- Kansas City barbecue traces its roots to the early 1900s, when Henry Perry, an African-American chef, began slow-smoking meats and serving them with a tangy, tomato-based sauce from his stand in the Garment District.
- Perry's methods and recipes inspired a generation of pitmasters, establishing the city's reputation as a barbecue mecca.
- Kansas City barbecue is known for its wide variety of meats—beef brisket, pork ribs, burnt ends, and chicken—and the signature sweet, thick sauce.
- The barbecue tradition reflects the region’s agricultural bounty and diverse cultural influences.
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