"Cow Town on the Crossroads of the Unique" Kansas City by aphrodyte
Kansas City Travel Guide: 744 reviews and 1,749 photos
The Kansas City metropolitan area, straddles the border between Missouri and Kansas at the confluence of the Kansas and Missouri rivers. Kansas City, Missouri was founded in 1838 and defeated its rival Westport, Missouri to become the predominant city of west of St. Louis. The area played a major role in the westward expansion of the United States with the Santa Fe, and Oregon trails running through the area.
SO...WHY DID WE MOVE HERE?
Well...there really isn't a satisfactory reason for coming to Kansas City. So let's just say that I've got a big set of "cajones" and I wanted a change of scenery. Yeah...that's right "cajones"!
Anyway, Kansas City, in my mind was just a stepping stone of the great adventures to come. I've lived in the state of Kansas for many years, however, I didn't know too much about Kansas City. I've found that by living here, it has given me a great opportunity to go hunt for the hidden gems of this adopted city of mine.
The word "barbeque" is believed to have originated from the Spanish word "barbacoa" which is a derivation from an American Indian term for a framework of green wood on which meat and fish was cooked over an open pit of coals. Others think that the French should be credited with the original definition. When Caribbean pirates first came ashore, they roasted animals for meals, barbe-a-queue, or head to tail. Whatever the true origins of the word, there is no doubt that BBQ-ing is a present day, time honored backyard/restaurant experience...and I can't think of any other way to experience succulent barbeque than in Kansas City.
Kansas City is home to 90 barbeque joints ranging from small mom-and-pop eateries, to the commercialized "barbeque-on the brain" restaurants. It is with this, that Kansas City is also known as the "Barbeque Capital of the World". Many have credited Henry Perry, for starting the barbeque craze in Kansas City. Well...yes and no. The barbeque craze existed before Tennessee born Henry Perry arrived to KC in 1907. Henry Perry, our Barbeque King, should be credited for being the first successful barbequer in KC. Perry started out with just a "hole in the ground" serving up sumptious eats such as opossum, woodchuck, and raccoon. (yum yum yum...yech!) Of course, his menu changed and in the late 20s he moved into permanent digs, a streetcar on 19th and Highland. That streetcar was the training ground for barbeque legends like Charlie and Arthur Bryant and Arthur Pinkard. Pinkard later worked with George Gates, founder of the Gates barbeque empire. Perry set the standards for the style of Kansas City barbeque flavor.
What is KC barbeque flavor??
Traditionally, barbeque around here is a dry rub-spiced, extrememly slow roasted over a pit of hickory, and slathered up with some of the thick, sweet and tangy sauces. Majorily, the sauces tend to be medium spicy, tomato-based sauce with molasses. (sounds good doesn't it?)
If you are ever in the neighborhood and want to try the BEST in midwest barbequing, here are a few tips and terms to get you started:
BBQ Fiction -- Edibles cooked in a crock pot or in a pan over a stove and slathered with barbeque sauce is NOT barbeque. NO...NO...NO!
BBQ Fact -- slow cooking process using indirect heat from hardwood and/or charcoal and smoke to produce a tender and very flavorful product. Temperature usually range between 200 to 375 degrees.
Grilling -- cooking process by which food is put over direct heat.
BBQ sauce -- A liquid mixture, usually tomato-based, sweet and sour, with spices. It is applied to meats during the final minutes of cooking and/or can be served on the side as a condiment.
Wood Chips -- Small chips of wood pre-soaked in water, usually fruit wood or hard wood and used to impart smoke flavor into barbecued meats.
Burnt Ends -- The blackened, somewhat charred pieces of brisket ends that cannot be sliced.
Long End Spare Ribs -- The first six ribs from the breast bone on back.
Marinade -- A liquid mixture (usually an acid, oil, and spices) used to soak meats prior to cooking.
Mop -- A cotton mop used to baste meats while cooking.
Rib Tips -- The breast bone at the top of a slab of spare ribs
Rub -- a seasoning mixture rubbed into the meat before cooking. Can be wet or dry.
Short End Spare Ribs -- The last seven or eight ribs in a slab of spare ribs.
Baby Back Ribs -- A cut of ribs from the pork loin, usually weighing around 2 pounds per slab.
- Pros:A big city with a laid back attitude.
- Cons:Can't see the ocean from here.
- In a nutshell:Royal's Baseball, it's a love/hate relationship thing.
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