Slow smoke and good company
Kansas City barbecue traces back to the early 1900s in the 18th and Vine district, with slow-smoked meats and a thick, tomato-based sauce. Burnt ends, cut from the point of a smoked brisket, are a local favorite. But barbecue is rarely just about food. It is about who sat at the table, who tended the smoker and what everyone argued about while they waited. Let the people close to you know about those meals, and about the folks who made them special.