Almost 600 teams competed this past weekend at the “World Series of BBQ” down at the American Royal. It is a national showpiece for the love of low and slow cooking. Each team has their own techniques or more aptly rituals to win a ribbon or at least have fun trying.
By RENEE KELLY
Whether we are worn out from the adrenaline of competition, inhaling clouds of cherry and hickory wood smoke or a bit of overindulgence, no one knows or asks. Saturday and Sunday, groggy participants enter items into the open competition — vegetable, beans, potato, dessert, ribs, chickent, pork and brisket.
What does it take to actually win in a category? I have no idea but I’m going to guess consistency.
Awards were on Sunday afternoon. This is an entire different world from the chef-ing community. All around were national champions wearing t-shirts and bowling shirts instead of the signature white coat. Nonchalantly waiting amongst the crowd expecting a bit of disappointment but a belly full of hope and optimism for at minimum an honorable mention.
“Pork-n-Boots second place for beans.” A jolt of excitement surged.
A fellow chef friend got close to winning with a second place finish in the beans category. They were good — chin-dripping, scraping-the-bottom-of-the-bowl-with-a-crusty-piece-of-bread good.
Jason Wiggin of the Intercontinental was a part of the Pork-n-Boots Team for the second year in a row and proudly won a crimson ribbon.
Wiggin was delightful enough to share the recipe for others to enjoy a piece of the BBQ World Series, without the smoke filled lungs.
Don’t forget the piece of crusty bread, to soak up what is left in the bowl.
4 ounces of thick-cut bacon, diced
1 diced green pepper
1 diced white onion
1teaspoon coarse black pepper
1 pound dry black beans, pre-soaked
1 pound dry Great Northern beans, pre-soaked
1/4 cup brown sugar
1/4 cup apple cider vinegar
Salt to taste
In a sauce pot, combine bacon, green pepper and onion. Add black pepper. Cook until onions are translucent. Add remaining ingredients cook on low heat for 2 hours, stirring occasionally.
Source: Jason Wiggin, executive chef.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.