KCKCC Studnets getting ready to feed about 200 people the Seafood Boil at SMoke n Fire.

Just finished making my comp sauce of Zesty Piquant Pepper BBQ Sauce, finished with Red Raspberry Jelly and Red Jalapeno Pepper Jelly. Made 3 gallons tonight!

Our Brisket looked and tasted great. Score average which really surprised us. Red Jalapeno Jelly Ribs were killer, scored really good, a couple of 7's hurt us, but overall we finished 11th out of 62 teams. Good contest and nice cook for us. GREAT tune up for the American Royal. Some really good pictures of some of our neighbors!!

Here are some pictures from Paola 2012! We had an awesome time, our meats looked great and tasted great, but scored low, Go figure. Had Bruce cooking with us this year so he could get his Master Judge. He did an awesome job, and as always we let him trim meats, ribs and chicken. It was great to see everyone.

We are finally putting the final touches to the new Cement Patio for entertaining and the Added and new BBQing area featuring, Beefeater Gas Grill, Kamado Joe Ceramic Cooker, Treager Pellet Cooker, New Weber Kettle and The Good-One Marshall Smoker. Big Good-One Trailer stays out front. Oh yeah that is Isabella's summer pool.

Just getting around to uploading these pictures, sorry for the delay, but check out the nice food work done by the class. Nice BIG final night and the food they achieved was nothing short of outstanding. New Pro Series I & II will be starting this summer and 3 Jr. Chefs Pro Series will be starting. Enjoy! Chef Richard

This was a REALLY fun class, they were all(or will be)Pro Series I students. They also cooked their ass off on the final night. The 11 students had to cook for 40 people and create a 8 course buffet. The risotto was one of the best and the sacllops were spot on. The Shrimp Bisque was creamy like velvet, GREAT job class. Enjoy the pictures! Chef Richard

Enjoy the pictures, the class did an awesome job on their 7 course buffet, with including: Field Greens with Roasted Shallot Vinaigrette Balsamic Brown (Kamuta Tomatoes) Blackened Tilapia Poached Chicken Ala Bercy Vermouth Marinated Pork Medallions w/ Mustard Aioli Sun-dried Tomato Pesto Puntette Painter Palatte of Fresh Vegetables Bananas Foster (Flambe') Everyone had a GREAT time and the class was awesome. Thanks to the CCKC staff for all their hard work and to Vicki for the special setup for dinner. Thanks to the class for the special handmade rolling pin, it was awesome! Keep on cooking and leaning in your kitchens. Chef Richard

Here are some more pics from the Inner Sanctum class from the American Royal. They all got to trim Brisket, Pork Butts, Ribs and take home plenty of meats. Chef Richard

Team Ribstars with some good friends of ours, Kim, Larry and Bruce. All just kind of hanging out and getting some fun things done for the BBQ contest.

We had Great Class for the MBQI this year once again! Everyone had a great time. I was on 710 "Live" three times. Jasper's Saturday morning radio show, did tons of demos on Friday and Saturday for the CCKC. Did cooking demos for the American Royal inside, it was AWESOME! Meet Jefferey Saad from the Food Network, we chatting for quite a while, what a great guy. Team MBQI walked away with a GREAT 4th Place ribbon in sausage. Check out all the Great Pictures from the weekend. Chef Richard Educator of "Que"

Great contest, great friends and great food. Had three special friends come join us. Kim was training to get her Master Judges, Larry and Bruce are also KCBS judges that were not doing anything that weekend and came to hang out and help. Larry was a HUGE help, it was interesting getting their input on the boxes, presentation and food taste. Besides our own. Must have work we did great after a year layoff, finished 9th overall out of 72 teams! Thanks everyone! Chef Richard

Here are the dinner pics from Last Saturday's nights, romantic Dinner for 2. They made Summer Spinach Salad with Fresh Strawberries and Poppy Seed Dressing, Roasted Chateaubriand, White Cheddar Potatoes, Roasted Asparagus with Caramelized Tomatoes, and I made my Famous Chocolate Nut Gateau for Dessert. Chef Richard

Here are the pictures from this years first Pro Series I: Cooking Fundamentals. In this class they learn, knife skills, stock and sauce making, meat and seafood, dry & moist cooking, vegetable cookery, pan sauces and then they have to cook a 7 course buffet on the Final Night for the class and friends. It was a Great Time. Chef Richard

The Festival of Smoke was held April 30th in Downtown Overland Park. Lots of Food, Fun and Friends, we figure crowd was close to 1000 people from the Farmers Market and interested people. Look forward to next year already. Chef Richard

Spring Project. Cleaned all my BBQ equipment and growing herbs for all my cooking classes. Should have well over 30 herb plants in by weekend.

This class ended with a surprise basket night and 90 minutes to make a 7 course buffet with 11 main dishes that had to be achieved. 30 guests showed up for the final night and the class did an outstanding job. Actually finished early great job.

Every year I do a Couples Hands on class for St. Valentine's Weekend. They make, Poached Eggs Marchand de Vin, Fresh Beignets with Fruit Sauce, Nawlins BBQ Shrimp, Boiled Crawfish, Frizzled Ham, Bread & Butter Pudding, Brioche French Toast.

This class is a Hands-on cooking class every Wednesday evening. It last for 9 weeks and we learn each week a different focus of cooking from Small Plates as featured here to main dishes, side dishes, pasta, rice & grains, poultry & desserts. Lots of new friends and GREAT eating happening in this class.

The is a 4 hour demostration class,featuring info on fuel, equipment, rubs,meats buying and trimming and lots of Q&A. At the MBQI at Culinary Center.

Did this 12 pound Turkey on Thursday on the Kamado Joe Cooker. Done in 2 1/2 hours. Cooked on a Turkey Cannon with Reisling Wine, Fresh Rosemary & Sage. Crusted with a Homemade Pepper Seasoning. Very NICE!

Did my first ribs on the Kamado Joe Cooker. They came out fantastic and looked awesome. USed a new method, low smoke for about 1 hour and than high heat 325° for 1 1/2 hours and off. My wife says they were some of my 'best' ribs yet. Which is saying a lot, since she has been tasting my ribs for the past 30 years!

Another Final night of a Pro Series class. They did awesome and finished their 7 course platter buffet with 10 minutes to spare. Nice job! Here are some of the special moments of the night, from table teams to whole class. New friends were made and new flavors were achieved.

Enjoy the pictures from the first annual smokefest featuring the MBQI at CCKC in Overland Park. Including Bruce Campbell, Matt Chatfield, larry Hadley and Chef Richard. It was a GREAT event. Look for again in the year 2011 in May.

Here are the pics from this year's Smokin Schoolhouse featured by the MBQI. All weekend smoking class for the students and a party on Friday of 250 people/friends and VIPS. It was a GREAT success for ALL. Students had a great time, cooking, learning and meeting some of the BEST BBQ Teams out there. Enjoy Chef Richard

Plating and grilling stages of New Grilled entrees.

Finished Smoking and Grilling patio with herb garden. Plus Dinner on the Kamoto Joe. Grill Jerk Hanger Steaks with Grilled Baked Potato

Today's SOLD OUT Grilling Class at the Culinary Center in Over Park. thanks to all the NEW students that showed up today! We had a great time, and I appreciated getting the chance to teach you some new and exciting ways to use your grills. enjoy the many 4 hours tips and recipes that we shared and tasted. It was a BEAUTIFUL for Grilling! Chef Richard "Where BAckyard Spice Meets Life!"

Great job everyone, you out did yourselves. It was great to meet your family and friends.

Students bring their smokers and we do some 8 hour hands on smoking class, including making two rubs, meat buying, meat prepping, BBQ lunch and lots of smoking tips!

Italian Layers of flavor all done on the grill

This class was about different finger foods, dips and flavors all of the Grill. It was a hands on class!