Charlie-Q

Charlie-Q Charlie-Q was a competition bbq team for ten years. Now it’s all about family time and backyard Que! I drive to make the best BBQ possible.

After years of research and experimenting with different techniques, smokers, and meats, Im finally where I want to be. Ive built my own pit and tweeked it to meet my needs. I may not be the best but stop by sometime and I promise you will enjoy yourself.

04/17/2026

That looks fabulous!

04/11/2026

💯

Happy National BBQ Month!
05/01/2025

Happy National BBQ Month!

Knocked the dust off the ole girl this week. Yep, she’s still got it.
05/01/2025

Knocked the dust off the ole girl this week. Yep, she’s still got it.

04/30/2025
04/06/2025
01/15/2025

Please take a moment and share some love to one of our favorite bbq sponsors! Check out their page, give them a like, a comment and a share or two! Local businesses rely on us to spread the word! You’ve heard me say this before, hands down, the best pork on the planet!!! Go on, give them some love! It don’t cost you nothing, but it means everything to them!!!

Hello! We offer crate-free born piglets, Katahdin sheep, and boer goats, garlic, and plants for your gardens!
Thank you! 🌱

10/21/2024

Then vs. Now: Perry's BBQ at 19th & Highland

Henry Perry, celebrated as the "Father of Kansas City Barbecue," was one of the earliest pioneers to introduce and popularize barbecue in the city, bringing his Southern cooking traditions in 1907 after working on steamboats along the Mississippi River.

He began by selling smoked meats from an alley stand downtown, quickly gaining a following, and later moved his operation to a permanent spot at 19th and Highland in the historic 18th & Vine District.

Throughout the 1920s and 1930s, this location became famous for its rich, smoky aroma that attracted customers from all backgrounds, drawn by the promise of hot, tender meat wrapped in newspaper.

Perry's menu was diverse, offering everything from beef to more unconventional options like raccoon and possum, all smoked over oak and hickory wood. His distinct, peppery, vinegar-based sauce set his barbecue apart, making it a bold, flavorful experience.

After his passing in 1940, Perry's methods and influence were carried on by his apprentices, leading to the establishment of iconic barbecue joints like Arthur Bryant’s, Gates Bar-B-Q and more.

➡️ Want to learn more about the history of Kansas City?
Instantly unlock the Top 10 Then vs. Now photos of KC when you sign up for my free weekly newsletter! It's completely free: kcyesterday.com/subscribe

Says the guy fixing frozen burger patties. If you got real bbq, I don’t care what kind of soda you got!
09/03/2024

Says the guy fixing frozen burger patties. If you got real bbq, I don’t care what kind of soda you got!

I would love to be a part of something like this!
06/09/2024

I would love to be a part of something like this!

05/12/2024

I still love this!!!

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Kansas City, MO

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