Smoking Meat In Kansas City, Past And Present

By Gina Kaufmann,

Sylvia Maria Gross, Matthew Long-Middleton, Matt Hodapp

Published September 26, 2014 at 4:00 PM CDT

Pork butts to the left of us, briskets to the right: that's one way of describing Kansas City's culinary geography. Join us on a visit to a Kansas City home with a smoker out back, and a chat with a food photographer who traced Calvin Trillin's famous footsteps with his own burnt-end odyssey.

Guests:

Greg Beachner, pit master, Brazin' Assets (barbecue competition team)
Bonjwing Lee, food photographer and writer, Ulterior Epicure

Tags

Central Standard Food & Drink barbecue

Gina Kaufmann

People don't make cameos in news stories; the human story is the story, with characters affected by news events, not defined by them. As a columnist and podcaster, I want to acknowledge what it feels like to live through this time in Kansas City, one vantage point at a time. Together, these weekly vignettes form a collage of daily life in Kansas City as it changes in some ways, and stubbornly resists change in others. You can follow me on Twitter @GinaKCUR or email me at gina@kcur.org.

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Sylvia Maria Gross

Sylvia Maria Gross is storytelling editor at KCUR 89.3. Reach her on Twitter @pubradiosly.

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Matthew Long-Middleton

Matthew Long-Middleton has been a talk-show producer, community producer, Media Training Manager and now the Community Engagement Manager at KCUR. You can reach him at Matthew@kcur.org, or on Twitter @MLMIndustries.

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Matt Hodapp

See stories by Matt Hodapp