Kansas city BBQ

Henry Perry is the culinary genius credited with developing Kansas City barbecue in the early 1900s. From the depths of Perry’s pit emerged a distinct style of Midwestern barbecuing that more than 100 eateries in the metropolitan area have tried to emulate. The city’s passion for slow-cooked protein has earned it the title of ‘World’s Barbecue Capital’. What sets Kansas City’s barbecue apart from its counterparts in Texas and the Deep South is its use of different types of meats, including pulled pork, pork ribs, burnt ends (the end pieces of smoked brisket), smoked sausage and sometimes fish, along with the sweet and tangy sauces liberally lathered upon the meat. Arthur Bryant and Gates and Sons Bar-B-Q, two local establishments whose roots can be traced back to Perry’s pioneer days, are the places to go for an authentic sampling of Kansas City barbecue. Don’t forget to order a cool and tangy helping of potato salad to pair with your meat of choice. See www.arthurbryantsbbq.com and www.gatesbbq.com.