When Gates Ol’ Kentuck Bar-B-Q opened in Kansas City in 1946, there wasn’t as yet, a “Kansas City style” of barbecue. Gates and Arthur Bryant’s were templates for what would become that style and seed the growth of what today is recognized as one of the definitive regional profiles of barbecue in the US.

All the best to all y’all.
“Where there smoke, there’s MEAT!”
– Clarence “Porkchop” Dupree


Take some prime New York Strips, season them with Dupree’s Texas Brisket Bark and let
them sit overnight. Build a good solid fire (I used charcoal and pecan), and smoke the steaks at 225, turning every ten minutes until they reach 115.

Remove the steaks from the grill and rest them while you bring the fire up to a high, searing temp, then return the steaks to the grill and sear two minutes per side.

Remove steaks from the grill and rest. Slice and enjoy Edible Perfection!


Took yesterday off to blend a new rub and try it out on a brisket.
Best idea I had all week!
All the best to all y’all. “Where there’s smoke, there’s MEAT!”
– Clarence “Porkchop” Dupree


This book has been a staple in my collection since it came out over twenty years ago. HINT: Page 148-149  for a pork basted you will keep coming back to.

Gitchyse’f a back porch, cold beer and fine afternoon to while away while the smoke rises slowly and the music is might fine and well… see what happens!

All the best to all y’all. “Where there’s smoke, there’s MEAT!”
– Clarence “Porkchop” Cupree

Well, it’s been a long, GREAT day, of smokin’ up these three racks of baby backs. Put the rub on yesterday, got the fire going about 11 this mornin’, and well, as you see, they came out just as near perfect as this Porkchop can can get ’em! IMG_0605.JPGBeen working on the rub recipe for about three months, and I think we’re gonna call this
one. We’re gonna be repeating this one a bunch.


A couple of tweaks to my process really help this along:

  • Got an industrial scale so I can measure out my ingredients in grams. I highly recommend this to any of y’all who are ins search of a truly repeatable swing.
  • Increased my blending time and let the final blend sit, covered, overnight. Then added corrections the following day.

These two changes to my blending really seemed to help.

I want give a big shout out to the Baron Of Barbecue, Paul Kirk. His rib baste has been a go to for us for goin’ on twenty years, and it is SO MIGHT FINE! If I were going to open a restaurant of do any kind of commercial ‘que, this would be a staple. Gracias, Paul.

These are what I call “Destination Ribs.” One rack is going to a friend of mine who can’t get out much, but who LOVE barbecue. Another is going to a professor and transplant to Texas who has taken a shine to the Porkchop’s barbecue. Her two sons are coming into town next week from back East, and I thought the least ole ‘Chop could do is feed ’em some real deal South Téjas ribs. So, Doc: This rack’s for you!

Last rack? Well, a man’s gotta eat, so these are stayin’ put. Though not for long.


Had a great day of smokin’ and I hope y’all did, too. Christmas is comin’ and all and I just feel fortunate everyday that I can light another fire.

All the best to all y’all/. “Where there’s smoke, there’MEAT!” – Clarence “Porkchop” Dupree

So, it’s been pouring rain in South Téjas for the past couple of days, mitigating against low and slow. Time to do some grillin’: We put our “Uncle Tiny Legs Chicken Spike” on a couple of boneless, skinless breasts overnight, brushed with a little teriyaki about half way through. Grilled onions and peppers, and just for grins – in the luau mode – some grilled pineapple with a just a pinch of our “Seis Pistolas Table Heat”. All is right with the world:IMG_0111

“Where there’s smoke, there’s MEAT!”
Clarence “Porkchop” Dupree