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506 Main Street, Grandview, Mo

ABOUT Gerald



"Is it  the MEAT that makes the sauce taste good  or is it the sauce that makes the MEAT taste good? Naw, it's when they MEET."
- Karen Griffin









Hey KC Friends,

It’s your old pal Gerald Dunn, better known as the Jazz Disciple in Kansas City, Director of Entertainment from the American Jazz Museum and Band leader of The Jazz Disciples. You’ve grooved to my tunes, tapped your feet to the beat, and enjoyed the magic of jazz at the Blue Room. But guess what? I’ve got something new cookin’, and I can’t wait to share it with you!

Introducing Dunn Deal BBQ - where the soulful sounds of jazz and blues meet the mouthwatering flavors of Texas BBQ. That’s right, folks, I’m not just a saxophonist and radio DJ at KKFI; I’m also a certified BBQ aficionado with roots deeply embedded in the heart of Texas.

Growing up in the Lone Star State, I learned the art of BBQ from my pitmaster granddaddy, who passed down generations of secrets to orchestrate flavor to perfection. And now, after years of catering and perfecting my craft, I’m thrilled to announce the opening of my very own joint right here in KC.

Located in Grandview, Dunn Deal BBQ is a small but mighty spot serving up the best brisket in town, bar none. Picture this: tender, juicy brisket infused with the smoky essence of mesquite and savory spices that’ll make your taste buds dance with delight.

But that’s not all. At Dunn Deal BBQ, we’re all about family, friends, and good vibes. You might even catch some of my talented buddies dropping by to jam while you savor every mouthful of our lip-smacking BBQ.

So, what are you waiting for? Come on down, bring the fam, and let us treat you to an unforgettable BBQ experience that’ll have you coming back for more.


See you at Dunn Deal BBQ, where every bite is a symphony of flavor!

Yours in BBQ bliss,

Gerald Dunn KC Pit Master



The "low and slow" cooking technique involves cooking meat at a low temperature for an extended period of time, ranging from 4 to 5 hours to as long as 15 plus hours, depending on the cut of meat. Cooking meat at a low temperature is crucial for breaking down the collagen and connective tissues in the meat, ensuring tender and moist results with natural smokey flavor and juices intact.


I have established great relationships over the years with meat vendors who allow me to select from their best USDA PRIME and USDA CHOICE grades of meat.

This is the foundation to creating a satisfying bbq experience.


Community brings people together. Great bbq and music - what else can you ask for.

quality cuts
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