Sunday, July 12, 2009

Kansas City Style(3rd in a series)

Kansas City style barbecue came to be in the early 1900's from the pits of Henry Perry. Kansas City, Missouri, boasting over 100 barbecue restuarants is another barbecue capital of the world.(I think I detect a trend here).

Kansas City style barbecue is known for its use of many different types of meat. These include beef brisket,beef and pork ribs,pulled pork,smoked sausage,chicken and in my opinion one of mans greatest discoveries, the burnt end. Burnt end is the ends of the brisket after its long cooking times. The ends get cooked more due to their thinness compared to the rest of the cut. This gives it a crunchy texture and is simply delicious. The sauce is a sweet and tangy tomato base and is intended to be used liberally. Most sauces can be found in spicier versions as well. Favorite side dishes are baked beans,cole slaw and fries.

(from wikipedia)
Kansas City traces its barbecue history to Henry Perry, who operated out of a trolley barn at 19th and Highland in the legendary African-American neighborhood around 18th and Vine.

Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee near Memphis and began serving barbecue in 1908. The style of Kansas City and Memphis barbecue are very similar, although Kansas City tends to use more sauce and a wider variety of meats, including pork, beef, chicken, sausage, and turkey. Perry's sauce had a somewhat harsh, peppery flavor.

Arthur Bryant's Barbecue at 18th and Brooklyn in Kansas CityPerry's restaurant became a major cultural point during the heyday of Kansas City Jazz during the "wide-open" days of Tom Pendergast in the 1920s and 1930s.

Kansas City Style Barbecue Sauce Recipe

This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. Adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Cook Time: 15 minutes
•1 cup ketchup
•1/4 cup water
•1/4 cup vinegar
•1/4 cup brown sugar
•3 tablespoons olive oil
•2 tablespoons paprika
•1 tablespoon chili powder
•2 cloves garlic, minced
•1 teaspoon cayenne
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.


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