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The
Beginning of
Kansas City Barbecue
Kansas City's barbecue cuisine began as early
as the 1920's, resulting from a melting pot of sauces and traditions brought to this area
from Texas and the Deep south. While Bryant's is perhaps the most famous barbecue
establishment, the actual barbecue phenomenon began with a man named Henry Perry. During
the Depression, Perry distributed slabs of barbecued ribs grilled in an outdoor pit and
wrapped in newspaper to make ends meet. |
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Customers were satisfied, and the trend caught
on, influencing upcoming barbecue chefs such as Charlie and Arthur Bryant, George Gates,
and Otis Boyd. Each of these men added his own flavor and style to barbecue, creating the
barbecue that Kansas City has become famous for. |
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Arthur and Charlie Bryant.
Ribs from the renowned Bryant's Barbecue had their beginning back in the early 1930's,
when Arthur Bryant, migrating from Texas, was asked to work with his brother Charlie at
"Old Man Perry's" place on the 19th Street. Arthur eventually bought the
restaurant and made dramatic changes, the most significant one being the sauce. The
original sauce was one of the hottest ever made, but has since been tamed to a moderately
spicy recipe. Arthur Bryant's legacy of barbecue, frosty beers, and famous beers, and
famous unpeeled fries continues to operate from the original site. |
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KC Masterpiece
Experience AUTHENTIC barbecue in a classy yet casual atmosphere. KC Masterpiece features
closed pit cooking which imparts flavors that cannot be matched by other methods. This
method is used on everything from burnt ends to baby back ribs to brisket. KC Masterpiece
also boasts a diverse menu, offering a large variety of items including salads, burgers,
steak or chicken. |
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Georges and Ollie Gates
The Gates (father and son) were also influenced by Old Man Perry, their business having
roots in the 1940's. The "right" sauce was discovered in 1949 and has been the
same ever since, with new flavors added along the way. Gates Barbecue has expanded to
include several restaurants in various locations around Kansas City. Ollie Gate's
"Rib Tech" school trains his pitmasters, assuring perfection of this family's
cuisine. |
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Otis Boyd
Otis Boyd began his barbecue legacy in the mid 1940's, opening his restaurant in the heart
of Kansas City's jazz district at the corner of the 12th Street and Vine. Although Boyd
received formal training at a chef's school in Chicago in 1939, he claims to have
developed his sauce from "whatever was around the kitchen". Boyd's expertise
with hickory smoking his meats may remain a well kept secret, but those who have
discovered his talents claim his homemade sausage is the best in town. |
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Winslows BBQ at the City Market
Serving a mouth-watering blend of smoked meats and home-style side dishes, Winslow's has
been a Kansas City tradition for over 25 years. We slow smoke only the finest quality
meats over green hickory in a specially engineered brick pit for an unmatched smoke
flavor. At Winslow's, we feature a dry-rub style of barbecue that delivers a
characteristic pink smoke ring along the edges of our briskets and tender ribs. All our
sandwiches and meals are served without sauce allowing customers to choose from one of our
tasty sauces. |
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