Comments on: Dear Calvin Trillin: You’re Wrong About Arthur Bryant’s

By: Arthur Bryant’s BBQ (Kansas City, MO) « The Trenchermen

Arthur Bryant’s BBQ (Kansas City, MO) « The Trenchermen — Tue, 21 Sep 2010 20:37:33 +0000

[...] for the food: delicious, but definitely not the best restaurant in the world. The highlight of the meal was the Beef Sandwich, which was a mountainous stack of fatty smoked [...]

By: KC Pit BBQ on New York Avenue: Sweet Stuff. Literally. - Young & Hungry - Washington City Paper

Wed, 18 Nov 2009 23:45:19 +0000

[...] a former resident of Cowtown, USA, I had been eyeballing the KC Pit BBQ truck for a couple of weeks now. I finally visited the [...]

By: wild bill

wild bill — Wed, 04 Nov 2009 17:27:13 +0000

1. Jack Stack BBQ
2. Oklahoma Joes
3. Bryants

This is how I rate KC BBQ, have you eaten at Jack Stack or Oklahoma Joes? Should try those next time your in town.

Thing about Bryants is that you either love or hate the sauce, also I don't think the smoking technique there is as good as other places. Personally I love Bryants sauce and if an $8 sandwich can make me full for lunch and dinner and taste that good then that is a pretty darn good deal.

By: More on the Local Barbecue Trail: Griffin’s and Hill Country - Young & Hungry - Washington City Paper

Wed, 01 Jul 2009 00:22:04 +0000

[...] Once the ribs are pulled from the pit, he slathers them in a homemade vinegar-based sauce. Like K.C. barbecue, the sauce is not an option; it’s an essential part of the [...]

By: What Did Your $10 Ticket Get You at the Safeway Barbecue Battle? - Young & Hungry - Washington City Paper

Tue, 30 Jun 2009 00:47:30 +0000

[...] no secret that I love barbecue. It’s the result of living in two regions — Kansas City and Texas — with celebrated ‘cue cultures. To say I was excited about visiting the Safeway [...]

By: Glur’s Tavern: The Oldest Bar West of the Missouri River… and Maybe the Quietest - Young & Hungry - Washington City Paper

Thu, 07 May 2009 22:04:18 +0000

[...] recent trip back to the Midwest took me to Columbus, Neb., for a wedding and an unexpected visit to Glur’s Tavern, which the [...]

By: Tim Carman

Tim Carman — Tue, 05 May 2009 16:42:57 +0000

CS, Don't get me wrong. I'm not denying that ribs are king in the pantheon on K.C. 'cue, but as the ex. director of the K.C. Barbecue Society once said, "here, if it moves, we cook it." More to the point, in my experiences at K.C.'s cue joints, I noticed that brisket was a major seller at many of them. I'd hate to put a percentage on it, but brisket HAD to rival ribs for the top selling item. Given that, I don't believe you can just dismiss brisket as something K.C. doesn't do, because it's a "rib town." The joints should be judged by their major items, and brisket is definitely up there. Still, I realize that my brisket bias has changed over the years. K.C. just doesn't do Texas-style brisket; its style is far different --- less bark, less smoke, plus a whole lotta sauce. I've grown to prefer the Texas style for its elemental style of rub, smoke, and time. Ultimately, this all boils down to preference. As for references, a K.C. Star reporter Doug Worgul penned perhaps the most authoritative book on K.C. barbecue, titled Grand Barbecue.

By: Capital Spice

Capital Spice — Tue, 05 May 2009 14:29:15 +0000

Fair point...the sauce does make or break Kansas City 'cue. And you can definitely get everything from brisket to sausage to sliced pork depending on where you go.

But from personal experience - both in Kansas City restaurants and at Kansas City Barbecue Society competitions - the point of pride is usually the ribs. I haven't found many places in the area bragging about their brisket (with the exception of LC's out on Blue Parkway).

You've piqued my interest on the history...going to have to go read up on it now. Any other recommendations on good sources?

By: Tim Carman

Tim Carman — Tue, 05 May 2009 06:07:02 +0000

I don't know about that. K.C. barbecue, particularly Bryant's, is as much about the sauce. Check the history. Besides, as Texan Dotty Griffith pointed out in her book, Celebrating Barbecue, "Barbecue in Kansas City represents the best of both worlds. Both geographically and stylistically, Kansas City is the bridge between Texas and Southern barbecue styles." In other words, beef, particularly brisket and burnt ends, plays a significant role there. I'd argue that the quality of the meat out of the smoker, however, is (somewhat) less important in K.C. than in Texas, since sauce plays a pivotal role in this style of 'cue. I personally like the gritty AB sauce, which gives the brisket sandwich its character and flavor. If not for that, though, it would be a bust. Interestingly, I thought AB's ribs didn't need a lick of sauce.

By: Capital Spice

Capital Spice — Tue, 05 May 2009 03:42:34 +0000

Judging Kansas City barbecue joints by their brisket is begging for disappointment.

Kansas City barbecue is first and foremost about the ribs. For most of these places, brisket is a distant second (or worse).