"People have been asking about it for years. That's our first sign," co-owner Jeff Stehney says. "But it probably came 10 years after people wanted it."
Zarda bought buns at the grocery store before the supply ran out and has Bimbo Bakery working on a hoagie roll for their sandwiches. Arthur Bryant's turned to Roma Bakery for its sliced white bread. But as Bryant's manager Willis Simpson explained to Fox 4, the secret was never in the Wonder Bread:
"No one has said anything, it's most about the meat," Simpson said.
Amen, Mr. Simpson.
Kansas City has your molasses-based barbecue that you find a lot in the Midwest. To me, if you're molasses-based, you are already winning. Once you get out to North Carolina, then you're getting into vinegar-based barbecue, and that doesn't fly with me. My palate has been calibrated for Kansas City barbecue.
Riggle is a long-established fan of Fiorella's Jack Stack Barbecue, but the concept of taste buds primed for Kansas City's take on barbecue is fascinating. Do you think your palate has been calibrated for KC barbecue, or are you still able to appreciate different styles?
I want you to know that I'm not angry. I'm not charred. I'm not bitter. In fact, I'm glad that you've found someone else. We were never going to be exclusive. I'm a barbecue of the people. I could never be reserved for one person. But that doesn't mean I won't forget our time together and what you've meant to me. I know you feel the same. You told The Birmingham News that very thing.
The next generation of backyard-barbecue enthusiasts won't be debating pellets or wood chunks; they'll be arguing over Android or iPhone. Silicon Prairie News writes about Tappecue, a new app in development (and on Kickstarter), that monitors the temperature of what you're smoking with a series of probes.
Those probes then send signals to your smartphone/tablet with updates on time and warnings about whether the temperature is too low or high in your smoker. The idea is a joint effort between Three Little Pigs' Chris Marks (this year's Pitch winner for best bottled barbecue sauce) and tech consultant Innovating Solutions.
You deserve the cold truth: judging barbecue at the American Royal is a series of molasses-coated haymakers that leaves no stomach unturned. The story of my experience as a certified judge at the 33rd annual barbecue contest is in this week's paper (and online here). What follows are a few tidbits and observations that didn't make the piece.
"They are big, meaty, juicy and perfectly cooked, with just enough snap and chew so that you can see the perimeter of your individual bites, not dried out nor overcooked to the fall-off-the-bone style sadly popularized by chain restaurants."
In this week's Pitch, we'll have a photo round-up of the weekend, while the following week, I'll detail what it was like to spend the past 96 hours as a barbecue judge. Safe to say, it was meat-intensive.
The fourth season will focus on regional cooking with teams who barbecue in the style of where they live (Texas, Tennessee, North Carolina, Missouri, Kentucky and Georgia were part of this summer's casting call).BBQ Pitmasters airs on Destination America.
And so, here are some facts you may not know about Kansas City, Mr. Ozersky (@ozerskytv), to make you understand why we'd be a perfect place to launch a satellite version of your love letter to meat.
Love Courtney! Nice pick Justin!
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