barbecue

Sylvia Maria Gross / KCUR

Pork butts to the left of us, briskets to the right: that's one way of describing Kansas City's culinary geography. Join us on a visit to a Kansas City home with a smoker out back, and a chat with a food photographer who traced Calvin Trillin's famous footsteps with his own burnt-end odyssey

Guests:

Kansas City cuisine may be best known for the smoky taste of barbecue, but the earthy goodness of smoke isn't limited to pulled pork and brisket. 

From rich, smoked Gouda, to smoke-infused cocktails, adding smoke to a dish can add another layer of complexity to its taste. 

Central Standard food critics Charles Ferruzza, Mary Bloch and Emily Farris and callers gave us their picks for the best smoked foods and drinks in Kansas City:

Documenting KC Barbeque

Sep 6, 2012
flickr / Thomas Hawk

During the second half of Thursday's Central Standard, filmmaker Martin Diggs and producer and writer Kevin Fossland stop by to talk about their upcoming documentary. Hear about their plan to capture BBQ culture in the heart of the “barbeque capital of the world.”

Regarding BBQ Inc.

Although you're more likely to find people huddling over their smokers in warmer weather, barbeque is a year-round passion. And for some, it's a whole lot more, says A Fan's Notes commentator Victor Wishna: