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Old 11-11-2010, 09:06 AM   #29
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Talking Kc bbQ and Lee's Summit

Thanks for the information on Sneed's. Martin City is great, haven't always had good bbq from Gates, not consistent.

Lee's Summit bbQ just east of NE Todd George Road on the south. Head east toward Lake Jacomo on NE Colbern road, go past Todd George Road approx. 2 blocks and it is on the south in a very small strip mall. So far the food has been very consistent, reasonably prices and good amounts. Try it sometime, tell them the man from Kansas sent you. He may not remember me, but we have talked about BBQ while eating there. I hope you find the food as tasty as I have.
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Old 11-14-2010, 09:00 AM   #30
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Originally Posted by GCinSC2 View Post
Simply stated one of America's favorite outdoor cooked P-I-G items, maybe 2nd only to thick slice bacon in a skillet, open fire etc.

BUT IMHO, it is also one of the most debated, regionalized, start an arguement about who does it right, you don't know what you're doing foods I have ever heard of.

We had our first date at a rib joint, had our engagement dinner there, Tic Tock Tavern, Lakewood OH. Best lunch joint I ever ate at was at The Rib Stand (IIRC) OKC I-40 & Agnew, darn good. Corky's in Memphis, darn good. Chains, well they have a place but outside of Corky's I haven't found em. Austin TX the Salt Lick, bring your own beer IIRC, it was several years ago but I still remember it. I would like to sample some Kansas City fare some day, heard it might be worth a taste.

Cooking, huge debate, charcoal grilled, Memphis dry rub fill in the next 200 methods. But my favorite is slow cooked in smoke and the folks at The Rib Stand showed me enought to be backyard dangerous. The Carolina's most likely have a BBQ tour and it's range is truly regional and needs serious exploration and in some cases explanation! The Carolinas favor a lot of pulled pork, that's some good stuff too. Hog cooker rigs are in a lot of backyards.

Cooking styles, technique and equipment for one and your favorite BBQ joints that maybe you and the AS have found, I have only scratched the surface.

My cooking style these days for ribs uses a side by side fire box and cooking chamber, slow cooking in smoke, beautiful smoke ring in the ribs, a slight spice rub, sauce after cooking and enjoy the day. Our new favorite sauce is called Pee Dee River Swamp Sauce. The rig might be big for a campout, and it might not, you set the priorities. We also take some of the trimmings and cut them up, throw em in a pot of Bush's beans, slow cook, what an upgrade! The smell is, well it's the best, oak or hickory and PIG!

These pic's are from the backyard on two different occasions. One other thing I have done is throw in some country sausage still coiled up into the cooker with the ribs, oh man, slow cooked smoked sausage! And no, the drip pan under the cooker just has some rain water in it, that's not from todays cooking, sorry should a pulled it out of the pic.

OK, where is this going?

Tell us your stories, show us the results and maybe a receipe or two, let's have some finger lickin fun and just try to keep your shirt clean!

In about 45 minutes, I'll be tearing into todays efforts!

Gary
I'll play!
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Old 11-14-2010, 09:03 AM   #31
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First

I trimmed some of the excess fat and removed the top layer of silver skin.
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Old 11-14-2010, 09:06 AM   #32
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Then,

I experimented with a new rub.
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Old 11-14-2010, 09:09 AM   #33
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There's no salt in the rub.
I salted the ribs about an hour before applying the rub and let them sweat.
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Old 11-14-2010, 09:12 AM   #34
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I labeled and dated the rub.
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Old 11-14-2010, 09:14 AM   #35
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I fired up the Weber and added a few chunks of apple.
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Old 11-14-2010, 09:16 AM   #36
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And lightly dusted the ribs with some AirRub.
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Old 11-14-2010, 09:20 AM   #37
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On they go! (~9:30)
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Old 11-14-2010, 09:22 AM   #38
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Low and Slow? You tell me.
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Old 11-14-2010, 09:34 AM   #39
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The plan today is to smoke these bad boys at about 275* for about 2.5 hours then foil them with a braising liquid and cook them for about another hour. After that, I'll unwrap and paint them lightly with a spicy new sauce.
That's the plan anyway....
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Old 11-14-2010, 11:18 AM   #40
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Quote:
Originally Posted by clydecrashcu View Post
... there is a BBQ spot somewhere in KC, MO that is in an old gas station that a few years ago some KC BBQ lovers judged as one of the best in KC. Not one of the well known bbq spots...
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My best guess would be Sneed's BBQ at the corner of Holmes Rd and 58 Hwy. It has a gas station attached...
sneAds is a possibility, there are lots of food stations (former service stations) in cow town.

they've been doing 'q since the ike' administration so their approach is old school and well tuned.

doing 'q since b4 'q was cool.

they do have perhaps one of the best entry doors ever (i always liked the pink door in seattle)

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it's good food but primarily a very local favorite spot connect to a 50s farm.
________

more likely the "converted gas station" is a reference to...

oklahoma joes

it is located in kck, not kcmo, not oklahoma and the owner's name isn't joe (gotta love INconsistencies)

ok j's q in kck...

they started as an event 'q team (slaughterhouse 5, a perfect q name...) that raked in the awards for several years.

initially using a oklahoma joes smoker/cooker.

the first retail shop opened in ok in a business venture with the cooker company,

but a 2nd spot in kck quickly followed and the ok location closed,

but the name stuck like a pink smoke ring on pork butt.

the kck location is a gas station/frisbee shop/convenience store/liquor store...

most evenings there is a line of 100+ snaking outside impatiently waiting for a 'q fix...

like a mob of addicts in line at a free methadone clinic, as each person rocks 2nfro with nervous anticipation...

the place/food has become worldly famous.

it's zagat's rated as 1 of the top 'q places on da'planet.

anthony bourdain (no reservations/kitchen confidential) included it in an article entitled...

"13 places 2 eat b4 u die" which was oddly enough published in mens health magazine....

... Places to Eat Before You Die

you can read real customer reviews on yelp or simply gugle it....

discussing 'q in cowtown is like discussing wine in france or prayer technique at kotel ha maaravi.

and there are many ways 2 'q salivation in cowtown.

because of the local AND national fame that the food/sauce and aroma has created...

the shabby convenience store/gas station/booze shop makes for a shocking/funny contrast 4 visitors.

as many have describe it...

gas station on the outside, food heaven on the inside...

burnt ends, ribs, brisket are all really special.

the pulled pork, home made sausage and even the chicken are top notch.

everything is good but the beans are simply unparalleled, the fries truly unique N addictive....

any of the meats will convert a vegan.

there are almost as many 'q shops in cowtown as churches in italy ...

and most locals have their own favorite destination for sinNeatingN4giveness...

cheers
2air'
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Old 11-14-2010, 11:41 AM   #41
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Amen

Time to make the sauce....

Over59 gives me a hard time whenever I go with something like frozen cherries, or peach preserves, soooo this time I thought, Why not let East meet Southwest?

It may not be the best on the 3rd rock but it'll do.
Maybe I should just call it a glaze. Flavor layers, upon flavor layers, upon flavor layers,...
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Old 11-14-2010, 11:46 AM   #42
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Food pron

Let's take a peek...
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