flavor
FOUGERE'S FAVORITES
Autumnal Buds NEW BARBECUE RESTAURANT BLOSSOMS.
BY MADELINE EWING · PHOTOS BY L.G. PATTERSON
W
ith roots in Texas
of the world. His childhood centered
and livestock, barbecue
around a cattle business run by
is in Jason Paetzold’s
his family, primarily his father and
one year ago, immediately falling in love
blood. After working
grandfather. Today, Paetzold sees himself
with downtown and the location of 304
in the food scene in Kansas City for
as continuing that family legacy in a
S. Ninth St. — formerly Pickleman’s and
over 10 years, Paetzold decided to plant
different light — one plate at a time.
Ingredient. Channeling his past, Paetzold’s
Bud’s BBQ in the heart of Missouri this
“I grew up in a part of Texas where
really fun and lively atmosphere.” Paetzold moved to Columbia just over
menu largely reflects traditional entrees
September. This craft BBQ joint takes
barbecue is such a huge part of our
and sides from community barbecues in
classic American comfort foods and adds
culture, it’s something that we shared as
his childhood hometown.
a modern, innovative twist.
a family and with friends,” Paetzold says.
Born and raised in Hereford, Texas, Paetzold grew up in the beef capital
44 INSIDE COLUMBIA OCTOBER/NOVEMBER 2021
“The corn pudding, grits, macaroni
“It was kind of part of who we were, in
and cheese and cold pasta salad — I’m
our DNA, and I wanted to share that in a
taking those honest and true sides and
