Smoke and Fire
May 03, 2012
There’s nothing like a mouthwatering barbecue sandwich drenched with spiced up sauce. I’m very fortunate that I live in one of the famous barbecue cities in the nation. I do enjoy most of the franchised barbecue restaurants in Kansas City, but I also like exploring other local barbecue vendors.
My family and I usually go on barbecue road trips to discover the "next great barbecue." Most of all, I savor the hickory smoked flavor. I have come up with my own barbecue recipe with help from the BBQ cookbooks that I’ve checked out from MCPL. One is called Steven Raichlenlen’s Planet Barbecue by Steven Raichlen. There's also BBQ Makes Everything Better by Aaron Chronister.
If you want to make great barbecue, the Raytown Branch will be having a program on Tuesday, May 22 @ 7:00 p.m. The program is called Barbecue Basics: The Low and Slow Way. You will learn tips for a perfect fire, selecting types of woods, temperature control, meat preparation, injections, and rubs.
Samples will be provided.