bbq

is there any real discernable difference between bbq in kansas and missouri? sauces, meats, cooking styles, menus, flavors.......i know there is a huge difference across state line here in the south.

bbq

In my opinion, no.

There is a difference between KC and St, Louis, and a big difference between individual places. But neither the Kansas/Missouri State Line, or the Missouri/Illinois Line make a significant difference. In both case the metro area trumps the state.

That is based on visiting over 100 places for Que in the region. (I lost count around 59 places, 18 years ago)

But this could be a fun discussion, there are lots of opinions about Que.

bbq

that was my conscientious opinion too, as the rich pungent flavorful sauce seemed to know no borders no matter where i went. KC is a mecca of bbq. kind of made me want to throw out everything i knew about bbq and start over once i got back home. bbq there is so good even the bottom of the pile got rave reviews from me, while the best of kept me on my toes waiting for charleston heston to pop out of the woodwork and part the red sea it was so bodacious. i swear it%26#39;s the sauce, as the pork here cannot be that much different from the pork there now that corporate america can cryovac almost anything. or am i wrong on that account too?

I live in KCK, and I know no one in KCMO does hickory smoked buffalo wings as good as I do! :)

Gnejs,----If you can do so without revealing any family secrets could you give me a general idea how you cook the wings? Thanks.

bravo gnejs!!!!!! i have the exact same opinion of my london broil

bbqman, if you happen to be out southwest of Kansas City, the best ribs anywhere are at the G %26amp; M Tavern (Guy %26amp; Mae%26#39;s to the locals) at Williamsburg, KS. Its about 50 miles down I-35, take Exit 170, turn left into town, another left onto Main St., and there you are. These are beef ribs slow-smoked over hickory, and served wrapped in foil and a newspaper on the old tavern tables ... or you can take them to the park across the street, but your beer would get warm faster. The same family has run this place for decades, and they%26#39;re really good at ribs. It%26#39;s worth the drive down there, if you%26#39;re a real bbqman!

all i can say is go speed racer go! thanks for the tip!

I will be interested in your take on Guy %26amp; Mae%26#39;s. It is famous for things like the KU football team making special trips there, or for Doc Severson taking its BBQ to Johnny.

But the first time I visited, I thought it was terrible. The second time was better, but still not something I would recomend.

OKOK I saw wings and I had to add my to cents;

I like wings to different ways

1) Naked ( without a crust then tossed in what ever you like

2) crunchy fried first then dipped in what ever you like

I smoke my wings in a Cast iron Emeril smoker that you can use in or outside.... better use outside unless you have good ventilation. I use hickory small pieces takes about a 30 minutes then I brush on Cattlemans BBq (hickory) sauce and 30 minutes more yummm

My secert for the fried ones shhhhhhhhhh do not tell anyone that Flay Guy will be doing it LOL

I boil the wings about 15 minutes in old bay and a bit of lemon juice Take them out cool them I use House of Autry Chicken breading double dip first a little flower then egg beaten then the breading fry at 375 only takes about 5-7 minutes in fryer with peanut oil do not crowd them . Then a little salt and pepper when they come out . Toss them in what ever sauce you like my mix is 57 A1 chipotle and a little brown sugar Like the sweet and hot myself

Then your blue cheese and celery

Ok here is my wings, rather simple but tasty.

I use a large gas grill and turn one side on. Wrap some hickory wood in foil and leave a small opening for the smoke to escape from. Place over direct heat.

Take fresh chicken wings and rub your favorite bbq rub on them. I use Bryants or even Montreal Chicken Seasoning works too. Place them on the other sid eover indirect heat.

Get a huge bowl and fill with original Frank%26#39;s Red hot and mix in some melted butter. Baste the wings every 30 min or so for about a total of 3 hours. Replace the foil bag of wood with a new bag if the smoke is disapating.

When about done, turn on heat under the chicken to give them a little char.

Bring inside toss in the bowl of sauce and eat straight or dip in roasted garlic ranch.