Kansas City and barbecue are forever linked. This easily accessible format introduces Kansas City’s rich history and culture of barbecue along with 15 recipes that bring KC’s unique flavors from the grill or smoker to your table.
The Little Book of KC BBQ will teach you about the history of Kansas City barbecue along with how KC’s approach differs from other regional barbecue across the United States. You’ll discover the legacy of Henry Perry – the self-proclaimed “Barbecue King” of Kansas City – and how the barbecue landscape today was shaped by his pit. This little book is packed with drink pairings to go with the best BBQ plates along with amazing recipes from Kansas City chefs from the most famed barbecue restaurants. Recipes include:
- Magic KC Dry Rub
- Slap’s Competition-Style Ribs
- Arthur Bryant’s BBQ Meatballs
- Jack Stack Cheesy Corn Bake
- Q39 Brisket
- Pork Belly Burnt Ends
- Smoked Peach Cobbler
- Bloody Bull
With 15 recipes from Kansas City barbecue pitmasters, competition cooks and a James Beard-award winning chef, you’ll discover how to impart the flavor of Kansas City into appetizers, tender ribs, and even a cocktail. Whether you’re looking for a classic side like baked beans, the secret to KC’s iconic dish of burnt ends, or how a little bit of smoke can take gingersnaps from a holiday classic to a dynamite dessert, The Little Book of KC BBQ has got you covered. You’ll even learn how to pair alcoholic and non-alcoholic drinks with all the different meats (from ribs to pulled pork) that make up a barbecue plate to elevate the flavors of what you’re serving at your next backyard gathering. Welcome to the smokeshow!
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