Alyson Raletz / KCUR

Hot peppers, tomato wedges, onions and a pickle spear. That's a Chicago dog.

Mustard, kraut and onion — that's New York.

But what's on a Kansas City hot dog? Is it tangy barbeque sauce or simply a Boulevard beer to wash it down? As of now, there isn't a universal version of a KC-style dog. So we asked three local eateries to invent their signature Kansas City dogs. Here's what they created:

Alex Pope, The Local Pig, 2618 Guinotte Ave., Kansas City, Missouri. 

American Royal

His barbecue sauce brought a taste of Kansas City into kitchens across the world.

Rich Davis of Kansas City Masterpiece fame died Tuesday. He was 89.

Davis was a child psychiatrist and avid home cook whose family and friends urged him to market his unique sauce.

“And of course, we all know how that turned out. This sauce is the most famous barbecue sauce in the world,” says Joe’s Kansas City marketing manager Doug Worgul.

Worgul wrote about Davis in his book, “The Grand Barbecue,” a history of Kansas City’s famous meal.

Cody Newill / KCUR

For 35 years, the American Royal's World Series of Barbecue called Kansas City's West Bottoms home. But this year, the popular competition made its debut at Arrowhead Stadium.

The event drew a record 618 barbecue teams from across the country to the parking lots around the football stadium. The American Royal insisted for years that the city raze Kemper Arena to help keep the expanding competition in the West Bottoms. 

Maria Carter / KCUR

Development, even redevelopment, isn’t unusual in the Kansas City area, but concrete examples of successfully working across state or county borders to do that are harder to come by. Yet that’s what happening at the district surrounding 47th and Mission.

Adam Kuban / Flickr--CC

The site of the world’s biggest tailgate party will also become the world’s biggest venue for barbecue competition. It was announced Tuesday that the American Royal’s World Series of Barbecue will be held at Arrowhead Stadium this fall on the first weekend of October.

Jim Rowland of the Jackson County Sports Authority says the process started when he observed stagnation in the West Bottoms.

Sylvia Maria Gross / KCUR

Pork butts to the left of us, briskets to the right: that's one way of describing Kansas City's culinary geography. Join us on a visit to a Kansas City home with a smoker out back, and a chat with a food photographer who traced Calvin Trillin's famous footsteps with his own burnt-end odyssey


Kansas City cuisine may be best known for the smoky taste of barbecue, but the earthy goodness of smoke isn't limited to pulled pork and brisket. 

From rich, smoked Gouda, to smoke-infused cocktails, adding smoke to a dish can add another layer of complexity to its taste. 

Central Standard food critics Charles Ferruzza, Mary Bloch and Emily Farris and callers gave us their picks for the best smoked foods and drinks in Kansas City:

Documenting KC Barbeque

Sep 6, 2012
flickr / Thomas Hawk

During the second half of Thursday's Central Standard, filmmaker Martin Diggs and producer and writer Kevin Fossland stop by to talk about their upcoming documentary. Hear about their plan to capture BBQ culture in the heart of the “barbeque capital of the world.”

Regarding BBQ Inc.

Although you're more likely to find people huddling over their smokers in warmer weather, barbeque is a year-round passion. And for some, it's a whole lot more, says A Fan's Notes commentator Victor Wishna: