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35% off (Sale price $22.00, Reg. Price $34.00) :: Choice of: Full Slab of Ribs, Two Sides, and Two Leg Quarters (Take-Out Only) Two Vouchers. Each $10 Value Towards BBQ (Take-Out Only)See the menu. Kansas City–Style Barbecue: Sweet and SpicyDebate over the true capital of barbecue has raged for years. Learn more about Kansas City’s claim to the throne with Groupon’s look at KC-style barbecue.Kansas City’s barbecue artists proudly make everything in-house. So popular have the signature flavors become, that more than any other region, Kansas City–style barbecue sauce has found its way into bottles. That’s no surprise. Whereas Texas and Carolina sauces rely on a bracing mix of vinegar and hot peppers, Kansas City’s signature thick, dark-crimson nectar is an immediate crowd pleaser. Molasses adds both sweetness and body to a smoky, slightly spicy tomato base. In eateries around the City of Fountains, this smooth-and-sticky blend is either applied during the last 5–10 minutes of the smoking process or served alongside the meat at the table so that diners can ladle on however much they like or lap it up like kittens.Even before it’s sauced, Kansas City barbecue is intensely flavorful. The meat is first rubbed with a blend of dry spices and, sometimes, a little sugar to create a caramelized outer crust. Then, it’s slow-smoked over low-burning wood (usually hickory) for as much as 18 hours. When beef brisket is the protein at hand, this process results in a beloved byproduct: burnt ends, the charred tips that are almost as much fat and flavor rub as they are meat. These crisp little bits are often added to baked beans, if they’re not puréed and served in a sippy cup.It’s not just beef that gets this loving treatment, though. Another defining feature of Kansas City barbecue is the variety of proteins used: pork, beef, chicken, turkey, mutton, and even fish. Perhaps that’s because in the early 1900s, Kansas City boasted one of the world’s largest stockyards (second only to the Union Stock Yards in Chicago). That’s when the city began its rise to carnivorous acclaim. In
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