The Flying Mango Crazy: A Barbecue Joint in the Heart of Des Moines

As I step into the Northwest region of Des Moines, Iowa, I find myself at the doorstep of a joint that's been making waves in the barbecue scene – The Flying Mango Crazy. Located in the Beaverdale area, this unassuming spot is a hidden gem that boasts some of the best 'cue in the Midwest. With its old-school all-wood-built smoker, built by chef and owner Mike Wediking himself over 20 years ago, the aroma of smoked goodness wafts through the air, enticing passersby to come and sample the wares.

When it comes to barbecue, The Flying Mango Crazy is renowned for its sliced brisket sandwich. The smell of the smoker carries on the wind, drawing me in with promises of tender, juicy meat that's been slow-cooked to perfection. Mike takes pride in his Southern-style 'cue, learning from the folks down south and adapting it to suit Midwestern tastes. This approach has earned him a reputation as one of the best barbecue joints in the region.

One of the standout features of The Flying Mango Crazy is its rib dinner. With flavors that are both familiar and unique, Mike's take on Memphis-style ribs is a game-changer. He rubs his ribs with an expert blend of spices, including paprika, onion powder, black pepper, salt, cayenne, celery salt, crushed red pepper flakes, garlic powder, and ancho chili powder – a veritable spice rack that adds depth and complexity to each bite. As the ribs cook in the smoker for four and a half to five and a half hours, the flavors meld together in harmony, creating an irresistible combination of tangy, sweet, and smoky notes.

When it comes time to add the finishing touches, Mike brings out his secret barbecue sauce – a closely guarded recipe that's equal parts Worcestershire apple cider brown sugar, lemon juice, paprika, cayenne pepper, black pepper, crushed red pepper flakes, garlic powder, and ancho chili powder. This tangy, slightly sweet condiment is the perfect accompaniment to Mike's slow-cooked ribs, adding a burst of flavor that elevates each bite to new heights.

In addition to its legendary 'cue, The Flying Mango Crazy offers a diverse menu that showcases the joint's eclectic spirit. One of Mike's specialties is his catfish cakes – crispy, golden-brown patties filled with tender chunks of smoked catfish, mixed with onion, celery, fresh red pepper, poblano chilies, ground coriander, black pepper, dried basil, creole mustard, mayonnaise, and a couple of egg yolks. These bite-sized morsels are served alongside an organic collard green dish smothered in fat cap from the smoked pork shoulder, accompanied by a rich remoulade sauce that adds a tangy kick to each mouthful.

As I sample The Flying Mango Crazy's offerings, it becomes clear that this joint is about more than just barbecue – it's about sharing a love of good food with the community. Mike takes pride in his menu, which reflects his own personal tastes and preferences, even if they may not be traditional. By embracing his individuality, he creates a dining experience that's both unique and inviting.

In short, The Flying Mango Crazy is a must-visit destination for any barbecue enthusiast. With its mouth-watering 'cue, diverse menu, and welcoming atmosphere, this Des Moines joint has earned its place at the top of the list for best barbecue in the region – if not the country.

"WEBVTTKind: captionsLanguage: enhere i am in the northwest region of des moines iowa to check out a joint that's in the beaverdale area this is the flying mango crazy it's the best barbecue in the midwest sliced brisket sandwich the smell starts out in the driveway because you smell the smoker fired up by chef and owner mike wediking old school all wood built myself about 20 years build it myself yep and since he opened in 2003 he's been dishing out cooking he learned down south to the folks in the midwest this meat certainly holds up next to west texas dallas austin about a half rib dinner red beans and rice the ribs are sort of memphis style and they have an awesome rub on them we're gonna make some ribs we're gonna make some rib rub first a little paprika onion powder black pepper salt cayenne celery salt crushed red pepper flakes whoa garlic powder ancho chili powder and that comes together for the rub would you like your ribs sir baby backs okay you gonna flip those rub them down no i don't do the backside that's it you don't do the backside nope okay so out to the smoker and what are we smoking with just cherry wood how long four and a half five and a half hours depends on the wind direction next step barbecue sauce worcestershire apple cider brown sugar a little lemon juice little paprika cayenne black pepper crushed red pepper ancho chili powder a little celery salt ground yellow mustard onion powder garlic powder what is the game called let's use everything we can at the flying mango dissolve that a little bit ketchup simmer for four or five hours we're done looks good man all right the half slab of ribs our sweet potato pancake red beans and rice mango sour cream okay the rib is tender it pulls off the bone doesn't fall off the bone great dry rub it's got great bark on it let's try a little sauce great tang great acid a little bit of sweetness enough heat in there you get another whole entree here with the red beans and the rice ratio to this is outstanding that's a real package straightforward nice job thank you we're known for our barbecue but it's an eclectic mix of everything i like to eat i don't have a fryer and i don't do salmon and i don't sell hamburgers so you made a menu about you exactly which means putting that smoker to use on one of his southern seafood specialties a catfish cake with collard greens mike does an incredible job with catfish just when you bite into the catfish cake it's crunchy on the outside and then you can just taste the vegetables on the inside now we're into making smoked catfish cakes let's get into it onion celery fresh red pepper poblano chilis you want a nice smoked catfish i like them kind of chunky into the bowl all right so we're loaded up with catfish we've got ground coriander black pepper dried basil ground cumin a little salt creole mustard mayonnaise now a couple of egg yolks are we going to bring the veg in now that'd be awesome so there we go put it all together you break it down still leaving some texture i like the nice chunks yeah all right put this together we're going to do this in a pan we're going to go that right on the front of the hot tub yep and what's this going to get served with organic collard greens we're going to use any pig fat in there yep little tarragon vinegar some nice onion dark brown sugar fat cap off the smoked pork shoulder and how long those gonna cook 45 minutes dig it here's the cornbread now the greens a little of the remoulade wow delicious greens tender they got a nice bite to them a little bit of that tarragon vinegar coming through those are just humongous chunks of catfish it's delicate it's big flavor you couldn't make that any better it's absolutely my favorite thing to eat here's those real deals will come home thank you well played youhere i am in the northwest region of des moines iowa to check out a joint that's in the beaverdale area this is the flying mango crazy it's the best barbecue in the midwest sliced brisket sandwich the smell starts out in the driveway because you smell the smoker fired up by chef and owner mike wediking old school all wood built myself about 20 years build it myself yep and since he opened in 2003 he's been dishing out cooking he learned down south to the folks in the midwest this meat certainly holds up next to west texas dallas austin about a half rib dinner red beans and rice the ribs are sort of memphis style and they have an awesome rub on them we're gonna make some ribs we're gonna make some rib rub first a little paprika onion powder black pepper salt cayenne celery salt crushed red pepper flakes whoa garlic powder ancho chili powder and that comes together for the rub would you like your ribs sir baby backs okay you gonna flip those rub them down no i don't do the backside that's it you don't do the backside nope okay so out to the smoker and what are we smoking with just cherry wood how long four and a half five and a half hours depends on the wind direction next step barbecue sauce worcestershire apple cider brown sugar a little lemon juice little paprika cayenne black pepper crushed red pepper ancho chili powder a little celery salt ground yellow mustard onion powder garlic powder what is the game called let's use everything we can at the flying mango dissolve that a little bit ketchup simmer for four or five hours we're done looks good man all right the half slab of ribs our sweet potato pancake red beans and rice mango sour cream okay the rib is tender it pulls off the bone doesn't fall off the bone great dry rub it's got great bark on it let's try a little sauce great tang great acid a little bit of sweetness enough heat in there you get another whole entree here with the red beans and the rice ratio to this is outstanding that's a real package straightforward nice job thank you we're known for our barbecue but it's an eclectic mix of everything i like to eat i don't have a fryer and i don't do salmon and i don't sell hamburgers so you made a menu about you exactly which means putting that smoker to use on one of his southern seafood specialties a catfish cake with collard greens mike does an incredible job with catfish just when you bite into the catfish cake it's crunchy on the outside and then you can just taste the vegetables on the inside now we're into making smoked catfish cakes let's get into it onion celery fresh red pepper poblano chilis you want a nice smoked catfish i like them kind of chunky into the bowl all right so we're loaded up with catfish we've got ground coriander black pepper dried basil ground cumin a little salt creole mustard mayonnaise now a couple of egg yolks are we going to bring the veg in now that'd be awesome so there we go put it all together you break it down still leaving some texture i like the nice chunks yeah all right put this together we're going to do this in a pan we're going to go that right on the front of the hot tub yep and what's this going to get served with organic collard greens we're going to use any pig fat in there yep little tarragon vinegar some nice onion dark brown sugar fat cap off the smoked pork shoulder and how long those gonna cook 45 minutes dig it here's the cornbread now the greens a little of the remoulade wow delicious greens tender they got a nice bite to them a little bit of that tarragon vinegar coming through those are just humongous chunks of catfish it's delicate it's big flavor you couldn't make that any better it's absolutely my favorite thing to eat here's those real deals will come home thank you well played you\n"