For the last leg of Chasing BBQ, we head to Kansas City where the sauce is sweet and sticky and burnt ends and pulled pork are done right. That tomato and molasses-based sauce is a big part of what defines KC-style barbecue, and they slather it all kinds of proteins. KC is also great at dishing up creative sides, from potato casserole to apple slaw, the BBQ pros here aren't afraid to experiment.

'Cue Tip #25: Keep a Constant, Steady Temperature

"Whether you’re barbecuing low and slow or hot and fast, a constant steady temperature is critical for great results. This can be particularly challenging if you are cooking with wood rather than gas. Investing in a thermometer that monitors both meat and smoking chamber temperatures will help immensely….’cause you won’t need to open that dang lid so much!"

Ken Hess – Pitmaster of Big Bob Gibson’s Bar-B-Q, Decatur, AL

Jack Cobb & Son Bar-B-Que: Farmville, NC

BONUS STOP! As we are traveling around Eastern North Carolina we are hearing about and seeing all kinds of legit barbecue joints. While we can't hit them all, we did decide that Jack Cobb & Son Bar-B-Que in Farmville, NC was a stop that we wanted to make. Here we met Jack (the son in the name) and his son Michael. They were having a very busy Saturday, so we didn't want to pull them away from the task at hand, but we asked a few quick questions that could be handled while they wer...
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The Brisket House

"Wayne Kammerl - Owner"

5775 Woodway Memorial Houston, TX 77057

Grand Champion BBQ

"Greg Vivier, Robert Owens & Anne Owens - Co-Owners"

4401 Shallowford Rd, Roswell, GA 30075


Hot n' Fast Refers to cooking over direct, radiant high heat (usually an open flame) at temperatures over 350°F. Cooking at these temps requires you to turn the meat more often, to prevent burning.