For BBQ historians:This BBQ legend was founded in the early 1920's, by Charlie Bryant, Arthur's 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 Bryant's grew. Then renowned author Calvin Trillin declared in Playboy magazine that "...the single best restaurant in the world is Arthur Bryant's Barbeque at 18th & Brooklyn in Kansas City."
I thought I had memorized the directions to the restaurant when I arrived in KC. But I was wrong. I ended up riding around the neighborhood for a while, but I COULD smell that I was close.True to tradition, barbecue here is dry rub-spiced, slow roasted hour after hour over a pit of hickory, and slathered up all around with some of the smoothest, richest, sweetly tangiest sauces in all the world. Thickest, too, for that matter. Traditional Carolina barbecue sauce consists of a mix of peppers in a bottl of vinegar. Traditional Texas sauce takes a tomato base, thins it with Worcestershire and vinegar, and adds a lot more hot peppers.
But Kansas City "took the best of both worlds," according to Rich Davis, by putting in Midwest tomatoes and coming up with "a sauce that doesn't fall off the meat into the fire." The result: a medium spicy, tomato-based sauce, "with molasses for character and body, not just sweetness."