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Hello, foodies…

We’ve got SUCH an exciting Wednesday night coming up this week. Not only are we going to Kansas City for some of the best barbecue you’ve ever tasted, but David’s Food Court is happening at 10pm ET! Who’s cooking? What are they making? And who are the celebrity judges we keep talking about?

Here’s one of our judges: Pat Neely (who you’ll also see at 8pm ET for In the Kitchen with David)! Last time Pat and Gina were in my kitchen we made some Succotash Salad and it was SOOOO good.

You’ll have to wait for more details about Food Court until tomorrow…I’ll have our contestants’ recipes, information about all the judges, and more. Look for a special blog post!

Now, back to Wednesday night’s show and our next Foodie Road Trip destination: Kansas City! Now, I’ve been to Kansas City, but I happen to know some folks who call Kansas City home. (And I think you know them too!) Many thanks to Ashley, Ed, and all the folks at Kansas City Steak Company for giving us the insider perspective on this must-see city. And, thanks to the Kansas City Area Development Council for the great photos!

Q: Can you tell us a bit about Kansas City? How would you describe it to someone who’s never been there?
A: With a Vegas-style casino, several riverboat casinos, a flourishing nightlife, and a picturesque downtown skyline, Kansas City has all the big city vibe nestled neatly inside the sprawling Kansas grasslands and the rolling hills of Missouri. Honesty, helpfulness, and other traditional Midwestern values create inviting warmth that you may not find in a bigger city.




Q: Are there any must-see tourist spots?
A: Kansas City is THE city of fountains, so visitors must stop for a photo of one of our beautiful fountains on the Country Club Plaza, downtown, or any of the  others scattered throughout the city. We also have Worlds of Fun & Oceans of Fun, the only Schlitterbahn Water park resort outside of Texas, and Crown Center, which contains Legoland® Discovery Center with a 4D theater and a Sea Life Aquarium with over 5,000 sea creatures, restaurants, and stores. During the summer months, visitors can watch a dancing water show. During the winter months, visitors can ice skate on the outdoor ice terrace.

Just around the corner from Crown Center is Union Station. Aside from being the region’s Amtrak hub, Union Station is also home to a science center, a planetarium, a live theater, an extra-large movie screen, several restaurants, and stores. Throughout the year, Union Station also serves as a temporary home to many travelling exhibits such as National Geographic’s Real Pirates exhibit. Adults should go to Boulevard, a local brewery that opens its doors through the week for tours and craft beer tastings. Then, down in the Jazz district on 18th & Vine, tourists can check out the Negro Leagues Baseball Museum or the American Jazz Museum.




Q: What’s the food like in KC? What are you known for?
A: Kansas City cuisine can compete with any big city, but what we’re really known for is our juicy steaks and our finger lickin’ good barbecue. From major restaurant chains like Ruth Chris’ Steakhouse to iconic local eateries such as Plaza III, Kansas City knows steaks. It’s our slow-smoked sweetly tangy Kansas City barbecue that keeps people coming back for more. Get an upscale barbecue experience at Jack Stack Barbeque or check out Arthur Bryant’s—a classic Kansas City barbecue joint.



Q: Where else do the locals like to eat?
A: The masses know about Arthur Bryant’s and Gate’s, but few may think to stop at Oklahoma Joes, a local hot spot which started out inside a gas station and has grown to include two more locations in the Kansas City metro. Another great local spot is the Westside Local. Located just west of downtown Kansas City, the Westside Local’s menu features farm-to-table fare that’s as fresh as it is delicious. If you’re looking for a casual dining experience with budget friendly menus, Grinders in the Crossroads or Westport Flea Market Bar & Grill in Old Westport are local eateries that offer a pleasantly unique dining experience.

Thanks again, guys! Here’s our recipe for Wednesday’s show, foodies: Kansas City-Style Smoked Chicken!

Kansas City-Style Smoked Chicken

This recipe is prepared with the Masterbuilt Smokehouse 3-Rack Electric Smoker (K37133).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
 
Dry Rub:

• 1/4 cup light brown sugar


• 1/4 cup paprika


• 1-1/2 tsp ground black pepper


• 2 tsp kosher salt


• 1 tsp garlic powder


• 1 tsp onion powder


• 1 tsp ground mustard


• 1 tsp chili powder


• 1/4 tsp cayenne pepper

 
Barbecue Sauce:

• 1/2 cup ketchup


• 1/4 cup apple cider vinegar


• 2 Tbsp yellow mustard


• 2 Tbsp molasses


• 1/2 Tbsp Worcestershire sauce


• 1/8 tsp cumin


• 1/2 tsp chili powder


• 1/4 tsp garlic powder


• 1/2 tsp kosher salt


• 1/4 tsp ground black pepper

 
Chicken:

• 4-1/2 lb chicken


• String, for trussing


• 1/4 cup reserved dry rub

 
Directions:
 

1. To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.)


2. To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside.


3. Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string.


4. Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F.


5. Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.

You can also use your grill to make my recipe. Meet Chris Moyer from Perdue. Chris just happens to specialize in making Kansas City Style Grilled Chicken and our Mary met the Corporate Executive Chef down at the BBQ Challenge in D.C. yesterday. Here’s what he had to say:



Let’s talk barbecue sauce for today’s blog question. North Carolina sauces have a vinegar base. Kansas City sauces have a molasses base. What word describes your ideal barbecue sauce: Is it smoky, sweet, savory, vinegary...maybe spicy? I’ll see you Wednesday at 8pm ET. But don’t forget to check out my special Food Court blog tomorrow!

Keep it flavorful!
—David