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!