Back in the day, which for the record
was long before I was born, most beef was transported via cattle
drives. Cows were driven in herds from the southwest up famous trails
like the Chisholm and Great Western, destination: Kansas. Meat is one
of the early commodities that made Kansas great as most of the trails
ended somewhere in the the vicinity. Because of its close association
with the beef business, Kansas City became renown for its BBQ. Ask
any Kansas City resident what you should eat while in town and it
will nearly always be some sort of meat joint. Meat is king in Kansas
City.
With its fleshy history, only one hot
dog will do for the Kansas City Royals: The Meat Bomb. It is a
combination of the tasty meats that belong on a bun. Here is the
rundown on how to build your own bomb.
Toast the bun, it will need the extra
firmness to hold all of that carnage together. Also, it is much
easier to tackle if you split the bun and use the halves like
sandwich bread. Start with two or three slices of bacon as a base,
lay on a small slab of BBQ ribs, add three meatballs, douse with KC
Masterpiece BBQ sauce (it comes in many flavors, use the one of your
choice). Then lay on the star attraction, the all-beef Hebrew
National frank. It's a challenge to eat, the meatballs will want to
roll around, and keeping the frank centered on the bun is no small
task. But trust me on this, one bite and you will be singing the them
song to Rawhide. This bomb
explodes with the flavor of the best of the world of meat.
Beer
pairing: Nothing will defuse the bite of this BBQ meat bomb like the
crisp, cool taste of a Boulevard beer. Brewed in Kansas City, it is
nationally available and comes in many varieties, but the Imperial
Pilsner is recommended.
