What is the Kansas City BBQ Society?
Interview with Carolyn Wells, Executive Director of the Kansas City BBQ Society
Butcher BBQ – Dave Bouska, BBQ Competition
Jack Daniels 2009 BBQ Competition Team Butcher BBQ started in 1982 when, Dave Bouska, started to work in his first meat market. This is where he began leaning about beef, pork and poultry. From there, Dave, operated sausage markets, managed several retail and wholesale meat markets and now currently owns and operates a custom meat processing plant in Oklahoma. This is where he begun to perfect the plants, sausage, ham and bacon flavoring process. In 2006, he and his brother, started competing in the local BBQ circuit with good results and a lot of fun. Dave views BBQ competition as a fun and hobby experience. They travel all over the country to take place in the competitions. End of August 2010 interview with Dave Bouska, - if you are interested in BBQ Competition you really should listen to this interview. < Other BBQ Links you might have an interest in BBQ Class for All Ages to Kick Off Smokin' In Mesquite BBQ Labor ... - BBQ Class for All Ages to Kick Off Smokin' In Mesquite BBQ Labor Day Weekend at the Casablanca Highly-respected expert Dave Bouska to provide instruction on various elements of BBQ. Read more on PRWeb via Yahoo! News. Sweet Peppers BBQ Team Returns to Defend $40000 Smokin' in ... - 2 with an eight-hour cooking class taught by noted meat expert Dave Bouska, a native Oklahoman who was ranked among the top competitors in Kansas City Barbeque Society (KCBS) BBQ events last year. Bouska will share his expertise with ...
Do Away With Dry BBQ In One Surefire Move
Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. But it doesn't have to be that way.
Southern BBQ, Moe’s Original and Recipes
the best Southern BBQ in the country! Moe's Original Bar B Que was founded in 2001 in Vail, Colorado by Mike Fernandez, Ben Gilbert, and Jeff Kennedy. Moe's Original BBQ smokes all meat fresh daily as taught by Tuscaloosa, Alabama legend Moses Day. Moe's has nine locations that include Denver, Eagle and Vail, Colorado, Daphne, Orange Beach, Vestavia Hills, Lakeview, Hoover and downtown Birmingham, Alabama. All locations open at 11am and serve until it’s all gone! Founders: Mike Fernandez, Ben Gilbert and Jeff Kennedy What is Southern BBQ? Well it came of Memphis and Alabama. This BBQ came from a man called Moe's back in 1998 - when he would whip out the grill for his neighbors on the 4th of July. Along came three college kids - who loved his BBQ and were getting tired of going to school. So what happened...? well you will have to just listen. But, the restaurants they own have grown like mad! Southern BBQ. Moe's Original Bar B Que White Sauce 1 Jar Mayonnaise Heavy Duty 1/2 Cup Cider Vinegar 1 Tablespoon Sugar 1 Tablespoon of our Rub A Couple of Dashes of Hot Sauce A Couple of Dashes of Worcestershire Sauce 1 Teaspoon Black Pepper A Pinch of White Pepper A Dash of Cayenne 1/4 Lemon,Juiced Directions: Mix all ingredients in bowl and mix well until smooth. Make sure no lemon seeds or lumps. Moe's Original Bar B Que's Watermelon Salad 4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice 2 cups peeled, seeded cucumber, cut into 1/2-inch dice 1 cup pickled red onion, sliced very thin (See recipe below.) Pickled Red Onion 1/2 cup apple cider vinegar 1/2 cup sugar 2 to 3 bay leaves 2 to 3 black peppercorns 1 small red onion, thinly sliced Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn. Strain mixture. Chill onion mixture. Marinade/Dressing 1/4 cup local honey 2 tablespoons fresh squeezed lime juice pinch of kosher or sea salt 3/4 cup seasoned red wine vinegar (Marukan works well) 1/4 cup salad or canola oil 3 tablespoons fresh dill, chopped Whisk together honey, lime juice, salt and red wine vinegar. Slowly incorporate oil while whisking to form marinade. Add chopped dill. Season to taste. Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight. Combine chilled pickled red onion and watermelon and toss so that marinade is [...]
What About BBQ Sauce?
BBQ Bible, recipes Truth about bBQ Sauce So you think you are into BBQ Sauce? If you think of BBQ Sauce as sweet and tomato based, you need to visit some other regions of the country. Each region across the Southern and Western United States has its own version of barbecue sauce. Some use tomatos, some use mustard, and some use jalapeno peppers . *********************** Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process. Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor. Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike. Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain [...]
Karen’s BBQ
My BBQ Beef Recipe from time to time I have found a receipe , that I love. This one however, was passed down from my grandmother to my mother to me. 1 green pepper, chopped 1 1/2 lbs. of ground buffalo, or organic beef 1 small bottle of catshup 1 large can of stewed, chopped tomatoes pickling spice. saute pepper, cook beef, mix it all together and take a piece of gauze or a old handkerchief and put in the center about 3 teaspoons of pickling spice. Tie it with a piece of string and drop the end with the spice into the BBQ mix. Cook about two or more hours. The pickling spice gives it an outstanding taste. Leftovers taste better.
Country Ribs & Kraut: A Comfort Classic Food
Hi everyone, below is a recipe for Country Ribs… Okay, please send us your country recipes and I will post them and give free advertising to the ones who I like.. Our fairground season is looming. Let's make them your recipes and we will make a County fairgrounds cookbook for fundraising for organizations. I will set up a method to post recipes online on our site…. well, our layout person will design a method to do this…as soon as I can sneak it into his busy list..I will twist his arm Country Ribs & Kraut 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 3 large tart apples, cored and cut into wedges (about 6 cups) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Arrange Country Ribs & Kraut in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, andcloves. Season ribs with additional salt and pepper, if desired. Place Country Ribs & Kraut on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.