“I’M THROWED IN THE RIVER, I GOTTA SWIM.”
Farmland Industrial, a processor of pork products, was in the midst of a severe downturn. L.C. Richardson was a chef at their corporate headquarters. (Image 97)
Image 97: L.C.’s Bar-B-Q 5800 Blue Parkway • Kansas City, MO 64129 • (816)923-5386
“It was a job that I really enjoyed, but they put together a really nice package, so I took early retirement. It gave me the opportunity to do this, which was something I was thinking about doing for a long time. Now I had no excuse.”
He bought a building that used to be a liquor store, and L.C.’s Bar-B-Q was born.
“I started cooking outside with a little cooker. It was just me, and let me tell you, it could get really hot in the summer and cold in the winter out there.
“The insurance and the health inspectors did not like that set-up, so I had to bring the smoker indoors.”
Running a barbecue joint makes for some very long days. L.C. had to give up the other job he enjoyed, working as a buffet chef at the Royals’ Stadium Club. “They haven’t been the same since,” L.C. says with a big old laugh.
That is an undeniable truth. The Royals had just won the 1985 World Series. Since then, they have become perennial cellar dwellers.
Farmland Industries’ and the Royals’ loss has been Kansas City’s gain. In a town already known for excellent barbecue, there is always room for another great place. It is a point that has not gone unnoticed by the Kansas City Star, which has consistently given L.C.’s joint four stars, its highest rating.
L.C. did not give up his other love. The place is filled with his hunting and fishing trophies. He goes out every chance he gets. Success in barbecue has enabled him to pursue his passion even further. In fact, when I met him he had just got back from a fishing trip in Canada.
“I want to write a book, From the Call to the Kitchen. It would be all about duck hunting—from outfitting and tracking to preparing and cooking.”
L.C. is a big teddy bear of a man. Like the smoke that permeates the joint, he has truly surrounded himself with things that he loves. He has at least ten family members helping him out. That frees him up to go on the trips that he cherishes so much.
L.C. RICHARDSON’S SWEET & SOUR WILD GAME AND DOMESTIC MEAT
Image 98
Core peppers. Cut onions and peppers into 1/2-inch wedges. Peel and thinly slice carrots. Lightly saute vegetables in olive oil so that they are still crispy, and drain with strainer.
Saute meat in some olive oil. Heat sweet-and-sour sauce. Do not bring to boil. When hot, add meat and veggies. Mix together well. Serve over steamed rice. Serves 4 to 6 people.