#traditional kansas city style barbecue sauce

[itsmemordred]

Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.[1]

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses

Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century.[2] References to the sauce start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.[3]

Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce started to be used in the 1920s, but after World War II, the quantity of sugar and the number of ingredients increased dramatically.[4]

The Georgia Barbecue Sauce Company of Atlanta advertised an early commercially produced barbecue sauce in 1909.[5] Heinz was the first major company to sell bottled barbecue sauce in 1940. Soon afterward, General Foods introduced "Open Pit." Kraft Foods only entered the market in around 1960, but with heavy advertising, succeeded in becoming the market leader.[4] Kraft also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce.[6]

Different geographical regions have allegiances to their particular styles and variations of barbecue sauce.

East Carolina – Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina.[3] The simplest and the earliest, it was popularized by enslaved Africans who also advanced the development of American barbecue, and originally was made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a "mopping" sauce to baste the meat while it is cooking and as a dipping sauce when it is served. "Thin, spicy, and vinegar based," it penetrates the meat and cuts the fats in the mouth, with a noticeably tarter flavor than most other barbecue sauces.[7]

Western Carolina – In Lexington and the Piedmont areas of western North Carolina, the sauce is often called a dip. It is similar to the East Carolina Sauce with the addition of tomato paste, tomato sauce, or ketchup.[8]

South Carolina mustard sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston.

Memphis – Similar to the Western Carolina style, but using molasses as a sweetener and with additional spices. It is usually served as a dipping sauce, as Memphis-style barbecue is typically a dry rub.[9]

Kansas City – Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina and Memphis style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface. Typical commercial barbecue sauce is based on the Kansas City style.[9]

Texas – In some of the older, more traditional restaurants, the sauces are heavily seasoned with cumin, chili peppers or chili powder, black pepper, and fresh onion, while using less tomato and sugar. They are medium thick and often resemble a thin tomato soup.[10] They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.[11]

Alabama white sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce that also includes apple cider vinegar, sugar, salt, and black pepper, which is used predominantly on chicken and pork.[12]

[bullpenribs]

A Foodie's Guide to Atlanta's Best Barbecue Joints

Atlanta's barbecue scene is a meat lover's paradise, offering a mouthwatering array of smoky, tender, and flavor-packed dishes. From traditional pit-smoked meats to innovative twists on classic recipes, the city's barbecue joints serve up some of the most delectable fare in the South. Let's explore some of Atlanta best barbecue spots that will tantalize your taste buds and leave you craving more.

The Smoky Tradition

The best barbecue joints in Atlanta take pride in their time-honored smoking techniques. These establishments use hickory, oak, or fruitwood to infuse their meats with rich, complex flavors. The result is tender, juicy barbecue that falls off the bone and melts in your mouth.

Hidden Gems

While some Atlanta BBQ places are well-known institutions, others are hidden gems waiting to be discovered. These off-the-beaten-path eateries often offer unique flavor profiles and secret recipes passed down through generations.

Signature Dishes

Each of Atlanta best barbecue joints has its own signature dish that sets it apart from the rest. Whether it's fall-off-the-bone ribs, succulent pulled pork, or perfectly smoked brisket, these specialties keep customers coming back for more.

The best BBQ in Atlanta isn't just about the meat – it's also about the sides. From creamy mac and cheese to tangy coleslaw and savory baked beans, these accompanying dishes complement the smoky flavors of the barbecue perfectly.

Sauce Selection

The right sauce is essential to elevate any barbecue experience. Atlanta's barbecue scene offers a wide variety of sauces, from vinegar-based Carolina-style to thick and sweet Kansas City-inspired concoctions. Many joints even offer their own unique house-made sauces.

Atlanta BBQ catering has become increasingly popular for events and gatherings. At Bullpen Ribs & BBQ, we bring our smoky delights directly to your doorstep with our exceptional catering services. Enjoy our deliciously smoked meats and homemade sides, perfect for any occasion.

Atmosphere and Ambiance

The best barbecue joints in Atlanta aren't just about the food – they're also about the experience. Many of these establishments feature rustic decor, live music, and a welcoming atmosphere that makes diners feel right at home.

Innovative Twists

While traditional barbecue reigns supreme, some Atlanta barbecue spots are putting innovative twists on classic recipes. From barbecue fusion dishes to vegetarian options, these creative takes on barbecue are expanding the city's culinary horizons.

Craving the best barbecue in Atlanta? Visit Bullpen Ribs & BBQ for Atlanta best barbecue experience! Enjoy our mouthwatering, tender meats like hand-pulled pork, white BBQ turkey, and slow-cooked chicken. Perfect for any occasion, our delicious food and warm hospitality will leave you satisfied and eager to return.

[gift-hampers-melbourne]

Top 10 Father's Day Hampers Every Dad Will Love

Father's Day is a time-honoured tradition dedicated to celebrating the incredible fathers in our lives. It's a day to express gratitude, admiration, and love for the men who have shaped us into who we are today.

While finding the perfect gift for Dad can often be a challenging task, hampers offer a convenient and thoughtful solution. These carefully curated bundles of goodies cater to a variety of tastes and preferences, making them an ideal choice for showing Dad just how much he means to you.

In this guide, we'll delve into the world of Melbourne hampers and unveil the top 10 selections that are sure to make any Dad feel loved and appreciated on his special day.

1. Classic Whiskey Lover's Hamper

There's something undeniably sophisticated about savouring a glass of premium whiskey, and for the dad who appreciates the finer things in life, a Classic Whiskey Lover's Hamper is the ultimate indulgence. This hamper typically includes a bottle of top-shelf whiskey, paired with exquisite whiskey glasses and an assortment of gourmet snacks.

From smooth single malts to robust bourbons, there's a whiskey to suit every palate. Brands are popular choices, known for their exceptional quality and rich flavours. Pairing these fine spirits with artisanal chocolates, savoury nuts, or aged cheeses enhances the tasting experience, creating a truly luxurious treat for Dad to enjoy.

2. Gourmet BBQ Essentials Hamper

For the dad who loves to fire up the grill and host epic backyard barbecues, a Gourmet BBQ Essentials Hamper is the perfect gift to fuel his passion for outdoor cooking. This hamper is packed with an array of high-quality BBQ sauces, marinades, rubs, and seasoning blends, sourced from artisan producers and renowned BBQ experts. Whether Dad prefers tangy Carolina BBQ sauce, smoky Kansas City-style marinades, or spicy Texas rubs, there's something to satisfy every BBQ aficionado's taste buds.

Additionally, these Father's Day hampers Melbourne may include essential grilling tools such as stainless steel tongs, spatulas, and basting brushes, ensuring that Dad has everything he needs to create mouthwatering masterpieces on the grill. Complete with recipe booklets featuring tantalising BBQ recipes and grilling tips from professional pitmasters; this hamper is guaranteed to elevate Dad's outdoor cooking game to new heights.

3. Sports Fanatic's Dream Hamper

If your dad is a die-hard sports fan who lives and breathes the thrill of the game, a Sports Fanatic's Dream Hamper is sure to hit a home run. This hamper is specially curated to cater to Dad's passion for sports, featuring an exciting assortment of sports merchandise, memorabilia, and fan gear from his favourite teams and athletes.

Whether he's a devoted football fanatic, a loyal basketball aficionado, or an avid baseball enthusiast, there's a hamper to suit every sports-loving Dad's preference. From team jerseys and caps to autographed collectibles and game tickets, this hamper allows Dad to proudly display his team spirit and celebrate his love for the game in style.

4. Coffee Connoisseur's Delight Hamper

For the dad who starts his day with a steaming cup of freshly brewed coffee, a Coffee Connoisseur's Delight Hamper is the ultimate caffeine fix. This hamper is filled with an exquisite selection of specialty coffee beans sourced from the world's finest coffee-growing regions, meticulously roasted to perfection to unlock their full flavour potential.

Whether Dad prefers the bold intensity of dark roast espresso, the smooth richness of medium roast Colombian, or the vibrant acidity of light roast Ethiopian, there's a coffee blend to suit every discerning palate. Additionally, the hamper may include premium coffee accessories such as elegant ceramic mugs, a sleek French press, or a state-of-the-art espresso machine, allowing Dad to brew barista-quality coffee at home with ease.

Complete with delectable gourmet biscuits, cookies, or pastries to accompany his morning brew, this hamper is guaranteed to delight Dad's taste buds and kick-start his day on a delicious note.

5. Tech Savvy Dad's Ultimate Gadgets Hamper

If your dad is always on the cutting edge of technology and loves to stay ahead of the curve, a Tech Savvy Dad's Ultimate Gadgets Hamper is the perfect gift to satisfy his gadget cravings. This hamper is brimming with the latest and greatest tech gadgets, devices, and accessories designed to enhance Dad's digital lifestyle and streamline his daily routines.

Whether he's a music enthusiast who enjoys immersive audio experiences with wireless earbuds or headphones, a fitness fanatic who tracks his workouts and monitors his health with a smartwatch or fitness tracker, or a home automation enthusiast who enjoys controlling his smart home devices with a voice-activated virtual assistant, there's a gadget to suit every tech-savvy Dad's interests and preferences.

Complete with cutting-edge innovations such as smart home hubs, portable chargers, or high-speed USB-C cables; this hamper is guaranteed to impress Dad with its array of futuristic tech marvels and unlock new possibilities for him to explore in the digital realm.

6. Spa Retreat at Home Hamper

Every dad deserves some well-deserved pampering and relaxation, and a Spa Retreat at Home Hamper is the perfect way to help him unwind and recharge his batteries. This hamper is thoughtfully curated to create a luxurious spa experience in the comfort of Dad's own home, allowing him to escape the stresses of daily life and indulge in some much-needed self-care.

From plush bathrobes and soft towels to aromatic scented candles and soothing bath salts, every item in this hamper is designed to soothe the senses and promote relaxation and rejuvenation.

Additionally, these types of Melbourne hampers may include indulgent grooming products such as hydrating body lotions, invigorating shower gels, and nourishing facial masks, allowing Dad to pamper himself from head to toe and emerge feeling refreshed, revitalised, and ready to take on the world.

7. Craft Beer Tasting Experience Hamper

If your dad is a connoisseur of fine craft beers and loves to explore new and exciting brews, a Craft Beer Tasting Experience Hamper is the perfect gift to tantalise his taste buds and quench his thirst for adventure. This hamper is filled with a carefully curated selection of craft beers sourced from independent breweries and microbreweries around the world, each chosen for its unique flavour profile, distinctive characteristics, and exceptional quality.

Whether Dad prefers hoppy IPAs, rich stouts, refreshing lagers, or crisp pilsners, there's a beer to suit every beer lover's preference. Additionally, the hamper may include specialty beer glasses or tasting flights designed to enhance the drinking experience and allow Dad to savour the nuanced flavours and aromas of each brew.

Complete with gourmet snacks such as artisanal cheeses, charcuterie meats, or savoury pretzels to complement the beer-tasting experience, this hamper is guaranteed to delight Dad's palate and expand his horizons with a world of flavourful possibilities.

8. Outdoor Adventure Essentials Hamper

For the dad who loves spending time in the great outdoors, an outdoor adventure essentials hamper is the perfect gift. This hamper is packed with camping gear, hiking essentials, and energy-boosting snacks to fuel Dad's next outdoor excursion.

Whether he's camping under the stars or hitting the trails for a day hike, this hamper has everything he needs to enjoy his favourite outdoor activities.

9. Fine Dining Experience at Home Hamper

Treat Dad to a gourmet dining experience without ever leaving the house with a fine dining experience at home hamper. This hamper includes fine wines, gourmet delicacies, and elegant tableware to create a restaurant-quality meal in the comfort of Dad's own home.

From succulent steaks to decadent desserts, this hamper is sure to impress even the most discerning palate.

10. Personalised Memory Lane Hamper

For a truly sentimental gift, consider a personalised memory lane hamper filled with cherished memories and keepsakes.

This hamper may include family photo albums, handwritten letters, and customised mementos to remind dad of special moments shared with loved ones. Whether it's reliving childhood memories or celebrating milestones, this hamper is sure to tug at dad's heartstrings.

Conclusion

Finding the perfect Father's Day gift can be a challenge, but with these Melbourne hampers, you're sure to find something that every dad will love. Whether he's a whiskey connoisseur, a BBQ enthusiast, or a tech-savvy gadget guru, there's a hamper to suit every dad's interests and preferences.

So, this Father's Day, show your appreciation for the amazing dads in your life with a thoughtful and unforgettable gift they'll truly cherish.

Source URL: https://sites.google.com/view/cremorne-street-hampers/blog/top-10-fathers-day-hampers-every-dad-will-love

[thccartsonline]

Texas Style BBQ

Texas Style BBQ

That brings us to the most recent style of Texas Style BBQ, which is centered in cities like Austin, Dallas, Fort Worth, Houston, and San Antonio. Texas Style BBQ is the stuff of legends. Talking about barbecue is as much a Texas tradition as eating it. In Texas, barbecue is serious business. texas barbecue generally uses no mops, sops, glops, bastes, usually, the simpler the flavor profile of the rub recipe, the better. Now you can experience this same Texas Style BBQ in Camden, SC at Westfall’s Texas Style BBQ! We will give you the choice of sauces to add if you must The meats are prepared as they are in Central Texas, using all wood, in large offset smokers, often made from reclaimed propane tanks. 

Barbecuing is as old as the United States itself. In Texas, the history of this rich food has developed in diverse ways. And depending on where you go, different regions have different barbecue stories. There is little debate that Texas is one of the four main regions of American barbecue along with Memphis, Kansas City and the Carolinas.  However, trying to define exactly what Texas barbecue is, is very difficult.style of Texas Style BBQ you prefer, you're in for a delicious meal. Good barbecue is crafted, not just cooked, and it honors the traditions of Texas barbecue that are alive and well today.barbecue restaurants throughout the country, have latched on mainly 

barbecue is where they really come into their own. Few would argue that the Lone Star State is among a handful of states that really know how to do Texas Style BBQ right. while Tennessee, the Carolinas, Missouri and Georgia all have offer unique methods that we love, Texas has its own special style that is unmatched. Marks a rejection of technological advancements in barbecue like gas-assisted rotisserie smokers. to the Central Texas style of cooking meat, causing some to worry that other distinct styles are losing ground.

Texas Style BBQ admired just as much for its incredible smoked sausages and versions of its Central Texas style barbecued pork ribs are quickly gaining popularity. Like everything else in Texas, barbecue is the stuff of legends. Talking about barbecue is as much a Texas tradition as eating it. In Texas, barbecue is serious business. Texas barbecue generally uses no mops, sops, glops, bastes, or glazes, and is rub-centric; usually, the simpler the flavor profile of the rub recipe, the better.

[culinaryburst]

7 Must-Try Midwest Recipes That’ll Leave You Craving for More!”

Introduction:

Midwest recipes are the hidden treasure of regional American cuisine! Contrary to popular belief, the Midwest showcases its own unique and flavorful dishes. Drawing inspiration from German and Scandinavian immigrant cultures, this culinary tradition highlights comfort, homestyle cooking, and hearty, filling dishes. From delectable desserts to homemade pies, get ready to indulge in a mouthwatering journey through the heart of the Midwest. Let’s dive in!

What is Midwest Cuisine?

Midwest cuisine is the food culture of the states in the Midwest US, including Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin. It’s predominantly home-style, with dishes that focus on the use of local ingredients like corn, wheat, soybeans, and meat. Although the cuisine shares some similarities with Southern and Mid-Atlantic cooking, Midwest cuisine has its own distinct flavor profile, with influences from the German and Scandinavian immigrants who settled in the region.

Traditional Midwest recipe

Midwest cuisine is a true delight, offering a rich variety of traditional dishes that tantalize the taste buds. From the deep-dish wonders of Chicago-style pizza to the mouthwatering allure of Kansas City Barbecue, the region is a treasure trove of culinary delights. But beyond these well-known favorites, there are countless other iconic dishes that capture the essence of the Midwest.

One cannot overlook the beloved Midwest recipe, a hearty casserole featuring a medley of ingredients like ground beef, vegetables, and creamy sauces, topped with a golden layer of crispy tater tots. Another Midwest classic is the butter burger, where the patty is cooked to perfection and topped with a generous dollop of butter that melts into pure bliss. And let’s not forget the fluffy and buttery biscuits served with creamy sausage gravy, a breakfast staple that warms the heart and satisfies the soul.

Comfort Food Midwest recipe

Midwest cuisine, with its strong emphasis on hearty and comforting food, is a true delight during those cold winter days. From soul-warming soups and stews to mouthwatering casseroles and succulent roast dishes, the Midwest offers a diverse range of recipes and textures that are sure to satisfy any palate. Indulge in timeless classics like the perfectly breaded pork tenderloin, savor the nostalgic taste of grandma’s sloppy joes, or dive into the unique and aromatic Cincinnati-style chili. With its rich culinary heritage, Midwest cuisine truly captures the essence of traditional comfort food that never goes out of style.

The Unique Flavors of Midwest recipe

Midwest cuisine is not just about meat and potatoes. The region also prides itself on a rich culinary heritage, with a wide range of unique and delicious dishes that you won’t find anywhere else. For example, in Wisconsin, cream puffs are a beloved dessert that has become synonymous with the state fair, delighting locals and visitors alike. These fluffy pastries filled with sweet cream are a must-try for anyone with a sweet tooth. On the other hand, in Nebraska and Iowa, strawberry pretzels hold a special place in the hearts of the locals.

This delightful treat, consisting of a layer of buttery pretzel crust, a creamy and tangy cream cheese filling, and a sweet strawberry gelatin topping, is a staple at potluck dinners and family gatherings. The combination of the salty pretzel crust, the creamy goodness of the filling, and the burst of fruity flavor from the strawberries creates a truly irresistible dessert that will leave you wanting more. So, when exploring the culinary delights of the Midwest, be sure to indulge in these regional favorites that showcase the diverse and delicious traditions of the heartland.

Rich Fruit Kuchens

Kuchen is a German term for cake, and fruit kuchens are a specialty in the Midwest. These cakes are typically made with sweet, yeasted dough and filled with slices of fresh fruit, such as plums, apricots, and cherries. They’re a perfect dessert option for summer picnics and gatherings.

Fruit Kuchen Recipe:

Ingredients:

Sweet, yeasted dough

Fresh fruit slices (plums, apricots, cherries)

Instructions:

1. Prepare the sweet, yeasted dough according to your preferred recipe or by using store-bought dough.

2. Preheat the oven to the recommended temperature.

3. Roll out the dough into a thin, even layer and transfer it to a greased baking dish.

4. Arrange the fresh fruit slices on top of the dough, ensuring even distribution.

5. Place the baking dish in the preheated oven and bake for the recommended time, or until the crust is golden brown and the fruit is tender.

6. Remove it from the oven and let it cool slightly before serving.

7. Serve the fruit kuchen as a delightful dessert option for summer picnics and gatherings.

Enjoy your homemade fruit kuchen!

Breaded Pork Tenderloin

Breaded pork tenderloin is an Indiana specialty that’s become popular throughout the Midwest. The dish consists of a pork cutlet that’s pounded thin, breaded, and fried until crisp and golden. It’s typically served on a bun with mustard, lettuce, tomato, and onion, and sometimes topped with pickles and cheese.

Recipe: Breaded Pork Tenderloin

Ingredients:

Pork tenderloin

- Breadcrumbs

Salt and pepper

All-purpose flour

Eggs

Vegetable oil

Mustard

Lettuce

Tomato

Onion

Pickles

Cheese (optional)

Instructions:

1. Pound the pork tenderloin until it is thin and even in thickness.

2. Season the pork with salt and pepper.

3. Place all-purpose flour, beaten eggs, and breadcrumbs in separate shallow dishes.

4. Dip the pork into the flour, then into the beaten eggs, and finally coat it with breadcrumbs.

5. Heat vegetable oil in a frying pan over medium heat.

6. Fry the breaded pork until it is crisp and golden brown on both sides.

7. Remove the pork from the pan and drain it on paper towels to remove excess oil.

8. Spread mustard on a bun and assemble the sandwich with lettuce, tomato, onion, pickles, and cheese (if desired).

9. Place the breaded pork cutlet on the bun and enjoy!

Note: Feel free to customize the toppings and condiments to your preference.

For the complete article, visit www.culinaryburst.com Enjoy an enhanced reading experience with rich content and valuable insights!

[rockislandadultreads]

National Grilling Month: Cookbook Recommendations

Master of the Grill edited by America’s Test Kitchen

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

How to Grill Everything by Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Grilling Vegan Style by John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

Rodney Scott’s World of BBQ by Rodney Scott

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

[sfarticles]

Things are heating up — so get out that grill

Check out my latest column https://www.mainlinemedianews.com/2023/05/12/things-are-heating-up-so-get-out-that-grill/

Grilled vegetable platter A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. (Courtesy of America's Test Kitchen)

Just the other day I was thinking, the gas grill needs to be brought out from winter’s hibernation, and the propane tank filled so it is ready for dad’s arrival from Florida. For three months a year, he enjoys grilling, especially those juicy burgers he makes by hand.

I have the perfect Father’s Day gift for him, “The Outdoor Cook” by the editors of America’s Test Kitchen (2023, America’s Test Kitchen, $29.99).

(Book Cover: Recipes and photos courtesy of America’s Test Kitchen)

Whether you are using a charcoal, gas or flat-top grill, fire pit or smoker, the book has you covered with 150 recipes to prepare the entire feast outdoors; main course, sides, bread, and desserts included. As we approach Memorial Day weekend, the unofficial start of summer and grilling season, the book will ignite your desire to get the fire and fun with family and friends going. Whether it’s a fast weeknight dinner or a soiree with the gang, “The Outdoor Cook,” provides the recipes to help make you a grill meister. What is it about cooking over a flame? Is it the sizzling sound, the aroma, or the smoky flavor of what was cooked? Perhaps it is all of the above…. tantalizing all of your senses. Other reasons…It doesn’t heat up the house, easier cleanup, and allows you to enjoy the outdoors with friends and family.

From smoked loaded nachos, grilled BBQ smokehouse burgers, grilled garam masala chicken, Kansas City-style BBQ ribs, paella for a crowd (the featured dish on the book’s front cover), no-knead Dutch oven bread, to glazed rotisserie pineapple with salted rum butterscotch sauce, and the recipes below (are you hungry yet?), you’ll find dishes for every meal component. Find the recipe for grilled French toast here:  https://bit.ly/41sSKiZ

If you are in the market for outdoor cooking equipment there are reviews of grills, griddles, planchas (flat griddles that fit on top of a gas or charcoal grate), rotisseries, pizza ovens, smokers, and other cookware.

What I found helpful is learning how to convert recipes using different outdoor cooking methods plus gas and charcoal fire setups. The section, “Fuel for the Fire” is a primer on types of charcoal, wood, wood chips/chunks, and how to best use the fuel with confidence, resulting in the perfectly charred protein or vegetable.

Did you know….

·       The first Weber grill was made from half of a metal buoy

·        The grid-like marks made on food from grilling is quadrillage

·        Pittsburgh-style steak is charred on the outside and rare on the inside

·        Hamburgers internal temperature measured with a food thermometer should be 160 degrees

·        To keep meat from sticking to the grill, pat the meat dry and then apply oil to the meat

·        Tongs should be used for turning a steak over

·        Barbecue comes from the Spanish word barbacoa

·        New England has the fewest BBQ restaurants per capita

·        May is National BBQ month

·        Ellsworth B.A. Zwoyer, from Pennsylvania invented the charcoal briquette in 1897

New England Clambake

The headnote says, “Why This Recipe Works” Clambakes on the beach are a beloved rite of summer all along the East Coast. But if you can’t get to the shore, this grilled clambake captures all the smoky flavor and party vibes of the traditional version—with no shovel required. Because you’re working with a limited size cooking surface, cooking in two stages is key. The brined ears of corn, garlicky kielbasa, and par cooked skewered potatoes go over a hot fire first and then wait patiently while the split, buttered ­lobsters and the clams cook over more moderate heat. Use potatoes ­measuring 1- 2 inches in diameter; if your potatoes are larger, quarter them and increase the microwaving time as needed in step 2. You’ll need four 12-inch metal skewers.

New England Clambake This grilled clambake captures all the smoky flavor and party vibes of the traditional version. (Courtesy of America's Test Kitchen)

½         cup table salt for brining

4          ears corn, husks and silk removed

½         teaspoon plus ⅛ teaspoon ­pepper, divided

1½      pounds small red or yellow potatoes, unpeeled, halved

4          tablespoons unsalted butter, melted, divided, plus extra for serving

¾         teaspoon table salt, divided

2          (1¼- to 1½-pound) live lobsters

1          pound kielbasa

2          pounds littleneck clams, scrubbed

Lemon wedges

1. Dissolve ½ cup salt in 4 quarts cold water in large pot. Add corn and soak for at least 30 minutes or up to 8 hours. Before grilling, remove corn from water, pat dry with paper towels, and sprinkle with ¼ teaspoon pepper.

2. Toss potatoes with 1 tablespoon melted butter, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Microwave, covered, until potatoes offer slight resistance when pierced with tip of paring knife, about 6 minutes, stirring halfway through. Drain, then toss with additional 1 tablespoon melted butter. Thread potatoes cut side out onto four 12-inch metal skewers.

3. Split lobsters in half lengthwise, removing internal organs. Using back of chef’s knife, whack 1 side of each claw to crack shell. Brush tail meat with 1 tablespoon melted butter and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high. (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees; if using 3-burner grill, adjust primary burner and second burner.)

5. Clean and oil cooking grate. Grill kielbasa, corn, and potatoes until ­kielbasa is seared and hot throughout, corn is lightly charred, and potatoes are brown and tender, 10 to 16 minutes, flipping and turning as needed. Transfer kielbasa to cutting board and vegetables to serving platter as they finish cooking and tent with ­aluminum foil.

6. Lay lobsters, flesh side down, and clams on grill. Cook until clams have opened, and lobsters are cooked through, 8 to 14 minutes, flipping lobsters and brushing tail meat with remaining 1 tablespoon melted butter halfway through grilling. As lobsters and clams finish cooking, transfer to serving platter with vegetables, ­preserving any juices that have accumulated inside their shells. Discard any clams that refuse to open.

7. Slice kielbasa into 1-inch pieces and transfer to ­serving platter with lobsters. Remove skewers from potatoes. Serve with lemon wedges and extra melted butter.

Open Fire: Prepare hot single-­level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5. Serves 4

Philly-Style Cheesesteaks

The headnote says: “Why This Recipe Works: With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. Its flat surface gets the beef and onion beautifully browned and ­provides plenty of room for shingling slices of cheese over separate mounds of filling for easy portioning. The best cut of beef for a homemade version of this iconic sandwich is skirt steak: Its thin profile and open-grained texture make for easy slicing, especially when the steak is briefly frozen first. As for the cheese choice, we’re partial to melty, gooey American cheese, with a little Parmesan mixed into the meat to add a welcome sharpness. If you’re a provolone loyalist, by all means substitute that for the American cheese. Top these sandwiches with chopped pickled hot peppers, griddled or sautéed mushrooms or bell peppers, sweet relish, or hot sauce. You will need a cast-iron plancha measuring at least 20 by 10 inches.

Philly-Style Cheesesteaks With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. (Courtesy of America’s Test Kitchen)

2          pounds skirt steak, trimmed and cut with grain into ­3-inch-wide

            strips

2          tablespoons vegetable oil

1          onion, chopped fine

¼         cup grated Parmesan cheese

½         teaspoon table salt

⅛         teaspoon pepper

8          slices white American cheese (8 ounces)

4          (8-inch) Italian sub rolls, split lengthwise, toasted on grill if desired

1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.

2. Using a sharp knife, shave steak pieces as thin as possible against grain. Mound meat on cutting board and chop coarse with knife 10 to 20 times.

3A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter three-quarters filled with charcoal briquettes (4 ½  quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, center plancha on grill, cover, and open lid vent completely. Heat grill with plancha until hot, about 5 minutes.

3B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Center plancha on grill, cover, and heat for 5 more minutes. Turn all burners to medium-high.

4. Heat oil on plancha until just smoking. Add meat and onion in even layer and cook without stirring until well browned on 1 side, 4 to 6 minutes. Stir and continue to cook until meat is no longer pink, 2 to 4 minutes. Transfer meat mixture to colander set in large bowl. Drain excess moisture from meat.

5. Return meat mixture to plancha (discard any liquid in bowl) and add Parmesan, salt, and pepper. Heat, ­stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to medium (if using gas).  Divide mixture evenly into 4 individual portions the length of rolls. Shingle 2 slices of American cheese over each ­portion. Cover and let cheese melt, about 1 minute. Center rolls cut side down over each portion of meat. Using spatula, scoop under each portion of meat and flip meat and roll to create filled sandwich. Serve immediately.

Flat-Top Grill: Turn all ­burners to medium-high and heat griddle until hot, about 10 minutes. Leave all burners on medium-high. Clean griddle and proceed with step 4, reducing heat to low in step 5.

Open Fire: Prepare medium-hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames, place plancha on cooking grate, and heat plancha until hot, about 5 minutes. Proceed with step 4. Serves 4

Grilled Vegetable Platter

The headnote says, “Why This Recipe Works A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. The vegetables are even better at room ­temperature than they are hot, so you can easily make this ahead, if you like. It makes an excellent starter to keep everybody happy at the ­outdoor table while you continue to grill up more goodies, or you can easily customize the platter with add-ons to make this the centerpiece of your meal. The ­burrata is a great start; its creamy insides will mingle with the ­vegetables on guests’ plates. Also consider additions such as crusty bread slices toasted on the grill, marinated olives, marinated white beans, high-quality tuna packed in oil, and/or grilled lemon halves to squeeze over whatever you please. If burrata is unavailable, sliced fresh mozzarella makes a ­suitable substitute. ”

Lemon-Basil Vinaigrette

2          tablespoons lemon juice

4          teaspoons Dijon mustard

2          garlic cloves, minced

½         teaspoon table salt

¼         teaspoon pepper

6          tablespoons extra-virgin olive oil

¼         cup chopped fresh basil, plus basil leaves for garnish

Grilled Vegetable Platter

2          red bell peppers

1          red onion, cut into ½-inch-thick rounds

4          plum tomatoes, cored and halved lengthwise

2          zucchini, ends trimmed, sliced lengthwise into 3/4-­inch-thick planks

1          eggplant, ends trimmed, cut crosswise into 1/2-inch-thick rounds

3          tablespoons extra-virgin olive oil

½         teaspoon table salt

½         teaspoon pepper

8          ounces burrata cheese, room temperature

1. For the lemon-basil vinaigrette Whisk lemon juice, mustard, garlic, salt, and pepper together in bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)

2. For the grilled vegetable platter Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).

3. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion, bell peppers, tomatoes, and zucchini all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Grill vegetables until skins of bell peppers and tomatoes are well browned and onions, eggplant, and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to ­baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.

6. Remove toothpicks from onion and separate rings. When cool enough to handle, peel bell peppers, discarding skins; slice into 1-inch-thick strips. Arrange vegetables and burrata attractively on serving platter with lemon-basil vinaigrette. Garnish platter with basil leaves. Serve warm or at room temperature. Serves 4 to 6.

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[fieriframes]

[When the come out, we fry them before service? Yeah. Wit seduces by signaling intelligence without nerdiness. We have your traditional Kansas City style barbecue sauce, Carolina mustard, hot garlic sauce.]

[fierifiction]

undefined

When the come out, we fry them before service? Yeah. Wit seduces by signaling intelligence without nerdiness. We have your traditional Kansas City style barbecue sauce, Carolina mustard, hot garlic sauce. We use mustard here, the way some chefs do in their French and Italian recipes. And in English (which is a little weird), we have our special chicken salad with hot tomato sauce or balsamic sauce. There's a lot of variety, from the usual beef brisket to the duck with a side of beef ribs, to a roast beef for meat lovers.

[s-s-s-s-t-a-r-s]

I love all of the Headcanons so far! Thank you ❤️ For the Brad lovers: Brad + Favourite Takeout or dream date Claire + Favourite Movie genre And who would secretly love b movies? Alright I’m done now it’s 2 AM

Brad loves to order barbecue for takeout. Ribs, pulled pork, brisket—anything smothered in sauce and a nightmare to eat. He prefers a sweet and tangy Kansas City style sauce, with a molasses, tomato, and vinegar base. He also orders traditional American takeout like wings (tossed in garlic parmesean or a mild sauce) and burgers.

Claire adores cheesy B-rated horror films from the 80s and 90s. When the Redfields were younger, Chris would sneak Claire into R-rated horror movies. They would make fun of the movie the entire time. Claire never once found the films scary. They were kicked out of more than one theatre for their live commentary tracks. Her favorite film is Return of the Living Dead.

[admiralskywhale]

Cultures from Avatar: The Last Airbender as American regional barbecue sauce styles

Two of my favorite things in the world, so naturally I wondered which peoples in avatar would follow which barbecue tradition

Eastern Carolina Vinegar - gotta be northern water tribe. Vinegar based sauce with "spices, various" is the most traditional kind of barbecue sauce, so it goes to the most traditional of ATLA cultures

Lexington/Piedmont Tomato - southern water tribe. Doing something as insane as adding tomato to the sauce sounds exactly like the kind of thing that would ruffle the feathers of the northern water tribe, so naturally, their southern brethren had to do it

South Carolina Gold - foggy swamp. The less couth cousins to the water tribes get a sauce that must seem totally bizarre. Tomato is one thing, mustard is something else entirely. I debated having foggy swamp have the Kentucky style of barbecue due to their preference for different meat (i.e possum-chicken/mutton) but I couldn't resist having the Carolina styles all be waterbenders

Kansas City - Air nomads. Had a hard time picking between the nomads and the earth kingdom. Kansas city is where the most popular style of barbecue sauce comes from, and its location as a meat packing city means that it has considerable influence over a large region, much like Ba Sing Se. In the end, I gave it to the nomads because I like to imagine that they picked up barbecue sauce from the southern tribe, added their own twist, and spread it around the world on their travels

Memphis - Earth kingdom, specifically ba sing se. Once they got wind of what the air nomads were cooking up, they put their own spin on it by adding a shit ton of molasses. Tangy, sweet, smoky, and thick, this sauce comes on just about everything a street vendor will sell in the lower ring

Kentucky Black - Sandbenders. Dont know much about sandbenders and dont know much about Kentucky. They probably both eat weird meat and I guess you can locate Worcestershire sauce in the desert

Alabama white - fire nation. Weird, isolated, but suprisingly tasty. Mayo based sauce is considered a delicacy in the fire nation. Has nothing to do with real-life Alabama

[twoguystrybbq-blog]

Arthur Bryant’s Barbeque

Ben:

I feel like I should be embarrassed that I hadn’t yet tried Arthur Bryant’s. It is, after all, what I’d consider one of the few major heavyweights of Kansas City barbecue. Along with Arthur Bryant’s, we’ve got Joe’s, Gates, Jack Stack… and that’s about it. As we’re seeing, there’s no shortage of world class barbecue outside of those few, but they remain the titans of the scene -- the most well known and long-respected barbecue joints.

And I had never been to Arthur Bryant’s. Hell, I don’t even think I had tried the sauce, which is ubiquitous at all Kansas City Price Choppers (“P-Chops,” if you’re cool). But to be honest, I think I subconsciously always had my reasons. The logo reminds me of Famous Dave’s -- a barbecue chain I’d loosely consider the Chili’s of barbecue. The aesthetic of Arthur Bryant’s is simple; they’re not making an effort to attract me as a customer. There’s no cool gimmick about the location (compared to, say, Joe’s at a gas station). There’s only a couple of locations in Kansas City (compared to Gates, which has six). For whatever, reason, Arthur Bryant’s had always avoided my radar.

Until now. This would be our first stop at a heavyweight of Kansas City barbecue.

We had decided earlier in the week to hit up Arthur Bryant’s, and Leo told me “go hungry.” Per custom, that’s never a problem. What am I going to do, pack in a country breakfast before eating world class barbecue? Of course not; this isn’t my first rodeo and thankfully isn’t even close to my last.

We visited Arthur Bryant’s for a late lunch on a Saturday after, you guessed it, a night of over-serving ourselves the night before. But, in our defense, I offer two credible reasons for our drinking. 1) Hungover hungry barbecue is absolutely the best barbecue; and 2) it would be irresponsible to not purchase three-dollar shots.

In any event, I skipped breakfast, and by the time Leo arrived at my apartment around 2:00 pm, the hunger was something fierce. I left Gracie a fresh bone to occupy her time and we were off into the rainy Kansas City afternoon.

My first impression of Arthur Bryant’s is everything I’d expect: in an old but large building and a line out the door. The line is, of course, a good and bad sign. The good: the food is so good people are willing to wait. The bad: I was starving. I peeked inside to survey the line and was pleasantly surprised it wasn’t too tightly packed and, like any good barbecue joint, customers are moving through quickly.

Once our spot in line moved inside, we had plenty of opportunity to admire Arthur Bryant’s wall of accomplishments -- articles, awards, plaques, thank you notes from celebrities, and the restaurant’s most recent claim to fame, the Obama visit (next to a less prominently featured photo of John McCain and Sarah Palin sharing a plate of brisket). This place clearly has some history and is a true destination for barbecue.

I loved ordering at Arthur Bryant’s. The counter set up is one of my favorites unique to barbecue joints: you speak to one employee who completes your entire order by cutting the meat right in front of you. It’s like an old-fashioned ice cream parlour, but better, because it’s meat.

After some discussion, Leo and I decided to eat our barbecue family style; we’d split brisket, ribs, burnt ends, baked beans, and fries. A feast was in order.

By the time we had both ordered our respective halves of the meal, grabbed the necessary utensils, and seated ourselves, I was frantic with hunger, ready to plunge into our magnificent bounty. Like asking a child on Christmas morning to hold off on opening his gifts, I had Leo hold off for a few precious seconds so I could snap a handful of photos of meat piles in front of us.

I can’t recall what item I tried first, but what I do recall is this: every single bite of Arthur Bryant’s was superb. Elite barbecue. If I had to pick my favorite, I’d go with the brisket. It was thin sliced, Kansas City style. Not greasy, but incredibly moist. It’s the type of brisket that really allows the flavor of the meat to shine; I could eat a pound of this brisket without sauce or bread. It’s like a fine steak… only better.

And the sauce. Remember, I had never even tried Arthur Bryant’s famous sauce. Each table has three sauce options: Original, Rich and Spicy, or Sweet Heat. The original here is actually pretty unique. It’s not thick or sweet, but rather super tangy, and pairs perfectly with everything (my personal favorite was to drizzle the sauce over a heap of brisket on top of a slice of bread, allowing the bread to sop up all that goodness). The Sweet Heat was more akin to what I expect from a traditional Kansas City sauce -- thicker and sweeter. But the original, man. The original sauce is a “must try” in the pantheon of Kansas City sauces.

Simply put, my entire meal at Arthur Bryant’s was one of the best barbecue experiences I’ve ever had. The ribs, like the brisket, were moist but not greasy, with the meat sliding right off the bone. The burnt ends fall apart on the plate, leaving you a mess of meaty goodness with bursts of charred flavor. The beans were just the right amount of sweetness. And to pack it all in, we had a mountain fries; fries that could be dipped in barbecue sauce, juices from the burnt ends, or some magical mixture of both.

In the religion of barbecue, Arthur Bryant’s is the Vatican. It’s Mecca. It’s the Bodhi Tree. You owe it to yourself to make the pilgrimage.

After about fifteen minutes of gorging myself, I was approaching my breaking point -- fullness was nigh. I didn’t want to stop. One more fry. One more slice of brisket. Maybe pick at the rib a bit more. Arthur Bryant’s is so good that even when I’m full to the point of pain, I keep pushing forward, onward toward meat sweats and an inevitable meat nap.

Our feast at Arthur Bryant’s was the only meal I had that day. And, to be honest, I’d have no problem with making that my only meal every single Saturday. On the drive home, Leo and I couldn’t stop talking about just how damn satisfying the meal was, how it’s incomparable. Each week I struggle to find new ways to describe the unique experience of eating world-class barbecue, and this was no different. For lack of a better word, I’ll leave Arthur Bryant’s at “incomparable.”

Leo:

The best yet.

Thunder cracked, lightning flashed, and rain poured down as I rushed out to my car.  “Whew,” I thought, “what a great day for a rain!”  Prior to the storm, it had been about 95 degrees outside, but now it was down in the 70’s.  I didn’t even need the air conditioning!  The night before, I had bested Ben 3-out-of-five Bocce ball and my “reward” was a shot of Fireball.  Due, at least in part, to this “reward,” I was feeling it and had been struggling with a headache all morning.  The abatement of the heat was much welcome and I felt my headache start to slip away.

While Ben and I could have met at Arthur Bryant’s, I volunteered to drive because I wanted to see his new dog Gracie.  Gracie is awesome!  But the last time I went over to Ben’s, she barked a bit and growled at me for a few minutes before she warmed up to me.  I hoped this time would be different.  I knocked at the door: “Baaaark,”said Gracie.  “shhhhh, it’s just Leo,” said Ben.  The door opened and Gracie barked again and growled a bit.  I held out my hand for her to smell me and this time, instead of retreating away, she smelt me and became a big ol’ cuddlebug.  “Great!” I thought, “she remembers me.”

I petted Gracie for a bit until Ben said that he hadn’t eaten all day (it was about 2:00 pm) and I got the signal that it was time to go.  We said goodbye to Gracie and walked out of Ben’s apartment.  It had stopped raining, but it was still cool and it was nice to ride to Arthur Bryant’s with the windows down.  And, as it turns out, Arthur Bryant’s is only a six-minute drive away from Ben’s apartment.  Because it was well past lunch time, I figured that we wouldn’t have much of a wait, which was good because I was getting hungry, too.

We pulled up and I found a parking spot right on the street.  We also noticed a group of people standing in front of Arthur Bryant’s.  “Surely, that’s not the line,” I thought, “it has got to be some kind of group that is leaving or is waiting to go in.”  But it was the line, all the way from the cash register to outside the front door. 

 We stood in line and talked about the Handmaid’s Tale (which is excellent, by-the-by) and looked at all the pictures and news articles on the walls.  Arthur Bryant’s clearly had a history of being a well-respected barbeque restaurant!  We saw pictures of Hollywood stars (Danny Glover and Steven Spielberg) and President Obama and Senator John McCain.  

Then, we saw the menu.  I’d eaten at Arthur Bryant’s once before with my roommates and we ordered several pounds of meat and two or three sides to share.  I mentioned that this might be a good way to get a taste of different meats instead of getting a sandwich and Ben agreed.  At first, we were going to get two pounds of meat, a half-rack of ribs and two sides.  Did I mention we were hungry?  Luckily the line was long enough for us to think about this decision and we decided to get a pound and a half of meat instead of two pounds.  We ordered a pound of brisket, a half-pound of burnt ends (yes, a pound of burnt ends costs the same as a pound of any other meat!), a half-rack of ribs, an order of fries, and a side of beans.  

The food was ready very quickly and then we were sitting at a table with a feast before us.  Where to start?  I decided to try out the sauces with a couple fries to see which the best was (by-the-by an order of fries is a tray of fries, so, so many fries).  There were Original, Rich & Spicy, and Sweet Heat, each with its own consistency and color.  The Original was a tangy delight and I could immediately taste why Arthur Bryant’s had won so many awards.  The Rich & Spicy added a kick of heat to make things interesting.  But the Sweet Heat was my favorite.  It was the thickest of the three sauces and was the perfect blend of sweet, the Original’s tang, and just enough heat to keep your mouth constantly watering.  Enough fries! On to the meat!

I grabbed a rib and slathered it in Sweet Heat.  Oh my God.  It was the best rib that I’d had in memory.  It was smoky and delicious.  The meat was just the right amount of tender.  

Then, I got some of the burnt ends.  I can’t explain how good these burnt ends were!  They gave me a whole new category of good barbeque.  While other burnt ends were good because they were buttery, fall-apart-in-your-mouth good, Arthur Bryant’s burnt ends were tender and so rich.  Little squares of heaven.  I had a couple that were charred and these were the best because you could taste the years of flavor that had built up in the smoker.

Lastly, I got to the brisket.  I piled a heaping helping onto my tray and covered it in Original, Rich & Spicy, and Sweet Heat.  Again, it was tender without being fatty.  It was smoky without overpowering the taste of the meat.  It was a beautiful combination of the meat, the rub, and the sauce, all of which came through to my taste buds.  As quick as I could, I was through with the first pile of brisket and I got some more and some more burnt ends.

This whole time, Ben and I were mostly silent except to comment on how good the meal was.  I think a comment arose that “all other BBQ only tastes good because I’d forgotten how good Arthur Bryant’s is.”  That comment sums up our experience nicely.  

We had so much food.  I can eat a lot and was stuffed before the end of the meal.  We made it all the way through the meat and then divvied up the remaining fries and beans (which made a nice snack later!).  We walked back out to the car in stunned silence.  I couldn’t believe it was over!  I wanted to go back and get more barbeque, despite my stuffedness.  Whew, it was good!  All we could talk about on the way home was how great Arthur Bryant’s was and that it was the best so far.  Other places have one or two items that you must try, but everything at Arthur Bryant’s was amazing.  If you can only go to one barbeque joint in KC, it has got to be Arthur Bryant’s.  But we’ve only been to six restaurants so far, so maybe I’ll have to revise this opinion in time.

Well, I hope that you are hungry!  If you don’t have lunch plans today, you should go to Arthur Bryant’s!!!  

[fieriframes]

[GIF 1: A man standing in a kitchen. Caption: Yeah.] [GIF 2: A sign in front of a brick building. Caption: You have all these different wing sauces.] [GIF 3: A person sitting at a table with a plate of food. Caption: We have your traditional Kansas City style barbecue sauce,] [GIF 4: A man is using his cell phone. Caption: Carolina mustard, hot garlic sauce.] [GIF 5: A close up of a sign. Caption: This is our Cherry Bomb Sauce.]