Tag Archives: Larry Hadley

It’s All About The Marinade

Mmmm, those were some tasty Carne Asada street tacos at Tuesday Lunch!  If you didn’t get a chance to join us, try these at homCarne Asada Marinadee – you won’t want to miss out on the amazing flavor. Soak your meat in the following marinade overnight, then cook or grill your meat. Our BBQ Dude Larry says it’s great not only on beef, but chicken and pork also.

Carne Asada Marinade

  • 2 Tbsp. garlic, chopped fine
  • 2 Tbsp. ground cumin
  • 3 Tbsp. Chili Powder
  • ¼ cup vinegar
  • 1 Tbsp. salt
  • 1 Tbsp. freshly ground pepper

Mix ingredients. Pour marinade over meat and refrigerate overnight.

(BBQ Dude Larry recommends leaving it in marinade 24 hours, if you have the time.)



Meet Larry Hadley

Meet Larry Hadley, a special “Key Ingredient” at The Culinary Center”. He is better known as “BBQ Dude”. You will see Larry at almost every BBQ event at CCKC and he is usually “on the line” during Staff Lunch. Larry is also one of our “Kitchen Shrinks” which means he always has his shingle out for BBQ/grilling/smoking questions. Send your questions anytime. This is one special guy.

After taking several classes at the CCKC several years ago, and then becoming a volunteer, I had the opportunity to come on board and work with this great team.  My background and culinary love is the art of smoking and grilling, with a lot of TLC thrown in. Though I’m known around the CCKC as the “bbqdude”, I feel privileged to be able to continually broaden my skills by working  along side the Executive Chef, who shares his passion and talent for cooking.

I serve as Contest Representative and Certified Master Judge for the Kansas City BBQ Society. I have also had the opportunity to cook with and be a member of an award winning KCBS Competition BBQ team. This enables me to gain more expertise in the wide field of what BBQ should be at its best.

One of my biggest & most rewarding culinary adventures has been serving as Crew Chef for the Continental Divide Trail Alliance for several trail building projects. This is high altitude cooking at its best! With my wife Sharon assisting, we cooked meals at 10,000ft for groups of 30 on propane stoves in a cook’s tent, using battery lamps. This is where it’s 32 degrees in July at 5AM and the coffee is on!

BBQ Dude

Our own BBQ Dude, Larry Hadley and his KCBS team competed at the North Kansas City State BBQ Championship the weekend of March 12.

They competed in the 4 main KCBS categories:  Chicken, Ribs, Pork, & Brisket. Out of 107 competing teams, they took 5th in Ribs, 1st in Brisket, and 4th over all. That was some GOOD Brisket. Congratulations!!