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Shout out to Lisa Waterman Gray for featuring the House of Sausage on feast magazine! Krizman's strive to create nothing but the highest quality hand crafted sausage for our past and future generations of wonderful customers!

This tiny but busy shop is renowned for smoked meats – from Polish, Andouille or summer sausage – to unsmoked offerings that include chorizo and chicken bratwurst.

Finally checking out the new Plowboys BBQ location in downtown KCMO!

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This reminds me of the first few times we tried to smoke brisket.

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To make a space omelette, you gotta crack a few space eggs (also known as rockets).

Just in time for National Ice Cream Day!

Eager customers formed long lines at Betty Rae’s Ice Cream in Waldo on National Ice Cream Day to get a lick of its newest ice cream flavor — barbecue ice cream. The flavor is a collaboration with Joe’s KC and includes original sauce and candied burnt ends. The flavor will stay on the menu for a mont...
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Joe's Kansas City Bar-B-Que

It's Easter COWTOWN Sunday, with Charlie "Eat the Ears First" Podrebarac!

The American Royal World Series of Barbecue® is a longstanding tradition in Kansas City. 2017 will mark the 38th year of fire and smoke! Competitors from around the world join in the world’s largest barbecue competition to be crowned the grand champion in the Invitational Competition, Open Competiti...

Doesn't matter what time it is, always have to have a beer when the ribs hit the smoker!

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Prairie Fire Oven! Soooooo freaking good!

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We’re cooking for a cause! Bid on our Big Green Egg's from Boulevardia's Sunday Salute to Veterans and Service Members and all proceeds will support Honor Flight Network of Kansas City. Happy bidding! >

Gently used #BigGreenEgg up for auction for a great cause!

Enter our auction for a Big Green Egg from BLVDIA and support a great cause! Add us to your address book: | View this email online.

The biggest compliment we have EVER been given... A vegetarian liked our ribs.

Warming up the smoker. Happy 4th of July!

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Can't wait to cook for friends on the 4th of July!!!

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This is probably sacrilege to some folks, but I tend to agree that beer can chicken is just a waste of beer.

“Beer Can Chicken” method doesn’t enhance the flavor of the chicken. By cooking with a can of cold beer, there is a greater risk of undercooked chicken. At best, the Beer Can method might be a way to waste a can of beer.

Plowboys BBQ representing #KCBBQ!

Plowboys wins first place in USA Today’s 10Best contest for its burnt ends, which the restaurant smokes for nine hours. Other secrets to “barbecue gold”: Hand trim points, double-wrap in plastic wrap to seal in the juices.

Brick by brick! #BBQ

In the first of our “We the Pitmasters” series, we meet Bill Chaney, 85, who built his first brick barbecue pit for Russ Fiorella in 1957. Chaney has constructed nearly 20 pits in and around Kansas City, including for Jack Stack, LC’s, Smokehouse, Winslow’s and The Stack. Chaney represents a link to...