- The History of Kansas City Style BBQ
- The Flavors of Kansas City Style BBQ
- The Cooking Methods of Kansas City Style BBQ
- The Serving Methods of Kansas City Style BBQ
Kansas City style BBQ is all about the sauce. This style of barbecue is characterized by its use of a thick, tomato-based sauce that is often sweet and tangy. ribs, chicken, and pork are all common meats that are cooked using this style of barbecue.
Checkout this video:
The History of Kansas City Style BBQ
In the early 1900’s, Henry Perry began selling BBQ out of a trolley in downtown Kansas City. Perry’s BBQ was so popular that he soon had to hire more staff and open up a restaurant. Perry’s BBQ became so well-known that it attracted BBQ lovers from all over the country. Kansas City style BBQ is known for its sweet and smoky flavor.
The origins of Kansas City style BBQ
Kansas City is known for its many different contributions to American culture, from music to art to food. One of the most iconic things to come out of KC is Kansas City style BBQ. But where did this style of barbecue come from?
The first KC-style BBQ joint was Henry Perry’s restaurant, which opened in 1908. Perry came from Shelby County, Tennessee, and he brought with him the “Memphis method” of cooking pork ribs slow and low over hickory wood chips. Perry’s restaurant was so successful that it spawned a whole host of imitators, and soon KC-style BBQ was born.
Kansas City style BBQ is characterized by its use of all different kinds of meats, including beef, pork, chicken, and lamb. The meats are cooked slow and low over a wood fire, and they are often smoked with hickory or apple wood. The result is a tender, flavorful piece of meat that can be eaten on its own or used in a sandwich or salad.
If you’re ever in Kansas City, be sure to check out some of the city’s iconic BBQ joints, like Arthur Bryant’s or Gates Bar-B-Q. And if you can’t make it to KC, there are plenty of great Kansas City style BBQ restaurants all over the country.
The development of Kansas City style BBQ
Kansas City style BBQ is a unique blend of influences from across the country. The city has a long history of immigration, and settlers from all over the US brought their own culinary traditions with them. Over time, these different traditions were melded together to create the Kansas City style of BBQ that we know and love today.
The first recorded instance of BBQ in Kansas City was in 1907, when Henry Perry opened a small restaurant selling slow-cooked meats smoked over hickory wood. Perry’s style of BBQ was similar to that of other regions at the time, but he slowly began to develop his own unique methods. Other early innovators include Arthur Bryant, who opened his famous restaurant in 1921, and Charlie Peterson, who developed the first gas-fired smoker in 1957.
It was Peterson’s invention that really changed the game, making it possible to mass-produce Kansas City style BBQ. His smoker was so popular that it was soon being used by practically every BBQ joint in the city. Today, there are dozens of different Kansas City style BBQ sauces on the market, each with its own unique flavor profile. Whether you like your sauce sweet or spicy, there’s sure to be one that you’ll love!
The Flavors of Kansas City Style BBQ
Kansas City style BBQ is a type of barbecue that originated in the Kansas City area. This style of barbecue is known for its use of Missouri-grown beef, pork, and chicken. The meats are slow-cooked over a wood fire and then covered with a sweet and tangy sauce.
The meats used in Kansas City style BBQ
Kansas City style BBQ is all about the meat. The most common meats used are pork and beef, but chicken, turkey, and lamb are also sometimes seen. The meats are cooked slowly over low heat until they are very tender. This style of cooking allows the fat to render out of the meat, resulting in a juicy, flavorful final product.
The sauces used in Kansas City style BBQ
Kansas City style BBQ is known for its use of various sauces on meats. The most common sauces used are tomato based, vinegar and pepper based, and mustard based. There are also other variants such as a sweet molasses Kansas City BBQ sauce. The meats that are commonly used with these sauces are pork, chicken, and beef.
The rubs used in Kansas City style BBQ
Most Kansas City style BBQ restaurants will have their own special blend of rubs that they use on their meats. These rubs usually consist of a mix of paprika, garlic powder, black pepper, salt, and sugar. Some places will also add in cumin, chili powder, or other spices to their rubs. The key to a good Kansas City style BBQ rub is to create a balance between the sweet and savory flavors.
After the rub is applied to the meat, it is then cooked low and slow over indirect heat. This allows the flavors of the rub to sink into the meat and create a delicious crust on the outside. Once the meat is cooked through, it is then sliced and served with your choice of sauce.
The Cooking Methods of Kansas City Style BBQ
Kansas City style BBQ is a type of BBQ that uses a variety of meats, including pork, chicken, beef, and turkey. The meats are cooked using a slow smoking method over a wood fire. This style of BBQ is known for its strong flavor and tenderness.
The smoking methods used in Kansas City style BBQ
Kansas City style barbecue is slow-smoked over a variety of woods. The most common woods used are hickory, oak, and pecan, but mesquite, maple, apple, cherry, and other fruit woods are also used. The type of wood used imparts its own unique flavor to the meat.
Kansas City style barbecue is distinguished from other styles by the use of a wide variety of meats. Pork ribs and brisket are the most common, but chicken, turkey, sausage, pork shoulder, and beef ribs are also used. Kansas City style barbecue is also characterized by its use of a sweet tomato-based BBQ sauce.
The grilling methods used in Kansas City style BBQ
Kansas City style BBQ is all about the slow and low cooking method. This means that the meat is cooked over a low heat for a long period of time. This allows the flavors of the rub and the sauce to really penetrate the meat, resulting in a delicious and flavor-packed meal.
There are two main methods used for grilling Kansas City style BBQ: indirect grilling and direct grilling.
Indirect grilling is where the coals are placed to one side of the grill, and the meat is placed on the other side. The indirect heat from the coals gently cooks the meat, resulting in a tender and juicy piece of meat.
Direct grilling is where the coals are placed under the grill, and the meat is placed directly over them. This method cooks the meat quicker, so it’s important to watch it closely so that it doesn’t overcook. Direct grilling can also result in a more crisp and charred piece of meat, which some people prefer.
Both methods will result in a delicious piece of Kansas City style BBQ, so it’s really up to you which one you prefer. Experiment with both methods and see which one you like best!
The Serving Methods of Kansas City Style BBQ
Kansas City style BBQ is a type of barbecue that is slow-smoked over wood and then served with a variety of sauces. The meats that are typically used in Kansas City style BBQ are pork, beef, and chicken. The most common sauces used are a vinegar-based sauce, a tomato-based sauce, and a sweet and spicy sauce.
The traditional way to serve Kansas City style BBQ
Kansas City style BBQ is typically served as either a sandwich or on a plate with sides. The sandwich will usually consist of pork, beef, or chicken that has been slow-cooked and then chopped or pulled. It is then served on a bun with a variety of sauces. A plate of Kansas City style BBQ will usually include meat, baked beans, coleslaw, and potato salad.
The Kansas City style BBQ sandwich
Though Kansas City is famous for its dry rubbed and smoked meats, the city is also home to a unique style of BBQ sandwich. The Kansas City style BBQ sandwich is made with burnt ends, which are the crispy, fatty ends of the brisket that have been smoker for hours until they are extremely tender. The burnt ends are then placed on a bun with some form of sauce (usually a tangy tomato based sauce) and served open faced.