Tag Archives: BBQ

BBQ ‘n Booze w/Bruce Campbell

Our very own Midwest BBQ Institute instructor Bruce Campbell has been immortalized in print! He’s featured this month in Mission Magazine in an article about Mission’s upcoming 12th Annual ‘Battle of the Brisket‘ on Sept. 16 & 17. (Look for the article on pages 8-9.)

Bruce Campbell article in Mission Magazine

Mission Magazine, Aug/Sept 2016

Bruce has been instructing barbecue/grilling and beverage classes at The Culinary Center of Kansas City for years. Some of his most popular classes include our Girls’ Night Out classes – or in Bruce’s case, his class is ‘Grills Night Out’ class. It’s a fun evening to learn a thing or two about grilling while enjoying a beverage with your girlfriends. The classes generally sell out – because who doesn’t love a great reason for a GNO?!

In his free time, when he’s not teaching cooking class at The Culinary Center, Bruce puts his BBQ knowledge and experience from 30+ years in the restaurant industry to good use with RibStars, the BBQ team with whom he’s been competing since 1999.

Sign up for Bruce’s next class, BBQ ‘n Booze this coming Friday night, Sept. 9!




Sweet Mother of Tailgates, That’s Good Stuff!

Welcome to Day Two of our Daily Tailgate Recipes for our Postseason Royals celebration! Today we have a sweet mango flavor for your tailgate meat. Enjoy and … Go Royals!!

MaMango BBQ Pork Loinngo BBQ Pork Loin


  • ½ cup brown sugar
  • ¼ cup Rib Stars “Rub-Me-Tender” Rib Rub
  • 1 tablespoon granulated garlic
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt


  • 1 (10 ounce) jar mango jam
  • ½ cup BBQ sauce, your favorite
  • ¼ cup real maple syrup
  • 3 pounds pork loin

For the rib rub, in a bowl add the brown sugar, rib rub, garlic, pepper, and salt. Set aside.

For the basting sauce, in a bowl add the jam, bbq sauce, and maple syrup. Stir to combine and set aside.

Preheat the grill to medium heat. Rub the rib rub over all sides of the pork loin. Add to the preheated grill and cook the three sides of the loin 2 to 3 minutes on each side. Take off the grill and baste with the basting sauce, reserving some for basting after baking. Transfer to a baking dish and set aside in a warm place.

CCKC Loves BaseballPreheat oven to 350 degrees. Place the pork loin in the oven and bake for 30 to 45 minutes or until an instant-read thermometer reads 135 to 145 degrees F when inserted into the loin. Remove from the oven and let rest for 15 minutes before slicing. Baste the pork once more with sauce. Serve warm.

Makes about 10 to 12 servings

Delia’s Delicious End-Of-Summer Deals

Delia's Delicious DealsEnjoy 10% OFF 
these fabulous classes
on our schedule, including our Inner Sanctum BBQ class at the new home of The American Royal BBQ — Arrowhead Stadium!

A perfect gift for the wedding couple or recent college grad:

A 2-Day Course for Absolute Beginners

On your own for the first time?  Or just think it’s time you learned to cook but you can barely manage instant coffee?? Join experienced chef & culinary instructor, in a 2-part relaxed and informative weekend class that will get you on your  cooking feet and on your way to preparing simple, healthy, delicious food. Students receive a 10-inch sauté pan from our Pro Series Cookware!
Sun. 8/23/15 9:00-3:00 Day 1
Sun. 8/30/15 9:00-3:00 Day 2
Series Fee- was $310  Now $279.00

Italian Cookin’ Never looked so good –
Mangia with these great classes:

YO….yeah, I’m talking at YOU! The Boss, aka Chef Sandy DiGiovanni, would like me to invite you to join her for a very authentic Italian dinner with “the family”. She said she’s gonna break da code of silence and show all of you’se how to make some real Italian mob food. You know, what Tony Soprano woulda ate in da back of da Bad Da Boom…like Pasta Putanesca, Sausage “Sangwich” with Peppers & Onions, her Godmother’s Cannoli’s, and some other stuff.  So, don’t be a wiseguy…sign up early. Cause I said so. Capiche?
Mon. 8/17/15 | 6:30 – 9:00 p.m.
Was $65  Now $58.50

COOKING LIKE NONNA with Chef Sandy DiGiovanni
Let’s pretend we’re in her Nonna’s Sicilian kitchen as Chef Sandy DiGiovanni shows you how to eat like a true Italian. You’ll garner all the skills, confidence, and know-how you’ll need as she teaches you how to cook some of her Nonna’s Italian recipes.
Tues. 9/1/15 | 6:30 – 9:00 p.m.
Was $65  Now $58.50

Come learn why Health is better than Wealth:

Grains have been a staple for nutritious and satisfying meals for many centuries.  Adding them to  your meals is a great choice because they are low-cost and an excellent source of fiber and important nutrients, but cooking them can sometimes be a stick situation – literally. Join Chef Richard McPeake as he shares easy tips and techniques and explores different varieties of grains and how to cook them to perfection.
Wed. 9/2/15 | 6:30 – 9:00 p.m.
Was $55  Now $49.50


It’s easy to be seduced by September’s ample tables of colorful, farm-fresh produce.  Let’s just give in to the power of vegetables and arm ourselves with a basketful of great recipes and cooking techniques that highlight the power of the veggie!
Sat. 9/5/15 | 10:00 a.m. – 12:30 p.m.
Was $50  Now $45.00

A Midwest BBQ Institute Exclusive!    

This ultimate BBQ experience places you inside the “inner sanctum” of a seasoned American Royal BBQ Competition team. Work and learn alongside our award-winning team as they take you step-by-step through the competition process. From set-up to breakdown with all the juicy competition activities and celebrations in between. Weekend event includes food and drink during the weekend (duh), American Royal admission/wristband, opportunity to hobnob with BBQ stars, Braggin’ Rights & more!
10/2, 10/3, & 10/4/14
Was $675  Now $607.50

You have until Tuesday, August 12 at Noon
to receive the discount...

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Spots are limited so sign up soon.
(Sorry, this deal is not retroactive)

It Ain’t Summer If You Don’t Have BBQ

bbq grillnigIt’s officially summer, and you know what that means.  Well, yes, it means heat and humidity in Kansas City. But it also means…  BBQ!

We’re celebrating the season at Tuesday Lunch on June 23 with some of our most popular dishes. Join us for this tasty classic summer picnic menu:

Smokey BBQ Chicken
Backyard BBQ Baked Beans
Sweet Potato Mashers
Crispy Coleslaw
Ginger’s Creamy Trifle

Our Tuesday Lunch is open to the public, and we serve each Tuesday from 11:30 a.m. to 1:00 p.m. We don’t take reservations (although you might call ahead if you’re bringing a big group), but we never run out of room or food, so grab a lunch mate and join us. We’ll throw some chicken on the grill for you!

Happy Fathers Day to all you dads out there, by the way!!


Oct 7, 2014

The American Royal was a blast. Our MBQI team received two “calls” (top 10 – a/k/a American Royal Ribbons).

9th in Side Dish – Beans

8th in Pork

This is a HUGE deal, folks.  There were 563 teams and we beat out some of the best and brightest.  Kudos to Bruce and Richard for kicking some BBQ butt, as usual.  It was a lot of time and talent invested in making this a success.  Kansas City is THE place for BBQ as you know, and we were right there in the thick of it…. AND placed.

Here are a few photos from the weekend.  The two guys with me in the final picture do NOT represent one of my recent dating escapades….. J  But rather our two chefs from Scotland who traveled here just to attend our Inner Sanctum class.  Aye, it was a good time by all.

Be sure and congratulate Bruce and Richard, ok?




Sticky PB&J Wings

Well, Chef Richard McPeake our resident “Educator of ‘Que” saw all the ways that our foodie friends love to eat peanut butter on our Facebook page, and he decided to share his as well. His Sticky PB&J Wings make a great addition to any tailgate or Super Bowl party!

Sticky PB&J Wings

  • 3lbs.  Chicken wings,
    split into “drums” and “flats”
  • 1 TB Ground Chili Powder
  • 1 Tb Paprika
  • 1 Tb Cayenne Pepper
  • 1 cup Grape Jelly
  • 1/2 cup Creamy Peanut Butter
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Asian Chile Sauce

Combine the chicken wings with the next four ingredients and toss to coat.  Let marinate for at least 30 minutes.

Combine last four ingredients to make Sticky PB&J sauce.

Preheat your grill and lightly oil.  Grill the chicken wings over medium high heat until wings are charred nicely on all sides.  When the wings are halfway cooked start basting with the PB&J sauce.  Continue basting until wings are cooked through.  Serve on a warm platter to happy guests!

PB&J wings

Planked Pears with Gorgonzola

Check out the fruity cheesy goodness from the Educator of ‘Que Chef Richard McPeake!

  • Planked Pears with Gorgonzola
  • Enough for 6 people
  • 3 Pears, ripe but firm, peeled, cut in half, cored
  • 3 TB. Butter, unsalted
  • 1/2 cup  Gorgonzola, crumbled

Special Tip: This is only one recipe for planked fruit. Seasonal fruits are excellent when planked and matched with cheeses.

Great served with an excellent port!

Peel and cut the pears in half and core the center. Thinly slice the pears to within about 1 inch of the top for a fanned appearance. (Pears can be pre-grilled if desired for a sweeter flavor.)

After soaking the planks, place on the hot fire and grill until the plank starts to crackle. Flip the plank over and place the fanned pears on the planks. Continue to grill until the plank starts to crackle again, then move from the direct fire to an indirect heat source. Add to the pears the crumbled Gorgonzola and allow to slowly melt on top of the pears. Close the lid of the grill, plank roast until pears are tender but not soft.

Approximated Grilling Time: 10-12 minutes