[MUSIC PLAYING]
JERRY RAUSCHELBACH: The history
of barbecue here in Kansas City
is real, and its
tradition is very rich.
On one hand, it's a sauce,
which historically is made up
of sweet tomato and molasses.
On the other hand, it's the
type of meats we barbecue.
With all the new barbecue
restaurants in this town,
we're kind of becoming
the retro thing.
Arthur Bryant's roots go
back to the early 1900s
with a father of Kansas
City barbecue Henry Perry.
Back then, Mr. Perry
sold from the pit
where people would pay $0.25
for hot meat smoked over oak
and hickory wrapped
in newsprint.
People like Mickey Mantle,
Carl Yastrzemski, the Rat Pack,
the names go on and on
of people that have come
in through here over the years.
I think Calvin Trillin
wrote a piece for "Playboy"
calling Arthur Bryant
the single greatest
restaurant in the world.
When you didn't
have social media,
that's kind of what set him
apart from everybody else.
We're in the people business.
We just use food to make
the cash register ring,
and it's always about people.
SPEAKER: All right.
[MUSIC PLAYING]
