The Scene

Kansas City didn't invent barbecue, but it perfected the art of the burnt end and built a sauce culture so dominant it became the American default. From the stockyard pits of the early 20th century to the competition circuit that now spans the globe, KC BBQ is both a local obsession and a national export. The city's style is defined by low-and-slow hickory smoke, a tomato-and-molasses sauce that coats every surface, and the burnt end — that caramelized, twice-smoked cube of brisket point that is, without argument, the greatest BBQ bite in America.

Must-Order Dishes

Best Neighborhoods for BBQ

Top Restaurants