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Best 4th of July Ribs...
....bought the day before, with the sauce packed separately, from
Arthur Bryant's Barbecue, 18th and Brooklyn, KC, MO. From the site: "Arthur Bryant, the legendary King of Ribs, is the most renowned barbequer in history. He created a sauce that has attracted the likes of former Presidents Harry Truman and Jimmy Carter to his restaurant . . . considered to be the best ribs restaurant in the world by New Yorker columnist Calvin Trillin. "Since 1930 celebrities such as Steven Spielberg, Michael Landon, Robert Redford, Jack Nicholson, Wilt Chamberlain, Bryant Gumbel, Tom Watson and George Brett — and common folk alike — have made the pilgrimage to Arthur Bryant's to enjoy barbeque that's slow-smoked with a combination of hickory and oak woods, mellowed to the peak of flavor, then splashed with Original or Rich & Spicy sauce. "Charlie Bryant started the Kansas City barbeque tradition, or some say it was Henry Perry for whom Charlie worked. Arthur visited his brother Charlie in KC and never left. Charlie owned the business after Henry died, then after Charlie died Arthur took over. Arthur first perfected the sauce ("I make it so you can put it on bread and eat it") and then opened the 18th & Brooklyn restaurant that was to become a legend. "After Arthur passed away in 1982 Gary Berbiglia and Bill Rauschelbach acquired the restaurant and have expanded the business while preserving the original Arthur Bryant's traditions and world-famous flavor. Arthur used to mix and store his sauce in big five gallon glass jars. You can still see one in the window of the Brooklyn restaurant today. As Gary Berbiglia puts it, "It's history."" - - - Everyone has his or her favorite ribs joint, and mine remains Bryant's. Though I was assigned to the city desk at The Star as a reporter, the assistant night city editor, a former sports editor there and a buddy of mine, sent me to lots of Kansas City Athletics games to write color/crowd stories (mainly interviewing fans). During the 5th inning, the sports editor called in an order to Bryant's for the guys in the sports booth, and dispatch a copy boy to the restaurant to pick up the order and deliver it to the sports writers at the game. It was a wonderful tradition. I usually managed to finish up my interviews at the game in time for a plate of ribs. My sports editor buddy at The Star sent me to the only pro football game I ever attended, Super Bowl I, to write the color/crowd stories of KC Chiefs fans who attended. |
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