Kansas City-Style Barbecue

Barbecued meat is the gastronomic passion of the so-called "world capital of barbecue", also known as Kansas City. Barbecued pork ribs, flavorful slices of hot or cold beef brisket, or a "pig salad" of succulent pulled pork - those are just some of the delicacies of the Kansas City-style barbecue.

The barbecue craze dates back to around 1908, when Henry Perry, an African-American chef, first started slow cooking pork ribs over oak and hickory, drizzling them with a sauce consisting of molasses, chiles, and tomatoes. He served the meal in newspaper and sold it for 25 cents a piece, and the consumers' acceptance and love of barbecued meat went better than expected.

While home cooks and chefs have added their own secret ingredients since Perry's time, the most basic barbecue sauce and the method of preparation still remain much the same. Every October, barbecue lovers from all around the world gather in Kansas City for the American Royal Barbecue competition.

Launched in 1980, it challenges about 600 teams against each other in categories such as chicken, pork ribs, pork shoulder, sausage, and beef brisket, and those who aim for the Great Champion title must barbecue in all categories. With its four day cook-off, rodeos, horse shows, and feasting on meat at vendor stalls, Kansas City is a barbecue capital worthy of its name.