Al Dente: Nod to Kansas City

If “barbecue” gave out patriotism awards, perhaps it would go to Kansas City…maybe that is because in Kansas City, they have a saying, “we barbecue anything that moves.” If I could have all the great barbecue and eat it too, I’d be pretty content…the only catch for me is all the thick red sauce. I prefer my meat without sauce or with just a tiny bit of sauce to accent the food. In my opinion, the sauce often over-powers the meat, and if the barbecue is done right, you don’t need the sauce. In my years of eating in KC and judging the American Royal, I can say that Kansas City really is a melting pot of barbecue.

My barbecue buddy, Carolyn Wells is the founder of the Kansas City Barbecue Society (KCBS) and she grew up in Memphis. In all her years at the forefront of Kansas City Barbecue, you know at least a little Memphis had to seep in! And, the Royal and the Jack (Jack Daniels Invitational) are the only two contests I know that have a dessert category. The Royal has a sides category as well and I have judged many a smoked onion cup filled with peas and carrots!

On one “research” trip to Kansas City a few years back, I was inspired to create a barbecue sauce that uses Dr. Pepper to sweeten it. The tradition of cola-sweetened sauces is rich in the barbecue world, but I had never had a sauce made with Dr. Pepper. Since Dr. Pepper originated in Texas, this is really my TexKan sauce. Sweet like Kansas and Spicy like Texas and Dr. Pepper. Use it for chicken, ribs or brisket. My favorite way to use it is on Beer-Can Chicken. It is best brushed on sparingly during the final minutes of the cooking time and served as a dipping sauce. And, if you like a ketchup-topped meatloaf, substitute this sauce for the ketchup and you’ll have a meatloaf surprise that just might make you a hero in the kitchen all week long.

The Original Beer-Can Chicken

Grilling Method: Indirect/Medium Heat

1 4-5 pound roasting chicken, preferably organic

Olive oil

1 12-ounce can of beer, preferably Budweiser

3 tablespoons of your favorite dry spice rub recipe, divided or;

Kosher salt and freshly ground pepper

Remove neck and giblets and rinse chicken inside and out if desired; pat dry with paper towels. Coat chicken lightly with oil and season with 2 tablespoons dry rub. Set aside. (Note: If you prefer a more classic roasted chicken flavor – omit the dry rub and use only kosher salt and black pepper.)

Open beer can, pour out about ¼ cup of the beer and make an extra hole in top of the can with church key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can. Place beer can in center of cooking grate and "sit" chicken on top of the beer can. The chicken will appear to be “sitting” on the grate.

Cook chicken for 1 - 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving.

Note: When removing from grate, be careful not to spill contents of beer can, as it will be very hot.

Serves 4

If you prefer to use a vertical roaster instead of a beer can, try the Grill Friends™ porcelain Chicken Sitter ( it’s like a beer-can with a skirt on it to keep the chicken steady as it cooks). Available nationwide and at www.amazon.com.

Sweet TexKan-Style Dr. Pepper™ Barbecue Sauce:

1 large onion, chopped

4 cloves garlic, chopped

4 tablespoons butter

1 cup ketchup

3 tablespoons tomato paste

1 12 oz. can Dr. Pepper brand soft-drink (about 1 ¾ cups)

½ cup cider vinegar

⅓ cup Worcestershire sauce

½ cup firmly packed brown sugar

2 teaspoons ground ancho chili powder or New Mexican chili powder

1 teaspoon white pepper

1 teaspoon kosher salt

Melt the butter in a heavy saucepan. Sauté onion and garlic in the butter until translucent, about 10 minutes. Add the remaining ingredients and simmer for about 15 minutes until the flavors have blended. Continue cooking until the sauce begins to thicken, about 20-30 minutes. Taste and adjust seasonings with salt and freshly ground black pepper. Remember, the ribs will have plenty of spice rub on them, so don’t over-season the sauce.

Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

Yields 2 cups