This weekend is the American Royal Barbeque, and all the celebrities of the barbecue world are going to be there: ribs, chicken, pork, brisket, and that notoriously fickle member of the entourage, beans. The American Royal Barbecue contest is, in the words of Carolyn Wells, Executive Director of the Kansas City Barbeque Society, the largest barbecue competition in the world.
Here's a recent exchange I had with Carolyn Wells concerning the origins of the Kansas City Barbeque Society and the competition going down this weekend.
Even though the temperature may be dropping and the snow falling, my husband (and I know he is not alone) is still not willing to give up the grill. There is something slightly ridiculous about watching a grown man in hat, gloves, and coat turning over grilled steaks in the dead of winter. But there seems to be some sort of primal relationship between a man and his open flame, and I, for one, am not going to stand in the way.
I love the smells of spring – cut grass, flowers blooming, and charcoal on the air. Oh the sweet, cindery smell of charcoal to get my taste buds going! With its time honor tradition of BBQ, I have a lot to live up to while living in Kansas City. If you don’t care to challenge local pitmasters by firing up your grill, you can partake of some fabulous cuisine at these local hotspots:
I do not like to cook! However, cooking on the grill is a little more fun.
I found an excellent book with many wonderful grilling recipes. It’s called Taste of Home Grill It! This book offers over 300 recipes taken from the Taste of Home magazine. It contains many photographs and helpful tips, including nutritional information for anyone trying to stay on a healthy diet.
Brother vs. Brother. Father vs. Son. Uncle vs. Nephew.
Let the battle begin! This Memorial Day weekend, my family will be engaging in our first ever family grill-off challenge. Last summer, there was a little too much smack talk about who was the best griller, BBQ-er, and brew master; so this year, the men in my family decided to put their grilling abilities to the test. Roasted chicken, barbequed-pork steaks, grilled shrimp—all washed down with a home-brewed beer or two. Yum!
That's right; the last Monday in May is already upon us. Memorial Day marks the unofficial start to summer. All the kids should be out of school (or just about there), swimming pools are set to open, and your friendly MCPL branches will be closed all day on Monday, May 28th.
As those of you who patronize the Lone Jack Branch may be aware, my book display for August is dedicated to books on grilled, smoked, and barbecued foods. Much as I’d like to feature some of my favorite recipes in this blog, copyright laws prohibit such activity. In lieu of that, allow me to share with you a few of the titles I’ve selected for my display.
Since the discovery of fire, humans have been searching for the best way to serve meat: fried, grilled, cured, baked, or smoked. I prefer smoked, though grilled comes in a close second. In the world of backyard, competitive and commercial smoking, there are many closely guarded recipes and techniques, but I would prefer to focus on the primary tool used when smoking meat: the smoker. There are many smoker designs available for a person to choose from. One must make a decision on which design to use based on a number of factors.