#kansas city style ribs

[mybigfatgaylife]

I love my smoker sfm

Kansas City style spareribs are known for being sauced for the last hour they spend in the smoker, resulting in a sticky smoky glaze. I used Sweet Baby Ray’s original sauce diluted 1:1 with Jack Daniels.

The mop I used was a 1:1:1 Sweet Baby Rays, water, and Jack Daniels, plus some leftover rub. These are 3-2-1 ribs: three hours in the smoker (I mop every half hour after the first hour). Then I wrapped them up tight in foil with the remaining mop (about 1/2 cup) and cooked them like that for another two hours to get them to 200F. Then I unwrapped them, sauced them, and put them back in the smoker for a final hour.

I served these with macaroni and cheese and potato salad.

[mittensmorgul]

all the time in the world

1289 words | rated T | destiel anniversary fluff

summary:

In the aftermath of the events of one working part, Dean and Cas take a road trip. Neither of them really wants it to end. And they realize it doesn't really have to.

It's been 15 years, and about time they got to celebrate! This is technically coda fic for one working part, but you don't need to read that to enjoy this little snippet of fluff.

read it on ao3, or below the cut

The morning after Cas came back, Dean just drove. The reality of their new lives had really begun to sink in. As they headed toward the bunker, after stopping for lunch at a Kansas City style barbecue place, Dean decided to use their self-appointed time off to introduce Cas to the wide variety of barbecue the vast and varied United States had to offer.

“It won’t take long to detour to Memphis,” Dean had said while they were still at the table. “Beale Street, home of the blues and pork ribs. You’ll love it.”

“But we just ate barbecue, Dean,” Cas replied. “Is it really necessary to drive across three states for more? Isn’t this sufficient?”

Dean looked at Cas in horror for a second, and then shook his head slowly. “See, this is why we need a barbecue road trip. Gotta train up those new human taste buds. I can’t have you spending the rest of your life thinking all barbecue is the same.”

Cas had reluctantly accepted that. Mostly he was just glad to be with Dean, no matter what they were doing. And the idea of a long road trip just for fun, not running into danger or looking for things to hunt or fighting against cosmic forces sounded pleasant, regardless of what they were doing. He also admitted that first barbecue dinner had been delicious, and he wouldn’t mind having it again. He looked across the table at Dean, and smiled.

“Thank you, Dean. Of course I’m happy to go wherever you’d like to take me.”

Dean had gone all pink and flustered across the table at that, and that was also something Cas didn’t mind in the least. In a matter of days he’d gone from firmly believing that he could never have what he truly wanted to being given more than he’d ever even dared to hope for. Not just Dean, but an end to the constant struggle to stay ahead of the forces intent on destroying the universe. For the first time in his long existence, he had time. Time to explore and enjoy the creation he’d stood above for eons, to partake of its wonders instead of invisibly standing guard over them. And Dean was eager and overjoyed to share it all with him.

After Memphis, Dean insisted they needed to head to North Carolina. They swung down through Louisiana and into Texas toward the end of the week. Over brisket while a local band played outside a brewery in the hill country outside Austin, Dean sat staring off into the distance at another group of people smiling and laughing together.

“Is something wrong, Dean?” Cas asked after a few minutes. “You’re not finishing your lunch.”

Dean shook himself off and gave Cas a warm smile. “I was just thinking we should probably be heading home soon.”

Cas nodded at this. “Yes. This has been fun and enlightening, but Sam might be starting to worry about us.”

Dean laughed. “Maybe. But I’m also thinking some of your returned souls might start showing up. Don’t wanna leave the homestead all locked up if anyone needs a refuge, you know?”

“Possibly,” Cas replied.

They’d already heard from Rowena and Crowley, who’d both eagerly taken the deal Cas's spell had offered them. Dean had been worried the two of them would just end up killing each other again, but apparently they’d instead decided to go into business together. So far he’d been reluctant to discover exactly what sort of business the two of them would concoct together, but at least he wasn’t worried about having to clean up another messy murder scene at Rowena’s place. He didn’t necessarily expect to hear from anyone else, but everyone who might reach out already knew where they lived. As long as Sam was there, at least they’d find a warm welcome. Something else was bothering Dean.

“Are you already bored of traveling with me?” he joked, hoping to lighten Dean’s mood.

“What? Never!” Dean insisted, reaching across the table to rest a hand on Cas’s. He stared down at their impulsively joined hands and slowly looked up to Cas’s warm smile with one of his own. “It’s just… it’s almost our anniversary, you know? The day we met, the day you pulled me outta Hell. Kinda feels like we should do something special.”

Cas frowned at that. “Anniversary? I never really thought about it like that before.”

“Yeah, well there’s always been a lot of other shit going on. Even after I started liking you enough to stop thinking of it as the day I had to dig myself out of my own grave and started thinking of it as the day we met, there was never really much time to stop and grab a Hallmark card about it. I just figured, we got time for celebrating stuff like that now.”

“That sounds lovely, Dean,” Cas replied, grateful to know that nothing was truly bothering Dean. He wasn’t actually upset about anything, but he still looked as confused as Cas felt. “What do people even do to celebrate that sort of thing?”

“What,” Dean replied absently. “Rescuing some dude from Hell? I don’t think a lot of other people got that sort of anniversary to celebrate.”

Cas grinned. “That’s true, but people celebrate many similar annual events.”

Dean finished off his brisket and then stood up with Cas to walk back to the car. They weren’t in a hurry, but they were ready to move on again. As they headed out on the road, Dean gave Cas a considering look.

“We could take another road trip. There’s a lot of other important human knowledge we gotta explore.”

Cas considered that for a moment, and then remembered where he’d first met Dean face to face. It seemed as logical a destination as any for an anniversary road trip.

“We could go to Pontiac, Illinois. The barn where you met me is still standing. Or was, a few months ago when I last checked on it.”

Dean turned to look at him so fast the car jolted to the side before he managed to correct it. “Dude, you checked on it?”

Cas gave a little shrug, wondering if maybe he’d overstepped some sort of boundary he hadn’t known existed. Maybe he needed to justify his actions to Dean.

“I used to visit there frequently. When I could still fly, it was a safe sanctuary. You warded it very well against almost everything other than angels. And after I fell and became human, I added more warding. It’s hidden from almost everyone and everything else, except for us. I made sure that you’d always be able to find it again, too. If you ever felt the need for a sanctuary.”

“What?” Dean asked, genuinely surprised by all of this. “You turned the place I stabbed you in the heart into a safe space?”

Cas shrugged. “It seemed metaphorically appropriate at the time.”

Dean reached across the seat and took his hand, squeezing it tight. He was clearly overcome with emotions that Cas was just beginning to understand. He squeezed back and smiled as Dean took a few deep breaths, intently focused on the road. Eventually, Dean cleared his throat, and then smiled at him.

“You know, we did the barbecue tour. We should probably do a pizza tour. Chicago’s not far from Pontiac, and you gotta try a deep dish.”

Cas smiled back, relieved, and let Dean deflect his feelings for the time being. They’d have plenty of time to talk through all their emotions. He could let Dean plan it all for the future for now. 

“That sounds wonderful, Dean,” he replied. Because they had time for everything now.

(ao3 link again for anyone who wants it!)

#spn fanfic #destiel #the deancasversary #FIFTEEN YEARS! omg it's been 15 years! happy yoinked out of hell and stabbed in the heart day!

[itsmemordred]

Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.[1]

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses

Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century.[2] References to the sauce start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.[3]

Early homemade barbecue sauces were made with vinegar, salt, and pepper. Sugar, ketchup, and Worcestershire sauce started to be used in the 1920s, but after World War II, the quantity of sugar and the number of ingredients increased dramatically.[4]

The Georgia Barbecue Sauce Company of Atlanta advertised an early commercially produced barbecue sauce in 1909.[5] Heinz was the first major company to sell bottled barbecue sauce in 1940. Soon afterward, General Foods introduced "Open Pit." Kraft Foods only entered the market in around 1960, but with heavy advertising, succeeded in becoming the market leader.[4] Kraft also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce.[6]

Different geographical regions have allegiances to their particular styles and variations of barbecue sauce.

East Carolina – Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina.[3] The simplest and the earliest, it was popularized by enslaved Africans who also advanced the development of American barbecue, and originally was made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a "mopping" sauce to baste the meat while it is cooking and as a dipping sauce when it is served. "Thin, spicy, and vinegar based," it penetrates the meat and cuts the fats in the mouth, with a noticeably tarter flavor than most other barbecue sauces.[7]

Western Carolina – In Lexington and the Piedmont areas of western North Carolina, the sauce is often called a dip. It is similar to the East Carolina Sauce with the addition of tomato paste, tomato sauce, or ketchup.[8]

South Carolina mustard sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston.

Memphis – Similar to the Western Carolina style, but using molasses as a sweetener and with additional spices. It is usually served as a dipping sauce, as Memphis-style barbecue is typically a dry rub.[9]

Kansas City – Thick, reddish-brown, tomato-based, and made with sugar, vinegar, and spices. It evolved from the Western Carolina and Memphis style sauces but is thicker and sweeter and does not penetrate the meat as much as it sits on the surface. Typical commercial barbecue sauce is based on the Kansas City style.[9]

Texas – In some of the older, more traditional restaurants, the sauces are heavily seasoned with cumin, chili peppers or chili powder, black pepper, and fresh onion, while using less tomato and sugar. They are medium thick and often resemble a thin tomato soup.[10] They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.[11]

Alabama white sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce that also includes apple cider vinegar, sugar, salt, and black pepper, which is used predominantly on chicken and pork.[12]

[bbqrubrecipes]

Delving into Regional BBQ Traditions: From Texas to Carolina

Embark on a savory journey through the heartlands of American barbecue, exploring the diverse regional BBQ styles from the bold flavors of Texas brisket to the tangy sweetness of Carolina pulled pork. Each region boasts its unique culinary identity, shaped by tradition, techniques, and secret spice blends passed down through generations. Discover the smoky allure of Kansas City ribs, the vinegary zest of Memphis barbecue, and the fiery kick of Alabama smoked chicken. Indulge in a mouthwatering tour of America's rich barbecue heritage.

#BBQ #RegionalBBQ #BBQStyles #TexasBBQ #CarolinaBBQ #KansasCityBBQ #MemphisBBQ #AlabamaBBQ #BarbecueHeritage #SmokedMeats #AmericanCuisine #FoodTour #Foodie #FlavorJourney

[mypureplants]

Get ready to take your taste buds on a flavorful journey through the United States! We have handpicked 14 signature BBQ dishes that the US has introduced to the world, each with a unique and delicious twist that will leave you craving for more. From tangy Kansas City-style ribs to melt-in-your-mouth https://mypureplants.com/14-signature-u-s-bbq-dishes-we-introduced-to-the-world/?utm_source=tumblr&utm_medium=social&utm_campaign=ReviveOldPost

[thccartsonline]

Texas Style BBQ

Texas Style BBQ

That brings us to the most recent style of Texas Style BBQ, which is centered in cities like Austin, Dallas, Fort Worth, Houston, and San Antonio. Texas Style BBQ is the stuff of legends. Talking about barbecue is as much a Texas tradition as eating it. In Texas, barbecue is serious business. texas barbecue generally uses no mops, sops, glops, bastes, usually, the simpler the flavor profile of the rub recipe, the better. Now you can experience this same Texas Style BBQ in Camden, SC at Westfall’s Texas Style BBQ! We will give you the choice of sauces to add if you must The meats are prepared as they are in Central Texas, using all wood, in large offset smokers, often made from reclaimed propane tanks. 

Barbecuing is as old as the United States itself. In Texas, the history of this rich food has developed in diverse ways. And depending on where you go, different regions have different barbecue stories. There is little debate that Texas is one of the four main regions of American barbecue along with Memphis, Kansas City and the Carolinas.  However, trying to define exactly what Texas barbecue is, is very difficult.style of Texas Style BBQ you prefer, you're in for a delicious meal. Good barbecue is crafted, not just cooked, and it honors the traditions of Texas barbecue that are alive and well today.barbecue restaurants throughout the country, have latched on mainly 

barbecue is where they really come into their own. Few would argue that the Lone Star State is among a handful of states that really know how to do Texas Style BBQ right. while Tennessee, the Carolinas, Missouri and Georgia all have offer unique methods that we love, Texas has its own special style that is unmatched. Marks a rejection of technological advancements in barbecue like gas-assisted rotisserie smokers. to the Central Texas style of cooking meat, causing some to worry that other distinct styles are losing ground.

Texas Style BBQ admired just as much for its incredible smoked sausages and versions of its Central Texas style barbecued pork ribs are quickly gaining popularity. Like everything else in Texas, barbecue is the stuff of legends. Talking about barbecue is as much a Texas tradition as eating it. In Texas, barbecue is serious business. Texas barbecue generally uses no mops, sops, glops, bastes, or glazes, and is rub-centric; usually, the simpler the flavor profile of the rub recipe, the better.

[clawbbq]

Mouthwatering Delight: Claw BBQ's Signature Dixie's Smoked BBQ Ribs

Indulge in the irresistible Dixie's Smoked BBQ Ribs at Claw BBQ, your go-to destination for barbecue and grill delights. These mouthwatering ribs are slow-smoked for over 8 hours, ensuring maximum tenderness, and generously basted with our signature sweet Kansas City-style BBQ sauce. Whether you opt for a full-size or half-size portion, each bite promises to be a flavor-packed journey. Come experience the ultimate barbecue bliss at Claw BBQ today.  Visit https://clawbbq.com.au/

#sports bar brisbane #seafood restaurant brisbane #bbq restaurant brisbane #best bbq brisbane #event spaces brisbane #barbecue and grill

[carnediem]

Kansas City Style Cheesy Corn and Smoked Ham Bake

Sides and Salads Method: Stovetop and Smoker or Oven Inspired by the Cheesy Corn bake at Jack Stack BBQ this cheesy corn and ham recipe is loaded with creamy melted cheese and then finished on a smoker, making it the perfect side dish for your BBQ meats and a great addition to your next cookout.  This is the ideal side dish for pairing with smoked meats like pulled pork, ribs, or Texas brisket…

View On WordPress

#Cheddar #cheese sauce #Corn #Cream Cheese #ham #smoked

[cteeshirtstore]

Only here for the snacks shirt

The ultimate basic T-shirt complete with durability, great design, and versatility. T-shirts with a high degree of perfection that looks simple and has outstanding design and durability. The Paris design team, led by John Green, created a new collection of Life wear using innovative fabrics and modern designs. Crew neck T-shirt with a simple design made from heavyweight jersey material. Due to unique jersey material with compactly-woven low thread count, it’s durable, long-lasting, and the Only here for the snacks shirt Furthermore, I will do this more you wash it, the better it looks. The collar is adjustable to flatter the shape of the neck. The loose-fitting shape that appeals to a modern sense of style. T-shirt made from soft 100% organic cotton. It has a straight cut with dropped shoulders, a ribbed crew neck, and a message in graffiti font silk-screened across the chest. T-shirt is made from sturdy 100% organic cotton. It has an oversized fit, a ribbed round neck, and short sleeves. Even the most intentionally selected T-shirt has trouble holding its own on a teeny-tiny Zoom screen. Without the context of the rest of your outfit, a basic tee can end up giving people the impression that you didn’t put much thought into your appearance. I’ve been leaning on super-comfy knits to help level-up my Zoom square; they’re cozy enough to wear all day but let people know I didn’t just roll out of bed.

Buy this shirt: https://cteeshirt.com/tee/only-here-for-the-snacks-shirt/Other Link:1:https://medium.com/@cteeshirtfashion/never-underestimate-a-woman-kansas-city-chiefs-signatures-shirt-d0030a6f523a2:https://medium.com/@cteeshirtfashion/irv-mulligan-5-jackson-state-tigers-signature-shirt-f56d0f7b719c3:https://medium.com/@cteeshirtfashion/irv-mulligan-jackson-state-tigers-signature-shirt-6565782a0314

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[greenrefrigerationllc]

2023 Best Wine Bars in South Florida Area.

1: Bourbon Steak — Aventura, Florida

Bourbon Steak, located in Aventura, Florida, is a top-tier steakhouse envisioned by the renowned chef and restaurateur, Michael Mina. Known for its butter-poached prime cuts, finished on a wood grill, the restaurant offers exquisite dishes, including a 16-ounce Kansas City strip and a grass-fed Florida Wagyu filet mignon.

Seafood specialties are also a part of the menu, along with a celebrated off-menu burger.

With an extensive, albeit pricey, wine list, Bourbon Steak ensures a fine dining experience that stimulates all senses, thereby making it a must-visit spot in South Florida.

2: Fleming’s Prime Steakhouse & Wine Bar — Coral Gables, Florida

Fleming’s Prime Steakhouse & Wine Bar, nestled in Coral Gables, Florida, exudes a contemporary feel with its warm wood-leather decor and an open kitchen. Known for their offering of juicy rib-eyes, filets, and New York strips, they excel not only in their prime meats but also in curating an impressive wine program.

The list boasts hard-to-find American boutique wines and esteemed international labels. They offer 100 diverse wines by the glass, an accessible compilation for both beginners and wine enthusiasts.

With the option of wine flights and a selection of rare reserve wines, Fleming’s creates a foolproof wine-paring experience.

3: Lagniappe — Miami, Florida

Lagniappe in Miami, Florida stands out, demonstrating authenticity that is refreshingly unforced.

A welcoming spot with wrought-iron exterior windows, reminiscent of the French Quarter, boasts a laid-back atmosphere suited for its artsy neighborhood. Lagniappe skips the usual New Orleans Cajun/Creole theme, offering sharable cheese and charcuterie platters or a select few backyard barbecue entrees with cornbread and salad.

Diners order at the counter, choosing from tantalizing options like churrasco steak with zesty chimichurri or seasonal vegetable skewers.

The no-fuss eatery also impresses with its sophisticated wine and beer offerings, not to mention the live bands which enhance its truly enjoyable character.

4: Niu Kitchen — Miami, Florida

Niu Kitchen, located in Miami, Florida, offers a modern culinary experience where traditional Mediterranean flavors meet the contemporary edge of South Florida.

This cozy and creatively designed restaurant is highly acclaimed for its collection of creative, tapas-style dishes, featuring a mix of fresh seafood, meats, and vegetables. With a farm-to-table philosophy, Niu Kitchen is committed to using the freshest, locally sourced ingredients to create vibrant and delicious plates.

The restaurant also boasts a curated wine list, with a unique assortment of selections from Spain and around the world, designed to perfectly complement each dish.

5: Wine Vault — Miami, Florida

Located in Miami, Florida, Wine Vault is a charming wine bar featuring a unique architectural highlight — a pneumatic glass tube elevator that connects the downstairs bar and a snug upstairs lounge.

The space, which gives off a relaxed and romantic vibe, offers a menu inspired by Spanish/Mediterranean cuisine. Playful yet traditional, the menu includes unique dishes such as dark chocolate-dipped bacon and spicy chicken mini-empanadas.

Owner Michael Shapira regularly updates the wine list, ensuring repeated customers never lose interest. With about 50 wine bottles, 20+ wines available by the glass, and various craft beers, Wine Vault is a must-visit spot for any wine aficionado.

Content written by anonymous, content reference from gayot, and content reviewed by Green Refrigeration LLC, A Trusted Team of Wine Room Desingers and Builders in Palm Beach County, Broward County, Miami, Florida!

#Best Wine Bars #Best Wine Rooms #Florida Wine Bars #Florida Wine Rooms #South Florida Wine Bars

[bestbbqrestaurantsincullmanal]

Discover the Flavors of a Bbq Restaurant

There's absolutely nothing quite like the mouth-watering fragrance of smoked meats, the sizzle of grill marks, as well as the tasty mix of spices that you can locate at a bbq restaurant. Whether you're a meat fan or a vegetarian looking for delicious alternatives, barbeque restaurants have something to please every person's palate.

Among the major reasons people flock to bbq dining establishments is the special food preparation strategy utilized to prepare the meat. Slow-moving smoking over timber fires for hours instills the meat with an extraordinary smoky taste. This reduced as well as slow method results in meat that is unbelievably tender and packed with abundant tastes. Whether it's ribs, drew pork, brisket, or hen, each bite is a flavorful experience that will certainly leave you yearning for extra. Find out more here about the best restaurant BBQ In Decatur AL.

Bbq dining establishments also pride themselves on their diverse sauces as well as scrubs. From appetizing and spicy to pleasant and also mouthwatering, barbeque sauces can be found in a wide variety of flavors to complement different types of meats. Some regions have their very own trademark designs, like Kansas City's thick, pleasant molasses-based sauce or the vinegar-based sauce generally found in North Carolina. These sauces and also rubs are usually a closely guarded key, passed down via generations, giving each barbeque joint its one-of-a-kind preference.

What sets a bbq restaurant besides various other dining facilities is the loosened up and informal ambience. Image picnic-style tables, checkered table linens, and an easygoing setting that urges you to obtain untidy and also enjoy every bite. It's a place where family and friends collect to enjoy excellent food and also great company. The experience is unpretentious as well as welcoming, making it a favorite selection for gatherings and parties. For more info about the best BBQ Restaurants in Decatur AL, click here!

So, the following time you're yearning some lip-smacking, finger-licking excellent food, head to a bbq restaurant. Whether you prefer sticky ribs, delicious drew pork, or delicious vegan options, there's something for everybody at these facilities. Appreciate the smoky fragrance, try different sauces, and also relish the friendly, unwinded environment. Discover the abundant flavors as well as unique charm that make a barbeque restaurant a must-visit cooking destination. Check out this related post that will enlighten you more on the topic: https://en.wikipedia.org/wiki/Barbecue_restaurant.

[carrentalkansascity]

Unveiling the Hidden Gems of Kansas City: Exploring by Rental Car

When was the last time you embarked on an adventure that promised both the thrill of discovery and the comfort of convenience? If you're aching for a journey that offers you the freedom to explore at your own pace, all while uncovering hidden treasures, then look no further than the captivating cityscape of Kansas City. The perfect way to navigate this enchanting urban landscape? A car rental.

At Car Rental Kansas City, we pride ourselves on providing top-notch service and a wide range of options to suit your specific needs. Whether you're traveling for business or pleasure, our fleet offers everything from compact cars to spacious SUVs, ensuring that you find the perfect vehicle for your journey.

Kansas City, a city with a heart as warm as its barbeque and a spirit as vibrant as its jazz, has far more to offer than meets the eye. Beyond its renowned BBQ joints and jazz history lies a tapestry of experiences waiting to be uncovered. And the best way to do so? Embarking on your adventure with a rental car. Let's delve into the hidden gems this city has to offer.

The Beauty of Exploring by Car

Picture this: you're behind the wheel of a comfortable rental car, wind in your hair, and the open road ahead of you. No fixed itineraries, no crowded buses – just you and the allure of discovery. With a rental car, every corner of Kansas City becomes accessible, allowing you to stumble upon cozy cafes, charming boutiques, and captivating street art that you might otherwise miss.

The Allure of Kansas City's Architecture

As you drive through the heart of the city, you'll find yourself surrounded by a mesmerizing blend of architectural styles. From the iconic Union Station to the historic neighborhoods lined with Victorian homes, Kansas City's architecture tells tales of its past while embracing the present. Cruise through the streets and witness the city's evolution through its buildings.

Gastronomic Adventures in BBQ Paradise

It's no secret that Kansas City is a haven for BBQ enthusiasts. With your rental car as your guide, embark on a culinary journey through smoky scents and savory flavors. From renowned establishments to hole-in-the-wall joints, you'll savor ribs, brisket, and burnt ends that are simply out of this world.

Embrace the Arts and Culture Scene

Kansas City's cultural scene is as diverse as it is vibrant. Hop in your rental car and explore the Crossroads Arts District, where galleries and studios come together to form a creative hub. Catch a live performance at one of the city's many theaters or lose yourself in a world of color at the Nelson-Atkins Museum of Art.

Nature Retreats Just a Drive Away

Need a breather from the urban hustle? No problem. With your rental car, you're just a short drive away from serene nature retreats. Lose yourself in the beauty of Loose Park, roam the trails at Burr Oak Woods Conservation Area, or enjoy a picturesque picnic at Jacob L. Loose Park.

Sporting Enthusiasts, Rejoice!

Sports fanatics, rejoice! Kansas City boasts a fervent sports culture, and catching a game is a must-do. Whether it's cheering for the Chiefs at Arrowhead Stadium or supporting the Royals at Kauffman Stadium, your rental car ensures you won't miss a single touchdown or home run.

Unearthing History: Museums of the City

For the history buffs, Kansas City's museums are a treasure trove of knowledge. Drive to the National World War I Museum and Memorial to gain insight into a pivotal period in history. Explore the Negro Leagues Baseball Museum to discover the untold stories of African American athletes who shaped the game.

Shopping Havens for the Discerning Traveler

Indulge in some retail therapy by navigating your rental car to the city's shopping hotspots. From the Country Club Plaza, known for its Spanish-inspired architecture and upscale boutiques, to local markets and vintage shops, you'll find that perfect souvenir or fashionable piece to commemorate your journey.

A Night on the Town: Kansas City's Nightlife

As the sun sets, Kansas City's nightlife comes to life. From live music venues to trendy bars and clubs, the city offers a diverse range of entertainment options. Park your rental car and immerse yourself in the energy of the Power & Light District or discover hidden speakeasies that harken back to the Prohibition era.

Family-Friendly Delights

Traveling with family? Kansas City has something for everyone. Your rental car opens doors to family-friendly adventures such as exploring the hands-on exhibits at Science City, marveling at exotic animals in the Kansas City Zoo, or embarking on a nostalgic ride on the Kansas City Streetcar.

Conclusion

As your journey through the hidden gems of Kansas City comes to an end, remember that the city's magic goes far beyond its famous landmarks. With a rental car at your disposal, you've experienced the true essence of exploration – the freedom to stumble upon the unexpected and the joy of crafting your own adventure.

FAQs

Can I rent a car in Kansas City if I'm under 25 years old? Absolutely! Many car rental companies offer options for drivers under 25, though there might be additional fees.

What documents do I need to rent a car? You'll typically need a valid driver's license, a credit card in your name, and sometimes an additional form of identification.

Is insurance included with the rental car? Basic insurance coverage is often included, but it's a good idea to check with the rental company and consider additional coverage for peace of mind.

How do I find the best rental car deals in Kansas City? Research and compare deals from different rental companies online, and consider booking your car in advance for better rates.

What if I need to extend my rental period? If you find yourself needing more time with your rental car, contact the rental company as soon as possible to inquire about extensions.

Contact Us: Car Rental Kansas City 12232 S Blackfoot Dr, Olathe, KS 66062 913-938-3488

#car rental #Car Rental Kansas City #Car Rental Olathe #Van Rental Kansas City #15 Passenger Van Rental Kansas City #Budget Car Rental Kansas City

[merlastagaxe]

[foododdity]

[rockislandadultreads]

National Grilling Month: Cookbook Recommendations

Master of the Grill edited by America’s Test Kitchen

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

How to Grill Everything by Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Grilling Vegan Style by John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

Rodney Scott’s World of BBQ by Rodney Scott

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

#cookbooks #cooking #grilling #Food and Drink #nonfiction #Nonfiction Reading #nonfiction books #nonfiction reads #Library Books #Book Recommendations #book recs #Reading Recs #reading recommendations #TBR pile #tbr #tbrpile #to read #Want To Read #Booklr #book tumblr #book blog #library blog

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Things are heating up — so get out that grill

Check out my latest column https://www.mainlinemedianews.com/2023/05/12/things-are-heating-up-so-get-out-that-grill/

Grilled vegetable platter A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. (Courtesy of America's Test Kitchen)

Just the other day I was thinking, the gas grill needs to be brought out from winter’s hibernation, and the propane tank filled so it is ready for dad’s arrival from Florida. For three months a year, he enjoys grilling, especially those juicy burgers he makes by hand.

I have the perfect Father’s Day gift for him, “The Outdoor Cook” by the editors of America’s Test Kitchen (2023, America’s Test Kitchen, $29.99).

(Book Cover: Recipes and photos courtesy of America’s Test Kitchen)

Whether you are using a charcoal, gas or flat-top grill, fire pit or smoker, the book has you covered with 150 recipes to prepare the entire feast outdoors; main course, sides, bread, and desserts included. As we approach Memorial Day weekend, the unofficial start of summer and grilling season, the book will ignite your desire to get the fire and fun with family and friends going. Whether it’s a fast weeknight dinner or a soiree with the gang, “The Outdoor Cook,” provides the recipes to help make you a grill meister. What is it about cooking over a flame? Is it the sizzling sound, the aroma, or the smoky flavor of what was cooked? Perhaps it is all of the above…. tantalizing all of your senses. Other reasons…It doesn’t heat up the house, easier cleanup, and allows you to enjoy the outdoors with friends and family.

From smoked loaded nachos, grilled BBQ smokehouse burgers, grilled garam masala chicken, Kansas City-style BBQ ribs, paella for a crowd (the featured dish on the book’s front cover), no-knead Dutch oven bread, to glazed rotisserie pineapple with salted rum butterscotch sauce, and the recipes below (are you hungry yet?), you’ll find dishes for every meal component. Find the recipe for grilled French toast here:  https://bit.ly/41sSKiZ

If you are in the market for outdoor cooking equipment there are reviews of grills, griddles, planchas (flat griddles that fit on top of a gas or charcoal grate), rotisseries, pizza ovens, smokers, and other cookware.

What I found helpful is learning how to convert recipes using different outdoor cooking methods plus gas and charcoal fire setups. The section, “Fuel for the Fire” is a primer on types of charcoal, wood, wood chips/chunks, and how to best use the fuel with confidence, resulting in the perfectly charred protein or vegetable.

Did you know….

·       The first Weber grill was made from half of a metal buoy

·        The grid-like marks made on food from grilling is quadrillage

·        Pittsburgh-style steak is charred on the outside and rare on the inside

·        Hamburgers internal temperature measured with a food thermometer should be 160 degrees

·        To keep meat from sticking to the grill, pat the meat dry and then apply oil to the meat

·        Tongs should be used for turning a steak over

·        Barbecue comes from the Spanish word barbacoa

·        New England has the fewest BBQ restaurants per capita

·        May is National BBQ month

·        Ellsworth B.A. Zwoyer, from Pennsylvania invented the charcoal briquette in 1897

New England Clambake

The headnote says, “Why This Recipe Works” Clambakes on the beach are a beloved rite of summer all along the East Coast. But if you can’t get to the shore, this grilled clambake captures all the smoky flavor and party vibes of the traditional version—with no shovel required. Because you’re working with a limited size cooking surface, cooking in two stages is key. The brined ears of corn, garlicky kielbasa, and par cooked skewered potatoes go over a hot fire first and then wait patiently while the split, buttered ­lobsters and the clams cook over more moderate heat. Use potatoes ­measuring 1- 2 inches in diameter; if your potatoes are larger, quarter them and increase the microwaving time as needed in step 2. You’ll need four 12-inch metal skewers.

New England Clambake This grilled clambake captures all the smoky flavor and party vibes of the traditional version. (Courtesy of America's Test Kitchen)

½         cup table salt for brining

4          ears corn, husks and silk removed

½         teaspoon plus ⅛ teaspoon ­pepper, divided

1½      pounds small red or yellow potatoes, unpeeled, halved

4          tablespoons unsalted butter, melted, divided, plus extra for serving

¾         teaspoon table salt, divided

2          (1¼- to 1½-pound) live lobsters

1          pound kielbasa

2          pounds littleneck clams, scrubbed

Lemon wedges

1. Dissolve ½ cup salt in 4 quarts cold water in large pot. Add corn and soak for at least 30 minutes or up to 8 hours. Before grilling, remove corn from water, pat dry with paper towels, and sprinkle with ¼ teaspoon pepper.

2. Toss potatoes with 1 tablespoon melted butter, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Microwave, covered, until potatoes offer slight resistance when pierced with tip of paring knife, about 6 minutes, stirring halfway through. Drain, then toss with additional 1 tablespoon melted butter. Thread potatoes cut side out onto four 12-inch metal skewers.

3. Split lobsters in half lengthwise, removing internal organs. Using back of chef’s knife, whack 1 side of each claw to crack shell. Brush tail meat with 1 tablespoon melted butter and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high. (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees; if using 3-burner grill, adjust primary burner and second burner.)

5. Clean and oil cooking grate. Grill kielbasa, corn, and potatoes until ­kielbasa is seared and hot throughout, corn is lightly charred, and potatoes are brown and tender, 10 to 16 minutes, flipping and turning as needed. Transfer kielbasa to cutting board and vegetables to serving platter as they finish cooking and tent with ­aluminum foil.

6. Lay lobsters, flesh side down, and clams on grill. Cook until clams have opened, and lobsters are cooked through, 8 to 14 minutes, flipping lobsters and brushing tail meat with remaining 1 tablespoon melted butter halfway through grilling. As lobsters and clams finish cooking, transfer to serving platter with vegetables, ­preserving any juices that have accumulated inside their shells. Discard any clams that refuse to open.

7. Slice kielbasa into 1-inch pieces and transfer to ­serving platter with lobsters. Remove skewers from potatoes. Serve with lemon wedges and extra melted butter.

Open Fire: Prepare hot single-­level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5. Serves 4

Philly-Style Cheesesteaks

The headnote says: “Why This Recipe Works: With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. Its flat surface gets the beef and onion beautifully browned and ­provides plenty of room for shingling slices of cheese over separate mounds of filling for easy portioning. The best cut of beef for a homemade version of this iconic sandwich is skirt steak: Its thin profile and open-grained texture make for easy slicing, especially when the steak is briefly frozen first. As for the cheese choice, we’re partial to melty, gooey American cheese, with a little Parmesan mixed into the meat to add a welcome sharpness. If you’re a provolone loyalist, by all means substitute that for the American cheese. Top these sandwiches with chopped pickled hot peppers, griddled or sautéed mushrooms or bell peppers, sweet relish, or hot sauce. You will need a cast-iron plancha measuring at least 20 by 10 inches.

Philly-Style Cheesesteaks With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. (Courtesy of America’s Test Kitchen)

2          pounds skirt steak, trimmed and cut with grain into ­3-inch-wide

            strips

2          tablespoons vegetable oil

1          onion, chopped fine

¼         cup grated Parmesan cheese

½         teaspoon table salt

⅛         teaspoon pepper

8          slices white American cheese (8 ounces)

4          (8-inch) Italian sub rolls, split lengthwise, toasted on grill if desired

1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.

2. Using a sharp knife, shave steak pieces as thin as possible against grain. Mound meat on cutting board and chop coarse with knife 10 to 20 times.

3A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter three-quarters filled with charcoal briquettes (4 ½  quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, center plancha on grill, cover, and open lid vent completely. Heat grill with plancha until hot, about 5 minutes.

3B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Center plancha on grill, cover, and heat for 5 more minutes. Turn all burners to medium-high.

4. Heat oil on plancha until just smoking. Add meat and onion in even layer and cook without stirring until well browned on 1 side, 4 to 6 minutes. Stir and continue to cook until meat is no longer pink, 2 to 4 minutes. Transfer meat mixture to colander set in large bowl. Drain excess moisture from meat.

5. Return meat mixture to plancha (discard any liquid in bowl) and add Parmesan, salt, and pepper. Heat, ­stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to medium (if using gas).  Divide mixture evenly into 4 individual portions the length of rolls. Shingle 2 slices of American cheese over each ­portion. Cover and let cheese melt, about 1 minute. Center rolls cut side down over each portion of meat. Using spatula, scoop under each portion of meat and flip meat and roll to create filled sandwich. Serve immediately.

Flat-Top Grill: Turn all ­burners to medium-high and heat griddle until hot, about 10 minutes. Leave all burners on medium-high. Clean griddle and proceed with step 4, reducing heat to low in step 5.

Open Fire: Prepare medium-hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames, place plancha on cooking grate, and heat plancha until hot, about 5 minutes. Proceed with step 4. Serves 4

Grilled Vegetable Platter

The headnote says, “Why This Recipe Works A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. The vegetables are even better at room ­temperature than they are hot, so you can easily make this ahead, if you like. It makes an excellent starter to keep everybody happy at the ­outdoor table while you continue to grill up more goodies, or you can easily customize the platter with add-ons to make this the centerpiece of your meal. The ­burrata is a great start; its creamy insides will mingle with the ­vegetables on guests’ plates. Also consider additions such as crusty bread slices toasted on the grill, marinated olives, marinated white beans, high-quality tuna packed in oil, and/or grilled lemon halves to squeeze over whatever you please. If burrata is unavailable, sliced fresh mozzarella makes a ­suitable substitute. ”

Lemon-Basil Vinaigrette

2          tablespoons lemon juice

4          teaspoons Dijon mustard

2          garlic cloves, minced

½         teaspoon table salt

¼         teaspoon pepper

6          tablespoons extra-virgin olive oil

¼         cup chopped fresh basil, plus basil leaves for garnish

Grilled Vegetable Platter

2          red bell peppers

1          red onion, cut into ½-inch-thick rounds

4          plum tomatoes, cored and halved lengthwise

2          zucchini, ends trimmed, sliced lengthwise into 3/4-­inch-thick planks

1          eggplant, ends trimmed, cut crosswise into 1/2-inch-thick rounds

3          tablespoons extra-virgin olive oil

½         teaspoon table salt

½         teaspoon pepper

8          ounces burrata cheese, room temperature

1. For the lemon-basil vinaigrette Whisk lemon juice, mustard, garlic, salt, and pepper together in bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)

2. For the grilled vegetable platter Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).

3. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion, bell peppers, tomatoes, and zucchini all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Grill vegetables until skins of bell peppers and tomatoes are well browned and onions, eggplant, and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to ­baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.

6. Remove toothpicks from onion and separate rings. When cool enough to handle, peel bell peppers, discarding skins; slice into 1-inch-thick strips. Arrange vegetables and burrata attractively on serving platter with lemon-basil vinaigrette. Garnish platter with basil leaves. Serve warm or at room temperature. Serves 4 to 6.

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. [email protected] For more, go to stephenfries.com.

#America's Test Kitchen #The Outdoor Cook #BBQ #summer entertaning #summer entertaining