334 kansas city junior Recipes

ketchup, water, cider vinegar, brown sugar, onion powder, chili powder, freshly ground black pepper, molasses, ground celery seed, smoked salt (such as mccormick)

butter or 1/4 cup margarine, creamy chocolate-covered mint candies (such as junior mints), all-purpose flour, baking soda, salt, sugar, unsweetened cocoa, egg, egg white

red potatoes , cut into 1/2-inch pieces, kansas city dry rub, salt, divided, kansas city barbecue sauce, canola oil, cider vinegar, prepared mustard, chopped celery, chopped onion, chopped fresh parsley, black pepper

barbecue sauce (preferably kansas city style-sweet), mayonnaise, canned chipotle chile in adobo (note , that is 1 chile, not 1 can of chiles), leftover bbq chicken or 2 lbs plain grilled chicken, red onion, red bell pepper, fresh cilantro leaves

canola oil, yellow onions, diced, garlic cloves, minced, peeled seeded and diced tomatoes, ketchup, light brown sugar, light corn syrup, worcestershire sauce, molasses, cider vinegar, dijon mustard, red pepper flakes, paprika, salt & freshly ground black pepper, to taste, chicken, about, cut into 8 serving pieces

olive oil, for frying, baby arugula leaf, lightly fried egg (depends on how hungry you are), barbecue sauce (*homemade* only !), sharp white cheddar cheese, freshly grated (i used new zealand grass fed white cheddar), fresh cilantro (*fresh * only !), cracked black pepper

brown sugar, dried mustard, garlic powder, paprika, cayenne, onion powder, salt, pepper, rack baby back ribs

most every barbecue joint and shack makes some variation of barbecued beans. they all taste a little different--a pitmaster s prerogative--but share a similarly spicy, sweet, and smoky flavor. we wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. here s what we discovered, test kitchen discoveries, cook the beans on the stovetop until soft , then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). poke holes in the pan s lid so the grill s smoke can permeate the pan and flavor the beans., used dried pinto beans ; canned beans will turn mushy and fall apart long before the sauce s flavors have blended. soak the beans in water overnight to guarantee even cooking., flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce s flavor., beans on the grill, our bbq beans finish cooking on the grill , where they pick up smoke and pork flavors. here s how to let the flavors in and keep the grease out., when the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans., when you re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. replace the cooking grate, making sure to position the ribs directly above the beans.

paprika, spanish smoked paprika, freshly ground black pepper, brown sugar, kosher salt, garlic powder, chili powder, celery salt

barbecue sauce (preferably kansas city style), mayonnaise, canned chipotle chile in adobo * (optional), leftover barbecued or plain grilled chicken, red onion, red bell pepper, fresh cilantro sprigs

canola oil or 1 tbsp corn oil, onion, chopped, garlic cloves, minced, tomato , puree, cider vinegar, water, brown sugar, chili powder, tomato paste, worcestershire sauce, celery salt, prepared yellow mustard, black pepper, freshly ground, corn syrup, liquid smoke (optional)

dark brown sugar, turbinado sugar, apple cider vinegar, worcestershire sauce, cheap yellow mustard, chili powder, fresh ground black pepper, ground ginger, ground allspice, cayenne pepper, ground mace, honey, ketchup, tomato puree, sorghum molasses, sweet hungarian paprika, burnt sugar, for color ((caramel), pineapple juice

new york strip steaks, about 2-inches thick (or 3 kansas city steaks) or 3 (18 oz) shell steaks (or 3 kansas city steaks), vegetable oil cooking spray, seasoning salt , to taste, unsalted butter, chopped shallots, cracked mixed peppercorns (red, green, white and black peppercorns, see note above), cognac, undiluted store-bought veal demi-glace (see note above), heavy cream, salt

salt, ground black pepper, granulated garlic, chicken (3-lb, bone-in weight), barbecue sauce (st. louis or kansas city style), red onion , cut into 1/2 inch pieces, chili powder, ground cumin, sour cream, mayonnaise, cilantro, loaves french bread, soft, split and cut into 6-inch pieces

racks pork baby back ribs, garlicky barbecue marinade, seven spice dry rub, hickory or other hardwood chips, soaked in water, cider mop spray, sweet and sticky barbecue sauce, garlic cloves, coarsely chopped, worcestershire sauce, low-sodium soy sauce, onion, chopped, water, dark brown sugar, sweet paprika, kosher salt, chili powder, dry mustard, freshly ground black pepper, old bay seasoning, ground ginger, apple juice, water, cider vinegar, vegetable oil, garlic cloves, chopped, onion, chopped, green bell pepper, chopped, salt, dark rum, chili powder, freshly ground black pepper, ground allspice, dark brown sugar, water, ketchup, molasses, yellow mustard, cider vinegar, hot sauce

garlic powder, onion powder, chili powder, hungarian paprika, dry mustard, salt, racks, 4 lb or more , kansas city cut spare ribs, hard bone removed, orange juice, honey, cranberry sauce, barbecue sauce

garlic , smashed, chili powder, cayenne pepper, ground allspice, kosher salt and freshly ground black pepper, ketchup, apple cider vinegar, yellow mustard, molasses, light brown sugar, worcestershire sauce, vegetable oil, racks pork spareribs, kosher salt and freshly ground black pepper