Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country’s other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt Ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.
Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples.
Our sauce is a complex sauce of many ingredients that have subtleties, rhythms and layers that we think set it apart from the rest. So whether it’s ribs, pulled pork, hamburgers, or baked potatoes, put some on sit back and enjoy. Now That’s Livin’!!