Tag Archives: BBQ

We favor Kansas City Cowtown Bar-B-Q Sauce on our smoked meats

Our favorite variety of barbecue sauce is Kansas City Cowtown Bar-B-Q Sauce, which is manufactured locally. It won the 2001 American Royal Barbecue Contest. That means that other people who also know barbecue, like really know barbecue, deemed it to be as fantastic as we believe it to be.

Pressure Cooker Pulled Pork: Fast, Simple, Delicious

We craved pulled pork. With icy weather, we didn’t want to man a smoker for seven hours. Solution? A pressure cooker. Tender and succulent!

Smoked Brisket Sous Vide: Wow wow wee waa!

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

Pork spare ribs are our favorite to smoke and to eat

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow — a barbecuer’s barceque.

Sauces, Marinades and Rubs from Lobel’s

Bona fide gentlemen cook. They bake and broil. They sauté and steam. They grill and grate. And, they most definitely smoke meat. If you follow G@H, you know that we eat well. By well, we mean a lot of meat—beef, pork, lamb, chicken, duck, turkey, goose, venison, etc. We don’t discriminate. Neither do our readers. […]

Smoke it, shred it and throw it on a bun

We live in Kansas City. As everyone knows, though a few people refuse to admit, the world’s best barbeque hails from our town. Sorry, Memphis. Sorry, North Carolina. Sorry, everywhere else. We have Arthur Bryant’s, which is the most historical, LC’s, which provides the best ambiance, and Joe’s Kansas City, which we humbly rank as […]

Do-it-yourself rotisserie chicken

Rotisserie chicken—spit-roasted in our backyard–is much, much better than fine. It’s damn fine. Stated alternatively, it’s bet-your-ass fantastic

We humbly share our Kansas City-style brisket recipe

Making a tender, succulent brisket takes practice and skill.  Do it right—oh man, that’s divine dining.

Pork loin: the other white meat to smoke

May we confess something? We recently smoked pork loin, and it was so easy and so quick that it felt like cheating. We at G@H strive to live the authentic smoker lifestyle. We enjoy staying up all night, tending to our meaty treasure while consuming an adult beverage or two. It provides a good excuse […]

Here’s how we make our beer can chicken better

You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do. An admission otherwise will earn you a one-way ticket to ridicule and rejection. We at G@H won’t lecture you on how you should make the dish. But, kindly allow us to share […]

Nothing, we mean nothing, beats smoking a whole chicken

We chuckle when we see a $25 chicken breast on a restaurant menu. We love chicken, but it’s not meant to be expensive. Its affordability is part of its splendor. The $25 chicken entrée, though, has plenty of defenders. They herald its deliciousness. They vividly describe how tender and full of flavor it is. And, […]

G@H: Bradley Digital Smoker

The Bradley Digital Smoker is a better way to smoke meat

Everyone everywhere loves cooking meat outdoors. Trust us: we’ve traveled a bit. Outdoor cooking isn’t regional. It doesn’t belong to any particular ethnic cuisine. No, it’s a shared treasure, coded deeply in our DNA. Outdoor cooking connects us to mutual ancestors—those cavemen grilling bison steak over open flame—you know, our great-great-great50 grandparents. Outdoor cooking is […]