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Excerpt: The Kansas City Barbeque Society Cookbook PDF Print E-mail
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Excerpt: The Kansas City Barbeque Society Cookbook
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An Excerpt From:
The Kansas City Barbeque Society Cookbook

Barbeque…It’s Not Just for Breakfast Anymore
25th Anniversary Edition

By Ardie A. Davis, PhB., Chef Paul Kirk, PhB., and Carolyn Wells, PhB.
Published by the Kansas City Barbeque Society
Copyright 2010
318 Pages
ISBN 978-0-7407-9010-2
Available on Amazon.com here

Jacket copy: With more than 200 recipes for appetizers, sides, main dishes, sauces, rubs, marinades, desserts, and more, as well as barbequing and grilling tips, contest lore and legends. This is much more than a cookbook. It’s a fun, colorful, and mouthwatering celebration of the world’s oldest cuisine.

Introduction: 25 Years and Still Smokin’!
While barbeque as a method of cooking has been around for many years, barbeque as a sport is new. As you’ll note in the KCBS history (see page ix), barbeque contests that evolved into full-fledged sanctioned contests with rules and regulations date back to the early 1980s. Granted, when backyard barbeques first emerged in 1930s America as “outdoor suppers” featuring Dad at the grill, and then became a full-fledged national pastime in the 1950s, a few contests were held, but they didn’t get enough traction to last past one or two events. Kaiser Aluminum, for example, sponsored and conducted two national barbeque contests in the 1950s. Participation was limited to men. Imagine trying that exclusion today—no way! The recipes in this book reflect the KCBS gender, ethnic, and geographic diversity.

Although some of our members think, “If it isn’t barbeque, it isn’t food,” we really do think bigger than that. The proof is in this cookbook. Along with our growth in membership has come an exciting culinary mosaic. While KCBS-sanctioned contests still feature our four basic food groups—chicken, pork shoulder, beef brisket, and pork ribs—this book goes much further. Our recipes reflect the global reach of KCBS—states from coast to coast and border to border, plus the United Kingdom, Canada, and Australia. New and seasoned cooks will get valuable tips from seven-time world champion pitmaster Paul Kirk in our chapter on the four KCBS food groups.

Fire in the Pasture!
Ronald Lewis Buchholz: Ron hails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.

1 (8-ounce) package cream cheese, at room temperature
1/4 cup shredded Wisconsin sharp cheddar cheese
2 tablespoons beer, preferably Schlitz or Spotted Cow
2 teaspoons hot sauce, preferably Wisconsin Badgers
1/4 teaspoon black pepper
Pinch of salt
6 slices thick-sliced bacon
12 jalapeño chiles, seeded

Prepare a medium-high grill to cook over indirect heat.

In a large bowl, combine the cream cheese, cheddar cheese, beer, hot sauce, black pepper, and salt. Mix with a table fork until the ingredients are thoroughly combined.

Using a sharp knife on a cutting board, slice a 1-pound package of bacon in half across the grain. Set aside.

Put the cream cheese mixture in a 1-quart resealable plastic bag. Seal the bag and, with scissors, cut about ¼ inch off one of the bottom corners of the bag.

Cut the lid off an empty cardboard dozen-count egg carton. Place the hollow jalapeños upright in each cup. Squeze the cheese mixture into each chile. Save any leftover cheese mixture for spreading on crackers and enjoying while the chiles cook.

Cover the op of each stuffed chile with a half-slice of bacon, securing the sides with a plain round wooden toothpick stuck through the bacon and chile. Place the chiles back in the egg carton.

Put the chile-filled egg carton on your grill, opposite the firs, cover the grill, and cook the chiles for 40 to 45 minutes, until the bacon is as done as you like it. The egg carton will absorb the bacon grease, thus no flare-ups.

Makes 12

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