When WVU was playing KU, I decided to head out to not only check Missouri and Kansas off my "state list," but also get some real Kansas City BBQ.
Unfortunately, we flew out in the middle of a blizzard and my top choices for Kansas City BBQ were a bit out of the way. Instead we opted for a closer option to get our fix.
Kansas City–style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.
Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country's other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.
Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples. (Wikipedia)
We made our way to Smoke Box BBQ. I got some burnt ends and pulled pork all slathered in that tangy sweet Kansas City-style sauce.
What's your favorite Kansas City bbq?