NYT’s article on Kansas City BBQ

[Donw]

This is a free gift article regarding Kansas City BBQ that appeared today in the New York Times.

https://www.nytimes.com/2025/10/10/dining/kansas-city-barbecue.html?unlocked_article_code=1.tU8.UwiZ.UGHhW7yliVSn&smid=url-share

[fzxdoc]

Oh goody. I am a NYT subscriber, so am looking forward to reading the article in the wee sleepless hours of the morning when I do most of my NYT reading and Paprika downloading from their most excellent NYT Cooking section. I miss Sam Sifton already, though.

Thanks for the tip!

Kathryn

[Mosca]

Very nice!

For my own cooking, ribs means KC style. I can stretch a little bit to include the Virginia/North Carolina sweet-tangy hybrid, but when I’m putting in the time, effort, and money, KC style is the result I want. For ribs.

Even the ribs I’ve eaten in Texas, over 3 visits and almost a dozen bbq joints, didn’t stray that far from KC style. There were variations, but they seemed like riffs rather than new ideas. Ribs and sweet sauce just work well together.

[bbqLuv]

Good read. Thanks for the post.

[TripleB]

Here's a true story. Was in KC, Kansas for a wedding over 20 years ago. Many of the attendees were from KC, Mo. So, I was talking to a group of apparently BBQ enthusiasts and asked them what their favorite KC BBQ style sauce was. Thought I was going to get a listing of the sauces from the legendary BBQ restaurants in the area. 3 men pull me aside and in a low voice, so that nobody would overhear them, told me the best KC style BBQ sauce was from Oklahoma - Head Country BBQ.

Been buying it ever since.

[theroc]

TripleB - do you have a favorite flavor of Head Country? Original?

[TripleB]

theroc Head Country Original. But I mix it with Blue Hogs Original. 1 part to 1 part. That’s my BBQ sauce.

[theroc]

TripleB - Awesome. Thanks!

[Jfrosty27]

We lived in KC way back in the late 80’s to the early 90’s. We were there for just under 5 years. Loved it on all points. Great place to live. The mention of Gates BBQ in the article brought back memories. They were one of our faves. I still keep their original sauce in my pantry stock of sauce at all times. I buy it online by the case.

We also loved a bbq restaurant called Haywards in Overland Park, KS. It was just a few miles from where we lived. Owned and ran by Mr. Hayward Spear. A very tall, thin, and elegant man who always wandered the dining room saying hello and making sure everything was just right. Again, great memories.

[Finster]

Good read. thanks

[Mosca]

I will add that I bought Arthur Bryant’s sauce, at Ace Hardware. Nasty stuff. Drain pour.

[Jfrosty27]

I fully agree on Arthur Bryant’s sauce. Never liked it at all.

[ecowper]

Good read, very interesting what is going on in KC. I really love to see experiments with food and culture like this. Without tomatoes from the Americas and noodles from Asia, there would be no Italian cuisine as we know it today, which is just one great example of assimilating, integrating, and mashing up cultures and foods.

[Dewesq55]

I didn't see this on the NYT App today. Thanks for posting.

[Draznnl]

Very interesting article. Thanks for posting it Don. I’m ready for a trip to K.C. and some brisket in curry sauce. Now, I just have to convince She Who Controls The Family Treasury.

[WI Bubba]

This gives me a bunch of new places to try next time I go visit the kid. Thanks!

[Sweaty Paul]

What a cool article. Being from Iowa and marrying a gal from Kansas City, KC BBQ was the first real BBQ to which I was introduced. Even met Arthur Bryant once, my father-in-law knew him. I still remember eating at Arthur Bryant's the first time. I was hooked. I remember eating at Joe's when it was still Oklahoma Joes too. Gates too is delicious. Looking forward to trying the Thai place.

Thanks for sharing Donw!