I grew up on the East Coast, in Maryland and Pennsylvania, and must admit I was rather sheltered when it came to the whole “BBQ” phenomenon. I mean, BBQ was something you did on the grill out back – burgers, hot dogs, steak, maybe some chicken.
Then I moved to Kansas City, and WOW!
Now, don’t get me wrong…I’d had a pulled pork sandwich before (and I still think Damon’s Grill has some of the best!), but nothing could have prepared me for such a fierce rivalry between cities!
I quickly was “schooled” on the “best” BBQ in Kansas City, and must admit I alienated myself from some based upon my preferences. The old guard will say Arthur Bryant’s is the best, others say Gates is far superior. It seems the more “corporate” folks tend to favor Fiorella’s Jack Stack, now with several locations around Kansas City. But BBQ in Kansas City is far, far more than several highly publicized restaurants. There are local icons like Rosedale Barbeque, Quick’s Bar-B-Q, Wabash BBQ, and more than 50 other smaller establishments. And no discussion on Kansas City BBQ would be complete without drawing special attention to the one-of-a-kind Oklahoma Joe’s, and its phenomenal array of BBQ and spicy slaw.
Fast forward a few years, after being fed the propaganda, taste-testing, and visits to the American Royal and Lenexa BBQ events, and I find myself walking down Beale Street in Memphis. I followed my colleagues lemming-like into the world-famous Charles Vergo’s Rendevous, to devour a stack of ribs. Dry rub? Hmmm…didn’t sound too appetizing to me…bring on the sauce!! Let’s just say my palate stood corrected, and I again found myself trying to discern BBQ style from BBQ style.
As I traveled the country, I reluctantly found myself an ambassador for Kansas City BBQ, as parties from Texas and the Carolinas would weigh in on their region’s rights to BBQ accolades, and assumed I was willing to debate the issue. I really didn’t care, as long as the pulled pork sandwich, ribs, and slaw were good. Oh, and don’t forget a fresh pickle.
Ultimately I’ve surmised the Battle of the Best BBQ never will be settled, as national pride (and millions in convention and tourism dollars) depends upon the continuance of this age-old culinary feud. Until such a winner can be declared, I’m content to reap the whirlwind of BBQ bickering and satiate my hunger with some good, old-fashioned Kansas City BBQ…from one of the not-so-touristy establishments.
Oh, and don’t forget the pickles!
here’s the Texan ex pat speaking!! Hamburgers and hot dogs on the grill are not BBQ that’s a “cookout”, BBQ is brisket, ribs and chicken slow cooked over post oak or mesquite and the best is found in Texas (I nearly die every year at the Maryland BBQ fest when they proclaim they have the best BBQ and it’s pit beef and store bought baked beans!!!). My favorite texas BBQ places are in no particular order, Texas Pride outside of San Antone, Ironworks and Green Mesquite in Austin and BBQ Station is San Antone.