Well, it’s great! Duh… But here is some detail and history. I think we need to know the roots of something so we can enjoy it even more!
Kansas City barbecue refers to the specific inner city style of slow smoked meat that evolved from the pit of Henry Perry in the early 1900’s in Kansas City, Missouri. Kansas City barbecue is slow smoked over a variety of woods and then covered with a thick tomato and molasses based sauce.
The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is often considered to be the “world’s barbecue capital.” There are large, well attended barbecue cooking contests, the two most notable being in nearby Lenexa, Kansas and at the American Royal.
Kansas City barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish). This variety of meat can be attributed to Kansas City’s location along the Atchison, Topeka and Santa Fe Railway (Santa Fe, BNSF) and the Union Pacific. Due to Kansas City’s proximity to the railroads, there were 7 packing houses located in Kansas City which made it a central location in the US for the meat. Hickory was readily available in the region and continues to be the primary wood associated with smoking meat in Kansas City.
Kansas City Barbeque’s, similar to those found in St. Louis, use BBQ sauce liberally. The sauces found in the region are tomato based with sweet, spicy and tangy flavor profiles. A majority of restaurants offer several sauce varieties but the staple sauce tends to be both spicy and sweet. Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, cole slaw, and other soul food staples.
In 2000, Kansas City restaurant chain Fiorella’s Jack Stack Barbecue began shipping their barbecue nationwide. Efforts by Arthur Bryant’s and Gates and Sons Bar-B-Q to export Kansas City barbecue beyond the metro area have not been as commercially successful, although the two do market their sauces can be found in most Kansas and Missouri grocery stores and the Kansas City International Airport.
Thank you to Wikipedia.org for the info!