{"product_id":"the-little-book-of-kc-bbq-jonathan-bender-cookbook","title":"The Little Book of KC BBQ by Jonathan Bender – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Mini hardback, 128 pages, 4.2 x 5.7 in\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jonathan Bender, founder of the Museum of BBQ in Kansas City\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Andrews McMeel Publishing, 2026\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Kansas City barbecue history, burnt ends lore, drink pairings and 15 recipes from KC pitmasters, competition cooks and restaurants\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e KC-style fans, competition cooks and anyone after a clever little barbecue gift\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9798881602758\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Little Book of KC BBQ is a pocket-sized hardback by Jonathan Bender, founder of the Museum of BBQ in Kansas City, that tells the story of Kansas City barbecue and shares 15 recipes from the city's pitmasters, competition cooks and restaurants.\u003c\/strong\u003e It's small enough for a Christmas stocking, with history, burnt ends lore and drink pairings packed in alongside the cooks.\u003c\/p\u003e\n\u003ch2\u003eKansas City's smoky story in your pocket\u003c\/h2\u003e\n\u003cp\u003eKansas City and barbecue are forever linked, and Bender explains why, starting with Henry Perry, the self-proclaimed Barbecue King whose pit shaped the city's barbecue scene. He then shows how KC's approach differs from Texas, Memphis and the Carolinas, and how the competition circuit and one famous sauce put the city on the map.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe chapters cover what makes KC barbecue different, the city's barbecue history, the competition scene, grilling versus smoking, the origin of burnt ends, the story behind KC's most famous sauce, the legend of fire sauce, and what to drink with a barbecue plate.\u003c\/p\u003e\n\u003cp\u003eThe 15 recipes come from KC's best-known names, including a Magic KC Dry Rub, Slap's Competition-Style Ribs, Plowboys Competition BBQ Baby Back Ribs, Arthur Bryant's BBQ Meatballs, Jack Stack Cheesy Corn Bake, Q39 Brisket, Pork Belly Burnt Ends, Smoked Peach Cobbler and a Bloody Bull.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFans of sticky, saucy Kansas City barbecue, competition-curious cooks and anyone who likes to know the history behind the food. It's a quick read and a brilliant stocking stuffer for the barbecue nut in your life.\u003c\/p\u003e\n\u003ch2\u003eAbout Jonathan Bender\u003c\/h2\u003e\n\u003cp\u003eJonathan Bender is the founder of the Museum of BBQ in Kansas City and the author of four books, including LEGO: A Love Story, Cookies \u0026amp; Beer and Stock, Broth \u0026amp; Bowl. He has judged the American Royal World Series of Barbecue, reviewed grills for national publications, and won an Emmy for a documentary about sandlot baseball. He lives in Kansas City, Missouri.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/241_grinning-saucing-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: good things come in small packages, and this one's stuffed with Kansas City smoke. Bender squeezes the whole KC story into a book that fits in your jacket pocket, and the chapter on the origin of burnt ends is a ripper. Grab it, read it in one sitting, then fire up the smoker that same arvo. Pair it with \u003ca href=\"\/products\/bbq-revolution-mitch-meat-mitch-benjamin-cookbook\"\u003eBBQ Revolution\u003c\/a\u003e for Meat Mitch's KC competition firepower and \u003ca href=\"\/products\/big-moes-big-book-of-bbq-moe-cason-cookbook\"\u003eBig Moe's Book of BBQ\u003c\/a\u003e for more championship cooking, and since the book includes a Plowboys rib recipe, dust your ribs with \u003ca href=\"\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys BBQ Yardbird Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Burnt End Breakfast Beans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLeftover burnt ends deserve a morning encore.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 cup chopped leftover burnt ends or smoked brisket, 1 tin baked beans, 1 tbsp KC-style BBQ sauce, 1 tsp mustard, a splash of apple cider vinegar, toast and eggs to serve\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eTip everything except the toast and eggs into a small pan.\u003c\/li\u003e\n\u003cli\u003eSimmer for 10 minutes, stirring now and then, until thick and glossy.\u003c\/li\u003e\n\u003cli\u003ePile onto hot toast and top with a fried egg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mustard and vinegar cut through the sweet sauce and rendered fat, so the beans taste rich without getting cloying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Little Book of KC BBQ?\u003c\/h3\u003e\u003cp\u003eIt was written by Jonathan Bender, founder of the Museum of BBQ in Kansas City and a former American Royal barbecue judge.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in The Little Book of KC BBQ?\u003c\/h3\u003e\u003cp\u003eThere are 15 recipes from Kansas City pitmasters, competition cooks and restaurants, including Q39 Brisket, Pork Belly Burnt Ends and Slap's Competition-Style Ribs.\u003c\/p\u003e\n\u003ch3\u003eIs The Little Book of KC BBQ good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's an easy read that explains Kansas City barbecue from the ground up, and the recipes are short and approachable.\u003c\/p\u003e\n\u003ch3\u003eHow big is The Little Book of KC BBQ?\u003c\/h3\u003e\u003cp\u003eIt's a mini hardback of 128 pages, about 4.2 x 5.7 inches, published by Andrews McMeel in 2026.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Kansas City barbecue different?\u003c\/h3\u003e\u003cp\u003eKansas City is known for smoking a wide range of meats, thick sweet-and-tangy tomato-based sauces and burnt ends, and the book explains how that style compares with Texas, Memphis and the Carolinas.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Little Book of KC BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Jonathan Bender, founder of the Museum of BBQ in Kansas City and a former American Royal barbecue judge.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in The Little Book of KC BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 15 recipes from Kansas City pitmasters, competition cooks and restaurants, including Q39 Brisket, Pork Belly Burnt Ends and Slap's Competition-Style Ribs.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Little Book of KC BBQ good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's an easy read that explains Kansas City barbecue from the ground up, and the recipes are short and approachable.\"}}, {\"@type\": \"Question\", \"name\": \"How big is The Little Book of KC BBQ?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a mini hardback of 128 pages, about 4.2 x 5.7 inches, published by Andrews McMeel in 2026.\"}}, {\"@type\": \"Question\", \"name\": \"What makes Kansas City barbecue different?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Kansas City is known for smoking a wide range of meats, thick sweet-and-tangy tomato-based sauces and burnt ends, and the book explains how that style compares with Texas, Memphis and the Carolinas.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824817602612,"sku":"9798881602758","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-little-book-of-kc-bbq-jonathan-bender-cookbook-front.png?v=1792910482","url":"https:\/\/www.therubhub.com.au\/products\/the-little-book-of-kc-bbq-jonathan-bender-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}