.jpg) Kansas City–style barbecue combo plate with various meats and fries | |
| Type | Lunch,dinner |
|---|---|
| Place of origin | United States |
| Region or state | Missouri &Kansas |
| Associatedcuisine | United States |
| Created by | Henry Perry |
| Invented | 1908 |
| Main ingredients | Beef,chicken, andpork |
| Part of a series on |
| American cuisine |
|---|
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Regional cuisines
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Kansas City–style barbecue is a slowlysmoked meatbarbecue originating inKansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes.[1]Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.[1]
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Kansas City barbecue uses a wide variety of meats, such aspork,beef,chicken,turkey,lamb,sausage, and sometimesfish.[2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce.[3][4]
Most local restaurants and sauce companies offer several varieties with spicy and tangy flavor profiles. Historically, the sauces were not sweet until Rich Davis, a child psychiatrist from KC developed the KC Masterpiece sauce with molasses, which varies greatly from the more traditional sauces at the longtime KC BBQ restaurants where orders are made at a counter.[5]
Burnt ends are the crusty, fatty, flavorful meat cut from the point of asmoked beefbrisket.[2] Side dishes include a unique style ofbaked beans,French fries, andcoleslaw.
TheKansas City metropolitan area has more than 100 barbecue restaurants, several of which are nationally renowned.[6] The area has several largebarbecue cooking contests, such as the GreatLenexa BBQ Battle[7] and theAmerican Royal World Series of Barbecue, the largest barbecue competition in the world.[8][9]
Kansas City barbecue history originated withHenry Perry, who operated out of a trolley barn at 19th and Highland in the legendaryAfrican-American neighborhood around18th and Vine.
Perry served slow-cooked ribs on pages ofnewsprint for 25 cents a slab. He came fromShelby County, Tennessee, nearMemphis, and began serving barbecue in 1908. Kansas City andMemphis barbecue styles are somewhat similar, although Kansas City tends to use more sauce and a wider variety of meats. His sauce had a somewhat harsh, peppery flavor.
Perry's restaurant became a major cultural point during the heyday ofKansas City Jazz during the "wide-open" days ofTom Pendergast in the 1920s and 1930s.
Working for Henry Perry was Charlie Bryant, who in turn brought his brother,Arthur Bryant, into the business. Charlie took over the Perry restaurant in 1940 after Perry died. Arthur then took over his brother's business in 1946, and the restaurant was renamedArthur Bryant's.
Arthur Bryant's, which eventually moved to 1727 Brooklyn in the same neighborhood, became a hangout for baseball fans and players in the 1950s and 1960s, because of its close proximity toMunicipal Stadium, where theKansas City Athletics or A's played their home games during that period.
In April 1972, Kansas City nativeCalvin Trillin wrote an article inPlayboy proclaiming Bryant's the best restaurant on the planet.
With new-found fame, Bryant did not change the restaurant's very simple decor, which consisted of fluorescent lighting, Formica tables, and five-gallon jars of sauce displayed in the windows, even when visited by PresidentsHarry Truman,Jimmy Carter, andRonald Reagan.
Bryant died of a heart attack, in a bed that he kept at the restaurant, shortly after Christmas 1982.
Along the main inner wall of the restaurant is photographic history of many famous politicians, actors, actresses and sports figures and other tribute pictures of military personnel displaying Arthur Bryant's memorabilia such as shirts or bottles of sauce.
In 1946 Arthur Pinkard, who was a cook for Perry, joined with George Gates to formGates and Sons Bar-B-Q. The restaurant was situated initially in the same neighborhood.
Gates also expanded its footprint in a more conventional way, with restaurants all displaying certain common features—red-roofed buildings, a recognizable logo (a strutting man clad in tuxedo and top hat) and the customary "Hi, may I help you?" greeting belted out by its employees as patrons enter.
Fiorella's Jack Stack Barbecue had its beginnings as the second restaurant in the Smokestack BBQ chain, which Russ Fiorella Sr. had started in 1957. Fiorella's eldest son Jack worked with his father until 1974, when he and his wife Delores opened their own Smokestack location in theMartin City neighborhood of south Kansas City.[10]
Eventually Jack, along with his wife and children, decided to expand their menu selections, adding non-traditional barbecue menu items like hickory-grilled steaks,lamb ribs, crown prime beef ribs,[11] and fresh, hickory-grilled seafood, along with an extensive wine and bar selection.
They also began offering a higher level of comfort and service than most people were accustomed to at a barbecue restaurant. Smokestack BBQ in Martin City soon became one of the most successful restaurants in the Kansas City metro. In 1996, Jack Fiorella was named Restaurateur of the Year by the Greater Kansas City Restaurant Association.[12]
By the mid-1990s, Jack Fiorella replicated the success of his Martin City Smokestack restaurant.
Other members of the Fiorella family told Jack that he was not permitted to use the Smokestack name for his new restaurant, so both the new restaurant (opened in 1997 inOverland Park, Kansas) and Jack's existing restaurant in Martin City dropped the Smokestack name and were rebranded as Fiorella's Jack Stack Barbecue. They also opened a full-service catering operation in Martin City and their third location in the historicFreight House building in theCrossroads Arts District.
They began shipping their barbecue nationwide in 2000, and in October 2006 they opened a fourth location on TheCountry Club Plaza. In 2014, a fifth Jack Stack restaurant opened inLee's Summit, Missouri.
The original Smokestack chain closed its last remaining location in 2012.
Fiorella's Jack Stack Barbecue has been featured onThe Food Network andThe History Channel, and has been rated as among the best barbecue in the United States by several national organizations and magazines. Most notably, theZagat Survey has named it the "#1 Barbecue House in the Country."[13]
Joe’s Kansas City Bar-B-Que can be traced to competition barbecue and theKansas City Barbeque Society (KCBS). Accompanying friends at theAmerican Royal and The Great Lenexa BBQ Battle[14] inspired Jeff Stehney to start cooking on his own. The first smoker purchased was an Oklahoma Joe's 24" smoker, christened in April 1991.
By 1993, Jeff, his wife and business partner Joy, and Jim "Thurston" Howell were ready to join the KCBS competition circuit. Their competition team, Slaughterhouse Five, won eight Grand Championships, including the prestigious American Royal BBQ, three Reserve Grand Championships, and the KCBS's Grand Champion "Team of the Year" in 1993. Over the next several seasons Slaughterhouse Five won dozens more awards and was generally recognized as one of the top competition BBQ teams in the Country.
Jeff and Joy openedOklahoma Joe's Bar-B-Que (later renamed to Joe's Kansas City Bar-B-Que) in a gas station inKansas City, Kansas in 1996.[15] There are also locations inOlathe, Kansas andLeawood, Kansas.
Celebrity chefAnthony Bourdain listed Joe's original Kansas City, Kansas location as one of "13 Places You Must Eat Before You Die".[16] Men's Health magazine named it America's manliest restaurant.[17] Joe's was featured on Season 3 ofMan v. Food in August 2010.[18] It was also named "Kansas City's Best Barbecue" byZagat.[19]
In 1977,Rich Davis capitalized on the reputation of Kansas City barbecue to formKC Masterpiece, which evolved from his "K.C. Soul Style Barbecue Sauce". KC Masterpiece is sweeter and thicker than many of the traditional Kansas City sauces served in the region. The KC Masterpiece recipe uses extramolasses to achieve its thick, sweet character.[citation needed]
KC Masterpiece was sold toKingsford charcoal in 1986 and now claims to be the number-one premium barbecue brand in the U.S. When Davis sold the rights to his sauce to Kingsford, he announced plans to build a franchise of barbecue restaurants. The franchises were successful for a few years, but have since all closed.
Curt's Famous Meats was a meat market founded in 1947 by Curtis Jones and sold to Donna Pittman in 1989. With clientele from all across America, Curt's specializes in barbecue prepared with Kansas City rub. It has a long history of award-winning barbecue, having won eight times theAmerican Royal barbecue competition, the largest in the world. It closed and was for sale as of July 2018 after seventy years of operation.
Located on EastTruman Road in the Kansas City suburb ofIndependence, Missouri, Curt's has been a large competitor in many local barbecue competitions.[20] Curt's was also known for its predominantly female staff, nicknamed the Lady Meat Cutters.[21]
Jones Bar-B-Q is an independent barbecue joint on Kaw Drive in Kansas City, Kansas, owned by Deborah and Mary Jones.
In 2001 Doug Worgul featured Jones Bar-B-Q in the afterword ofThe Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue.[22]: 120 Worgul said the sisters' barbecue "represent[ed] an artisan approach that cannot be replicated in higher-volume barbecue restaurants" and calls the location, a former taco stand, "the jointiest joint I've ever seen."[23] In 2016Ardie Davis called it "old school", saying the barbecue is straightforward, not oversmoked, and not overtrimmed.[23]
As of 2016, theKansas City Star considered them possibly the only Kansas City barbecue owned and operated by women pitmasters.[24][25][26] The sisters do not participate in thebarbecue competition circuit.[27]
In 2018, they appeared on an episode of Steve Harvey'sSteve in a segment titled "The Queens of Barbecue".[28][29]
In March 2019, the sisters and the barbecue were featured on the third season of American television seriesQueer Eye,[30] which was filmed in and near Kansas City.[31] Both they and the restaurant received a makeover, and they started bottling their sauce.[30] In the aftermath, they had to put in a second barbecue pit to handle demand.[27]
In 2019, Jones Bar-B-Q's Coconut Pineapple sauce was named by Bloomberg News as one of their five favorite barbecue sauces.[32]
