The promotions, giveaways, and contests are regulated by Contest Rules (hereinafter “Rules”). That taste, that sensation-it’s the mystery that is the best barbecue in the world: Kansas City Barbecue.Twin Peaks Restaurant organizes and sponsors promotions, giveaways, and contests awarding various prizes to participants. It’s only after an extensive tasting that one begins to realize the genius of the Kansas City barbecue arts, and the unknown entity that is the product of smoke and fire. This “local” competition has become a national destination for serious meat magnets, and a competitive proving ground for anyone with a serious love of ’cue. Great Lenexa BBQ Battle - From its humble beginning of 12 contestants and 12 judges, Lenexa today boasts 200 contestants and 240 judges. In fact, with over 500 teams competing, it’s the largest barbecue festival in the world. The American Royal World Series of BBQ – Referred to locally as “the Royal,” this competition is also nicknamed the World Series of BBQ. It means offering some of the nation’s best barbecue competitions and festivals. View our full list of Kansas City Barbecue Joints for more!īeing the leader in barbecue muscle means more than just fanning out a spectrum of top-tier restaurants. Make it through the aforementioned stops, then move on to the dozens of other restaurants, joints and shacks like Danny Edwards, Rosedale, Quick’s and Smokehouse. These may be what some deem the cream of the Kansas City crop, but the crop runs far and wide in the region, and includes a long list of other options. Four restaurants in the region, including the original in KC’s Martin Cityneighborhood.Extensive menu features more than just barbecue, as well as wine and cocktails.Contender for best baked beans in the region. Noteworthy for its crown prime beef short rib, which is the largest single rib that man has ever seen.Multiple first-place wins at Jack Daniel’s World BBQ Championship and the American Royal (more on festivals later).Barbecue is “competition-style,” meaning it features those notes and flavors valued in national competitions.Serves burnt ends in limited quantities on Mondays, Wednesdays and Saturdays.Famous for its pulled pork, ribs, fries and spicy slaw.Flagship located inside a gas station in Kansas City, Kan.One of Anthony Bourdain’s 13 Places to Eat at Before You Die.Battled Arthur Bryant’s in the Travel Channel’s “Food Wars.”.Famous for its ribs and Original Classic sauce.Another Henry Perry employee, Arthur Pinkard, helped George Gates launch the original Gates Bar-B-Q in 1946.The other Kansas City barbecue heavyweight.The original location at 1727 Brooklyn Ave. is the standard bearer.President’s Choice sauce, defined by its acidic vinegar tones, is unlike no other in Kansas City.Famous for sliced beef (also called brisket) and beef burnt ends.Tom Watson in Golf Digest: “I get withdrawal pangs if I don’t eat this stuff at least one a week.”.“The single best restaurant in the world,” according to Calvin Trillin in the ’70s.Henry Perry’s employee, Charlie Bryant, inherited the restaurant in 1940, selling it to his brother Arthur in 1946.Here are the highlights, in my humble opinion: Arthur Bryant’s And so, the best way to experience Kansas City barbecue isn’t to patronize one place, but to sample items from many places. Most followers will agree that each restaurant typically features that one item that defines the place-whether beef, pork, beans or sauce. To barbecue, by contrast, is to cook slowly over an indirect flame, allowing wood-generated smoke to infiltrate whatever mouth candy the pit master chooses to make.ĭebating barbecue dominance is a sport in Kansas City. To grill is to cook (generally rapidly) over a direct, open flame. Forever. Welcome to the ’cue-niverse.īut first, a lesson: in the world of meat speak, there is grilling, and there is barbecuing. It becomes something different, something with extraordinary potential.Īnd in the same way that Chicago has mastered the hot dog and New York defines pizza, Kansas City’s culinary soul mate is barbecue. Any way you say or spell it, its smoke-infused flavors-redolent of hickory and cherry wood-are like nothing else. When that holy trinity of beef, pork and chicken dance with smoke, flavors unfurl that suggest intervention from beyond the clouds.Ĭall it barbecue, BBQ, Bar-B-Que or just ’cue. And yet, when that same meat is barbecued, all bets are off. It’s … meat. Whether grilled, roasted, braised, fried or broiled, meat transitions from plate to palette with routine expectations. Get to know the Barbecue Capital of the World
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