Kansas City 101
Pour it on thick and sweet.
The Cuts:
A variety of slow cooked meats (including pulled pork, pork ribs, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish). Prized burnt ends are taken from the ends of a cooked brisket, or pork cut. Charred on one side, they’re used to make sandwiches, or as an ingredient in baked beans, or stew.
The Method:
Dry-rubbed thick and sweet (many are brown sugar based). Grilled low and slow over charcoal and/or a variety of woods.
The Sauce:
Plenty of sweet and tangy tomato-molasses based barbecue sauce. Embodied in the varieties of KC Masterpiece® barbecue sauces.
The Sides:
Baked beans, French fries, cole slaw and many soul food staples.
The Backstory:
Considered the barbecue capital of the World. Home to the Kansas City Barbecue Society and the American Royal, the king of all barbecue competitions. Henry Penny, Arthur Bryant and George Gates are the founding fathers of a Kansas City barbecue tradition dating back to 1908.
