Barbecue
Recipe | America’s Test Kitchen’s Barbecued Beef Brisket
In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat. We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a…
Kobi-Q Korean Barbecue Finds Fun Home on Resurging Stretch of Grand
By Kevin Collison Kobi-Q, the new Korean barbecue place that’s risen from the ashes of the former Czar Bar, already has found its place in the hearts–and appetites–of the local Asian community. “Our Asian clientele is particularly strong here, which surprises me,” said manager Mila Geisler. “I’m also surprised at a lot of people ordering…
Recipe | America’s Test Kitchen’s Barbecued Tempeh Skewers With Grilled Romaine
Cooking protein-packed tempeh on the grill gives it great smoky flavor and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh. [FLEX-CONTENT] A portion of the barbecue sauce,…
Recipe | America’s Test Kitchen’s Classic Barbecued Chicken
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly cooked meat. Our Classic Barbecue Sauce gave simple chicken parts all the intense, multidimensional flavor we craved, but the…
Best Eat In the House | Slap’s BBQ’s The Mike Johnson
Best Eat in the House features dining recommendations from people in and around Kansas City. For this episode, we asked Local Pig and Pigwich co-owner Alex Pope for the one dish he loves, and he couldn’t wait to talk about The Mike Johnson at Slap’s BBQ. The burnt end beauty gets a collection of sweet…