The brisket and ribs are on the fire at Gates Bar-B-Q for ... as long as it takes.
Credit Tom Bullock / NPR
How do you know you're in Kansas City, Missouri? Follow the smoke, and listen for this:
"Hi, may I help you?"
At the famed Gates Bar-B-Q in Kansas City, "May I help you?" is a kind of mantra.
It's how people standing in front of the barbecue pits greet all who walk in the door, while ribs, brisket, turkey, and for all I know, pillow stuffing sizzle, pop, and get saturated with smoke and the signature sauce of Ollie Gates, the barbecue master.
Before setting off on her road trip, Molly Baz worked in the kitchen of Manhattan's <a href="http://www.picholinenyc.com/index.php">Picholine</a> restaurant. She says one of the things she'll miss most from her trip is the Southern hospitality — and the free snacks that came with it.
Until this fall, chef Molly Baz was working at an upscale Michelin-starred restaurant in New York City. But she decided to give that up to go on a road trip.
Molly wanted to learn everything she could about variations in American barbecue, so she planned a tour of the country's most renowned barbecue regions and invited her father, photographer Doug Baz, along for the ride. The pair documented their travels on their blog, Adventures in BBQ.