While Kansas City is still known as "the BBQ Capital of the World, some would argue for Lockhart, Texas or Memphis, Tennessee.
Known as the “father of Kansas City barbecue” and dubbed the “Barbecue King," Henry Perry sold slow-smoked meats wrapped in newspaper for 25 cents in the Garment District in the early 1900s. He opened the city’s first barbecue restaurant in an old trolley barn, according to the Barbecue Hall of Fame. Perry trained Charlie Bryant, who took over the restaurant when the BBQ “father” died in 1940.
Bryant passed the torch to his brother Arthur in 1946. Arthur added sweetness to Perry’s original barbecue sauce. The sauce helped put Arthur Bryant’s on the map. No less than four US presidents have eaten at Bryants.