Video Series
Chapter 4 | The Quest for the Best (Remembering L.C. Richardson)
Magic in Kansas City doesn’t involve cards or top hats. True magic is what happens to brisket when smoke and fire are applied in the correct ratio and for the right amount of time. True magic is burnt ends. In Chapter 4, we dive into how and why we chase and crave that magic in Kansas…
Chapter 3 | Making Ends Meat
The popularity of burnt ends created an unusual problem for pitmasters in Kansas City. Even with a ready supply of briskets, there wasn’t enough of the ends of those briskets to make the menu item known as “burnt ends.” Briskets taper at both edges — it’s the thinner parts that get crusty and crispy and deliciously charred….
Chapter 2 | Demand, The Myth, The Legend
Arthur Bryant’s has been luring folks, like James Beard Award-winning chef Colby Garrelts, to the counter for years with the siren call of smoke. Garrelts, the co-owner of Rye and Bluestem, has been coming to Bryant’s since he was a child, just like writer Calvin Trillin (who famously shined a light on burnt ends four…
Chapter 1 | From Discard to Destiny
Kansas City is often called a melting pot of barbecue. The idea is that we’re willing to cook a lot of different meats, and that we’ve taken the time to understand how to do each one right (here’s a hint: it’s almost always low and slow). But Kansas City isn’t just an aggregator of barbecue,…
Burnt Legend, our New Digital Series, Will Make You Hungry
Kansas City is known for burnt ends, those charred, crispy bits of beef that are fatty and succulent and rich and… [sorry, we just had to leave the keyboard for the second, things were getting too steamy.] And Kansas Citians know that we’re known for burnt ends. It’s the first dish we tell visitors to…