American Royal Announces 2021 Inductees For The Barbecue Hall Of Fame®

Kansas City, MO - The American Royal Association is pleased to announce the 2021 class of inductees to the Barbecue Hall of Fame: Ollie Gates, Meathead Goldwyn and Rodney Scott. Additionally, two legacy inductees have been selected: Lyttle Brides and Arthur Bryant. The induction ceremony, presented by YETI, will take place on Saturday, September 18 during the 2021 American Royal World Series of Barbecue® at the Kansas Speedway and will honor both the 2020 & 2021 Inductees.

Election into the Barbecue Hall of Fame® is barbecue's top honor and recognizes the significant contributions to the advancement of barbecue. It serves to promote and encourage the growth and public support of barbecue by providing official and public recognition honoring individuals, living or dead, who by extraordinary achievement and service, have made outstanding and significant contributions to barbecue as a hobby, sport, and/or culinary experience.

Each year, three individuals are awarded the prestigious honor and are recognized by the Barbecue Hall of Fame for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence.

Additionally, the Barbecue Hall of Fame Legacy Category honors deceased individuals whose contributions to barbecue excellence helped establish the rich barbecue tradition we enjoy today. Barbecue is a centuries-old culinary art and this category will recognize individuals whose formative influence came before the modern era of competitions and food media.

Arthur Bryant's Hall of Fame

This Year, The Barbecue Hall Of Fame Will Welcome The Following Inductee:

Legacy Inductee:

Arthur Bryant - Kansas City, MO

Arthur came to Kansas City to visit his brother Charlie Bryant who was working for barbecue master Henry Perry. Perry offered Arthur a job and he settled in Kansas City in 1931, Charlie assumed control of the barbecue operation in 1940 when Perry died then Arthur took over in 1946 when Charlie retired. Once Arthur was running the operation, he added molasses to sweeten Perry's vinegar based original recipe to the now legendary sauce and quoted, "I make it so you can put it on bread and eat it."

Now named, Arthur Bryant's, the restaurant's popularity grew when Arthur moved it to its current location, just blocks from the Municipal Stadium, which was home of the Kansas City Blues and then the Kansas City Athletics. It was also the first home to the Kansas City Chiefs. As the fan base for the teams grew, and visiting teams and VIPs passed through our city, passion for Arthur Bryant's Barbecue continued to skyrocket. Then renowned New-Yorker Author, Calvin Trillin declared in Playboy Magazine "…the single best restaurant in the world is Arthur Bryant's Barbecue at 18th & Brooklyn in Kansas City. Arthur Bryant passed away at the age of 80 in 1982 but his legacy remains. The restaurant stays true to the Bryant's values with unpretentious decor, fluorescent lighting, and big five-gallon glass jars, which you can still see displayed in the restaurant's window that Arthur used to mix and store his sauce in the beginning.

Zip Trip: Four must-sees at the 18th and Vine District

Zip Trip: Four must-sees at the 18th and Vine District on Fox 4

The New Yorker once called Arthur Bryant’s the best restaurant in the world – and his burnt ends the best food.

— Alyssa Mueller

Arthur Bryant's makes list of America's top barbecue restaurants

Arthur Bryant's makes list of America's top barbecue restaurants on Kansas City Business Journal

Kansas Citians, your barbecue is getting some tasty national recognition. Local favorite Arthur Bryant's made a Zagat list of the nation's best barbecue joints. The report praised 81-year-old Arthur Bryant's tomato-molasses sauce and its burnt ends and pork ribs

— Suzanna Stagemeyer

The Kings of Kansas City Barbecue

The Kings of Kansas City Barbecue on Feast magazine

The storied history, legacy and evolution of KC 'cue

Smack-dab in the middle of the very first edition of The Kansas City Star (then called The Kansas City Evening Star), published on Sept. 18, 1880, is a story with the prophetic headline "The Grand Barbecue." According to the article, those early Kansas Citians were so elated at the completion of a long-delayed railroad connection that they held a parade, which culminated with a "grand old fashioned barbecue" attended by more than 3,000 citizens, and "celebrated in a manner and style peculiarly characteristic of Kansas City pluck and enterprise.

Henry Perry began selling barbecue in Kansas City in 1907.
— Catherine Neville

Kansas City BBQ

Kansas City BBQ on Los Angeles Times

Please don't tell the family this, but they're not the only reason I return to Kansas City whenever I can. I love them, of course, but I can talk to them on the phone. We can e-mail. We can Twitter, for crying out loud.

But barbecue is something you have to do in person. And it is best done here in the Heartland. Sorry, Santa Maria, no disrespect to your juicy tri-tip. Forgive me, Lexington, N.C. Your pulled pork is fabulous. And a tip of the hat to you, Memphis. Ribs at the Rendezvous are always memorable.

— Catharine Hamm

America's 35 Best Ribs 2016

America's 35 Best Ribs 2016 on The Daily Meal

Over 40 rib experts have weighed in, and we proudly present the 35 ribs that came out on top

What makes a rack of ribs excellent? Should the meat be falling off the bone? Be doused in a sauce? How tender is too tender? Is there a nice, well-seasoned "bark" surrounding the meat? The answers to these questions will vary depending on who you ask. Though Americans are known to love pizza, burgers, and the like, few cuisines light America's fire like barbecue. We take it extremely seriously, because as any 'cue connoisseur will tell you, it's not just about the meat, but also about regional identity, pride, and the journey to barbecue perfection.

— Chelsea Davis

Top 24 barbeque joints in Kansas City

This legendary “grease house” is where you’ll find quintessential KC barbecue, which means the meats are low, slow and long smoked, served up on a slice of fluffy white bread. Bryant’s boasts a direct tie to Henry Perry, a.k.a. the father of KC barbecue. In fact its bright orange, gritty and tangy sauce was born from Perry’s recipe. This legendary spot has a history of famous guests, from Count Basie to Barack Obama. Take a journey through taste and time with a combo plate and ribs.

No. 1: The beef sandwich from Arthur Bryant’s

No. 1: The beef sandwich from Arthur Bryant’s on The Pitch

If you’re lucky, the line doesn’t stretch out the swinging screen door at Arthur Bryant’s. Instead, it’s just long enough for you to change your mind a dozen times while staring at the laminated articles on the wall, which cover the history of everyone who has eaten at Bryant’s before you. Stephen Spielberg is usually the moment I start craving burnt ends. James Spader is when I’ll know if rib tips are an option today. Jimmy Carter is where a tourist will typically turn around and ask what to get. By the time I get to Sarah Palin, I know I’m only two minutes from handing a plate through the counter window.

Tasty meal with the Arthur Bryant’s Barbeque sign in the background
— Jonathan Bender