“Hi, may I help you?” are some of the finest words spoken to every customer at Gates Bar-B-Q. During the lunch rush and shouted across the dining area, you know you’re in my personal favorite Kansas City barbeque restaurant.
We of course can’t have a series on Kansas City without taking a break to discuss the barbeque. Just like our other posts on Tex-Mex, breweries, and Texas barbeque, you’ll find that a variety of opinions exist about what constitutes good Kansas City barbeque. K.C. Masterpiece is often hailed as the finest in the land, and I have nothing against them (except that I don’t particularly care for sweet sauce), but my heart belongs to Gates (and Matt).
Founded in 1946, by the Gates Family, Gate’s Bar-B-Q was initially successful because of their sauce; as the business and name grew in popularity, so did the demand for the sauce and in 1975, the decision was made to market the sauce in local grocery stores. Since 1982, Gates has been on a quest (and been successful) to get their brand into many large national markets. In addition to their sauces, Gates also markets a variety of rubs and seasonings so customers can take the taste of Gates home with them. Gates is dedicated to the exceptional service–they do depict a dapper gentleman in a tux on every bottle–friendly customer relations, and quality products.
So, on our trip to Kansas City, I had to take Matt to Gates. He needed to experience the meats, the sauce, the ambiance, and service and then finally admit that maybe Kansas City barbeque is legit. Let me make a note here, that Matt had previously tasted Gates because yes, my parents purchase it and have it shipped to them, but he had yet to get the full experience. My all time favorite thing at Gates has been and will most likely always be, burnt ends. You see, burnt ends are a Kansas City tradition, and in case you aren’t familiar, they are the pieces of meat cut from the point half of a smoked brisket. Flavorful and with lots of ‘bark’, the pieces of meat are usually chopped and served cubed over a piece of toast and smothered in sauce. Add pickles and onions if that’s your thing. Who even knows what Matt had when we went there, it wasn’t the burnt ends, that’s for sure!
Gates, as I’ve mentioned before, is known for their sauce, which I’ll do my best to describe. The taste of the Classic flavor is smokey, peppery, and spicy, with a perfect blend of tomato and vinegar for the base. The consistency is my ideal: it stays on the meat, doesn’t run down your arms, and yet isn’t gloopy. It tastes excellent with beef and pork, and complements chicken well, although not as well as others. As I’m describing the sauce, my mouth is watering and I’m reminded that we’re running low. I better give my brother a call and have him send us a couple more bottles!
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I am so excited to share my first barbecue post with y’all. The tasting was a collaborative effort from all of the writers at From Texas To Beyond. We had a little outing over to Deep Ellum Dallas and knew we needed to try Pecan Lodge. We had heard a lot of good things and we were not disappointed.
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