Texans insist that real barbecue is made with beef, while Carolinians maintain it must be pork. But folks in Kansas City have no such strictures. As Carolyn Wells, cofounder of the Kansas City Barbeque Society, puts it, "If it moves, we cook it." Beef, chicken, pork, turkey, sausage, and ribs are all fair game here—even ham.
Big platters of meat dressed in a spicy but tangy sauce, washed down with cold draft beer from a pitcher—that's the classic Kansas City barbecue experience. Don't forget to order "burnt ends," a local delicacy that got started at legendary Arthur Bryant's Barbeque. This might be the first time you've had them, but it won't be the last.