down and go home. The sauce is always served on the side. That is not a marketing line. That is so you can taste the meat first. If you want to drown it after, the sauce is right there and we do not judge.

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Where the Trailer Will Be

On the West Bottoms lot Wednesday through Sunday. Off the lot for catering Monday and Tuesday.

M
T
W
T
F
S
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Monday

Catering only

Tuesday

Catering only

Wednesday

11am – 8pm or sold out

Lot · West Bottoms

Thursday

11am – 8pm or sold out

Lot · West Bottoms

Friday

11am – 9pm or sold out

Lot · West Bottoms

Saturday

11am – 9pm or sold out

Lot · West Bottoms

Sunday

11am – 6pm or sold out

Lot · West Bottoms

Never Miss a Stop

Follow us for live location updates, daily specials, and first-come-first-served drops.

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From the Pit

Smoke, plates, and the trailer between services.

A line of customers waiting at the service window of a barbecue trailer on a gravel lot.
A line of customers waiting at the service window of a barbecue trailer on a gravel lot.
Sliced brisket fanned across a wooden board on a stainless prep counter inside a barbecue trailer.
Sliced brisket fanned across a wooden board on a stainless prep counter inside a barbecue trailer.
A tray of burnt ends with beans and slaw on a picnic table at dusk under warm string lights.
A tray of burnt ends with beans and slaw on a picnic table at dusk under warm string lights.
Smoke drifting from the stack of an offset smoker on a gravel lot in cold blue light at dawn.
Smoke drifting from the stack of an offset smoker on a gravel lot in cold blue light at dawn.
A carving station and chafing pans set up under an open catering tent on a lawn in late afternoon.
A carving station and chafing pans set up under an open catering tent on a lawn in late afternoon.
Half a rack of ribs and white bread on an enamel tray under a work lamp at night.
Half a rack of ribs and white bread on an enamel tray under a work lamp at night.
A loaded tray handed across the service window ledge of a barbecue trailer at midday.
A loaded tray handed across the service window ledge of a barbecue trailer at midday.
Unlabelled jars of barbecue sauce lined up on a wooden shelf inside a barbecue trailer.
Unlabelled jars of barbecue sauce lined up on a wooden shelf inside a barbecue trailer.

What Customers Say

Recent feedback from the lot and from catering bookers.

★ 4.9 528 Google Reviews

★ 4.9 Google Reviews
★★★★★

"Burnt ends at Flame are the best in Kansas City. That is not a small claim in this city. The bark is right, the fat is rendered, and the sauce is right there if you want it. I bring out-of-town friends here and they all leave converted."

B., Westport

★★★★★

"Catered our 220-person wedding reception with the pit on-site. Carl himself was carving. The brisket was unbelievable, the burnt-end baked beans were a religious experience, and guests stopped me at the door to ask for the contact. Worth every dollar."

L., Brookside

★★★★★

"We do a monthly office BBQ for our team. Flame is the only one we use. Sixty people, three meats, six sides, gluten-free options for two team members, never a complaint. The team plans their week around the days Flame comes in."

J., Crossroads

★★★★★

"I have lived in KC my whole life. Most BBQ trailers cannot keep the quality up Saturday nights when the line gets long. Flame manages it. Bark holds, brisket holds, ribs hold. The trailer crew never gets sloppy. Genuine professionals."

P., Plaza

See all reviews on Google →

Where to Find Us

We're parked here serving fresh food daily. Stop by, swing through, or call ahead to order.

Hours

Wednesday – Thursday 11:00 AM – 8:00 PM
Friday – Saturday 11:00 AM – 9:00 PM
Sunday 11:00 AM – 6:00 PM
Mon – Tue Catering only
2200 Sample Smokehouse, Kansas City, MO 64101

Call Us

(555) 010-2299

Email Us

pit@flamesample.example

Book the Truck for Your Event

Birthdays, weddings, corporate lunches, block parties. We roll up and handle everything.

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FAQ

Things You Asked

Quick answers, no fluff.

Specials Board · The Questions

Will you sell out?

Yes, often. We cook only what the day's burn produced. Saturdays we are usually out by 7pm. Come early or get in line at 11am.

How far in advance should I book catering?

Office lunches: two weeks. Corporate events: four weeks. Weddings and 150+: 8 to 12 weeks, especially May through October.

Do you offer vegetarian options?

We can build a custom vegetarian plate for catering with 72-hour notice: smoked portobello, baked beans (vegetarian version), corn, slaw, mac. At the trailer, we are honest that the menu is meat-forward and any vegetarian item is from the sides.

Do you ship?

No. We do not ship. Quality drops too far in transit. We do offer whole-brisket pickup at the trailer with 24-hour notice.

Why is the sauce on the side?

Because you should taste the meat first. After that, the sauce is yours. We are not going to fight you about it.

Book the Truck All-In Catering Hot Off the Truck

Hire the Truck

Weddings, festivals, corporate lunches, neighborhood block parties. We bring the fire.

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Let's Talk Food

Catering requests, event bookings, or just want to say hey. Drop us a line and we'll get back to you fast.

(555) 010-2299 pit@flamesample.example
Wed–Sun on the Lot · Catering 7 Days · Often Sold Out by 6pm

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