Of the Big Four barbecue restaurants of Kansas City, which include Arthur Bryant’s, Gates, Joe’s Kansas City/ Oklahoma Joe’s and Fiorella’s Jack Stack Barbecue, only Joe’s Kansas City can truly be considered an outsider, having only arrived in Kansas City in the 1990’s and being started by a group of friends rather than one family. The other staple of Kansas City is that legendary barbecue is a longtime family affair. Whether it’s pork, beef, ham, turkey, chicken or sausage, the City of Fountains has always put everything in the smoker and doused it in sauce. Unlike the pork-loving Southeast or brisket-happy Texas, Kansas City has never had one kind of signature meat. In large part because of the variety of meat available, one of the staples of Kansas City barbecue became the willingness to smoke any and every kind of meat available. With all of the meat both coming in and in their own backyard, it only made sense for Kansas City to develop a signature cuisine based around the meats, leading to Kansas City becoming a mecca for barbecue nationwide. Paul) made Kansas City a logical choice as a center for meat packing and distribution in the era before air travel made it so much easier to get from point A to point B. Being both in the center of the country and the second-largest metro area in the farm-heavy Midwest (behind only Minneapolis-St. Even skeptics must admit: The "choose your own mix-ins" for the macaroni and cheese (with roasted tomatoes, sausage, or other choices) is fun.ġ000 W 39th St., Kansas City, and 11051 Antioch Rd., Overland Park Q39KC.Look at a map of the United States, and it’s not hard to see why Kansas City is world-renowned for its barbecue. The Pit Master sandwich with beef brisket, topped with provolone cheese and crispy onions, is just lip-smacking delicious. The ribs are toothsome with lots of meat, and the beef brisket is cut generously thick, with juicy slices that gently pull apart with each bite. But anti-yuppie bias aside, one thing is undeniable: Q39's food is delicious. The menu includes choices like Bacon Wrapped Shrimp, White Bean Cassoulet, and a Smoked Mozzarella Caprese Salad-nothing that would be on a typical barbecue menu. Q39 was conceived by what it calls a "classically trained chef," although in the world of self-taught barbecue experts, that title isn't always accepted with respect. "Q39 is yuppie barbecue," snarked a long-established restaurant owner in Kansas City who shall remain nameless. Consume this more than once a year and your heart may never recover. The 3 B is served on a bun, but leave the bread aside to soak up the grease and eat the big bites of meat with a fork. But for the true burnt ends experience, try Arthur Bryant's 3 B Sandwich, with chunks of actual “brisket-tip burnt ends,” marbled and juicy, and covered in delicately charred spice rub. To keep up with demand, many KC barbecue restaurants serve burnt ends that are imposters: cubes of regular brisket, with two strips of meat and a fatty center, similar to pork belly, that are still tasty. The problem is: Supply is always limited. These little morsels became so popular they ended up on every menu in town. For a more gentle seasoning, try the Rich & Spicy sauce, which has just a tingle of heat.īurnt ends are a mainstay on any KC barbecue menu, and they became famous at Arthur Bryant's, where cooks would chop off the "burnt ends” of slabs of brisket and give them away for free. The Original barbecue sauce has an aggressive wallop with lots of vinegar and paprika, which pairs well with big flavors like the savory sausage. The current location has been open since 1949 and hasn’t seen many interior design updates since then. Arthur Bryant's is part of barbecue folklore in Kansas City, dating back in the early 1900s when the young Arthur Bryant ran a lunch cart in downtown Kansas City.
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