Learn about regional barbecue styles and go home with some new sauces.
solid food is the great connector — and that may be even more true of barbecue . A cornerstone of American cuisine , barbeque is a messy affair that brings multitude from allaround the countrytogether over a table .
Now , this raw material of American culture is being immortalized in museum physical body . Prepare to wipe your fingers on the near nappy : The world ’s firstMuseum of BBQopens in Kansas City this outpouring .
Located in Kansas City ’s Crown Center , a popular shopping district , the museum will cross 4,223 straightforward foot of educational and interactional factor like murals everlasting for photo ops and a giant ball pit in the shape of a giant lampblack of beans .
Photo courtesy of Visit Kansas City
For Colorado - founder Jonathan Bender , the museum come from a place of deep personal connectedness with the barbecue scene in Kansas City . As a long - time food writer in KC , he found himself make a motion by the people and stories behind some of the city ’s most luscious , saucy cup of tea and wanted to witness a way to showcase the big personalities that make barbeque iconic . Bender is team up up with chef and restaurateur Alex Pope to bring the museum to life .
“ Kansas City is a natural home for the Museum of BBQ , ” Bender said in a argument . “ Barbecue is synonymous with the urban center because of the fertile tradition here and we ’re proud to bring the world ’s first museum dedicated to barbeque to KC . ”
We wo n’t wade into the competitiveness over which region does cook out the best , but the museum will track everything you need to know about the unlike styles in the US , from Carolina Gold , where you ’ll find mustard heavily featured in the sauce , to Memphis , where rubs are the name of the game . In the Texas section ( where , yes , everything is crowing ) , you ’ll see bad , duncical cuts of brisket , light sauce ( to let the essence shine ) , and a custom of cooking over a large receptive orchestra pit .
The final halt isKansas City , a thaw pot of barbeque flavor that favors tomato and molasses and the regionally famous burnt closing . Formerly think to be the trash ends of brisket , Bender says that enterprising Kansas City ‘ cuers perfected these crispy , smoky end and solidify their part to the cuisine .
Beyond dig into regional styles , the Museum of BBQ will also instruct visitors what element make up the stark BBQ and learn some key vocab like a “ swob ” is a brushing which might be used to fret on a marinade or sauce .
If all those barbecue showing get your stomach rumbling , there ’s a gift shop . Pick up sauces and rubs from your best-loved barbecue part or grab BBQ - theme clothes for the master griller in your life .
“ This is a place where barbeque come alert , ” Bender say . “ We need you to play and memorise and make out away with an appreciation for the joyousness and community that is part of barbecue polish . ”
