You gotta cook what you got, and Kansas City barbecue master Henry Perry seemingly cooked it all. Though some of the delicacies he prepared are no longer favored by the broader American palate, Henry played a key part in the development of Kansas City barbecue.

Henry-Perry-Ad-The Kansas City sun Kansas City MoDecember 22 1917(CLICK TO ENLARGE)

In 1920 he put on a barbecue for old men, women, and children that reportedly drew about 1,000. When asked why he did it, he replied “Because God has been so good to me.”

Henry died in 1940, at the age of 66, and the business passed to one of his employees, a man named Charlie Bryant. Charlie sold the business to his brother, and today the place, the legendary Arthur Bryant’s, is still in business, owner by the Berbiglia family.

All the best to all y’all
Where there’s smoke, there’s meat!”
-Clarence “Porkchop” Dupree

My wife and I took a spin to Southtown San Antonio last night to try out the B & D Icehouse. Mighty fine barbecue here, folks. Ross Carter was on the pit last night and very  generous with his time, and here’s a guy with an interesting story. His first job in barbecue was at the fabled Salt Lick (In Dripping Springs, mind you, NOT Austin). He did a a stint a Franklin Barbecue and credits Aaron for teaching him a lot about the art of smoking meat! Now after fifteen years in the business he is on the pit at B&D working with Pit Master Jose Cueva, and one of San Antonio’s most successful restaurateurs, Jason Dady.

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Checkin’ tomorrow’s briskets on the pit…Lookin’ good!

This brisket is prepared over a long hours in keeping with the latest twist on low and slow smoking. In a nod to Franklin, after the meat has spent about ten to twelve hours on the pit, it’s wrapped in butcher paper and stored overnight in a cooler (Ross is insistent: A Yeti!) before being brought up to temperature the next morning when it goes back on the pit.

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The end result is a moist, tender smoky slice of brisket. On a Friday night at the B&D, that was just the ticket!

Thanks again to Ross Carter, and all the B & D Icehouse team, including Pit Master Jose Cueva, and top shelf front of the house  personnel Rueben and Spencer, for their outstanding hospitality, tasty meats and a terrific tour of the pit! These folks know their pit, love their craft, and take care of business.

All the best to all y’all.
“Where there’s smoke, there’s meat!”
– Clarence “Porkchop” Dupree