Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Kansas City’

Raichlen’s Top 10 Meat Cities in the U.S.

Raichlen’s Top 10 Meat Cities in the U.S.

Ribs at Q39 in Kansas City, Missouri What are the best cities in North America in which to eat meat? A reporter from a major American newspaper asked me this in an interview recently, and it got me to thinking. Where should the unrepentant carnivore go to eat his/her fill of red meat? Herewith, Raichlen’s Top 10 Meat Cities in the U.S.: Austin, Texas: Where else do people start lining up at 8 a.m. at Franklin, La Barbecue, Micklethwait Craft Meats and other great barbecue joints that won't open until 11 a.m.? Doesn't...

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Planet Barbecue

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Barbecue’s golden age? That would be when such barbecue legends as Charlie Vergos grilled ribs in Memphis, Arthur Bryant smoked burnt edges in Kansas City, and Big Bob Gibson slathered chicken with white barbecue sauce in Decatur, Alabama. But if you’re waiting for me to complain that barbecue just isn’t what it used to be, guess again. It’s better. A new generation of pit masters, like Tim Rattray in San Antonio or Hugh Mangum in Manhattan, has taken over. Only now, they’re cooking with heritage pork, grass-fed beef, and organic or natural chicken. They respect tradition to a point (consider Aaron Franklin’s textbook brisket). But they’re also broadening our notion...

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Planet Barbecue

8 Must-Try Regional Barbecue Sauces

8 Must-Try Regional Barbecue Sauces

A few years ago, I was discussing barbecue with uber chef Thomas Keller of French Laundry and Per Se fame. “Where I come from,” he said, “the sauce is the barbecue.” Sorry, Chef, but in this barbecue community a lot of folks would beg to differ. For most smoke fanatics, barbecue is the long, slow, smoky cooking of meat in a pit and the sauce is a supporting player. But supporting actors play a major roll, too. (Just watch the Oscars.) As you travel America’s barbecue trail, you’ll find some pretty formidable sauces. This lip-licking...

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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kansas city

LEGENDS OF BARBECUE: KANSAS CITY Never mind the handsome dudes - that's Kansas City barbecue legend Jeff Stehney on the right. Check out the pork shoulders! Eighteen hours of spice and hickory smoke have turned them into porcine perfection. Welcome to Oklahoma Joe's, possibly the best barbecue joint in Kansas City, and very likely the only one located in a gas station. Jeff has won some of the country's most prestigious barbecue competitions,...

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BACON EXPLOSION

BOOK TOUR CHRONICLES - KANSAS CITY So I'm at the Smoke and Fire Fundraiser in Kansas City, and who should show up? Jason Day, that's who. In case you've been hibernating a few years, Jason is the dude who rocked the internet and barbecue worlds with a diabolical creation called "Bacon Explosion". Basically, you stuff pork sausage with fried bacon, then cover it with a basket weave of raw bacon, then cook it on a smoker. What results is perhaps...

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BBQ JUDGE

NEWLY-MINTED BARBECUE JUDGE    Nancy Loseke and KCBS instructor Mike Lake. For several years, Steven's assistant, Nancy Loseke, has had "get certified as a Kansas City Barbeque Society judge" on her bucket list. Thanks to KCBS instructor Mike Lake, who is also the President of KCBS, Nancy got her wish, as did the more than 50 other barbeque enthusiasts who attended the 6-hour class in Emmetsburg, Iowa, last month. If you're not familiar...

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And They’re Off!

And They're Off! Steven returned to Smoke 'N Fire in Kansas City to launch the Ultimate Grilling Contest--and his 2009 summer tour. The event raised more than $3000 for Steven's favorite charity, Oxfam, which not only feeds the hungry around the world, but helps the hungry feed themselves. (Check it out: www.oxfam.com--it's a great cause.) To help get eveyone off to a roaring start, Smoke 'N Fire staged its own Ultimate Grilling Contest,...

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Kansas City 3

One of the fund-raiser dinners took place at KC Masterpiece and was hosted by non other than Rich Davis, dean of Kansas City barbecue and creator of KC Masterpiece Barbecue Sauce. Dr. Davis (who's day job was child psychiatrist and medical school dean before becoming a barbecue mogul) provided Steven with 30 years of personal barbecue research and archives. This material provided the start for the opening History of American Barbecue chapter in...

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Kansas City 2

Lest you think that Kansas City barbecue is a guy thing, meet two of the "Que Queens"--Karen Adler (right) and Judith Fertig. The pair have written several great books on barbecue, with a new one coming out this summer. Here they pose with a platter of radicchio grilled goat cheese--a recipe from Steven's Indoor Grilling.

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