The Kansas City Barbeque Society Cookbook

25th Anniversary Edition

by 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

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.

“The 200 all-new recipes contained in this collection are superb. The Society’s cookbook is divided into nine basic chapters: Appetizers; Sides; Anything Butt; Seasonings, Marinades, Brines, Rubs, Pastes, and Sauces; Desserts; The Boneyard; Barbequing and Grilling Terms, A to Z; Barbeque Tips from the KCBS; and Basic Barbeque Contest Gear, the Bare Essentials to Take to the Contest. There is also a brief history of the KCBS, metric conversions and equivalents, and helpful charts and tables.” Tuscon Citizen http://bit.ly/d0VodN

“Very few cuisines are as enduringly popular for the American male as the barbeque. There’s far more to barbequing than just tossing meat on a grill! The collaborative project of barbeque enthusiasts Ardie A. Davis, Paul Kirk, and Carolyn Wells, the 25th anniversary edition of “The Kansas City Barbeque Society Cookbook” showcases more than two hundred mouth watering, palate pleasing, appetite satisfying barbeque recipes, along with succinct biographical sketches and anecdotes of the men and women responsible for them.” –Korean BBQ Sauce http://bit.ly/c8zHZh

“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

“The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire. Side dishes, desserts and assorted dishes filed in the Boneyard chapter read like crowd-pleasers and family favorites. ” ––TwinCities.com http://www.twincities.com/food/ci_15117155?nclick_check=1

“The book has recipes from KCBS members and all the classic roadside BBQ joint food groups are represented; ribs, pig butt, beans, sauce, coleslaw, cornbread, cobbler, and recipes for things like “Spam Candy,” and “Cheesy Potatoes.” What you may not expect, and I was pleasantly surprised to find are some recipes that reach beyond KC-style classics to embrace Brazilian-style barbecue, Enoteca Smoked Duck Salad, Yum Yum Smoked Duck, and Cedar-planked Salmon.” ––Expatriates’s Kitchen http://expatriateskitchen.blogspot.com/2010/05/memorial-day-weekend-is-near.html

“For anyone looking to better understand barbeque culture — that it’s more than just a technique or a type of food — this book does just that. So sit back, enjoy the read and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Emporia Gazette http://www.emporiagazette.com/news/2010/may/21/new-barbecue-bible/

“The Kansas City Barbecue Society is the world’s largest organization of barbecuing and grilling enthusiasts, and they’re celebrating their 25th anniversary with this book.  If you are curious about the world of competitive grilling, you want some award winning recipes for barbecue (so you know they’ve been tested and are good), like to have a quick reference for grilling temperatures for doneness, or you just like to peek into the history and stories of a group of people with a common interest, you’ll really like this book” ––Matt Bites http://mattbites.com/2010/05/21/cookbook-reviews-get-your-grill-on/

“If you’re looking for championship recipes, the KCBS book has them, direct from those who have taken home bragging rights from county festivals to the American Royal in Kansas City. But you don’t have to have smoke pit know-how to love this book. It also has plenty of easy and down-home recipes, such as barbecue stew, smashed chicken and grilled Vidalia onions.” ––Tulsa World http://www.tulsaworld.com/scene/article.aspx?subjectID=39&articleID=20100519_39_D1_SweetH23044

“The Vatican City of competitive barbeque is Kansas City, home to the sport’s chief organizer and original national sanctioning body, the Kansas City Barbeque Society. Three veteran KCBS officials, Ardie Davis, Paul Kirk and Carolyn Wells, published a cookbook of recipes from barbeque contestants in 1995. To mark the KCBS’s 25th anniversary, the cookbook has been updated and enriched with a new generation of recipes. The “Kansas City Barbeque Society Cookbook” will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks’ mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century. Fried chicken, country ham pie and cheesy scalloped potatoes are all here. But so are the international influences to the American kitchen, as in Wood-Grilled Philippine Pork Steaks with Pineapple-Tangerine Glaze and Chinatown Char Siu Barbeque.” ––The Buffalo News http://www.buffalonews.com/2010/05/19/1055009/straight-out-of-kansas-city-the.html

“Because KCBS is thrives on the groundswell of members, it makes total sense for the book’s recipes to come from individuals and teams that compete on the circuit. And what a collection it is! … What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture—that it’s more than just a technique or a type of food—this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Epicurious http://www.epicurious.com/articlesguides/blogs/editor/2010/05/new-grilling-cookbooks-the-kansas-city-barbeque-society-cookbook-brings-it-home.html

“Three of the founders of The Kansas City Barbeque Society, Ardie Davis Ph.B., Chef Paul Kirk Ph.B., and Carolyn Wells Ph.B., have assembled the “Twenty-fifth Anniversary Edition of the Kansas City Barbeque Society Cookbook.” The promotion for the book says it is “Equal parts cookbook and scrapbook”. That is a very good description as the major part of the work is composed of recipes from KCBS members. The recipes are not confined to grilling and smoking; there is plethora of appetizers and side dishes, as well as desserts — all with a backyard cooking theme.” ––Texana http://texana.texascooking.com/books/kansas-city-barbecue-cookbook.htm

“There is lots of personality in this collection of recipes from the “cookers” association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire.” ––Washington Post http://bit.ly/99SVEj

“If you like barbecue, you’ll love the 25^th Anniversary Kansas City Barbeque Society Cookbook—Barbeque…it’s not just for breakfast anymore. … More than a compilation of creative recipes from barbecue cooks and judges, the book is full of photos, stories, and practical tips for beginners as well as experienced cooks.” ––Cozy Chicks http://bit.ly/daWo6q

“This book is, in a word, a hoot. Over the top porktacular, the recipes are by all different members of The Kansas City Barbeque Society, some 11,000 members strong. You are not going to find a lot in the way of health-food in this book, indeed it is meat-heavy and proud of it. … The Kansas City Barbeque Society Cookbook will appeal to a certain type of person. It is rustic and unsophisticated and proud of it. With the 200 all-new recipes, you will discover facts and trivia about the Society’s 25 year history as well as BBQ tips and even tips on competitive BBQ.” ––In the Kitchen with Puppies http://bit.ly/aMihD3

“Barbeque is both a food and a pastime, and in the hands of the Kansas City Barbeque Society, it is also the source of the most ingeniously named recipes that can be found anywhere.  The creative titles are a tribute to the joy of barbecuing, of discovering one’s own special recipe, of eating one of the most popular foods since fire was discovered.  The Kansas City Barbeque Society Cookbook is both a celebration of the 25th anniversary of the society and of the amazing recipes that have been developed by dedicated barbequers. ” ––In Mamas Kitchen http://bit.ly/d5Yh8f

“The 25th Anniversary edition of the Kansas City Barbeque Society Cookbook – which hits store shelves on April 27 — dives into the world of competition barbecue via the stories and recipes contributed by the most interesting and accomplished characters from the organization’s 11,000 members. … It certainly reads like more than a cookbook, with tips on tricks such as extending fold-out tables to save your back (PVC pipe is the key) and making a British recipe for warm chocolate mud pudding. Woven within the logical progression of food categories from appetizers to desserts are stories of how dishes were invented and the quirky culture of barbecue competition. There’s also a handy series of charts on cooking times and measurements.” –The Pitch http://bit.ly/bGO7nd

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.

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.

In 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.