Kansas City, famous for its barbecue, has a rich history that rivals the flavor of its famous meals. The origins of this barbecue method may be traced back to the 1920s, when a number of distinct trends and techniques came together to form a new culinary paradigm. Because of its central location, the city has become a fusion of Texan, Carolina, and Midwestern barbecue styles.

Smoked meats, slow cooking, and a variety of sour and sweet sauces are hallmarks of Kansas City barbecue. Tender brisket, luscious ribs, and fragrant pulled pig are just a few of the meats that set this dish apart. The city’s signature sauces cover a wide range of flavors, from rich and sweet to sour and spicy.

The American Royal BBQ Competition is only one example of how barbecue in Kansas City has developed into a culinary art form. The city’s affection for its BBQ past is evidence of how cuisine can leave a lasting impression on a people and a place.