Kansas City is known for many things – its Plaza lights, designer fountains, smooth jazz and its infamous stick-to-the-ribs barbecue. One of Kansas City’s best barbecue spots, Gates & Son’s Bar-B-Q, is located in several convenient hot spots around town.
Without failure, the behind-the-counter help greets customers with, “Hi, May I Help You?” – which, of course, is your cue to order. Lines move quickly and before you know it you’re biting into some of the best barbecue in Kansas City! Simply put, the Gates way of doing barbecue is smokin’!
Gates offers a menu that’s hot. Whether you want beef, chicken, ribs, lamb or turkey, the price is reasonable. But what about taste, you ask? “Mmmmmm, this is great!” is what you’re bound to hear from the table next to yours. No doubt your own impression will be the same.
Gates’ process of smoking its meats consists of a pit with hickory or oak wood on the bottom and a grate over the top. The meat, which is seasoned, is cooked by heat, smoke and steam. The way the meats are smoked have a lot to do with the friendly response of your taste buds, but more so, the famous Gates barbecue sauce –now that’s perfection! The tangy sauce is so popular that they decided to bottle it and sell it to grocery and specialty stores. It is now available over a 240-mile radius of Kansas City and in other states like California, Washington, D.C., etc. It’s also available to take home when visiting one of the Gates restaurants.
Gates has maintained a booming barbecue business ever since George Gates bought his first barbecue stand in 1946. After George Gates died in 1960, Ollie, his son, took over. The tradition of sauces has continued through the years and Ollie has a lot to do with it. His vision of growth has taken the barbecue tradition from urban Kansas City to the suburbs. After operating a few pits in the area throughout the 60s, in 1970 Ollie opened a restaurant in south Kansas City. By the end of the decade, Gates & Son’s was running five restaurants in the metropolitan area.
Without failure, the behind-the-counter help greets customers with, “Hi, May I Help You?” – which, of course, is your cue to order. Lines move quickly and before you know it you’re biting into some of the best barbecue in Kansas City! Simply put, the Gates way of doing barbecue is smokin’!
Gates offers a menu that’s hot. Whether you want beef, chicken, ribs, lamb or turkey, the price is reasonable. But what about taste, you ask? “Mmmmmm, this is great!” is what you’re bound to hear from the table next to yours. No doubt your own impression will be the same.
Gates’ process of smoking its meats consists of a pit with hickory or oak wood on the bottom and a grate over the top. The meat, which is seasoned, is cooked by heat, smoke and steam. The way the meats are smoked have a lot to do with the friendly response of your taste buds, but more so, the famous Gates barbecue sauce –now that’s perfection! The tangy sauce is so popular that they decided to bottle it and sell it to grocery and specialty stores. It is now available over a 240-mile radius of Kansas City and in other states like California, Washington, D.C., etc. It’s also available to take home when visiting one of the Gates restaurants.
Gates has maintained a booming barbecue business ever since George Gates bought his first barbecue stand in 1946. After George Gates died in 1960, Ollie, his son, took over. The tradition of sauces has continued through the years and Ollie has a lot to do with it. His vision of growth has taken the barbecue tradition from urban Kansas City to the suburbs. After operating a few pits in the area throughout the 60s, in 1970 Ollie opened a restaurant in south Kansas City. By the end of the decade, Gates & Son’s was running five restaurants in the metropolitan area.
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