The Kansas City Barbeque Society Cookbookby Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS, Carolyn Wells, PhB
Price: $24.99
ISBN-13: 978-0-7407-9010-2
ISBN-10: 0-7407-9010-2
Format: Hardcover
Size: 8 1/2 x 9 in.
Page Count: 336 pages
“The Kansas City Barbecue Society Cookbook is a collection of more than 200 recipes that covers everything from marinades to sides to fish to pork to beef to eggs and absolutely everything in between. If it can be cooked BBQ style, there’s an entry.” ––Blog Well Done http://www.blogwelldone.com/2010/08/17/kansas-city-barbecue-society-cookbook-25th-anniversary-edition/
“More than 11,000 members later, the 25th Anniversary edition of the Kansas City Barbeque Society Cookbook is a testament to the society’s spirited foundations. This collection of over two hundred recipes is a tangy blend of history, humor, culinary skill, and warmhearted community. Beginning with recipes using the four KCBS food groups required at sanctioned contests (chicken, pork ribs, pork, and beef brisket), the cookbook goes on to devote whole sections to appetizers, seasonings, sides, and desserts. The recipes are as diverse as the society’s eleven thousand members and are often accompanied by small anecdotes that bring to life the ‘Que competition atmosphere and its colorful competitors.” ––BountyDiscothequeBali http://bit.ly/bEwuXF
“The expected slow-smoked recipes and their accompaniments are there, and some great “how tips” so that you really do end up with moist, tender meat that will make you the toast of the neighborhood. And that doesn’t even get us to the bridge. New takes on fish, shrimp, vegetables and appetizers, and more make this cookbook a collection of riffs on familiar themes. Each recipe is accompanied by a paragraph or two on its creator, and the anecdotes and tips abound everywhere. There is a great glossary of BBQ terms and special tips from KCBS in the back of the cookbook.” ––Jacqueline Church http://bit.ly/96Bnhf
From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition
This is an all-American potato dish. Everyone who has tried this dish has liked it. This recipe is a keeper. Duane uses his own homemade sauce, Doggity-Style, but you can use your own favorite. This goes great with barbeque! –Duane Daughtery
Serves 4 to 6
2 pounds small (B-size) red potatoes, unpeeled
1/3 cup tomato-based barbeque sauce
1 pound thick-sliced applewood-
or hickory-smoked bacon
1 teaspoon ground cumin
Salt and black pepper
1 medium sweet onion, quartered and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
1/2 cup skim milk
2 tablespoons mixed chopped fresh cilantro and chives, for garnish (optional)
Preheat your oven or pit to 400°F.
Wash the potatoes and slice them about 1/8 inch thick. Rinse them in ice water and pat them dry. Toss them in the barbeque sauce and marinate for an hour or so.
In a large skillet over medium heat, cook the bacon until almost crispy. Transfer all but 1 slice to a rack or a paper-towel-lined plate to cool. Fry the remaining strip until crispy and add it to the plate. When cool, chop the less-crispy bacon into small pieces and reserve the crispy slice for garnish.
Use the bacon grease to coat a deep 9 by 13-inch ovenproof glass or ceramic casserole dish. Cover the bottom with half of the potatoes. Sprinkle with half of the cumin, and then season with salt and pepper. Add a layer of onions, then the chopped bacon, and half of the cheese. Add the rest of the potatoes, sprinkle with the rest of the cumin, and add more salt and pepper. Level the mixture with a spatula. Pour the milk over the top.
Cover and bake for 1 hour and 15 minutes. Remove the cover and sprinkle the remaining cheese on top. Bake for another 20 minutes, or until the top is almost brown. Garnish with the reserved crisp bacon, cilantro, and chives. Serve hot or cold.
From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition
Serves 4 to 6
2 slabs pork ribs, trimmed
¼ cup of your favorite mustard slather (optional)
¼ to ½ cup of your favorite barbeque rub
Use a pastry brush to lightly coat the ribs on the bone side with half of the mustard slather. Sprinkle with half of the rub. Repeat the process on the meat side.
Set up your smoker to cook using indirect heat at 230º to 250ºF. Place the ribs in your smoker, meat side up, and smoke until done, turning every half-time. For pork spareribs (including St. Louis style), that means turning 4 to 6 hours into cooking, turning again 2 to 3 hours later, and turning again 1 to 1½ hours later. For loin back (or baby back) ribs, turn 3 to 4 hours into cooking, again 1½ to 2 hours later, and again 45 minutes to 1 hour later.
How do you know if the ribs are done? Take two side-by-side ribs and pull them apart. If they tear easily, they are done.
BBQ: It’s not just for breakfast anymoreIn celebration of its 25th anniversary, the world’s largest barbeque organization is sharing its secrets for good food, good company and good times. The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie A. Davis, Paul Kirk, and Carolyn Wells comes packed with more than 200 all-new recipes from the society’s top grillers.
The KCBS has done a lot of growing in 25 years. The original membership of three has expanded to 11,000, and the recipes in The Kansas City Barbeque Society Cookbook reflect the gender, ethnic, and geographic diversity of the KCBS. And although KCBS-sanctioned contests still feature the organizaton’s four basic food groups—chicken, pork shoulder, beef brisket, and pork ribs—readers will find everything from lip-smacking appetizers and sides to mouthwatering desserts inside.
Professional and amateur barbequers (as well as those who don’t tend a grill but love to eat barbeque) will enjoy the book’s traditional fare and its variety including Cedar-Plank Salmon, Beef Tenderloin Churrasco, and Buffalo Chicken Pizza. The Kansas City Barbeque Society Cookbook also shows that barbeque can go way beyond meat with such dishes as Smoked Devil Eggs, Butt Kick’n Beans, Smokin’ Wally’s ABC (Apple-Bacon-Cranberry) Pie, and even some breakfast dishes.
On top of that, there are loads of photos, tips from the pros, colorful stories, quips, quotes, and other “barbequephernalia.” Equal parts cookbook and scrapbook, it’s all enough to make anyone feel like a member of the KCBS.
Carolyn Wells, PhB, along with her late husband, Gary, was one of the two original founders of the Kansas City Barbeque Society. She is currently executive director. In addition to serving on the board of directors, she continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.
A charter member of the KCBS and former three-term member of the board of directors, Ardie A. Davis, PhB, founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.
Chef Paul Kirk, PhB, a charter member of the KCBS and member of the board of directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.
So…where is America’s best barbecue?
Ardie: On any given day it could be at Josh’s in Santa Fe, Starnes in Paducah, Cooper’s in Llano, Arthur Bryant’s in Kansas City, the Moonlite Inn in Owensboro, The Pit in Raleigh, Barbara Ann’s in Chicago, or a thousand other barbecue joints in this great country. It could also be in my back yard. The truth is, we’re blessed with an abundance of top-quality barbecue joints and barbecue pitmasters in America.
Paul: When I’m asked this, my standard answer is “It depends where I’m eating barbecue at the time!” Individuals on a quest for the best should first know their personal likes and dislikes. Bark or no bark? Sauced or not? Fall-off-the-bone tender, or just easy to chew? When you know yourself and are true to your own taste, you’ll find America’s best barbecue. Of course, the best place to start is with our book.
