City Barbeque

You, my friend, must work at Central City Barbeque. I was a huge fan of the original pit master when he had NOLA Smokehouse. I was worried when he left, but the quality has stayed consistent. My Mardi Gras krewe had our monthly lunch there last month.

[I ate] Kansas City Barbeque! Pig belly, briscut, burnt ends, and broccoli/bacon slaw!

[I ate] Kansas City Barbeque! Pig belly, briscut, burnt ends, and broccoli/bacon slaw!

I lead the creative work for City Barbeque. Content like this is why I'm hungry 24/7

I lead the creative work for City Barbeque. Content like this is why I'm hungry 24/7

Naw, man. Bagel Factory in Creve Coeur. Great bagels as they were meant to be. But there's only one, he's in Creve Coeur, he closes (or runs out) early and it's literally bagels only--he put in a toaster at one point after people kept bitching at him. I actually love the guy and he makes exceptionally good bagels...now I'd like someone to open a more-full-service place with his bagels so I can eat one there, rather than haul my ass out to God-damned 270 and Fuck-All and then haul my ass back to eat them. But seriously, go there and buy things. I don't want him to go out of business. I wasn't endorsing Rigazzi's--the food is meh at best. It's just a St. Louis institution. I don't send people there, at least not for the food. Rigazzi's is to St. Louis Italian food as Arthur Bryant's is t

I built a website to display competition and team records from the Kansas City Barbeque Society (KCBS). Here's the page for Iowa's Smoky D's BBQ!

I built a website to display competition and team records from the Kansas City Barbeque Society (KCBS). Here's the page for Iowa's Smoky D's BBQ!

Sous vide? (Wait! Read the text first...)

So I was browsing my reddit front-page and happened upon this post entitled "[Sous Vide Ribs!](https://www.reddit.com/r/tonightsdinner/comments/3bj6wp/sous_vide_ribs/?ref=share&ref_source=link)". My mouse immediately headed for the downvote button as I considered whether or not to also hit the 'report as offensive and sacrilegious' button, but then I realized the post was in /r/tonightsdinner not /r/smoking. This got me thinking -- the [Kansas City Barbeque Society rules](http://www.kcbs.us/pdf/2015_rules.pdf) specifically prohibit use of Sous Vide techniques on competition meat. Does this mean there might be some advantage or useful technique to be gained here? Anybody successfully combined a little boil in a bag method with real smoking? I haven't gone out and done any research ye

KCBS - Confused

Howdy all, new to this thread and I am coming here to ask for help after a third outing to a KCBS (Kansas City Barbeque Society) event and my team (my Brothers and Father) are all very confused now. The whole of our confusion is coming down to flavor and presentation. On a single turn in we received a 6 on appearance from one judge and a 9 from another. Similar stories with our flavor on our meat, now we are more confused then ever as to what the heck they actually want from us. Any help at this point would be more then welcome. http://i.imgur.com/v4Ix7VYl.jpg http://i.imgur.com/nRioXXql.jpg http://i.imgur.com/twvjQsll.jpg http://i.imgur.com/X6rBzeKl.jpg