Walking through the "Gates"

My title today has nothing to do with Heaven.

Unless, that is, you enjoy eating BBQ and you've found your perfect American BBQ joint and can consider calling it Heaven.

This adage is true for me each time I go home and visit my parents in Kansas City. I believe that Kansas City is one of the best places in the U.S. to get BBQ.  I say this unabashedly. I really have enjoyed the BBQ I have gotten from holes in the wall in Kansas City more than most places I have been to or lived in.  I've had BBQ all over the South, mostly in Florida and in Georgia.  Once in Memphis and another time in Maryland.

There is a fight amongst large cities in the United States over which has the best barbecue. Of course, most Kansas Citians Carnivores, both native and expat, will tell you that Kansas City has the best BBQ in the United States.  Other cities, such as Memphis, New Orleans, Atlanta, etc. will also say THEY have the best BBQ in the world. While their styles of barbecue may be delicious, as well as their sauces, I've been to so many different places in the world that serve BBQ and the only other place that I've been to that can top KC meats is any place in Argentina.

I will tell why I think Kansas City Style BBQ is better than any you've had elsewhere. In fact, I can tell you several reasons why along with a little history.

1) History

Once upon a time, more specifically, the Time of the Wild Wild West,  in the Land of the Midwest, there was a dot upon the plains called the "City of Kansas". First, it was actually a town, but then it grew into a cute little city. This city was situated at the confluence of the Kansas and Missouri Rivers.

Most "fast" transport before the invention of the railroads was done by wagon teams or by river steamboats.  Kansas City was quite important because of the two main rivers that flowed through.  The Kansas River was important because it would branch out from the western parts of the state of Kansas into the Missouri River.  The Missouri River was also very important because it started in the Rockies and meandered it's way southeast through the Midwest all the way to Saint Louis, the "Gateway to the West", and into the Mighty Mississippi.

Let's go a little backwards here.

You ride your raft or barge with your livestock - chickens, horses, pigs, sheep, cows, etc. up the Mississippi from New Orleans, let's say.  You hit Saint Louis. You want to go out west to Kansas City.  You make a left turn from the Mississippi into the Missouri River, against all currents.  After a few days or weeks, you've finally arrived in Kansas City, Missouri.

What's funny is that Kansas City originated in Missouri, but it's named after the Kansas River in Kansas.  There is also a Kansas City, Kansas. For those not familiar with the area, they think it's all different. For municipal purposes, it is. But in reality, it's all one big city, just in different states. All with the same name.

Ok, back to the Rivers...

Kansas City is important to American History because it was the final stopping point for all trails and roads and some rivers before heading West. With the Oregon, Santa Fe and California Trails setting out from Kansas City, there was a need to transport livestock out West.  Also, with the westward expansion of the railroad, Kansas City was the also one of the final stopping grounds before getting to Santa Fe or Denver, etc.

2) Selection of Meats

Here enters The Kansas City Stockyards and Live Stock Exchange, right off of the railroad, in the West Bottoms.  The West Bottoms is an area of Kansas City located right along the state line and also right off of the confluence of both the Kansas and Missouri Rivers.  It is a low-lying area prone to floods when the rivers overflow.

This was a place where livestock owners and buyers could haggle with each other for a good deal on livestock.  Before hand, farmers who needed livestock or who wanted to sell live stock would have needed to stop the actual train or wait until the next tiny stop to see who would be interested in purchasing their livestock or otherwise buying said livestock for their own farms.

The result before the Stockyards came into existence was pretty crappy. Farmers that were expecting big bucks for that prize hog they spent years fattening up could have gotten them a paltry sum.  The KC Live Stock Exchange prevented farmers from getting gypped.  The Stock Exchange also enabled others to see what kinds of livestock was available to them for better prices for their farms.

The end result was fantastic - farmers were happy and could take their mules, horses and oxen home or otherwise fill their pockets with some nice, loose change.

Other's were able to fill their bellies...

Many restaurants in the area began to experiment with the consumption of the different types of livestock.  There was turkey. There was chicken. There was beef. There was pork. There was lamb.  I am pretty sure there was waterfowl, too.

Anything with four legs or wings or fins that walked and swam the earth has made it to the barbecue pits of Kansas City.

3) Sauce

Kansas City Style BBQ has a distinct flavor of sauce.  It is mostly a molasses-based sauce, but it also takes on the flavor of the meats.

Every single BBQ place I have been to in Kansas City uses wood to smoke their meats.  The end result is something delectable...yum...

Hickory is best.

(Sigh)

My Favorite Restaurant

The last few times I've gone home to Kansas City, I never leave home without stopping at Gates BBQ.

I usually go with my uncle and my dad, but this last time I went home, I didn't go with my uncle as I was going home to say my fond farewell of the celebration of his life.

The day after the funeral, we went with my four Vallazza sisters, Ana Maria, Lourdes, Rossana and my parents and my son and nephew to Gates.

Gates is a Kansas City staple. In its glory days, it had way more locations, but I guess not everyone likes Gates. Other popular Kansas City BBQ places are Fiorella Jack Stack and hands down, Arthur Bryant's, but my favorite place is Gates.

Jake, being a Michigander who had never been inside Kansas City limits, described his first moments walking Through the Gates...

"All senses are enticed in their own way. The sweet smoky smell of the air greets your olfactory senses. The sight of happy faces busily working behind the counter as they bombard your ears with interrogative declarations of "you want beef on bun?!""

Screaming is more like it.

I guess I never noticed because I'm a Kansas City native. I walk in to familiar faces, scents and tastes.

They literally scream at you as you walk into the door, "HI!!!! KIN I H'EP YEW?!!!" If you're not quick to order, they ask, or scream, at you, "YEW WAN BEEF ON BUN? PO'K ON BUN?! CHIKIN ON BUN?! WHATCHU WANT, HONEY?!!!!"

As you order, you pick up a tray, and go down the line as if you were in a cafeteria. Once you get your food, you then go and find a seat.

Once you sit down, your mouth is seriously watering from all the goodness on your plate. I normally order either beef or pork on bun.  It's smoked meat of your kind, with the sauce of your choice and piled high with pickles and the biggest fries of your life.  Jake described the fries as 2x4's. For the record, they're just ordinary thick cut steak fries.

Jake described his experience thus,

"After you get your food and you sit down, your olfactory senses are intensified by the plate of food you carry to your table.  In his case, he had a beef on bun.  Hickory smoked brisket, with Gates Spicy BBQ sauce, pickles, and the thickest steak fries of your life.

After you eat your meal, you need a dolly to get you out of there. You literally fall into a food coma just from all the meat and carbs that you've just consumed.

Thank the Lord my dad was driving. Otherwise I would have fallen asleep at the wheel.

I can't wait to go back home to walk through the Gates.