BODACIOUS BARBECUE
BY GARY WOLLENHAUPT
HARP, Kansas City, MO
What’s the fuss all about? All you need is a good cut of meat and smoky heat. Somewhere in there is where barbecue becomes a regional art form. A national survey ranked the 200 biggest U.S. cities to find the best barbecue places nationwide. Here’s who came out on top:
FEW FOOD TOPICS CAN START AN ARGUMENT AS FAST AS DECLARING WHICH CITY HAS THE BEST BARBECUE IN THE COUNTRY.
KANSAS CITY, MO Kansas City-style barbecue took off in the early 1900s, as pitmasters refined their techniques for hot smoking or grilling meats seasoned with a dry rub, and then finished with a tomato-based barbeque sauce. KC barbecue embraces all kinds of meat, from whole chickens and pork ribs to beef brisket, fish, and burnt ends. Like any great joint, Harp Barbecue in Raytown, Missouri, looks a bit dubious from the street. Despite the award-winning success, owner Tyler Harp still works his magic on the wood-fired pit out back. The famous brisket, ribs, and tater tot casserole are always smart choices. Don’t
ST. LOUIS, MO St. Louis style includes grilling ribs, rather than slow cooking them over indirect heat, which means a faster cooking time. The sauce is tomato-based, sweet, and vinegary, spread on specially cut spare ribs rather than the more common baby back ribs. St. Louis style is used on brisket and burnt ends, pork ribs, pork steak, and snoots, which are pig noses and cheeks slow-grilled until crispy.
miss house specialties like blueberry-cheddar sausage and chocolate chip cookies.
Sugarfire Smokehouse chef Mike Johnson studied with Myron Mixon and cooked under Emeril Lagasse and Charlie Trotter to develop a St. Louis style that’s all his own. His award-winning ’cue tantalizes with baby back ribs, juicy pulled pork, and beef brisket. Alongside the classics, Chef Mike has cooked up andouille, artichokes, cheese curds, mushrooms, and more. For a sweet treat, indulge in the pie shake, a milkshake made with Sugarfire’s house-made pies.
64 FINK’S JEWELERS
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