Arthur Bryant’s Bbq Restaurant: Our History
Arthur Bryant, the legendary King of Ribs, is the most renowned “barbequer” in history. He created a sauce that has attracted the likes of former Presidents Harry Truman, Jimmy Carter and Barack Obama to his restaurant. So how did it all begin?
This move catapulted the restaurant to country-wide popularity. The eatery is nationally known and often recognized by experts as the best or one of the best barbecue offerings in the country. As the fan base for the teams grew, and visiting teams and VIPs passed through our city, passion for Arthur Bryant’s Barbecue continued to skyrocket. Then renowned New-Yorker Author, Calvin Trillin declared in Playboy Magazine that “â¦the single best restaurant in the world is Arthur Bryant’s Barbecue at 18th & Brooklyn in Kansas City.
Today current ownership feels strongly about its role as guardian of the Arthur Bryant’s tradition and works diligently to maintain its integrity. For example, Arthur used to mix and store his sauce in big five-gallon glass jars, which you can still see displayed in the restaurant’s window today.
Arthur Bryants Sweet Heat Bbq Sauce 18 Oz
This BBQ legend was founded in the early 1920s, by Charlie Bryant, Arthurs older brother. When Charlie died, Arthur took over and moved the BBQ restaurant to 18th and Brooklyn, just four blocks away from Municipal stadium, the home of the Kansas City Blues, followed by the Kansas City Athletics. Municipal Stadium was also the first home of the Kansas City Chiefs. With the move near to the ball park, it became a nationally known eatery. Major league players ate there and fans would stop in before the games to eat on the premises or take out to the ball park. The fame of Arthur Bryants grew. Then renowned author Calvin Trillin declared in Playboy magazine that the single best restaurant in the world is Arthur Bryants Barbeque at 18th & Brooklyn in Kansas City. New Sweet Heat Barbeque Sauce. Its also fat-free and very low in sodium.
The Kansas City Difference
So, what makes Kansas City style barbecue sauce different from other regional sauces, you ask? North Carolinas version is traditionally a thin, vinegar-based sauce that soaks the meat as it cooks. South Carolina prides itself on their combination of mustard, vinegar, and spices. And Alabama? Well, their white sauce is a mixture of mayo , vinegar, and spices. Kansas City style is much thicker than its other regional counterparts, relying heavily on ketchup as the base to bring a sweet tanginess to the sauce. From there, brown sugar, molasses, vinegar, and spices are incorporated and simmered until thickened, then its all slathered on to your meat of choice!
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The History Of Barbecue Sauce
The birth of Kansas City barbecue can be traced back to the early 1900s, when Henry Perry, a Tennessee transplant, began selling slabs of his slow-cooked ribs wrapped in newspaper on the side of the street. He amassed quite the cult following as he moved to various spots around the city, eventually landing his business in an old trolley barn. Hungry laborers quickly became hooked on the harsh and peppery barbecue sauce that coated his ribs. After Perrys death in 1940, Charlie Bryant took over the restaurant, who then sold it to his brother Arthur a few years later. Arthur Bryant relocated the business again, changed the name, and revised Perrys original recipe, namely with the addition of molasses to increase the level of sweetness found in the sauce. To this day, Arthur Bryants still operates out of the same location.
Currently, Kansas City boasts over 100 barbecue restaurants, and as the old saying goes, Ask any two Kansas City residents where to get the best barbecue, and youll get three different answers! Whether it is Arthur Bryants, Gates, Joes, Jack Stack, or one of the many mom-and-pop shops, everyone has their favorite!
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Mastering Kansas City Style Barbecue Sauce
One of the perks of getting stationed in Fort Leavenworth, Kansas is the close proximity to Kansas City. And, if the Food Network has taught you anything about Kansas City, it is that they take their barbecue very seriously! Here we share our go-to recipe for quick and easy Kansas City style barbecue sauce that you can make at home!
Barbecue Sauce Made At Home
To the meat-centric residents of the Midwest, barbecue is not a verb, it is a noun. It is a way of life, an institution, for those dedicated to its perfection. Now dont get us wrong, we have much respect for the art of the barbecue. However, most of us simply do not have the time or equipment to be a pit master at home! Our recipe is super versatile just simmer on the stove for 20-25 minutes, then allow to cool. It can be stored in a sealed container in the fridge for up to two weeks or poured into freezer bags and frozen for later use!
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Arthur Bryants Original Bbq Sauce
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|ORIGINAL – Water, seasoning , vinegar, salt, tomato paste, lard, xanthan gum, sodium benzoate . RICH & SPICY – Water, tomato paste, brown sugar, vinegar, mustard , seasoning , salt, sodium benzoate , spice.
- Arthur Bryants Original BBQ Sauce – 2 Pack