I knew when I was coming to Kansas City for the first time that I would have some really strong feelings about barbecue. As one of the “Big Four” BBQ capitals in the United States, you have generations of culinary technique and flavor traditions in every dish you serve. It’s a whirlwind of meats and sauces. So a newbie like you and I need a good place to start and get a quick education on what Kansas City BBQ is all about here.
With Tour Kansas City, I got a real VIP experience. In a comfortable van with plenty of room and AC, I was taken on a tasty adventure with local expertise, and I want to share it with you. Make sure you come hungry or not at all!
What Makes It Kansas City BBQ?
A local BBQ lover here will tell you that, for it to be the “real” Kansas City BBQ style, it needs a few things. First, the wood used for the cooker must be hickory or oak. It gives it a strong, smoky flavor with a slight sweetness.
The sauce is thick, rich, and sweet thanks to its tomato-and-molasses base. And it needs black pepper as one of the signature spices, added with others for a bit of spiciness at the back end. The consistency helps the sauce cling to the meat, making the meal more enjoyable. All the locations you will be stopping by sell their own sauces, or you can find them at the local supermarket. Find a favorite and bring it home.
What It Takes to Be a Pitmaster
A pitmaster is the expert who controls the whole smoking process. They choose the wood, slice and season the meat, and monitor the cooking times. Something like this cannot be rushed, no matter how empty your stomach is. With the “slow and low” method, it can take hours for the juicy, tender cuts to be ready for consumption…