Best barbecue in Kansas City is a mouthwatering experience that offers a rich history, artisanal meats, and a unique BBQ joint atmosphere. From pitmasters to regional flavor profiles, Kansas City’s BBQ scene is a true culinary delight.
This guide takes you through the evolution of BBQ in Kansas City, highlighting key events and figures that contributed to its development. You’ll discover the primary styles of BBQ in Kansas City and how they differ from other regional styles.
Kansas City’s BBQ Heritage
Kansas City’s rich BBQ heritage is a testament to the city’s commitment to preserving and perfecting the art of pit cooking. From its humble beginnings to the present day, the city’s BBQ scene has been shaped by a unique blend of culinary traditions, cultural influences, and innovation.
The Evolution of BBQ in Kansas City
The origins of Kansas City’s BBQ can be traced back to the 19th century, when pit-cooking techniques were introduced by European immigrants. These early BBQ enthusiasts adapted traditional methods to the local taste and resources, giving birth to the city’s distinctive BBQ style. One of the earliest notable figures in Kansas City’s BBQ scene was Henry Perry, a African-American pitmaster who perfected the sweet and tangy tomato-based sauce that has become synonymous with Kansas City-style BBQ.
By the mid-20th century, Kansas City’s BBQ scene was thriving, with numerous restaurants and meat markets serving up a variety of styles, including the now-famous burnt ends and slow-smoked meats. The city’s BBQ pioneers, such as Charlie Bryant and Arthur Bryan, experimented with new techniques and recipes, solidifying Kansas City’s position as a BBQ powerhouse.
Primary Styles of BBQ in Kansas City
Kansas City’s BBQ scene is characterized by several distinct styles, each with its own unique flavor profile and cooking technique.
Kansas City-Style BBQ
This style is known for its use of a thick tomato-based sauce, slow-smoked meats, and a focus on tender, fall-off-the-bone textures. Characterized by its sweet and tangy flavor, Kansas City-style BBQ is a crowd-pleaser.
- Meats: Pork ribs, brisket, burnt ends, and chicken are staples of Kansas City-style BBQ.
- Sauce: Tomato-based sauce is used in this style, offering a sweet and tangy flavor.
- Cooking technique: Meats are slow-smoked over hickory wood, resulting in tender, juicy textures.
Memphis-Style BBQ
While not indigenous to Kansas City, Memphis-style BBQ has gained popularity in the city’s BBQ scene. Characterized by its dry-rubbed ribs and use of a vinegar-based sauce, Memphis-style BBQ is a departure from the traditional Kansas City-style BBQ.
- Meats: Pork ribs and chicken are favorites in Memphis-style BBQ.
- Sauce: A vinegar-based sauce is used in this style, offering a tangy and slightly sweet flavor.
- Cooking technique: Meats are slow-cooked over charcoal, resulting in a dry, crispy texture.
Other Styles
Kansas City’s BBQ scene is increasingly diverse, with various styles influenced by international cuisines and modern innovations. Some notable examples include BBQ fusion, Texas-style BBQ, and vegan BBQ.
- Meats: A variety of meats, including beef, pork, lamb, and vegan options, are used in these styles.
- Sauce: A range of sauces, from traditional tomato-based to innovative fruit-based and spicy variations, are used in these styles.
- Cooking technique: Various cooking methods, including grilling, smoking, and baking, are used to achieve unique textures and flavors.
The Anatomy of a Kansas City BBQ Joint
When stepping into a traditional Kansas City BBQ joint, you’re immediately immersed in the rich flavor and aroma of slow-cooked meats, smoked to perfection over hours of carefully tended fire. The layout and design elements of these beloved institutions play a significant role in enhancing the overall dining experience, creating an atmosphere that’s equal parts casual and sophisticated.
One of the defining features of a Kansas City BBQ joint is the open-flame pit, often situated at the heart of the restaurant. These pits are where the magic happens, as tender cuts of meat are slow-cooked to fall-apart tenderness over low heat. Surrounding the pit, you’ll typically find long, sturdy counters where patrons can sit and watch their meals being expertly prepared. These counters, often polished to a warm sheen from years of use, provide a comfortable perch for sampling a variety of BBQ offerings.
Beyond the pit and counters, traditional Kansas City BBQ joints often incorporate other design elements that contribute to their unique character. Exposed brick or rugged stone walls add a touch of rustic charm, while vintage BBQ equipment and retro decorative accents evoke a sense of nostalgia.
Pits and Counters: The Heart of the KC BBQ Joint
A traditional open-flame pit is the centerpiece of most Kansas City BBQ joints. This open configuration allows for a clear view of the cooking process, as pitmasters meticulously tend to the meat. Counters surrounding the pit provide seating for customers, creating a relaxed, informal atmosphere.
- The pit is typically situated at the rear of the restaurant, providing a visually striking focal point. As you watch your meal being prepared, the tantalizing aromas of slow-cooked meats waft through the air, heightening your anticipation.
- The counters are often designed with a rustic, no-frills aesthetic, featuring butcher-block tops and durable stools. This no-nonsense approach creates a welcoming atmosphere, fostering a sense of camaraderie among patrons.
- A well-placed wooden or metal awning above the pit adds a touch of sophistication, casting a warm glow over the entire area.
Innovative Designs: A Twist on Tradition
While traditional designs are certainly memorable, many modern Kansas City BBQ joints have incorporated innovative architectural elements to create a unique ambiance. These forward-thinking restaurants have pushed the boundaries of traditional design, incorporating elements that evoke the spirit of Kansas City.
- The Smokehouse Grill’s sleek, modern aesthetic may seem out of place among Kansas City’s traditional BBQ joints, but its exposed brick walls and industrial-chic decor create a fascinating contrast with the rustic charm of the open pit.
- At Q39, a trendy BBQ joint in the heart of Kansas City, a beautifully restored vintage bus now serves as a private event space. The clever repurposing of this unique venue adds a touch of whimsy to the overall atmosphere.
- Innovative designs like the above examples not only showcase the creativity of modern architects but also underscore the importance of ambiance in the overall dining experience.
Pitmasters of Kansas City: Best Barbecue In Kansas City
The pitmasters of Kansas City are the backbone of the city’s renowned barbecue scene. These skilled individuals have honed their craft through dedication, hard work, and a passion for perfection. From the early days of pitmasters like Arthur Pinkard to the modern-day titans of the industry, the pitmasters of Kansas City have evolved their techniques and elevated their art form.
The Qualities and Skills of Exceptional Pitmasters
Exceptional pitmasters in Kansas City possess a unique combination of qualities and skills that set them apart from the rest. They must have a deep understanding of the complex interplay between temperature, time, and technique, as well as a keen sense of taste and smell.
- Attention to detail: A good pitmaster must be meticulous in his preparation and execution, ensuring that every step of the process is carried out with precision and care.
- Knowledge of the craft: Years of experience and dedication to mastering the art of pit-cooking have given Kansas City’s pitmasters a deep understanding of the subtleties of flavor, texture, and aroma.
- Creativity and innovation: The best pitmasters continually experiment with new techniques, ingredients, and combinations to stay ahead of the curve and offer unique experiences to their customers.
The Journey to Becoming a Pitmaster
Becoming a pitmaster in Kansas City is not a destination, but a journey. It requires dedication, perseverance, and a willingness to continuously learn and adapt. Many pitmasters began their careers as apprentices or cook’s helpers, honing their skills and learning the intricacies of the craft from experienced mentors.
- Apprenticeships: Many of Kansas City’s pitmasters started their careers as apprentices, working under the guidance of experienced pitmasters to learn the techniques and skills necessary to succeed.
- Competition and collaboration: The Kansas City barbecue scene is known for its camaraderie and competitive spirit, with pitmasters constantly pushing each other to innovate and improve.
- Family traditions: Barbecue has a rich history in Kansas City, and many pitmasters come from families with a long tradition of pit-cooking, passing down techniques and recipes from generation to generation.
Notable Pitmasters in Kansas City
There are many notable pitmasters in Kansas City who have made significant contributions to the city’s barbecue scene. Some of these individuals include:
- Arthur Pinkard: Known as the “father of Kansas City barbecue,” Pinkard was a pioneering pitmaster who helped establish the city’s signature style.
- Henry Perry: A fellow BBQ legend and rival to Pinkard, Perry is credited with developing the city’s first barbecue sauce recipe.
- Joe’s Kansas City Bar-B-Que: This popular joint has been a Kansas City staple for over two decades, serving up classic barbecue favorites with a modern twist.
“The key to success as a pitmaster is a passion for the craft, a willingness to experiment and innovate, and a commitment to serving the best possible barbecue to our customers.”
Regional Flavor Profiles
Kansas City is renowned for its rich barbecue heritage, and within this broad category, there are several distinct regional styles that have evolved over time. Each style is characterized by its unique flavor profiles, techniques, and ingredients. Understanding these regional flavor profiles is essential for appreciating the diverse world of Kansas City barbecue.
The Three Main Regional Styles
Kansas City’s regional BBQ styles can be broadly categorized into three main styles: Kansas City-style, Missouri-style, and Oklahoma-style. While there may be some overlap between these styles, each has its own distinct flavor profile and techniques.
Kansas City-style
Kansas City-style BBQ is characterized by its use of a thick tomato-based sauce, slow-smoked over hickory wood. This style is known for its sweet, tangy flavor profile, with a focus on beef brisket, pork ribs, and sausages.
Mission-style Sauce
Kansas City-style BBQ has a distinct sauce that is sweeter and thicker than other regional styles. This sauce is made with a mixture of ingredients, including tomato puree, vinegar, brown sugar, and spices. The sauce is applied to the meat towards the end of the smoking process, resulting in a flavorful glaze.
Missouri-style
Missouri-style BBQ is characterized by its use of a dry rub and a focus on pork rather than beef. This style is known for its lean flavor profile, with a focus on pork ribs, shoulders, and tenderloins. The dry rub is made with a combination of spices, including paprika, garlic powder, and onion powder.
Dry Rub Techniques
Missouri-style BBQ often employs dry rub techniques to enhance flavor. The dry rub is applied to the meat before or during the smoking process, allowing the flavors to penetrate the meat. This technique results in a rich, complex flavor profile.
Oklahoma-style
Oklahoma-style BBQ is characterized by its use of a thin, peppery sauce and a focus on beef rather than pork. This style is known for its bold, spicy flavor profile, with a focus on beef brisket, ribs, and sausages.
Smoking Techniques
Oklahoma-style BBQ often employs smoking techniques to enhance flavor. The meat is smoked over hickory or other woods, resulting in a rich, complex flavor profile. The thin, peppery sauce is applied to the meat during the last stages of smoking, adding a tangy, slightly sweet flavor.
Kansas City’s Regional Variations
While the three main regional styles are well-established, there are many variations within each style. Each region has its own unique flavor profiles and techniques, reflecting the region’s history, culture, and geography.
Regional Influences
Regional influences have shaped the flavor profiles of Kansas City’s BBQ. For example, the city’s proximity to the Mississippi River has resulted in a focus on pork and other meats. The city’s rich agricultural heritage has also contributed to the development of unique flavor profiles.
BBQ Sauce: A Kansas City Staple with a Rich History
Kansas City-barbecue sauce is one of the city’s most iconic and beloved condiments. With a rich history dating back to the late 19th century, BBQ sauce has evolved over the years to become an integral part of Kansas City’s culinary identity. From its origins as a simple mixture of vinegar, water, and spices to the complex, thick, and tangy sauces we know and love today, Kansas City BBQ sauce has a unique flavor profile that sets it apart from other BBQ styles.
The Origins of Kansas City BBQ Sauce
The earliest known recipes for Kansas City-style BBQ sauce date back to the 1860s, when pitmasters in the city’s African American community created a sauce made from a combination of apple cider vinegar, water, and spices. This early sauce was designed to complement the rich, smoky flavors of slow-cooked meats over open pits. As the years passed, the recipe evolved to include additional ingredients, such as molasses, brown sugar, and tomato paste, which gave the sauce its characteristic thick, syrupy texture.
The Different Types of Kansas City BBQ Sauces
Over time, Kansas City-style BBQ sauce has diversified to include a range of flavors and styles, each with its own unique character. Some of the most popular types of Kansas City BBQ sauce include:
- Sweet BBQ sauce: Characterized by its thick, syrupy texture and sweet, molasses-like flavor, sweet BBQ sauce is a favorite among Kansas City pitmasters. Made with ingredients like brown sugar, molasses, and spices, sweet BBQ sauce is perfect for slathering on slow-cooked meats like ribs and brisket.
- Tangy BBQ sauce: With a bright, acidic flavor that’s perfect for cutting through the richness of slow-cooked meats, tangy BBQ sauce is a staple in many Kansas City BBQ joints. Made with ingredients like vinegar, mustard, and spices, tangy BBQ sauce is great for use on meats like pork and chicken.
- Spicy BBQ sauce: For those who like a little heat in their BBQ sauce, spicy Kansas City-style sauce is the way to go. Made with ingredients like hot sauce, peppers, and spices, spicy BBQ sauce adds a bold, fiery flavor to slow-cooked meats like ribs and pulled pork.
The Key Ingredients of Kansas City BBQ Sauce
Regardless of the type of BBQ sauce, Kansas City-style sauces all share a few key ingredients that give them their distinctive flavor and texture. Some of the most common ingredients found in Kansas City BBQ sauce include:
- Tomato paste: Adding a rich, intense flavor to BBQ sauce, tomato paste is a key ingredient in many Kansas City-style sauces.
- Molasses: With its thick, syrupy texture and sweet, molasses-like flavor, molasses is a staple ingredient in Kansas City BBQ sauce.
- Vinegar: Adding a bright, acidic flavor to BBQ sauce, vinegar is often used in Kansas City-style sauces to balance out the sweetness of other ingredients.
The Anatomy of a Kansas City-Style BBQ Sauce
So what makes a BBQ sauce truly Kansas City-style? In addition to the key ingredients listed above, Kansas City-style BBQ sauce must also possess a few other characteristics, including:
- Thick, syrupy texture: Kansas City-style BBQ sauce is known for its thick, syrupy texture, which is achieved through the use of ingredients like molasses and tomato paste.
- Sweet and tangy flavor: With a balance of sweet and tangy flavors, Kansas City-style BBQ sauce is perfect for complementing the rich, smoky flavors of slow-cooked meats.
- Complex flavor profile: With a range of flavors and spices, Kansas City-style BBQ sauce has a complex flavor profile that’s hard to forget.
The Evolution of Kansas City BBQ Sauce
Over the years, Kansas City-style BBQ sauce has undergone significant changes and evolution. From the early days of simple vinegar-based sauces to the complex, thick, and tangy sauces we know and love today, Kansas City BBQ sauce has come a long way. Some of the key events in the evolution of Kansas City BBQ sauce include:
- The rise of molasses: In the early 20th century, molasses became a staple ingredient in Kansas City-style BBQ sauce, adding a thick, syrupy texture and sweet flavor to the sauce.
- The development of tomato-based sauces: In the mid-20th century, tomato-based BBQ sauces became popular in Kansas City, introducing a new level of complexity and flavor to the sauce.
- The rise of spicy sauces: In recent years, spicy BBQ sauces have become increasingly popular in Kansas City, adding a bold, fiery flavor to slow-cooked meats.
The Science of Low and Slow Cooking: A Kansas City Expert’s Guide
Low and slow cooking has been a cornerstone of Kansas City barbecue for decades, with pitmasters perfected the art of tenderizing and infusing flavors into meats using this timeless technique. The process involves cooking meat at a low temperature for an extended period, allowing the connective tissues to break down and the flavors to penetrate deep into the meat.
Temperature Control and Meat Tenderization
Temperature control is the foundation of low and slow cooking, as it allows the meat to cook evenly and consistently. The ideal temperature range for low and slow cooking is between 225°F and 250°F, with the optimal temperature depending on the type of meat being cooked. For example, pork shoulder and brisket typically require a lower temperature (225°F – 230°F), while ribs and chicken can handle a slightly higher temperature (235°F – 240°F). The key is to maintain a consistent temperature to prevent the meat from cooking too quickly or too slowly.
- Temperature control is critical in low and slow cooking, as it affects the tenderness and flavor of the meat.
- The optimal temperature range for low and slow cooking varies depending on the type of meat being cooked, with pork shoulder and brisket typically requiring lower temperatures.
- A consistent temperature is necessary to prevent the meat from cooking too quickly or too slowly, which can lead to undercooked or overcooked meat.
Meat Tenderization Techniques
Meat tenderization is a crucial step in low and slow cooking, as it breaks down the connective tissues in the meat, making it more palatable and tender. There are several techniques used to tenderize meat, including rubbing, marinating, and injecting.
- Rubbing involves applying a spice or seasoning blend to the meat to enhance flavor and tenderize it.
- Marinating involves soaking the meat in a liquid mixture of spices, herbs, and acids (such as vinegar or lemon juice) to tenderize and flavor it.
- Injecting involves injecting a liquid mixture of spices, herbs, and acids directly into the meat to tenderize and flavor it.
Pitmaster’s Essentials: Equipment and Tools
Pitmasters rely on specialized equipment and tools to achieve the perfect low and slow cooking experience. Some essential items include:
- Smokers and charcoal grills: these large, insulated cookers are designed to maintain a low temperature and infuse smoke flavors into the meat.
- Wood chips and chunks: wood is used to add smoky flavor to the meat, with different types of wood imparting unique flavors.
- Meat thermometers: these devices measure the internal temperature of the meat to ensure it is cooked to the desired level.
- Injectors: these tools allow pitmasters to inject a mixture of spices, herbs, and acids directly into the meat.
The Science Behind Wood Smoke and Flavor Infusion
Wood smoke plays a critical role in low and slow cooking, as it infuses the meat with a rich, smoky flavor. The science behind wood smoke and flavor infusion is complex, involving the interaction of heat, smoke, and meat. The key is to understand the importance of temperature, smoke density, and cooking time in achieving the perfect flavor profile.
As the meat cooks, the wood smoke interacts with the proteins and fats in the meat, breaking down the connective tissues and infusing the flavors of the wood.
Conclusion, Best barbecue in kansas city
Low and slow cooking is an art form that requires precision, patience, and practice. By understanding the principles and techniques behind temperature control and meat tenderization, pitmasters can achieve the perfect, fall-apart texture and rich, complex flavors that define Kansas City barbecue.
Sustainable Practices in Kansas City BBQ
As the demand for environmentally responsible practices continues to grow, Kansas City BBQ joints are rising to the challenge. From energy-efficient pits to waste reduction initiatives, these BBQ experts are showing that sustainability and great barbecue can go hand-in-hand. In this section, we’ll explore the examples of Kansas City BBQ joints that have implemented sustainable practices in their operations and discuss the benefits and challenges of adopting environmentally responsible practices in the BBQ industry.
Examples of Sustainable Practices in Kansas City BBQ Joints
Several Kansas City BBQ joints have implemented sustainable practices in their operations, including energy-efficient pits and waste reduction initiatives. One notable example is Arthur Bryant’s, a Kansas City BBQ institution that has been around since 1952. Arthur Bryant’s has implemented a number of energy-efficient measures, including the use of LED lighting and energy-efficient refrigeration units.
Another example is Joe’s Kansas City Bar-B-Que, which has implemented a number of waste reduction initiatives, including composting and recycling programs. Joe’s also uses biodegradable packaging materials and has implemented a “to-go” container program, which allows customers to reuse containers for future take-out orders.
Benefits of Adopting Environmentally Responsible Practices
Adopting environmentally responsible practices can have a number of benefits for Kansas City BBQ joints, including cost savings and improved public image. By reducing energy consumption and waste, BBQ joints can save money on utility bills and reduce their carbon footprint. Additionally, implementing sustainable practices can help to improve a BBQ joint’s public image, making it more appealing to customers who prioritize environmental responsibility.
Challenges of Adopting Environmentally Responsible Practices
While there are many benefits to adopting environmentally responsible practices, there are also challenges that Kansas City BBQ joints may face. One major challenge is the initial investment required to implement new energy-efficient equipment and waste reduction initiatives. Additionally, some BBQ joints may struggle to find cost-effective solutions to reduce waste and energy consumption.
However, many BBQ joints are finding creative ways to overcome these challenges. For example, some are using crowdfunding campaigns to raise money for energy-efficient equipment and others are partnering with local businesses to share waste reduction resources.
Examples of Energy-Efficient Pits in Kansas City BBQ Joints
A key aspect of sustainable BBQ practices is the use of energy-efficient pits. Some Kansas City BBQ joints have implemented energy-efficient pits that use less energy and produce fewer emissions than traditional pits. One example is LC’s Bar-B-Q, which uses a energy-efficient pit made from ceramic fiber insulation and a low-temperature gas burner. This pit uses significantly less energy than a traditional pit and produces fewer emissions.
Another example is Mickey’s BBQ, which uses a energy-efficient pit made from brick and ceramic fiber insulation. This pit uses a combination of gas and charcoal fuel, which reduces energy consumption compared to a traditional pit.
| BBQ Joint | Energy-Efficient Pit Features | Benefits |
|---|---|---|
| Arthur Bryant’s | LED lighting, energy-efficient refrigeration units | Reduced energy consumption, improved public image |
| Joe’s Kansas City Bar-B-Que | Composting and recycling programs, biodegradable packaging materials | Reduced waste, improved public image |
| LC’s Bar-B-Q | Ceramic fiber insulation, low-temperature gas burner | Reduced energy consumption, fewer emissions |
| Mickey’s BBQ | Brick and ceramic fiber insulation, combination of gas and charcoal fuel | Reduced energy consumption, fewer emissions |
“Sustainability is not just about the environment, it’s also about the bottom line.” – Chef and BBQ expert, Arthur Bryant
A World of Fusion
In Kansas City’s thriving BBQ scene, innovation and creativity are redefining the traditional BBQ experience. Modern pitmasters are pushing boundaries by incorporating global flavors and ingredients, giving birth to a new era of fusion BBQ. This phenomenon is not only a testament to the city’s culinary excellence but also a reflection of its cultural diversity.
The Rise of Global Influences
Kansas City’s BBQ has long been famous for its thick, sweet, and tangy tomato-based sauces. However, in recent years, a new wave of pitmasters has come to town, bringing with them flavors and techniques from around the world. From the bold spices of Korean BBQ to the smoky depth of Argentine asado, modern Kansas City BBQ is a true melting pot of global influences.
- Korean BBQ’s influence can be seen in the city’s BBQ scene, with many pitmasters incorporating ingredients like gochujang (Korean chili paste) and kimchi into their recipes. This fusion has given rise to new flavor profiles, such as the spicy-sweet combination of Korean BBQ’s signature sauce.
- Argentine asado, known for its slow-grilled meats, has had a profound impact on Kansas City’s BBQ culture. Pitmasters are now adopting the Argentine method of grilling over an open flame, resulting in tender, smoky meats that are cooked to perfection.
Creative Twists on Traditional Recipes
Modern Kansas City BBQ pitmasters are not content to simply recreate traditional recipes; they’re reimagining them in bold and innovative ways. From classic BBQ favorites to lesser-known regional specialties, these creative twists are giving the city’s BBQ scene a fresh, exciting spin.
- One popular trend is the use of unconventional protein sources, such as wagyu beef and lamb. These meats offer a rich, nuanced flavor that’s a far cry from traditional beef brisket or pulled pork.
- Another notable trend is the rise of plant-based BBQ. With the growing demand for vegan and vegetarian options, modern Kansas City BBQ joints are now offering innovative plant-based proteins, such as jackfruit and portobello mushrooms.
The Future of Kansas City BBQ
As the city’s BBQ scene continues to evolve, it’s clear that innovation and creativity will play a major role in shaping its future. Whether you’re a seasoned BBQ enthusiast or a newcomer to the scene, Kansas City’s modern BBQ fusion is sure to captivate and inspire.
In summary, Kansas City’s BBQ scene is undergoing a revolution, with global influences and creative twists on traditional recipes redefining the classic BBQ experience. As the city continues to push the boundaries of culinary innovation, one thing is certain: the future of Kansas City BBQ looks brighter than ever.
Conclusive Thoughts
In conclusion, best barbecue in Kansas City is a true gem that offers a unique blend of history, culture, and flavor. Whether you’re a native Kansan or just visiting, exploring the city’s BBQ scene is a must-do experience that will leave you craving for more.
Key Questions Answered
Q: What is the most popular type of BBQ in Kansas City?
The most popular type of BBQ in Kansas City is Kansas City-style BBQ, which is characterized by its use of a thick tomato-based sauce, slow-smoking over hickory wood, and a blend of sweet, tangy, and spicy flavors.
Q: What sets Kansas City BBQ apart from other regional styles?
Kansas City BBQ is set apart by its unique blend of flavors, which includes a sweet and tangy sauce, a thick crust formed during the smoking process, and a variety of meats, including pork, beef, and chicken.
Q: What is the average cost of a meal at a Kansas City BBQ joint?
The average cost of a meal at a Kansas City BBQ joint ranges from $10 to $20 per person, depending on the joint and the type of meal ordered.
Q: Can you recommend any must-try BBQ joints in Kansas City?
Yes, some must-try BBQ joints in Kansas City include Gates Bar-B-Q, Joe’s Kansas City Bar-B-Que, and Arthur Bryant’s Barbeque.
