Pitmaster IndexLC Richardson
Founder & Pitmaster
LC Richardson
LC's Bar-B-Q35+ years activeKansas City, MO
Signature:Burnt Ends
L.C. Richardson smoked meat on Blue Parkway on the East Side of Kansas City from 1986 until his death in February 2021, becoming a legend among serious KC BBQ eaters — the kind of pitmaster food writers made pilgrimages to. LC's is cash only, and the burnt ends are produced in limited quantities that frequently sell out early. His technique was rooted in the old KC tradition: long hickory smokes and a proprietary sauce recipe. His granddaughter, Tausha Hammett, now carries on the operation.
Technique
Long hickory smoke, 18+ hours. Burnt ends are cut from the point of the brisket after the first smoke, then returned to the pit with sauce for a second cook. Quantities are limited and non-negotiable.
Influences
Henry Perry traditionArthur Bryant