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.
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