Kansas City-style barbecue

Kansas City-style barbecue refers to the specific regional barbecue style of slow-smoked meat that originated from Kansas City, Missouri. This style of barbecue is characterized by its wide variety of meats – pork, beef, chicken, turkey, and sometimes fish – and its signature sauce, the Kansas City-style barbecue sauce.

History

The history of Kansas City-style barbecue is deeply rooted in the city's meatpacking industry, which dates back to the early 20th century. Henry Perry, known as the "father of Kansas City barbecue," is credited with introducing this style of barbecue to the city. Perry started selling slow-smoked meats wrapped in newspaper from a cart in the Garment District in 1908.

Characteristics

Kansas City-style barbecue is renowned for its diversity in meat selection, which sets it apart from other regional barbecue styles. The most common meats include ribs, pork, beef, chicken, and turkey. The meats are slow-smoked over a variety of woods and then covered with a thick tomato-based sauce, which is sweet and tangy.

The signature element of Kansas City-style barbecue is the sauce. Kansas City-style sauce is thick, sweet, and tangy, often made from a base of tomatoes, molasses, and vinegar, with a variety of spices added for additional flavor.

Influence and Popularity

Kansas City-style barbecue has had a significant influence on the broader culture of barbecue in the United States. The city is home to more than 100 barbecue restaurants and hosts the American Royal, the largest barbecue competition in the world.

See Also

• Barbecue in the United States
• List of smoked foods
• Henry Perry (restaurateur)