Kansas City-style Barbecue - Henry Perry

Henry Perry

Kansas City traces its barbecue history to Henry Perry, who operated out of a trolley barn at 19th and Highland in the legendary African-American neighborhood around 18th and Vine.

Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee, near Memphis, and began serving barbecue in 1908. Kansas City and Memphis barbecue styles are very similar, although Kansas City tends to use more sauce and a wider variety of meats. Perry's sauce had a somewhat harsh, peppery flavor.

Perry's restaurant became a major cultural point during the heyday of Kansas City Jazz during the "wide-open" days of Tom Pendergast in the 1920s and 1930s.

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