Chow Town

The daily dish on Kansas City's food and drink scene

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

10/11/2013 3:22 PM

10/11/2013 3:23 PM

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.


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.


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.

Join the Discussion

The Kansas City Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service