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Thanks for the great link.

I've copied them here, leaving the reference above. Many times those links change and the stuff disappears.

Thanks GS.

Kansas City's Famous Barbeque Recipes

Jack Stack Barbecue Beans Recipe Fiorella's Jack Stack Barbecue of Kansas City

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

1 (32-ounce) can pork and beans
1 cup chopped brisket
4 slices of bacon
1 cup BBQ sauce (recommended: Jack Stack Original)
4 heaping tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup water

Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.


Jack Stack Cheesy Corn Bake Recipe
Fiorella's Jack Stack Barbecue of Kansas City

Prep Time: 30 minutes
Cook Time: 1 hr. 15 minutes
Yield: 10-12 servings

2 tablespoons butter or margarine
4 teaspoons flour
1/8 teaspoon garlic powder
1 cup milk
1 1/2 cups sharp American cheese, shredded
1 (3 ounces) package cream cheese, cut up
3 (10 ounces) packages frozen whole kernel corn, thawed
3 ounces diced ham

Melt butter; stir in flour and garlic powder. Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham. Bake in 2 qt casserole for 45 minutes at 350.


Arthur Bryant's Burnt Ends

Prep Time: 15 minutes
Cook Time: 11 hours
Yield: 4 to 6 servings

1 (8 to 10-pound) beef brisket
Favorite spice rub (recommended Arthur Bryant's)
Favorite BBQ Sauce (recommended: Arthur Bryant's Rich and Spicy Sauce)

Prepare smoker for cooking, heating to 180 to 200 degrees F.
Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.

Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.


Gates & Son's KC BBQ Sauce

Prep Time: 5 minutes
Yield: 3 Quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seeds
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature. Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.


Gates & Son's KC BBQ Rub

Prep Time: 5 minutes
Yield: 1 jar of seasoning

1 cup sugar
1/2 cup salt
2 tablespoons paprika
2 tablespoons red peppers
1 tablespoon ground cumin
1 tablespoon ground celery seed

In a medium bowl, mix together all ingredients. Store in a tightly sealed jar.


K.C. Masterpiece Original Barbecue Sauce Recipe

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.


Zarda's Kansas City Classic Barbeque Sauce

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: about 4 cups

8 ounces tomato paste
12 ounces water
8 ounces white vinegar
1 1/2 ounces celery juice
6 ounces your favorite BBQ seasoning blend
6 1/2 ounces sugar
1/4-ounce cornstarch
1 to 2 drops liquid smoke (recommended: Wright Liquid Smoke)
1-ounce salt

In a saucepan over medium-high heat, mix tomato paste and water together until smooth. Then add the remaining ingredients, in order. Cook over medium heat until sauce reaches 190 degrees F, about 5 to 10 minutes. Enjoy!
Dont know if anyone has been there, but Fiorellas (Jack Stack) is the best BBQ i've ever had... I'm in the St. Louis area but get over to KC fairly often and the trip is never complete without going there. Their lamb ribs are the best ribs of any kind i've ever had. that corn dish is quite good too.

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