11 Things About Grilling Your Wife Wants You To Know

Nothing like a bone in ribeye to brighten up this hump day! Thanks for the eye candy,

Look, we can’t fix all communication in a single blog post. But we sure are going to try. Consider this your playbook for understanding the pieces of conversations that you may have had without fully understanding what was going on. Just assume that all of these things are true and use them as your grilling […]

The Bell Ringer: A Little Ribbers Caper with Lee and Michael

The Early Days: A Taste for Adventure and Barbecue It all began in the picturesque landscapes of the American South, where family gatherings and celebrations were synonymous with the smoky aroma of barbecue. For young Michael Quessenberry, son of the legendary pitmaster Jim Quessenberry, these gatherings were a playground of flavors, a testing ground for […]

Smokestack Lightening Interview Tapes: Jim’s Theory on the Popularity of BBQ

Lolis Elie and Frank Stewart interview Jim Quessenberry on BBQ becoming popular. Jim cracks a joke or two to his best friend, and BBQ partner, Arthur McDaniel. [00:00:00] Jim Quessenberry: [00:00:00] You want my theory on why barbecue is catching on? Lolis Elie: [00:00:03] Yes, Please. Jim Quessenberry: [00:00:04] Okay. Uh, several reasons… uh, one […]

Smokestack Lightning Interview Tapes: Jim Quessenberry on Arkansas BBQ and Sauces

Lolis Elie: [00:00:00] Any places in Arkansas, we got to check out ,any like great places in Arkansas? Uh, yeah. You been to Craigs in De Valls Bluff? Quess: [00:00:16] Yeah, they’re good. Lolis Elie: [00:00:18] They have this sort of a strange thing there, that sauce that they got. Donna Quessenberry: [00:00:22] With apples […]

Jim Quessenberry – BBQ of the Old Days – KWYN Yawn Patrol 1993

00:05 Interviewer Jim, describe for me the old pure, unadulterated barbecue of the old days. Used to be a big event… now days people say “We’re gonna have barbecue” They come over for a few hours in the afternoon, and they slap something on possibly even the grill. But back in the old days. I’m […]

What Makes Wagyu Beef So Good?

wagyu steak

What makes Wagyu beef so good? To find out, we need to learn what wagyu Beef really is. Simply put, wagyu, pronounced “wa” meaning Japanese, and “gyu” meaning cow, is an old breed of Japanese beef cattle, but there is much more to this tasty breed of cattle than a name. Originally, wagyu were selected […]

How good is American Wagyu Beef? My Experience with American Wagyu

American wagyu

After my friend Joey and I returned to The States from our trip to Japan, we were wanting to try American wagyu to see how it compared to Japanese wagyu. We found the website MishimaReserve.com which specializes in selling American Wagyu beef. We opted for the highest quality rib-eye they carry. It came in a […]

Kansas City Barbeque Society Releases Statement on the KCUR Article

KCBS

Earlier this week, KCUR released an article that seemed to be all doom and gloom for our beloved KCBS organization. While the article seems to be painting a portrait of F.U.D. (fear, uncertainty, and doubt), one thing that is apparent is that the article was released regardless of commentary from the organization itself. While Emily […]

The Smokestack Lightning Interview Tapes: Origin Story on Competing

Lolis Elie interviewing Jim Quessenberry [00:00:00] Lolis Elie: How did you get into the actual barbecue business? Did you start off doing some competitions or… [00:00:06] Jim Quessenberry: Yeah. Uh, well, see, I was in food service in Memphis. I was in …. with the Britling cafeterias over there. B, R, I, T, L, I, […]

The Smokestack Lightning Interview Tapes: Cleveland Rib Mafia

Here we have another segment from the Smokestack Lightning interview tapes. Jim Quessenberry tells his story of locking horns in Cleveland over ribs, and how his ribs went missing like Jimmy Hoffa.