The Story of KC 'Cue

Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution, rich with history and culinary tradition that shapes the city’s dining landscape every day—and has since the early 1900s. For decades, visitors from across the globe have traveled here, drawn in by its smoky aroma, just to get a sample of KC’s acclaimed cuisine.

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The Tradition

From burnt ends to the rich sauce unique to KC, find out about all the things that go into KC-style barbecue

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What to Expect

Dining at KC barbecue restaurants is an experience unlike any other, including everything from lines out the door and upscale service to extremely forward greetings of “Hi, may I help you?”

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Barbecue Beginnings

Kansas City’s barbecue craze can be traced back to Henry Perry, who in the early 1920s started barbecuing in an outdoor pit adjacent to his streetcar barn, serving slabs of food wrapped in newspaper.

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Festivals and Competitions

Whether determining the smokiest sauce, most mouthwatering ribs or any number of cuisine-specific categories, part of the spirit of ‘cuing in KC is friendly competition.

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