COLUMBIA, Mo. –
As I previously wrote, I’m taking a break from Houston. That doesn’t mean, however, that I’m taking a break from barbecue.
My flight on Sunday landed in Kansas City. Passing up on Kansas City barbecue would have been incomprehensible, especially since I’ve already sampled barbecue from two Texas establishments. After some heated discussion with Jeff, who’s very firm with his opinion of Kansas City barbecue, we decided on Arthur Bryant’s. Jeff’s first pick, Oklahoma Joe’s, is closed on Sundays, and I wanted Bryant’s over Gates because of the appeal of eating in an older location.
Jeff had already decided on our order: the beef and pork combo, with fries.
My informal barbecue tour so far had not featured shredded meat or a lot of sauce — until Bryant’s. Both of the above are why Jeff is not a fan of Bryant’s. While wolfing down the food, he mourned how the taste of the meat was lost in the sauce.
I didn’t mind it. It was tasty in its own right, and I didn’t think the meat was lost in the sauce. That said, I didn’t douse my portion in Bryant’s signature vinegar-based sauce, but rather ate it as it was served.
But, as I’ve written before, I’m no barbecue or meat expert. Bryant’s was good but not mind-blowingly good. I think generally I prefer a good steak over slow-cooked meats.