Kansas City–style barbecue
Kansas City–style barbecue refers to a specific style of barbecue that originated in the United States, particularly in the region of Kansas City, Missouri. This style of barbecue is characterized by a wide variety of meats, including pork, beef, chicken, and turkey, and a distinctive type of barbecue sauce that is thick, sweet, and tangy.
History[edit | edit source]
The history of Kansas City–style barbecue is deeply rooted in the city's history. The tradition of slow-cooking meat over a fire began with the early settlers in the region, who were influenced by the barbecue techniques of the indigenous people. The city's location at the crossroads of the Missouri River and the Santa Fe Trail made it a hub for cattle drives and meatpacking, further cementing its reputation as a barbecue hotspot.
Characteristics[edit | edit source]
Kansas City–style barbecue is known for its use of a wide variety of meats, which are slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. The meats are typically served with a side of coleslaw, baked beans, and Kansas City-style burnt ends, which are the flavorful, charred tips of a smoked beef or pork brisket.
Sauce[edit | edit source]
The barbecue sauce used in Kansas City–style barbecue is distinct from other regional barbecue sauces. It is thick and sweet, with a tangy flavor that comes from the addition of vinegar and molasses. The sauce is typically applied to the meat towards the end of cooking, and is also served on the side for dipping.
Influence and legacy[edit | edit source]
Kansas City–style barbecue has had a significant influence on the broader culture of barbecue in the United States. The city is home to the American Royal, the largest barbecue competition in the world, and the Kansas City Barbeque Society, an organization dedicated to promoting and preserving the tradition of barbecue.
See also[edit | edit source]
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