Here's a tragic fact that might be hard to swallow for some: You're BBQ is probably racist.
Sorry, but any conversation about BBQ shouldn't be confined to friendly ribbing about sauces or favorite restaurants . . . Instead, we must have an often unsavory "conversation" about inequity when talking about Kansas City's signature cuisine.
Accordingly, here's an informative passage that might not make for great dinner talk but offers a new and trendy way for our woke friends to ruin appetites in yet another venue . . .
Look no further than Kansas City’s claim to fame: burnt ends. These crispy shards of meat, cut from the point end of a smoked brisket, were first popularized by the late barbecue legend Arthur Bryant.
Adrian Miller, James Beard Award-winning author of “Black Smoke: African Americans and the United States of Barbecue." says that in some restaurants, burnt ends have almost been “gentrified” into what he calls “Instagrammable, perfectly manicured cubes of meat.”
Read more via www.TonysKansasCity.com news link . . .
If you ask a Missourian - any Missourian - what our greatest contribution to the world is, the answer is barbecue. No contest. At any given moment in St. Louis, racks of pork spare ribs are grilling next to sizzling rib tips and juicy pork steaks, while some lucky customer is trying their very first pig snoot.