Listen up, fellow flame enthusiasts! Brett here, coming at you from deep in the heart of Texas, but with my Kansas City soul on full display this weekend. You know what they say - you can take the boy out of Kansas, but you can’t take the Kansas City BBQ obsession out of the boy!
When my kids asked what we were doing for the big game, I told them, “We’re going full Chiefs Kingdom in Cowboy Country!” You should’ve seen my neighbor’s face when I started unloading my Chiefs flags at 5 AM while firing up the smoker. Sorry not sorry, Steve! Some things are worth waking up the neighborhood for.
Now, I’ve spent years perfecting the art of game day grilling, and let me tell you - maintaining a steady smoke temperature is a lot like maintaining your cool when the refs make a terrible call. It takes practice, patience, and occasionally walking away before you do something you’ll regret (like lifting that smoker lid for the fifteenth time… we’ve all been there).
So today, I’m sharing my three championship-worthy recipes that bridge my Kansas City roots and Texas present. These babies have gotten me through nail-biter playoff games and celebratory Super Bowl parties alike. My kids give these their official “Dad’s Not Embarrassing For Once” seal of approval!
When worlds collide, beautiful things happen. Like when my Kansas City spirit meets Texas brisket techniques. This showstopper will have your guests forgetting about the game entirely (until someone scores, then it’s back to screaming at the TV).
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12-14 pound whole packer brisket, prime grade if you can swing it
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1/4 cup coarse black pepper
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2 tablespoons garlic powder
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1/4 cup yellow mustard (the binding agent that changed my life)
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1 cup beef broth for spritzing
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1 cup apple juice for spritzing
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Pecan and oak wood chunks (the perfect Texas-Kansas compromise)
Pro Tip: The “stall” around 165°F isn’t a sign you’ve done something wrong. It’s a test of your patience and faith. Push through it, friends. Like Andy Reid drawing up a game-winning play, your brisket has a plan.
These are the ribs that made my Texas in-laws finally admit that Kansas City might know a thing or two about BBQ. My kids named the sauce “Dad’s Victory Glaze” after we painted it on ribs during a playoff win three years ago, and now we’re all too superstitious to call it anything else.
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2-3 racks of St. Louis cut pork ribs
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3 tablespoons yellow mustard
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon cayenne pepper
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1/3 cup apple cider vinegar
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2 tablespoons Worcestershire sauce
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1 tablespoon liquid smoke
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 teaspoon cayenne (more if you’re feeling dangerous)
Pro Tip: When applying the Victory Glaze, put on your lucky Chiefs hat first. I can’t explain the science behind it, but trust me, it makes a difference. Also, if you tell my kids I admitted this superstition, I’ll deny everything.
This is my go-to for keeping hungry fans satisfied while the main attractions are still smoking. These portable flavor bombs combine the best of both worlds - Texas-style smoked sausage with Kansas City’s love of bold, spicy flavors.
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2 pounds smoked sausage (I use a mix of beef and pork)
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8 ounces cream cheese, softened
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8 ounces sharp cheddar, grated
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12 jalapeños, halved and seeded
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1 pound bacon (the thicker the better)
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1/4 cup BBQ rub (your favorite kind)
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Optional: Chiefs-colored food coloring for cream cheese (my kids insist on this)
Pro Tip: These can be prepped the night before the game, which is clutch when you’re waking up at dawn for brisket duty. And here’s a dad hack: set aside a few with less jalapeño heat for the kids - they’ll think you’re a hero, and you’ll have more of the spicy ones for yourself. Win-win!
So there you have it, folks - my Kansas-meets-Texas game day trilogy. Whether you’re huddled around a parking lot tailgate or commanding the backyard like I do (complete with strategically placed TVs so I never miss a play), these recipes will have everyone thinking you’ve got a Michelin star hiding in your apron pocket.
Remember, friends: smoke low, cheer loud, and never, EVER tell a Texan that Kansas City BBQ is superior… at least not until they’re on their third helping of your Victory Glazed ribs.
Until next time, keep those flames steady and your trash talk steadier!