POTS AND PANS CITY BLOG

While some people really seem to have a knack for barbequing – always grilling up a perfect meal – for the rest of us, it is something that must be learned, not something that just comes naturally. Believe it or not, there is technique involved. It’s not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a beautiful, tasty meal every time is knowing how and when to use high heat or very hot coals. Though you may have heard the term “seal in the juices” when it came to barbequing, you may even have tried some techniques every now and then, but unless you’re doing it properly, you won’t be getting it right. For the best results, many barbeque chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavors inside.

Though this technique is good for foods that you don’t want to cook thoroughly, it shouldn’t be overused. If you’re cooking a meat such as hamburgers or pork ribs, they must be cooked all the way through in order to avoid bacterial contamination. Therefore, searing them to seal in the juices doesn’t do anything but give you dry, or charred food.

This can be explained by understanding the way that meat cooks on a barbeque. As it is heated, the cells and the fibers of the meat will tighten, squeezing out much of the juices. Therefore, if you’re only cooking a meat partially, searing it will help to seal in the juices by quickly cooking the outer layers of the food. However, if you should leave the food on this high heat, the inner layers will cook too quickly, vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you’re doing, so that when you do accomplish the right technique, you know how to repeat it.

When you are using high heat, the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes, anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.

There are many ways to recognize how hot your fire really is, to make sure that it’s always perfect for any kind of food that you’re cooking on your barbeque. One of the most common tests is simply to hold your hand a couple of inches away from the grill. If you’re only able to keep it there for about a second, your grill is at a high heat (that is, over 600ºF). If you’re able to hold your hand there fore a few seconds, it’s at a medium heat (around 400ºF). At a lower heat, you’ll be able to hold your hand there for over five seconds.

Remember, when it comes to high heat, practice makes perfect, and the perfect is well worth the practice!

When Hurricane Katrina devastated New Orleans, thousands of families lost not only their homes; the physical evidence of their lives, including family keepsakes passed down for generations were also washed away forever.

As the people of New Orleans began to put their lives back together, the Times-Picayune Newspaper became a kind of clearing house for recipes, matching readers who were looking for a particular recipe to rebuild their collections with those who still had theirs.  This book, by Marcel Bienvenu (writer of the “Cooking Creole” column for the newspaper), and Judy Walker (food editor), is a compilation of 250 of the best of those recipes.  The collection contains not only some recipes that are famous, such as the Roosevelt Hotel’s shrimp remoulade, but also many family recipes that have been handed down through the generations.

There is a wide range of classic and contemporary Southeastern Louisiana cooking represented here; everything from appetizers to seafood and meat dishes, to drinks and deserts.  But the book goes beyond just listing recipes, it also tells the story behind each one, which makes for some very interesting reading.  If you are a fan of Creole and Cajun cooking you won’t go wrong with this book!

Duck is considered a white meat, being in the poultry family, but it is really a darker meat with a rich, gamier flavor. Because of this highly flavored meat, duck requires a wine with a little more body to it to complement it, rather than a light, white wine that typically goes with poultry.

The Pinot Noir complements duck very nicely because it is a lighter variety of red wine. It is rich enough to accentuate the deeper flavoring of the duck meat, but it does not overpower it as a robust red might. As well, the woodsy flavor of a typical Pinot Noir goes well with the gamey taste of the duck.

Pinot Noir comes from a red wine grape variety that is chiefly associated with the Burgundy Region in France. It is a difficult grape to cultivate and transform into wine. It needs rather specific growing conditions, and it is sensitive to light exposure, cropping levels, the type of soil and pruning techniques. The grape has a thin skin that makes it susceptible for rot and fungal diseases. In the winery, it can be sensitive to the fermentation methods used and various strains of yeast. All of this has gained the Pinot Noir grape a reputation as being a difficult one to handle.

The wines created from the Pinot Noir grape tend to be of a light to medium body, with an aroma like that of black cherry, raspberry or currant. The traditional Pinot Noir Burgundy has a little deeper, huskier flavor which has undertones of ‘farmyard’ aromas, or a mushroom or woodsy scent. It is because of that huskiness that this wine goes so well with duck. And, the typical fruitiness hint complements the duck as well.

The following is a recipe for roast duck with a sauce that you may wish to try. Be sure to serve a Pinot Noir to further complement the flavors of the duck dish.

Roast Duck

½ orange, cut into chunks
½ lemon, cut into chunks
1 duck
Salt & pepper
Garlic powder
Basil

Prick duck all over with a kitchen fork. Fill duck cavity with orange and lemon chunks. Season outside of duck with spices.

Place duck on rack in large roasting pan. Cover and bake at 350? for 2 hours, basting twice with pan drippings.

Prepare Glaze:
2 TBSP. orange marmalade
1 TBSP. hot pan drippings
Mix together in small cup.

After duck has been cooking for 2 hours, spread ½ of the glaze over duck. Return to oven for 15 more minutes. Spread remaining glaze over duck and return to oven, uncovered to brown. (About 10 minutes.) Remove duck from oven and let sit (covered) for 10 minutes for juices to reabsorb.

Sauce for Roast Duck

1 small onion, finely diced
½ stalk celery, finely diced
Grated rind of ½ orange
Grated rind of ½ lemon
1 TBSP. butter
½ cup water
2 pkg. chicken OXO
2 TBSP. marmalade
1 TBSP. brown sugar

Sauté onion and celery in butter in small pot. Add all other ingredients above. Bring to a boil, and then simmer for 20 minutes.

Add:
1 TBSP. cornstarch mixed with ½ cup water.
1/3 cup sliced mushrooms

Simmer together for 10 minutes, until mushrooms are cooked.

Just before serving, add 2 TBSP. Grand Marnier.

Serve sauce hot over roast duck.

There is not much better on a hot summer day than a really good ice cream, unless that is, if it is a really good ice cream that you have made yourself.

The first hand-cranked ice cream machine was invented in 1847. Traditionally, making your own ice cream meant a lot of fuss and bother, hard work and mess. Fortunately, nowadays we have some really cool electronic ice cream makers.

All ice cream makers work by simultaneously freezing the ice cream mixture and stirring or churning it to aerate and prevent the formation of ice crystals.

There are three basic types of modern ice cream makers for the home:

> Counter-top machines which use a freezing element (a double walled bowl which contains a solution that freezes below the freezing point of water) which must be pre frozen in your freezer for up to 24 hours before use. When frozen, the bowl is placed in the machine and the ice cream ingredients are added. This system works best if the ingredients are also ice cold. Rotating paddles (sometimes also called dashers) stir the mixture, which slowly freezes; usually in 20 to 30 minutes. The main disadvantage of this type of maker is that to make multiple batches, you will need multiple bowls, which are usually available for purchase separately. The advantage of this type of ice cream maker is lower cost – usually less than $100.

>Ice cream makers that use crushed ice and rock salt. These are usually more or less bucket shaped and traditional looking. There is usually an outer bowl and a smaller inner bowl. The space between the bowls is filled with layers of crushed ice and rock salt. Some claim that this type of maker creates the best ice cream with the best texture, but the drawbacks are that it is a much messier and labor-intensive process.

>Ice cream makers that have the freezing element built-in. This type of machine can usually make a batch of ice cream in 20 – 30 minutes. Disadvantages are high cost, and in many cases, self-freezing machines are larger. Ice cream machines of this type are usually meant to be stationary, as in some cases moving them will disturb the freezing system’s coolant. Some machines should therefore not be used for up to 12 hours after moving. One advantage for this type of device is that multiple batches can be made.
There are a number of brands of ice cream makers available, and each company usually has several models available of different sizes and with different features. Most of these machines can also be used to make frozen yogurt, sorbet, or frozen drinks as well as ice cream. We will review a few of the more popular models:

Cuisinart 1-1/2-Quart Automatic Ice Cream Maker

This model comes in a choice of white or red housing and uses a freezer bowl. Additional freezer bowls are available for about $30. The top is transparent for easy monitoring. Takes about 20 minutes to make 1 – 1 1/2 quarts of ice cream. The interior chamber is nonstick for easier cleaning. Cuisinart provides a 3-year limited warranty on their ice cream makers.

At just under $50, this is an excellent machine to start making your own ice cream and it is very well rated by users. It is relatively quiet, and easy to use.

Cuisinart ICE-40 Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker

This model also uses freezer bowls, but has two 1 quart bowls so that you can make two different flavors at the same time. You can also choose to use only one bowl for smaller batches. This maker is also highly rated by users and runs around $75.

Cuisinart ICE-50BC Supreme Ice Cream Maker

This is a 1 1/2 quart compressor ice cream maker, so there is no freezer bowl, and you can easily make multiple batches for parties, etc.  At about $235 it is more expensive than models that use a freezer bowl; but it is one of the lowest price self-freezing ice cream makers.  The mixing paddles are made from plastic, and probably will not be as durable as metal; although replacements are readily available should you require them. Also, this machine is fairly noisy.  With the exception of these two common complaints this is another highly rated machine.

Cuisinart Supreme Commercial Quality Ice Cream Maker – ICE-50BC

This is similar to the above machine but the parts, with the exception of the lid, are made of metal. This higher quality also comes at a higher price: just under $400.

KitchenAid KICA0WH Ice Cream Maker Attachment

This is a freezer bowl based maker that is designed to fit on KitchenAid stand mixers. It costs around $75 and will make up to 2 quarts in about 30 minutes. Some parts are dishwasher safe, but the freezer bowl must be hand washed. Overall this gets pretty good reviews, but one has to wonder if it would not be better to just get a dedicated ice cream maker for the same price.

Rival F69206-X 6-Quart Electric White Mountain Ice Cream Freezer

Rival’s ice cream makers use crushed ice and rock salt. They have a more traditional look and even hand-cranked models are available. This model makes 6 quarts, and the freezer can and mixing element are dishwasher-safe, though the salt can cause rusting. The tongue and groove solid pine wood bucket is handcrafted.

This type of ice cream maker is a lot more work than the Cuisinart machines, but it could be a “fun for the whole family” type of event if everyone helps layering the crushed ice and salt preparatory to making the actual ice cream. If this is the kind of experience you are looking for then this is probably the best machine for you! Although some of the lower priced Rival ice cream makers don’t get great reviews, this one, which runs about $179 does. These makers are also noisy, and the wooden bucket can leak (this is probably more likely the drier your climate), so you may need to place it in a tray or tub.

Lello 4070 Gelato Junior

This machine comes with an on-board freezing system, a removable bowl for easier cleaning, and makes one quart in about 30 minutes. It weighs in at 31 lbs. and there is a one-year limited warranty. The Gelato Junior is relatively quiet and gets very good reviews. A couple of complaints are that the ingredient slot is small, and the timer doesn’t turn the machine off – it just alerts you to the fact that you need to turn it off – so this is not a set and forget maker. Also the instruction manual could be better written. At around $195 this is a very reasonably price machine, and is perhaps a better choice than the Cuisinart ICE-50BC if you want a quieter machine and if the smaller capacity works for you.

Lello 4090 Gelato Pro Quart Ice Cream Maker

This model takes about 45 minutes to make 2 quarts of ice cream, so it has twice the capacity of the Gelato Junior. It also has the removable bowl and features an auto shut off timer. The price is about $399, and this maker also gets good reviews by users.

Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker, Stainless

If you want the best you have to pay for it! At about $699 this is one of the most expensive ice cream makers designed for home use. The housing, bowl and paddles are all made of stainless steel. Makes 1 1/2 quarts in about 30 minutes. Completely automatic: pour in your ingredients and press two buttons. Built-in freezing system so no freezer bowls to mess with. This device gets very good reviews by users and comes with a one year warranty. One drawback is that the bowl is not removable; so while being stainless makes it easier to clean, you have to clean it in the machine. You probably would want to have a permanent place in your kitchen for this maker, as at 38 pounds it is a little too heavy to be moving in and out of cabinets. It does have a very nice appearance, and will compliment most kitchens.

One thing to consider before buying is that Cuisinart has a reputation for very good customer service; so if you are unlucky enough to purchase a machine that needs warranty work (and Cuisinart’s warranty is longer), you may have a less frustrating experience getting it taken care of if you choose one of their devices.

When you make your own ice cream, remember that the product as it comes out of the machine is in many cases softer than store-bought ice cream. This is especially true of makers that use a freezer bowl. You will probably need to place your fresh ice cream in the freezer for a while to harden before serving.

It is better to mix your ice cream base the night before you intend to use it. This allows the flavors to blend, and your mixture will be cold. Cold ice cream mix means that the ice cream will freeze quicker and also helps to prevent ice crystals.

Many people prefer custard-based ice creams that include egg yolks. Custard-based ice creams are richer, smoother and creamier.

If your machine has a large uncovered opening for adding ingredients, you may achieve better results by covering it with a clean kitchen towel to help prevent cold loss while making your frozen masterpieces.

Finally, you will probably want more recipes than will come with your new gadget, so we have a couple of excellent ice cream recipe books to recommend: Ben & Jerry’s Homemade Ice Cream & Dessert Book and The Best Ice Cream Maker Cookbook Ever .

Amazon is having a one day sale in their Kitchen & Home Dept. this Tuesday, July 20th. There are about 60 cookware items, including many cookware sets. Also a few assorted kitchen gadgets are included in the sale. If you are looking for something you might get lucky and find it at a good price here.

Have you heard about the new waterless cooking method? It is a relatively new method of cooking that has many advantages. In the past, a lot of household cooking has involved cooking food with water. When cooked in water, however, a lot of the food’s nutritional value, not to mention the flavor, is taken away. Waterless cooking allows you to cook food in it own juices, retaining all the vitamins and minerals as well as most of the original flavor. There is no need to add water to foods (especially vegetables) because the natural moisture in the food is released and the steam created helps the cooking process. The steam is circulated throughout the pot and falls back into the food allowing it to stay moist and juicy.

So what are the advantages to waterless cooking? First of all, it is an easy way to cook. Many times you can use a one-pan cooking method so that all the food (meat, veggies and potatoes) is cooked together. This also allows for easier clean up with only one pan to wash up. And the new waterless cookware, with its superior heat distribution, tends to have less chance of food burning or sticking.

Waterless cooking also tends to cook food a lot faster. With the new waterless cookware available now the heat is evenly distributed along the bottom of the pot or pan. Because of this, there are no ‘hot-spots’ that may tend to burn your food. The lid of the pot forms a seal, which locks in the heat (as well as the moisture) so the cooking time is decreased.

As mentioned, waterless cooking is a healthy way to cook. None of the nutrients are lost during cooking, and you don’t need to add oil to stop the food from sticking to the pan, which also makes it healthier. The natural color and texture of the food is also retained which makes the food more appealing. Foods that are supposed to be crisp tend to keep their crunchy texture as well.

The features of waterless cookware that allow this cooking method to work include a flat bottom on the pots and pans which allow the most efficient means of heat transfer. The flat bottom connects with your stove element better, whether it be the coils of an electric stove or a gas unit, so that the heat transfer is more efficient. The cookware also has an iron core and an aluminum or copper base plate built into it that helps to retain a continuous, constant cooking temperature even after the heating element has been turned off.

Waterless cookware is typically made of high-grade stainless steel, which is better than other traditional pans in a couple of different ways. The stainless steel does not allow the taste of the metal to transfer to your food, as may be the case with aluminum or Teflon-coated cookware. Some companies use surgical stainless steel, which is the highest grade you can get for a real quality product. The stainless steel is easy to clean, durable (enabling it to last an extremely long time) and it allows you to keep your cookware sterilized.

One of the main features of waterless cookware is the special lid that keeps the natural moisture in the food from escaping. The lid forms a seal with the pot and lets the natural juices form into steam so the food cooks in its own natural juices, retaining all the nutrients and original flavors. There is a steam valve that whistles and tells you when you should turn off the heat (once the juices have created sufficient steam). In this way you save energy when cooking and the food is always cooked at a constant temperature.

Although it is referred to as waterless cooking, one thing you should do before cooking with this method is to rinse your food in water and then drain it before cooking. This ensures there will be enough water clinging to the food to create enough steam, mixed with foods natural juices, to cook it properly.

Cooking times with the waterless cooking method is generally a little less than traditional cooking times, depending on personal tastes for doneness. You should always cook your food at medium to low temperatures because the special waterless cookware construction allows the unit to conduct heat in the most efficient manner. You must also resist the urge to lift the lid during the cooking process as this will lengthen the cooking time and may even allow the food to dry out when the steam escapes.

The steam valve will tell you when you should turn off your stove element-when the correct temperature has been reached to allow the food to cook itself. When the steam valve whistles, turn off your stove, but do not lift the lid until the specified cooking time has elapsed-then you can open the lid and serve out your hot food. As a tip, put warm water into the unit after the food has been removed and let it sit while you eat so clean-up will be a snap afterwards.

Most recipes can be adapted (with a few alterations) to using the waterless cooking method as well. You will discover that old favorites will taste better and new recipes will be simple to master. The waterless cooking method is a new and healthier way to cook. It is more energy efficient, allows the food to retain its own juices, texture and color, and is an easy way to cook.

Update: For a few recipes using the waterless cooking technique,  also see our waterless cooking recipe page.

Do you feel guilty about letting your children eat snack food like Twinkies?  Well, in Organic and Chic by Sarah Magid you can learn how to make your own organic version (Magid calls them “Goldies”) of the famous snake cake.

Sarah Magid is a custom cake baker, and has a background in jewelry and shoe design.  Her organic desert creations are vibrantly colored, original, and above all delicious.  The cookbook itself is filled with beautiful photographs and would be great for gifting.

There are recipes for everything from cookies and cupcakes to rustic farmer’s market sweets made from seasonal fruits.  Magid gives detailed step-by-step decorating instructions, so even beginners can produce stunning looking and tasting cakes. The recipes are written clearly and are easily followed.

Any health conscious baker will appreciate this unique cookbook.

Chefs will always recommend that when you use wine in your recipes, it should be a wine that you would want to drink and not just some low-priced cooking wine.  The wine included in the dish that you are making should match the wine that you will be serving the dish with, and is often the very same wine served at the table.

Riesling is a popular wine the world over for a number of reasons. Firstly, it is a hearty grape that does well even in the colder climates.  The best producer of Riesling wines is Germany, but British Columbia and Ontario in Canada are fast moving up in the ranks. Riesling wines are also produced in Australia, New Zealand, Alsace, California, Washington State, Oregon and the Finger Lakes of New York.

Riesling is also known for its long cellar life. And, it is a very versatile wine to have with food due to its balance of sugar and acid content, with a relatively low acid level. Riesling wines can range from dry to extremely sweet, with all bases covered in between.

Riesling wines are almost never fermented or aged in new oak, but they are sometimes stored in large old oak barrels, which tend to stabilize the wines from Germany and Alsace.  Therefore, Rieslings tend to be lighter in weight and suitable for a wider range of food types.  The taste of a Riesling wine is typically characterized by a fruity, floral aroma.  This full flavored wine has rich full-bodied citrus-y flavor with a fresh dry to sweet finish. The sharp acidity and sweetness in Rieslings serve as a good balance with foods that contain a high salt content, making it an ideal match with seafood.

The following is a recipe for mussels served in a broth.  The dish uses a Riesling wine ingredient that would also be great with the same Riesling wine being used when serving.  This rich full-bodied white wine can stand up to the spicy mustard and garlic ingredients used in making this dish.

Mussels Steamed in Wine

Ingredients:

Mussels

Riesling wine – ½ bottle or so (depending on amount of mussels)

1 tsp. finely chopped garlic

1 TBSP grainy mustard

Loaf of French stick bread

Butter

Clove of garlic

1 pkg. baby spinach

Examine mussels and discard any that are opened or have broken or cracked shells. Clean mussels well and remove beards.  Add approximately ½ bottle or so of Riesling wine to a large stock pot.  Add garlic and mustard and stir to combine.  Turn heat to med-high and add mussels to pot.  Cover. Bring to a low boil and simmer, and steam for about 4-5 minutes until mussels shells open.  Remove from heat and remove mussels from pot using tongs.  Discard any mussels that have not opened.  With a sharp knife remove mussels from shells and set aside.

Cut bread into slices about ½” thick.  Butter slices and toast in oven (on broil) until golden. While still hot, rub garlic clove over toasted bread slices.

Bring mussel broth to a simmer again and add baby spinach.  When spinach is wilted (it only takes a minute or so) add mussels back into broth to heat through.

Serve mussels and broth in a bowl with toasted garlic bread slices and a Riesling wine to complement the flavors in the dish.

Everyone please have a safe and happy 4th of July!

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.

The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.

Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.

While the quality of the meat is extra important in the Memphis Style, choosing which cut to use is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.

However you decide to cook them, low heat and slow cooking will give you the best rib.

For the mop sauce

• 1 1/2 cups cider vinegar
• 2 cups apple cider
• 2 bay leaves
• 4 cloves garlic, finely minced
• 3 tablespoons hot sauce
• 1 tablespoon salt
• 3/4 cup BBQ Rub, recipe follows

For the rub

• 1/4 cup paprika
• 1/4 cup dark brown sugar
• 2 tablespoons black pepper
• 1 tablespoon salt
• 1 tablespoon celery salt
• 2 teaspoons garlic powder
• 2 teaspoons dry mustard
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper

Preparing the ribs – Wash the ribs and blot dry with a paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker – Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs – Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customers who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve his ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

Traditionally, barbequed ribs in Kansas City are dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours, but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:

1 C sugar

1/2 C paprika

1/4 C kosher salt

1/4 C celery salt

3 tablespoons onion powder

3 tablespoons chili powder

2 tablespoons cumin

2 tablespoons black pepper

2 teaspoons dried mustard powder

1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:

1 teaspoon seasoned salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon mild curry powder

1 teaspoon paprika

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon mace

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon cayenne pepper

2 C ketchup

3/4 C dark unsulphered molasses

1/2 C white wine vinegar