Image by: wikimedia.org

When you think of Kansas city BBQ you think of KC Masterpiece barbecue sauce. This barbecue sauce was sold to Kingsford, a division of the Clorox company in 1986. The acquisition made the famous sauce available nationwide. Kansas City-style barbecue is recognized as for its wide combination in meats like beef, chicken, pork, sausages, turkey, lamb, and even fish. Though pulled pork, brisket and ribs are popular cuts served widely across Kansas City, in restaurants the highest demands are for “burnt ends.” Burnt ends are a super fatty, crusted, triangle cut meat from the pointed end of a smoked brisket.

Typically Kansas City BBQ is rubbed in spice and smoked slowly over a variety of woods and normally served in a thick, viscous tomato-based barbecue sauce. This is the most important characteristic of Kansas city BBQ. This integral part of Kansas city BBQ usually provides a very sweet, spicy, tangy flavor profile and is much thicker than most sauces. The sweetness in the sauce often comes from molasses.