BarBequeD

Beyond the beans you’ll find a rich selection of sides—potatoe

membrane is removed, trim any excess fat. Then you’re ready to onions, corn, asparagus, fruit, grits, and more—to enhance y

PorK riBS
smoke the ribs. repertoire. Several of our sides—BBQ Spaghetti Pie (page 99)
Carolina Smashed Potato Pig Butt Bake (page 70), for exampl
St. LouiS–StyLe PorK SPareriBS canServes
be served
4 to 6in smaller quantities as a side dish or in larger
St. Louis–style ribs originate from pork spareribs. They are tities as a meal.
prepared by taking a full slab of pork spareribs and removing the 2When
slabs the
porkfour
ribs,basic competition categories aren’t up for
trimmed
breast/brisket bone approximately parallel to the rib side, exposing judgment, KCBS members are very talented at cooking outside
the gristle on the brisket bone side. The piece that is cut off is what’s the¼ cup of your
Styrofoam favorite mustard
contest-entry box. The contest category “Anythi
commonly known as rib tips. Then the skirt meat is removed. Cook- slather
Butt” (optional)
refers to dishes that are anything but the four sanctione

tHe Four KanSaS City BarBeque SoCiety FooD grouPS requireD at SanCtioneD ConteStS
ing the skirt makes a good sampler—or a meal if you have enough meat
¼ categories. For “Anything
to ½ cup of your favorite Butt” we have salmon, tuna,
of them. Remove the membrane as you would for pork spareribs. pasties, stromboli,
barbeque rub steaks, brats, meat loaf, spiedies, lots of chi
eggs—from Bad’s Quihi Migas (page 154) to Scotch Eggs (pag
PorK Loin BaCK (BaBy BaCK) riBS 178)—pizzas, chilis,
Use a pastry brushand stews. coat
to lightly You’ll
thenever run out of ideas, ev
The back rib is the section of the pork ribs closest to the spine. youribs
need
onor want
the bonestrictly vegetarian
side with fare.
half of the
Remove the membrane as you would for pork spareribs. We alsoslather.
mustard have you covered
Sprinkle when
with halfyou’re looking for someth
new
oftothe
spice
rub.up your the
Repeat barbeque—Snail’s
process on Simple Sauce (page 22
Voodoo Glaze (page
the meat side. 230), Al Lawson’s Dry Rib Seasoning (pag
PorK shouLDer Butt or Picnic 224), and Kathy’s Pig Powder Sauce (page 233), to name a few
In the early years of KCBS contest rules, any part of the pig could topSet
off up
ouryour smoker to
seasonings cook using
chapter with Ken Mishoe’s easy and ta
be entered in the pork category. The tenderloin became the cut 3 Xindirect heat (page
BBQ Sauce at 230º to 250ºF. Place
234).
of choice for most teams. After a lengthy discussion of the pros the ribs in were
Desserts your smoker, meat
introduced asside
a nonsanctioned contest cate
and cons, the KCBS Board adopted a rule that entries in the pork up, and smoke until done, turning
in the late 1990s. They were an instant hit with judges. We w
category would be limited to the whole pork shoulder, the butt, or every half-time.
promise our dessertsForwill
porkget
spareribs
you a blue ribbon in a contest, b
the picnic. (including St. Louis style), that
we know you’ll find some keepers in our collection. Food hist
Between whole shoulder, butt, and picnic, the butt (the top half ansmeans turning
take note: 4 tofor
Here, 6 hours intotime ever, is an original recip
the first
of the shoulder) is the most popular cut of choice among competi- cooking,
Valomilk turning
Moon Pie again
(page 2258),
to 3 thanks
hours to Mary Beth Lasseter.
tion cooks. The first thing to look for in a pork butt is its size. A later, and turning again 1 to 1½
7- to 9-pound pork butt is preferable. By rule, it must be at least hours later. For loin back (or baby
5 pounds. The next thing to look for is leanness. Most pork butts back) ribs, turn 3 to 4 hours into
have enough fat without buying one with excess fat. Good pork cooking, again 1½ to 2 hours later,
intrODuCtiOn

butts are well marbled all the way through. Most barbequers pull and again 45 minutes to 1 hour
pork or chop it, rather than slice it, but all three methods are ac- later.
PUBLICITY
ceptable for presentation. How do you know if the ribs are
Tammie
The whole shoulder is Barker
the next most popular cut in this contest
Andrews McMeel Publishing done? Take two side-by-side ribs and
category. When selecting a shoulder, you can choose any size you
(800) 851-8923, ext. 7499 pull them apart. If they tear easily,
tbarker@amuniversal.com
want, but a 12- to 16-pound shoulder is a good size. they are done.
The picnic is the lower half of the whole pork shoulder. Look
• See reverse side for a —From The Kansas City Barbeque Society
for leanness when selectingxvi one to cook.
delicious side recipe Cookbook, 25th Anniversary Edition
Andrews McMeel Publishing 11

This is an all-American potato
dish. Everyone who has tried
this dish has liked it. This recipe
is a keeper. Duane uses his own
The kansas CiTy BarBeque soCieTy CookBook
homemade sauce, Doggity-
Style, but you can use your own
favorite. This goes great with
barbeque!
72
When the KCBS was founded and contest
rules were established, chicken, pork ribs, pork, and beef
Cheesy sCalloped
poTaToes
Serves 4 to 6
2 pounds small (B-size) red 1 medium sweet onion, quartered
potatoes, unpeeled and thinly sliced
¹⁄³ cup tomato-based barbeque 8 ounces sharp cheddar cheese,
sauce grated (about 2 cups)
1 pound thick-sliced applewood- ½ cup skim milk
or hickory-smoked bacon
2 tablespoons mixed chopped fresh
1 teaspoon ground cumin cilantro and chives, for garnish
(optional)
salt and black pepper
Preheat your oven or pit to 400°F.
Wash the potatoes and slice them about ¹⁄8 inch thick. Rinse them
in ice water and pat them dry. Toss them in the barbeque sauce and
marinate for an hour or so.
In a large skillet over medium heat, cook the bacon until almost
crispy. Transfer all but 1 slice to a rack or a paper-towel-lined plate to
cool. Fry the remaining strip until crispy and add it to the plate. When
cool, chop the less-crispy bacon into small pieces and reserve the
crispy slice for garnish.
Use the bacon grease to coat a deep 9 by 13-inch ovenproof glass or
ceramic casserole dish. Cover the bottom with half of the potatoes.
Sprinkle with half of the cumin, and then season with salt and
pepper. Add a layer of onions, then the chopped bacon, and half of
the cheese. Add the rest of the potatoes, sprinkle with the rest of
the cumin, and add more salt and pepper. Level the mixture with a
spatula. Pour the milk over the top.
Cover and bake for 1 hour and 15 minutes. Remove the cover and
sprinkle the remaining cheese on top. Bake for another 20 minutes,
or until the top is almost brown. Garnish with the reserved crisp
bacon, cilantro, and chives. Serve hot or cold.