She explained that barbeque traditions and methods from Memphis, Texas and the Carolinas have come together here to form the distinct Kansas City style. Wells said that several past winners of the American Royal now have popular barbeque restaurants in Kansas City, considered “the melting pot of barbeque styles.” “Kansas City is the epicenter of the barbeque universe,” declares Carolyn Wells, executive director of the Kansas City Barbeque Society, which runs 500 contests around the world, including the world’s largest, the American Royal, which attracted a record 618 teams to Kansas City last month. Kansas City is famous for its barbeque style –slow-smoked meat over a variety of woods and then covered with a thick tomato- and molasses-based sauce –and also for having more barbeque restaurants per capita (roughly 100) than any other city. “We didn’t want to waste anything,” she explained, gesturing to a vintage sign that advertised snout and brains, along with barbeque. That storefront in what was then a segregated area of Kansas City has grown to six restaurants throughout the city. Today, you’ll find burnt ends of pork, sausage and more at some of Kansas City’s 100-plus barbeque restaurants, but the original dish stems back to the 1940s, explained Arzelia Gates, whose grandparents started Gates Barb-B-Q in 1946. They are the most popular of Kansas City’s barbeque offerings-the charred ends of a brisket, smothered in sauce and typically served up on white bread. In Kansas City, Missouri everyone orders what’s called burnt ends.
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