Video Series
Making Fast Ice for the Missouri Mavericks
You know those doors that say “Authorized Personnel Only”? Well, we’re opening them. Join Flatland as we peel back the curtain, lift the manhole cover, go in the back door, and get unfiltered access to what’s behind the scenes in Kansas City. This month, we’re at Silverstein Eye Centers Arena in Independence, Missouri, as the…
Tech N9ne Comes to Town
You know those doors that say “Authorized Personnel Only”? Well, we’re opening them. Join Flatland as we peel back the curtain, lift the manhole cover, go in the back door, and get unfiltered access to what’s behind the scenes in Kansas City. “Authorized Personnel Only,” a monthly series, takes us to the places we don’t…
Chapter 5 | Is This The Ends?
Singers have Broadway. Aspiring pitmasters? They come to Kansas City because if you can make a burnt end that makes Kansas Citians sit down and take notice, you can make barbecue anywhere. Our city’s esteem for barbecue — combined with pitmasters’ desire to perfect their craft — means that even our iconic barbecue dish is…
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….