The Hang Fire Cookbook by Sam Evans

Author:Sam Evans
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-04-27T16:00:00+00:00

IT AIN’T BIG, IT AIN’T CLEVER

Why eat a super-thick burger? Simply double up the patties if you want more. You get double the flavour through double the delicious ‘Maillard’ reaction (see perfect pork & halloumi burgers), which is what a tasty burger is all about.

With over 100 barbecue restaurants and a meat-smoking lineage most of us would give our left pinkie to be related to, Kansas is big on barbecue and earns its reputation as ‘Barbecue Capital of the World’. It hosts one of the largest barbecue competitions in the world, The KCBS American Royal BBQ Competition; the top prize is $400,000 and it has launched the winners’ TV careers, books and restaurants.

Barbecue fanatics flock to Kansas City to eat slow and low morning, noon and night, 7 days a week. You’re taking a risk if you rock up at the most popular places at peak time – peak time being anything between when they open and when they close. The rule is: get there early and get in the line. By the time you reach the front of the queue, you’re in a barbecue feeding frenzy.

We ate at some of the best places the city has to offer: first, Fiorella's Jack Stack Barbecue, a super-smart barbecue that served the most glorious burnt ends. Variations on burnt ends cropped up on the entire menu, even in stuffed olives served with the Bloody Marys. Less swanky is Arthur Bryant’s; Arthur Bryant is widely considered to be the forefather of the city’s barbecue. The formica and fluro decor and menu had barely changed in decades; if it ain’t broke, don’t fix it. Woodyard Bar-B-Que, by contrast, is a proper little barbecue shack. Set in an old wood yard, with big red brick smokers out the back, the chimney stacks pump out good, clean smoke and wafts of smoky heaven along with it. If this place was a kid, we’d be pinching its sweet little chubby cheeks. Their brisket chilli and their baby back rib dinner absolutely blew us away. Unfussy barbecue with a perfect hit of smoke. We were fighting over the last mouthful.

The guys behind the successful ‘Slaughterhouse Five’ barbecue team started Joe’s Kansas City Bar-B-Que in 1997. The team won more than 25 Grand and Reserve Grand Championships in the most prestigious barbecue competitions across the States. This iconic, mint-coloured restaurant operates from the old service bays in a working gas station. You can still buy gas here: so we just had to throw a few bucks of fuel in our car, half-wondering whether pure barbecue sauce would come pumping out. The queue is long and snakes around the building, but it is so very worth it. Thinly sliced brisket was moist and tender, and baby back ribs were super smoky. KC barbecue certainly rocks and most definitely rolls.

It felt to us like the deep southern barbecue of Alabama, Georgia and Mississippi was cultural, traditional and steeped in the historic and geographical influences of music, civil rights and migration. Kansas

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