KANSAS - The history of Kansas City BBQ is a long one. Its origins have been traced to the mid-1800s, when Henry Perry, a meat packer from Missouri, started cooking meat over coals in his backyard. This was a precursor to a new culinary trend that would become a massive hit in the country and worldwide. The popularity of this type of cooking was further spurred on by the invention of the grill, which made it easier for a man to prepare a meal quickly and efficiently. This led to the creation of various styles of barbecue. Some popular and widely recognized styles are barbecued pork, beef, ribs, and chicken.
What is The History of Kansas City BBQ?
Henry Perry
Henry Perry is a barbecue legend who helped make Kansas City one of the most renowned barbecue destinations in the country. He made a name for himself during the early days of the burgeoning meat packing industry. Perry started smoking his meats in the early 1900s. He cooked on steamboats in the Missouri and Mississippi Rivers in his younger days. His style of cooking evolved into a brick-lined pit dug into the ground. He served various foods, from meats to the wild game to Midwestern beef. He also cooked on a push cart around the 8th and Banks Street area. Henry Perry was the first to make a living off of selling meat. He traveled to Chicago and Minneapolis. His business thrived. He had several employees, including Arthur Bryant.
Arthur Bryant
Arthur Bryant is a legend among Kansas City barbecue enthusiasts. He was a pioneer, restaurateur, and the owner of the world's first "barbeque sauce." The sauce he created attracted celebrities like Jack Nicholson and Wilt Chamberlain. Although he died in 1982, Arthur Bryant remains the quintessential Kansas City pitmaster. His original restaurant has long been a landmark in Kansas City and has been the subject of numerous celebrity visits, including Jimmy Carter, who visited unannounced in 1979. The sauce he made is still a secret. The five-gallon jars he had on display in his window still stand. The sauce is a vinegar-based concoction with a unique blend of spices and authentic tastes.
Gates & Sons
Gates & Sons Bar-B-Q is a family-owned barbecue restaurant in Kansas City, Missouri. Owned by Ollie Gates, the business opened in 1958. Since then, the restaurant has grown to five locations in the metro area. The restaurant has a variety of menu items.The restaurant is considered to be one of the best in Kansas City. They have been around for a long time and are looking to expand. They offer four different rib choices. They also serve baked beans, which have a heavy molasses flavor. The owner of Gates & Sons Bar-B-Q, Ollie Gates, was born on July 3, 1931, in Kansas City, Missouri. He graduated from Lincoln High School in 1949. He then went to college in Maryland on a football scholarship. He later became a highway commissioner for the state of Missouri.
Joe's Kansas City Bar-B-Que
Joe's Kansas City Bar-B-Que is a national and international name. Owned by Jeff and Joy Stehney, the company has several locations in Leawood, Kansas, and Olathe, Oklahoma. In 2015, USA Today ranked Joe's Kansas City as the "Nation's Best BBQ." When you think of Kansas City, you might think of Chiefs, Royals, speakeasies, fountains, and jazz. But the region also has a rich barbecue history. And the competition for the best is fierce. There are over 500 teams at the American Royal World Series of Barbecue each fall. Joe's Kansas City Bar-B-Que started as a gas-station convenience store. A couple of years later, Jeff and Joy Stehney bought the place. Then they renamed it. After that, they went on to win multiple contests, including the Lenexa Kansas State BBQ Championship.
Origins of KC BBQ
The roots of Kansas City barbecue date back to the early 1900s. African Americans in the city began cooking Southern-style food. Often, these cooks would take leftover cuts of meat from meatpackers and barbecue them. The first known barbecue eatery in North America was opened in Kansas City. It was a restaurant run by Henry Perry. The restaurant served food wrapped in newspapers in a former trolley barn. The meat was served slow-cooked on slabs for about 25 cents apiece. Perry later worked for a restaurant owner named Charlie Bryant. When he passed away, Bryant took over his business. The two men traced their barbecue styles back to Perry. The 'cue was spicy and had a peppery flavor. It was thick and vinegar-based.
