Day in the Life of the #1 BBQ in Kansas City

beef brisket

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more affordable and still flavorful.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce allows control over ingredients, while ketchup and vinegar are budget-friendly.

wood chips

🥗Healthier: herbs for smoking

💰Cheaper: aluminum foil packet

Using herbs can add flavor without the need for chips, and foil packets can be made easily.

dry rub spices

🥗Healthier: herb blend

💰Cheaper: store-bought seasoning

Herb blends can provide flavor with fewer calories, while store-bought options save time.

Arrive at the barbecue joint early in the morning.

Prepare the ribs and brisket for cooking.

Get the ribs on the grill to be ready by opening time.

Wayne has been working at the restaurant for over 20 years and maintains the same recipe.

The ribs are cooked at a staggered pace to ensure they are hot and ready for customers.

Prepare the sides, including fries, beans, and cheesy corn, the night before.

Fry the potatoes in lard for the fries.

Add chopped beef and chopped turkey to the beans, avoiding pork to cater to vegetarian customers.

Prepare the potato casserole and cheesy corn, adding ham to the corn.

Ensure everything is ready by 10 AM when the restaurant opens.

Check the meat temperature; ribs should be taken off at 165°F but kept on longer for color without falling off the bone.

Manage the meat carefully to ensure it doesn't overcook and falls off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary