What is Kansas City’s Style Barbecue?

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!

Delicious beef delivered to your home from Kansas City Steak Company

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A History Lesson: Barbeque. Or is Barbecue? Or BBQ?!

Barbecue or barbeque (common spelling variant with abbreviations BBQ, Bar-B-Q and diminutive form used in Canada; Barbie, used chiefly in Australia and New Zealand ; and called Braai in South Africa) is a method and apparatus for cooking meat with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, cooking gas or even electricity; and may include application of a marinade, spice rub or basting sauce to the meat or vegetables.
The term as a noun can refer to the meat, the cooking apparatus itself (the “Barbecue grill”) or to a party that includes such food. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.
Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.
Barbecue has numerous regional variations in many parts of the world.

The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Caribbean, which then entered European languages in the form barbacoa. The word translates as “sacred fire pit.” The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.
There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English. The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier.
While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found. In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states, cuts of beef are often cooked.
The word barbecue has attracted several inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning “from beard to tail”. The French word for barbecue is also barbecue, and the “beard to tail” explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk-etymology explanations. Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised “Bar, Beer and Cues”. According to this tale, the phrase was shortened over time to BBCue, then BBQ.
There you have it… I guess. I took this from Wikipedia.org
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Restaurant Review: Big T’s BBQ

Big T’s Barbeque has 2 locations in Kansas City. My Rating 4.9 out of 5

One is in the South at 9409 Blue Ridge Boulevard, Kansas City – (816) 767-0905.
Their other location is closer to mid town at 6201 Blue Parkway, Kansas City – (816) 923-2278.

The Price is about $8-$10 per person. Great Daily Specials.

I have been to both many times.  The consistency between the two locations is spot on. I would have to rate them a 4.9 out of 5 and I will tell you why: I have learned that I need to call ahead to get my hands on Burnt Ends!

I really like “new cooked Barbeque” meaning cooked overnight and served the next day.  Big T’s is one of those places they are constantly cooking and they start the next day’s meat in the middle of the night. So the term “fresh” could be used.

Burnt Ends:  I love the chunks of burnt meat covered in T’s well seasoned sauce (Tomato Vinegar based). They serve the ends “open face” which means they lay down some white bread and pile on the meat so there is no way you can’t eat it with out a fork!  Then you get to eat the bread after it has soaked in the meat run-off and juices.  Awesomeness!

The Sausage–oh my!  Just the right spice and smoke combination. They give you about a foot of it and you can get it with fresh cut fries!

Sandwiches range from beef, pork, or turkey on bun or bread.  The taste is great and the size will leave you full!

They give you your money’s worth!  The portion sizes will surely have one visiting the heart center soon!…but that is a chance you will have to take.

When I am not cooking, Big T’s BBQ is my favorite place to go! Give it try!

Leave a comment after you have gone to Big T’s BBQ with your review!!

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I want to test it Fast Eddy’s By CookShack

The Holy Grail! I want this! I have seen this smoker in action. I have ate the tender slow smoked greatness that comes out. One word Perfect!

One of my best friends has one and has done his home work. He loves the set it and forget it during competitive BBQ contests.

The Fast Eddy’s by Cookshack FEC100 smoker is a 100% wood-burning, pellet-fired smoker with a Cookshack IQ4 electronic control system. The FEC100 is used by all types of barbecue operations. It meets requirements for all known barbecue competition sanctioning bodies. NSF approved. UL Listed Commercial Cooking Equipment.

I couldn’t say it better my self!

The picture is a link.
Cookshack Fast Eddys By Cookshack Stainless Wood Smoker
P.S. Hey Eddy send me one to test!

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Product Testing: Weber Performer Grill

This is one of the best Weber setups out there in my opinion! And since I have one of the best wife’s out there she bought me this grill for my birthday!
I have used my Weber Performer Grill for the past few years from cooking a couple of hot dogs to cooking over 100 burgers, steaks, ribs, drunken chicken, corned beef and more.
The easy to use propane starter, to the pull out charcoal container. It also has a very large cooking area that has trap doors on the ends so you can put wood chunks or chips on the coals with out having to remove the entire cooking grill!
I also use mine as an indirect smoker by pushing all the coals to one side of the coal rack and adding wood to the coals through one of the trap doors.
It has good wheels that make it very easy to move it around the yard or to load it up to cook where ever I want!
Did I forget to mention it has a table built right on it!! It is so nice to have the perfect size work area or for just holding a frosty cold beverage while you smell the smokey goodness!
So if you are looking for a great grill/smoker get one you will love it!

The picture is a link.

To all the Barbeque, Smoker, Rub, Sauce, and accessory manufacturers contact me and I will be more than willing to test and review your products like this!

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BBQ and Big 12 ready set where to eat!

March Maddness is in full effect here in downtown Kansas City Missouri at the Sprint Center! Where are you going to eat BBQ of course!

The Downtown Area near the Sprint Center

Famous Dave’s 131 E 14th Ave, Kansas City, MO (816) 569-2021. Is right across the street from the Sprint Center. Not an original Kansas Barbecue joint but it is a good place to eat!

North of Downtown in the City Market area

Winslow’s KC-Style City Market Barbecue 20 East 5th Street, Kansas City, MO (816) 471-7427. Is a quick cab ride north of the our wonderful Downtown. Winslow’s has outside dining (if it’s warm enough for you). They have been around for awhile so, it must be good!

Just South of Downtown

Fiorella’s Jack Stack Barbeque 101 West 22nd St # 300, Kansas City, MO (816) 472-7427 Yum! One of the better Barbeque places to eat in Kansas City. don’t forget the Cheesy Corn Bake

East of Downtown a little bit farther

Arthur Bryant’s Barbeque 1727 Brooklyn Avenue, Kansas City, MO (816) 231-1123 Is Kansas City Barbeque! everybody wants Arthur Bryant’s I have been there many of times. The amount of food they give you is enough for 2 people! Very tasty you will leave happy! The history books say Mr. Bryant started barbeque in Kansas City.

Gates & Sons Bar-B-Q 1221 Brooklyn Avenue, Kansas City, MO (816) 483-3880 Also is Kansas City Barbecue defined. with a few locations around the city Gates has good food Yammer Pie(sweet potato pie), and Mutton (Lamb)! It’s good.

Big T’s Bar BQ
6201 Blue Parkway, Kansas City, MO (816) 923-2278 By far the best BBQ place in my opinion! The burnt ends are Awesome!!! If you want great barbeque go there it’s is worth it!

Contact me Via the comment area if you need any help!

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Barbeque Kansas City read these!

I was just clicking around and found these ebooks I will tell you I can’t wait to try some of the stuff in here! one word mouthwateringgoodness!!! (ok so it’s not one word).

Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket. Click Here!

Barbecue Secrets Revealed! and all 4 bonuses ebooks are instant downloads! Click Here!

The Ultimate Guide to a Delicious Back Yard BBQ this is a 169 page ebook! Click Here!

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Dreaming of BBQ!

I didn’t get much sleep last night thinking of everything I want to do to spread the word about everything Barbeque! Lets get started here’s a short list of things you will need. Remember this is my opinion also remember YOU make the rules!!

First you need a smoker or a grill and it will need to be seasoned. For example in an offset smoker like a Brinkman, Good one,or  Charbroil. I start a Weber charcoal chimney a blaze and soak some Hickory and Mesquite in a bucket of  water to add a “wet” smoke this helps keep the smoking chamber moist and helps keep the meat from drying out.

Next I get a large bowl of oil like vegetable oil or peanut oil and a large clean brush or rag and coat the inside then the outside of the smoker and let the smoker get hot for several hours adding wood chunks throughout the burn to add that smokey flavor to every interior inch! These steps provide a barrier from the paint and metals on and in the smoker. ( paint does not taste good!)

I “season” my smoker a couple times a year inside and out to combat rust and after cleaning out the buildup from a lot of cooking.

I am getting hungry!


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You ready to eat good? Let’s go!

Hello everybody! On my new site I plan on bringing you deals on Barbeque in Kansas City!

I want to give you my tips and some of my close friends tips on cooking great tasting Barbecue.

I will keep you posted on restaurants I visit and what I think about the many different tastes out there!

I just started a new project building my own extra large smoker. So I will help you step by step in building yours!


I should be up and running soon so stay tuned!


Keep on Smokin’!


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