īurnt ends-the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket-are among the items prepared. Most types of barbecued meat served in other American cities known for barbecue, including pulled pork, brisket, beef ribs, chicken, and pork ribs in a number of different cuts, are served in Kansas City-area barbecue restaurants. Most local restaurants and sauce companies offer several varieties with spicy and tangy flavor profiles, historically the sauces were not sweet until Rich Davis, a child psychatrist from KC developed the KC Masterpiece sauce which used molasses and varied greatly from the more traditional sauces used at the longtime KC BBQ restaurants where orders are made at a counter. Kansas City barbecue is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of Kansas City style. Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. The Kansas City-style sauce is characterized by a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-style barbecue restaurants still in operation trace their roots back to Perry's pit. Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century.
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