If we are going to talk about BBQ, we need to talk aobut Henry Perry who is considered the father of Kansas City BBQ. He operated out of an old trolley barn throughout the 1920s and 1930s. Customers paid 25 cents for hot meat smoked over oak and hickory and wrapped in news paper. Perry's sauce was described as "harsh, peppery" (rather than sweet). Perry’s menu included such barbecue standards of the day beef and wild game such as possum, woodchuck and raccon. Henry trained Charlie Bryant and he passed the torch to Arthur Brant in 46.

This region has a huge infuluance from the cattle ranchers (Texas and Oaklahoma) coming into the territory and the free salves moving from the south.

 

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