Food To Pack For Camping Trips

02 Jun 2017 - 11:29:45 am
Kansas City was one of the largest meat processing city's in America. From 1871 to 1950 it was only surpassed by Chicago's Union Stock yards. Most of the labor at the yards was provided by African Americans and immigrant labor from nearby Kansas City Kansas. Kansas City style barbecue grew out of local laborers purchasing and taking home cheap cuts from the processing floor for weekend cookouts, church functions and neighborhood celebrations. As the locals refined their cooking skills more and more of the barbecue found its way into the marketplace. Barbecue joints sprang up all over the east side of Kansas City during the jazz era into the 40's and 50's.

The spell is broken as I pick up a rock and it falls open in my hands. We fall about laughing as my travel companion believes for an instant that I am Superwoman! Back in the car, air conditioning on high.

During my college years 1969 - 1974 I spent a lot of time investigating the local barbecue scene. I was looking for unusual product and the perfect sauce. There was a joint at 21st St. and Indiana Ave. (next to the old Celebrity Lounge) that served melt in your mouth lamb shanks in the slow cooker. Gates and Son's had Lamb Breast, Smoked Sausage and Cornish Game Hen that were all excellent and out of the ordinary. Boyd's Rib Tip House on Prospect had crunchy Rib Tips, good lamb shank and excellent burnt ends. Harris Barbecue across from the old Municipal Stadium was possibly the best small barbecue venue. Mr. Harris did make the best sauce. The Paradise off Prospect specialized in pork ribs and pork butt that was sliced rather than pulled.

As we finished our drinks, another vehicle picked us up for a surprise honoring our 30th anniversary, and we took off into the long grass. 45 minutes later, we saw a group of lights as we approached a clearing ringed by hurricane lamps. Two giant bonfires burned in the center, and a smiling group of Klein's staff stood next to a candlelit table for two. We were served a bountiful feast of soup, salad, lamb curry and champagne. Chocolate mousse ended the meal on a sweet note, and as it was served, a group of Masai performers entered the clearing, stepping and harmonizing with skill and enthusiasm. Our chef couldn't resist joining in. The magic of the evening enveloped us in a warm glow, carrying us through the rest of the extraordinary night.

The K.C.KS style offered at the Rosedale, Wyandot and Quick's was different and fun. I never liked Fiorella's or Snead's Country BBQ. Hayward's is a acceptable suburban choice with a decent sauce.

On the way to the town of Golden, our next destination, we stopped to hike to Johnston Canyon, a worthwhile trek! The falls were splendid! The journey curried lamb took us less than an hour. It was a little crowded, even with the rain, but by the time we reached the falls, there were very few people around. On the road again, we encountered four majestically antlered elk! They know they are VIPs, and don't allow us people to hurry them along. They promenade along the road and graze gracefully by the roadside.

The best curry lamb maker is none other than the family member who does the most cooker - perhaps your mum, sister, or daughter - because when we are used to a certain taste, no one else can meet that standard of taste better than the person you have at home.

Transfer the vegetable mixture to the crockpot, then pour the wine mixture into the skillet and scrape up any stuck-on bits, bringing the mixture to a simmer. Pour it into the crockpot. Cover and cook for two hours on high, then six to eight hours on low.
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