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03.07.2014 admin
The Kansas City BBQ Store was founded in 2006 by Jeff and Joy Stehney, owners of Joe’s Kansas City Bar-B-Que restaurants (formerly Oklahoma Joe’s), and founding members of the championship competition barbecue team Slaughterhouse Five. The Kansas City BBQ Store is managed by Dan Hathaway, a championship barbecue cook in his own right.
To celebrate its 25th anniversary, the Kansas City Barbeque Society has served up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells. Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. Arthur Bryant, Kansas City's legendary King of Ribs, is one of the most renowned barbecue men in history. This Red Sauce is a classic tomato-based barbeque sauce that enhances the flavor of all meat.

This Mustard Sauce is naturally good for barbecue, but don't forget about hotdogs and hamburgers. Blues Hog Smokey Mountain Sauce is a rich blend of high quality ingredients, including natural hickory smoke flavoring. Bone Suckin' Mustard is all natural and no fat and everyone loves it; even people who say they don't like mustard.
This T-shirt celebrates the superhero sandwich made famous at the little corner barbecue joint in the gas station at 47th & Mission in Kansas City, Kansas.
Their team, Slaughterhouse Five, has won more than twenty Grand Championships at some of the most prestigious barbecue contests in the country, including two at the American Royal BBQ; once at the Invitational, and once at the Open.
Founded in 1996, Oklahoma Joe’s has been praised for the extraordinary quality and consistency of its barbecue by food writers and restaurant critics in The New York Times, The Wall Street Journal, USA Today, The Washington Post, The Chicago Sun-Times, The Chicago Tribune, The Denver Post, and The Kansas City Star newspapers, as well as Vanity Fair, and Men’s Health magazines.
This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

They’ve also won Reserve Grand Championships at both the Royal Open and Invitational, as well at the Jack Daniel’s World BBQ Championship. The restaurants have been featured in numerous television programs on the Food Network and the Travel Channel, and have been named “Best Barbecue in Kansas City” by Zagat’s every year since 2004. In 1993, Slaughterhouse Five was named Team of the Year by the Kansas City Barbeque Society.

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