The Monthly Rubdown is back and this time we’re bringing you the rubs and sauce from our absolute favorite barbecue restaurant in Kansas City. Granted, KC is known for the legendary classics like Gates, Arthur Bryant’s and Jack Stack, but if you ask any local, they’ll point you in the direction of true Kansas City style flavor. Even Anthony Bourdain recently christened this hot spot as one his “13 Place to Eat Before You Die”. If you’ve ever had the chance to swing through, then you know exactly what Anthony is talking about.
Posted by Jason on July 14, 2009
Posted by Jason on July 7, 2009
Ever since that fateful day when we presented our Bacon Explosion™ recipe to the world, we’ve been inundated with emails, tweets, and Facebook messages from people who want to enjoy the true barbecue flavor that our original recipe calls for, but don’t have the time or means to smoke one themselves. As we announced at the Great American Barbecue, we’ve been working diligently to create a fully cooked, pre-smoked, heat and eat Bacon Explosion™ using our official Burnt Finger BBQ sauce and rub. Our hard work has finally paid off, and we’re now proud to announce our official retail launch. Behold, The Original Bacon Explosion™!!!
Posted by Jason on July 1, 2009
The 4th of July is right around the corner and people all across this great country will be firing up their barbecue pit to celebrate the 233rd anniversary of the Declaration of Independence. Unfortunately, the current economic condition may force some of us to think twice when deciding which cut of meat should grace our plate for this joyous occasion. Luckily, the geniuses over at Spike TV’s MANswers have addressed this problem by figuring out how to pack an entire grill full of meat for free!!!
Posted by Jason on June 25, 2009
Recently I had the pleasure of passing through The Great Plains on the way out to Western Kansas for a weekend of family fun. As with any road trip, I was immediately on the lookout for a local barbecue joint to sample the regional tastes. After passing through countless miles of waving wheat, a quick jaunt through a wind farm and battling a slowly increasing aroma of cow manure, we finally returned to the likes of civilization…Great Bend, KS. Little did I know that this small town is actually home to the 2008 Grand Champions of the Jack Daniels Invitational!!!
Posted by Jason on May 14, 2009
For those of us that collect barbecue books, the past week has been one for the record books. First we have Paul Kirk’s and Ardie Davis’ new publication, of which BBQ Addicts offered an exclusive sneak peek months ago, and now we’ve got Chis Lilly releasing Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. For those of you not familiar with Mr. Lilly, he’s the executive chef at the legendary Big Bob Gibson Bar-B-Q restaurants in Decatur, AL and one of the most decorated competition cooks to ever step foot on the circuit. He’s won the World Championship BBQ Cook-Off 10 out of 11 years alongside 6 world titles at Memphis in May, and now he’s sharing the secret family recipes that made it all possible.
Chris starts off the book with a brief recap of how the Big Bob Gibson restaurants were born, and then quickly moves into the tips and tricks of mastering the art of low and slow cooking. He covers the basics of turning just about any style grill into an indirect cooker, so you can be sure to use his recipes on the equipment you already own.
Posted by Aaron on March 30, 2009
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)!
Posted by Aaron on February 11, 2009
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!
Posted by Aaron on February 3, 2009
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.
Posted by Aaron on January 15, 2009
BBQ Addicts gained a lot of exposure on our bacon recipe post from twitter so we decided to throw out a post on the best BBQ twitterers (and some general foodies thrown in for good measure). You can follow us on twitter at @BBQAddicts (Aaron) and @BBQAddicts_Jason (Jason – if you hadn’t guessed).
In no particular order here are some BBQ twitterers we follow:
Posted by Jason on December 23, 2008
The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…