Choke On Another Kansas City BBQ Guide

Actually, this write-up is better than most . . . Sadly, that means we'll see it just about every day on garbage social media feeds for the next 6 months and some entitled JoCo granny will forward this one our way 8 months from now and demand a front page post with a shout out and a 700-word essay on the topic. 

Meanwhile . . . The AI bots on Reddit already generated about 80 fake comments debating the topic and sharing pro-Kamala conspiracy theories.

Here's a taste . .  .

"It’s likely that the freewheeling nature of the city’s past allowed it to be more laissez-faire with its definition of barbecue, too. To put it simply — these days, pretty much anything goes. Smokehouses across Texas traditionally fire up beef briskets that are light on sauces or marinades, while over in the Carolinas, you’ll find pork shoulder, pulled pork and whole hogs coated in thinner vinegar marinades or spicy mustard sauces. But in Kansas, everything is on the table and everyone is invited to the party. Especially newcomers."

Read more via www.TonysKansasCity.com link . . .

National Geographic: A culinary tour of Kansas City, the Midwestern city where food is ruled by flame