Everything about Henry Perry totally explained
Henry Perry (
1875 –
March 22 1940) was a
restaurateur who is considered the "father of
Kansas City barbecue."
Perry was born in
Shelby County, Tennessee near
Memphis and worked on
steamboat restaurants on the
Mississippi River and
Missouri River before moving to
Kansas City, Missouri in
1907. In
1908 he began serving
smoked meats to workers in the Garment District in
Downtown Kansas City from an alley stand.
He then moved his stand to 17th and Lydia
map
in the famed
inner city neighborhood of
18th Street and Vine.
He later moved a few blocks away within the neighborhood of 19th and Highland, where he operated out of an old
trolley barn throughout the 1920s and 1930s when the neighborhood became famed for its
Kansas City Jazz during the
Tom Pendergast era.
Customers paid 25 cents for hot meat smoked over
oak and
hickory and wrapped in
newsprint. Perry's sauce was described as "harsh, peppery" (rather than sweet). Perry’s menu included such barbecue standards of the day as
beef and wild game such as
possum,
woodchuck, and
raccoon.
At his death, Charlie Bryant took over the business; he, in turn, sold it to his brother
Arthur, who made the sauce a little sweeter when he relocated the restaurant,
Arthur Bryant's, to 1727 Brooklyn in the same neighborhood.
Also, Arthur Pinkard, who had worked for Perry, helped George Gates found
Gates and Sons Bar-B-Q.
Kansas City now has more than 100 barbecue restaurants; local boosters are fond of proclaiming that the city is the "world capital of barbecue." In the late
1970s,
Rich Davis, from suburban
Johnson County, Kansas, began marketing nationally a sweeter version of Kansas City sauce called
KC Masterpiece, which the manufacturer presently claims to be the number one premium barbecue sauce in the United States.
Source
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