50 States, 50 Sizzling Dishes: The Ultimate Foodie Road Trip Through The USA
Barbecue from Missouri
Missouri isn’t just about Gateway Arches and Mark Twain tales, folks. This state’s hickory got smoke in its veins and barbecue running through its heart. Here, slow-smoked meats sing smoky symphonies whispered by generations of pitmasters since the early 1900s.
Back then, a legend named Henry Perry, the “father of Kansas City barbecue,” was slinging juicy ribs and tender brisket wrapped in newspaper for a quarter a pop. Perry loved it so much that “barbecue man” graced his death certificate. And his passion lived on. Today, Missouri barbecue has lost none of its appeal.
Next: Montana’s best-kept secret has a delectably golden crust.
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