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Mon May 18, 2009
BBQ City in a BBQ Nation
Local experts and authors of America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints Roadhouses, and Restaurants, join us to talk about the array of recipes and flavors they've encountered on their BBQ-themed travels throughout the nation. We've also included a couple of recipes!
By The Walt Bodine Show, May 18, 2009
Kansas City , Mo. –
Gearing up for Memorial Day festivities and barbecues? Here in Kansas City, we take BBQ pretty seriously.
Local experts and authors of America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints Roadhouses, and Restaurants, join us in the studio to talk about the array of recipes and flavors they've encountered on their BBQ-themed travels throughout the nation.
Plus, a southern cuisine documentarian shares how different styles of the same cuisine can reflect the cultural history of regions.
-Amy Evans, Oral Historian for the Southern Foodways Alliance
-Ardie A. Davis, aka Remus Powers PhB, BBQ Judge and Author
-Chef Paul Kirk, CWC, PhB, BSAS, Kansas City Baron of Barbecue, Judge and Author
A Few Recipe Selections
Serves 4 - 6
3 ounces tricolored tortilla chips
1/4 lb chopped barbecued brisket
1/2 cup queso sauce
1/2 cup cooked or drained canned pinto beans
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup salsa
Preheat the oven to 400'F. Place the chips on an ovenproof serving plate, then top with half of the brisket, queso sauce, and pinto beans. Repeat with another layer of each, then top with both cheeses and the salsa. Bake for 2 or 3 minutes, or until the cheeese is melted. Serve warm.
(from Tom's Ribs in San Antonio, Tx)
4 slabs Denver lamb ribs (6 to 7 bones each), trimmed
1 TB onion salt
1 TB garlic salt
1 TB dried parsley
2 ts herbes de Provence
1 ts black pepper
1 ts kosher salt
To prep the ribs, trim any excess fat and remove the membrane from the back of the ribs. Combine the onion salt, garlic salt, parsley, herbes de Provence, pepper, and salt and blend well. Rub the ribs with olive oil and season all over. Place on a plate, cover, and let rest for 30 to 60 minutes to an hour.
To grill the ribs, cook over medium coals for 45 to 60 minutes, turning every 10 to 15 minutes and taking care not to burn them. To barbecue the ribs, cook with indirect heat for 1 1/2 to 2 hours, turning every 45 minutes. Serve with Jacke Stack sauce or your favorite barbecue sauce on the side.
(from Jack Stack Barbecue, Kansas City, MO)