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Showing posts from October, 2020

Guinness World Records Involving BBQ

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Staying up to date on the latest and greatest ways to prepare the best BBQ at the Lake of the Ozarks helps us to discover new ways to deliciously treat your taste buds. During some recent research, we came across a few Guinness world records pertaining to our favorite subject here at The Barn-B-Que Smokehouse - BBQ! We thought you might enjoy these interesting fun facts too.  Largest BarbecueThe Discovery Channel's BIG! television program showed off the largest barbecue in the world on June 20, 2004, in Santa Clarita, CA. They built it to measure 15-feet 3.75-inches high, 10-feet 2.25-inches wide, and 8-feet deep. The grill was 12-feet wide and 8-feet deep. At the unveiling, they were able to cook one whole pig, four turkeys, and one 10-foot hot dog! Longest BarbecueFrom size now to length, the longest barbecue on record measured 20.246-feet long. It was created on April 4, 2014, by the people of Bayamban, Pangasinan in the Philippines to celebrate the city's 400th anniversary.…

A BBQ Delicacy - Baby Back Ribs!

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The Barn-B-Que Smokehouse makes every effort to serve the very best BBQ at the Lake of the Ozarks. This requires us to know how to cook up the classics in a way that at least stands up to (but preferably far exceeds) what you've tasted before.  A perfect example of this is our irresistible smoked baby back ribs. All great BBQ joints need to know how to cook up an amazing rib and our Lake of the Ozarks BBQ restaurant has definitely figured that one out! What do you already know about this mouthwatering cut of meat? Here are a few details for you about this BBQ staple followed by the many tasty ways we serve 'em up to you here at The Barn-B-Que.  The Infamous Baby Back RibThis type of rib doesn't get its name because it comes from a young pig but rather because of the fact that it's a shorter cut in relation to spare ribs. Spare ribs come from the belly area whereas baby back ribs are cut from where the rib meets the spine after the loin is removed.   While they may be sho…

BBQ Styles Across the USA

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BBQ is a favorite type of food all across the United States. Each part of the country tends to have their own opinion on exactly which way is best for preparing that savory, mouthwatering 'que. For example, you might find similar items on our Lake of the Ozarks BBQ restaurant's menu at a place in Texas or Kentucky, but it's very likely to taste slightly different at each place.  In today's blog, we've featured a few of the different ways you're likely to discover BBQ depending on what part of the country you're in. (If reading this happens to make you hungry, The Barn-B-Que Smokehouse opens at 11:00 am daily! Come on by!)  Kansas CityDo you like a variety? Kansas City style BBQ has everything from pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Kansas City style is spice-rubbed and smoked over a variety of woods. The meats are served with a thick sweet and spicy BBQ sauce. A crowd favorite is the burnt ends, which are the crusty, fatty, …

Drinks From the Bar That Pair Deliciously With BBQ

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When you sit down to enjoy a plate full of the best BBQ at the Lake of the Ozarks, you're going to need something to wash down all that deliciousness. A great big refreshing glass of iced tea always pairs perfectly with smoked BBQ but if you're more in the mood for an "adult" beverage, The Barn-B-Que has a fully stocked bar ready to take care of that. Here are a few of our suggestions for drinks from the bar that taste terrific with BBQ.  BEERBy far, the most popular drink to enjoy alongside BBQ is an ice-cold beer. Different sauces each seem to pair best with different types of beer. In general, a beer with a light flavor complements the richness of the BBQ without overwhelming it. This could be a lager, pilsner, or a Kolsch. If you prefer something a bit darker, porters are also an excellent choice. Some hoppiness to a beer can help to bring out the intense flavors of the meat, but too much hops can steal some of the spotlight from the BBQ on the plate. An often-ove…