Chow Town

You will need a piece of bread to soak up this American Royal winner

Updated: 2013-10-11T20:23:46Z

By RENEE KELLY

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.

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.

Beans

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.

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