Here is a great video from a couple years ago that has some brief history on Arthur Bryant’s, Gates and barbecue here in Kansas City. Thanks to @bbqsociety for pointing it out on twitter today! My favorite quote (no offense North Carolina): “Kansas City’s metro area now has more barbecue restaurants per capita than any city in the United States.” Of course we have our favorites (yes, it really is in a gas station) but there are many to choose from! I think I’ll head to Hayward’s today, it’s one block from my office and has the Triple Stack (and if you order it, be very hungry)!
A couple weekends ago, the BBQ Addicts crew ventured to Des Moines, IA for the second annual Blue Ribbon Bacon Festival. I’ve just got one word for this event: Awesome! Well, two words: Awesome Bacon! Approximately 300 bacon fanatics came to the event and Brooks Reynolds (one of the Bacon Overlords of the event) invited us up to cook 30 or so Bacon Explosions for the crowd.
Being a true Irishman, I can honestly say that St. Patrick’s Day is the one day a year America truly embraces my Irish heritage (even if it’s just a big excuse to drink too much Guinness). This is also the time of year that local markets are flooded with an overstock of corned beef briskets. Now don’t get me wrong, I love the occasional bowl of corned beef and cabbage just much as the next guy, but that’s not really a dish I choose to eat all year long. Instead, my stockpiled freezer of clearance sale corned beef briskets get tossed into the smoker to make fresh homemade pastrami.
Now that we’ve shippped mountains of Plowboy’s award winning rub all over this great country continent, it’s time we hook a few people up with some of their classy logo t’s. We’ve consulted our favorite random number generator at RANDOM.ORG to select the winners from among the comments posted on the inaugural version of The Monthly Rubdown. But before we announce the winners, we need to let you in on a little secret. Instead of a t-shirt, one lucky person is walking away with a free shaker of Bovine Bold!
This week has been filled with bacony goodness, and the weekend looks to be more of the same. Tonight we’re heading to Des Moines, Iowa for tomorrow’s Blue Ribbon Bacon Festival. But before we get too far into that, we want to personally thank each and every one of our readers who took part in the Bacon Explosion survey this past week. As promised, we have randomly selected a participant to receive a gift basket full of fantastic barbecue supplies. And the lucky winner is…
Now that we’ve armed you with a few killer recipes, it’s time to start filling your spice rack with the proper ammunition. Picking out the perfect rub can be an intimidating task, especially if you don’t venture into the BBQ aisle all that often. (Yes, that’s right. In Kansas City we actually have aisles of BBQ products, not just racks.) To help you see past those fancy labels and catchy names, we’ve added a new feature to our site called “The Monthly Rubdown”. Hmmmm…did I forget to mention that we’ve also got FREEBIES!!!!
Recently the publishers of Paul Kirk and Ardie Davis’ new book contacted us and asked us to do a review of their upcoming book America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Keeping our readers in our hearts, we demanded politely asked for two so we could give one to you, our loyal readers. This book has not been released yet so be one of the first to have it!
Okay, here’s the deal. BBQ Addicts in no way endorses the cooking of the Bacon Explosion in the oven. In fact, it kind of ticks us off a bit. It’s like putting ketchup on a steak. It’s like looking at a picture of Niagara Falls and saying you’ve been there. It’s like owning one of those electric bush trimmers and calling it a chainsaw. It’s like…well you get the point. However, with the massive amounts of email from our readers asking how to make it we have to give you the goods. Not everyone has a smoker. If you don’t we recommend getting a stovetop smoker before you do this method. That way you’ll still have the wonderful smoke flavor inside your Bacon Explosion.
Yesterday we busted out our grilling skills to create a burger worthy of a Pittsburgh sized appetite. But as we turn our attention to Arizona for the second half of our Super Bowl feature, we’ll be shifting our culinary skills in a different direction to bring you the Anquan BREAD BOWL-din SOUP. Okay, if you’re a BBQ lover then a cup of soup may not be your cup of tea. Well, what if I told you this soup was actually a thick and hearty chowder?!?! Still not convinced huh…did I mention this chowder’s main ingredients are flame grilled corn cobs and smoke roasted chicken breasts? Yeah, I thought that would get your attention!
It’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site. Well, we’ve heard your complaints and now we’re firing back with a Super Bowl themed recipe that’s sure to satisfy your carnivorous tendencies.
When Ben Roethlisberger burst onto the NFL scene in his rookie season, local Pittsburgh restaurant Peppi’s Old Tyme Sandwich Shop anointed him with the highest honor a young athlete can receive…his own personal sandwich. By pulling inspiration from Big Ben’s physical prowess and on-field abilities, the guys at Peppi’s came up with a unique blend of beef, sausage, eggs, cheese and onions to represent their young stud. Here we are a few years later and Mr. Roethlisberger has once again led his team into the biggest