Thursday, June 7, 2012
Kansas and Missouri #5 in a series
You could probably make the argument that Kansas and Missouri aren't really in the Midwest. In fact many would consider them in the South, as do many that live there. Go back about 150 years and you'll see that Missouri was part of the Confederate States during the Civil War. But given this I'm still putting them in the Midwest for culinary purposes. Why would I keep them out of the South? Barbecue. Yep that's right barbecue. To a real southerner, Kansas City barbecue is not authentic southern food and real barbecue is found in the Carolinas and Memphis. (some time I'll do a post just on regional bbq) On the other hand, those that were born in the Kansas City area don't see any reason what so ever to travel to get barbecue. They would insist that the smokey, thickly sauced version is the best, I'm not sure I would disagree.
What does a typical Kansas City barbecue look like? I found this description in the book Bar.B.Q. Kansas City Style by Rich Davis and Shifra Stein. "Take fresh, thin slices of slowly smoked barbecued beef brisket, pile high on a cushion of plain, white bread and slather with thick, brick-red Kansas City barbecue sauce. Top with another slice of bread and hickory-smoked ham, and crown with more spice sauce, dill pickles and another slice of bread.... At least four inches high, the triple delight is a party for you mouth." Sounds good to me!!
Barbecue experts consider Kansas City's barbecue the most diverse style, with a wide variety of meats, sauces and ribs. I think we will go with pork ribs. Now I know not all of use have a smoker to make proper smoked barbecue, but we can come pretty close on the grill.
1 cup water
1 cup catsup
3 tablespoons vinegar
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/4 teaspoon of your favorite hot sauce (or more if you like)
4 pounds pork loin back ribs
For sauce, in a saucepan combine water, catsup, vinegar, sugar, Worcestershire sauce, celery seed and hot sauce. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes, stirring occasionally.
A quick word on grilling, use a real charcoal grill!!! I know that there are gas lovers out there, but in my opinion they just don't cut it. You can't come close to same flavor using gas. While I'm at it, use lump charcoal from real wood!! It's just better, and it looks cool.
Indirect grilling: in a covered grill arrange medium-hot coals on one side of the grill. Place ribs fat side up on the grill but not over the coals. Lower grill hood. Grill ribs for 1 1/4 to 1 1/2 hours or till well done rotate the ribs if necessary during the cooking, do not flip! Brush with the sauce liberally during the last 15 minutes of cooking.
Get out the cole slaw, corn on the cob and napkins. Good Stuff!!
Next time.........Nebraska and the Dakotas
Stay Hungry friends