How Buck Tui BBQ Infuses Thai Flavors Into KC’s BBQ Scene
Barbecue has long been synonymous with Kansas City. The popularity of several great old-school joints such as Arthur Bryant’s, LC’s, and Danny Edwards, along with restaurants that grew from the world of competition barbecue, such as Joe’s, Slap’s, and Q39, has kept barbecue at the center of Kansas City’s cultural identity. However, as noted in articles in The Smoke Sheet written by my colleague Sean Ludwig and in Flatland by my friend Jill Silva, the recent influence of craft barbecue has changed the barbecue landscape in Kansas City, largely for the better.
Last year saw the arrival of newcomer Buck Tui BBQ, one of the most interesting and exciting barbecue spots I have had the opportunity to experience – not just in Kansas City but nationally. The restaurant concept is the creation of pitmaster and Kansas City native Ted Liberda, who successfully combines the Kansas City-style barbecue he grew up on with his mother’s Northeastern Thai cuisine.
Pitmaster and restaurateur Ted Liberda opened Buck Tui BBQ in the former Overland Park Plowboys location earlier this year. (Photo by Wai Chan)
Buck Tui, an affectionate term that means ‘chubby boy’ in Thai, is the name Ted was called growing up. These days most of his friends call him Teddy, a nickname that suits his larger-than-life personality and gregarious and fun-loving character. With his signature oversized sunglasses and Buck Tui ball cap, he is rarely without a smile on his face and is always ready to talk about food or share one of his funny stories.
Ted and Pam Liberda are both acclaimed chefs in Kansas City. (Photo by Ryan Cooper)
The restaurant business is in Ted’s blood. His mother, Ann Liberda, opened several Thai restaurants in the Kansas City area after leaving her native Thailand. Ted grew up working in the restaurant industry and later trained at the Florida Culinary Institute. He returned to Kansas City and later married Pam Liberda, a renowned chef who was named the “2021 Chef of the Year” in Kansas City by Feast Magazine as the Executive Chef of the acclaimed restaurant Waldo Thai.
Buck Tui BBQ gained a following cooking at the Overland Park Farmers’ Market during the pandemic. (Photo by Wai Chan)
After the pandemic shuttered restaurants in Kansas City and across the nation, the idea to serve a combination of smoked barbecue meats with Thai flavors at pop-ups was born. Ted and Pam built a strong following serving food at the Overland Park Farmers’ Market, where I first had the opportunity to try their food. I was told to get there early in the morning and show up hungry, and even before 9 a.m. on a Saturday, they had a steady line of customers. To put it plainly, the food knocked me off my feet.
This beef rib curry dish is an example of the Thai-infused barbecue flavors that are served at Buck Tui. (Photo by Ryan Cooper)
In many ways, Ted is the personification of the Thai-infused barbecue that is served at Buck Tui. While his mother is Thai, his father is a caucasian American. “I’ve walked the line between both cultures every day of my life, whether it’s lifestyle or culture or food,” he says.
Liberda has a larger-than-life personality and puts on an entertaining show when cooking. (Photo by Wai Chan)
One of Ted’s most notable attributes is his flair for showmanship. He understands the value of not only producing the best food possible but also putting on a performance and presenting it in an exciting way.
Pam is often more serious and reserved, but she and Ted complement one another. The couple is surrounded by an amazing team of talented individuals who help them execute every time. The supremely talented Matsumoto Mari serves elegant and creative cocktails as the Beverage Director for Buck Tui.
In addition to running Buck Tui BBQ and Waldo Thai, they run a concession stand during Chiefs games at Arrowhead Stadium, cook for different charities, participate in collaborations with other chefs, cater private dinners, and teach cooking classes. “We are crazy,” Pam tells me, with a sigh.
The smoked brisket with Thai sausage served with Tiger Cry Sauce is a standout at Buck Tui. (Photo by Ryan Cooper)
This past February, after Plowboys Barbeque announced the closure of their Overland Park location, Ted and Pam jumped at the opportunity to open a brick-and-mortar Buck Tui BBQ location. They were able to make use of the kitchen’s large-capacity commercial smokers and completely renovated the dining area. Their teenage daughter greets guests as they come through the doors.
Some of the menu's highlights include the Brisket Rangoon appetizers, Thai Sausage Dumplings, Duroc Pork Ribs with Sweet Chili Glaze, Smoked Chicken served with Papaya Salad, Pineapple Rib Fried Rice, Phad Thai Brisket, and Red Curry Brisket Burnt Ends. Their signature sandwich is the X Man, consisting of brisket, pork, Thai sausage, pickle, papaya slaw, and creamy tiger cry sauce on a farm-to-market bun.
“I basically run two restaurants here. I’ve got barbecue, and I’ve got an authentic Thai restaurant, and we put them together,” Ted says.
--
The future looks exceptionally bright for Ted and Pam Liberda and the Buck Tui BBQ crew. I, for one, cannot wait to see how they shape the future of Kansas City BBQ.
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
—Rod Gray (left) was announced as the new Chief Executive Officer of the Kansas City Barbeque Society. (Photo via Kansas City Barbeque Society)—
HOT OFF THE PRESS
Last week, the Kansas City Barbeque Society named acclaimed pitmaster Rod Gray as Chief Executive Officer of the organization. Gray is a former competitor, Certified Barbeque Judge, instructor, and ambassador with more than 20 years of experience in the industry. “We believe his business and leadership experience make Rod a good fit, and he will help continue our post-pandemic revitalization and growth,” Dobosenski said. “This was not an easy decision, but we feel confident in it, and we’re excited for the future of KCBS,” said Stan Dobosenski, President of the KCBS Board of Directors. Gray joined the team in his new official capacity this week, saying, “Helping shape the future of competition barbeque as KCBS continues to grow and flourish here and abroad makes this position very appealing to me.” READ MORE.
Barbecue and grilling authority Derrick Riches recently examined how the global pandemic helped to fuel the growth in interest in outdoor cooking, resulting in a boom for the barbecue industry. The boom resulted in a number of mergers, acquisitions, and public offerings. As the pandemic wanes and people are staying at home less, the boom is showing signs of coming to an end. READ MORE.
Girls Can Grill pitmaster Christie Vanover shares tips on how to properly shut down both charcoal and gas grills. READ MORE.
ADDITIONAL READS
Kansas City’s Plowboys BBQ officially closed its doors this past Sunday after being a staple of the barbecue scene for nearly nine years.
Mashed recently profiled celebrated barbecue pitmaster and instructor Danielle ‘Diva Q’ Bennett in an exclusive interview.
Smorgasburg LA’s BBQ Day will be held on Sunday, August 28th, featuring Horn Barbecue, Moo’s Craft Barbecue, Smoke Queen, the Bad Jew, and more. Other Smorgasburg locations, including in New York, will also be celebrating BBQ Day so stay tuned for more details.
Here are five common mistakes to avoid when grilling kebabs, according to Food and Wine.
—Terrance Nicholson is one of this year’s Kingsford Preserve the Pit fellows highlighted in this week’s video.—
WATCH
Watch Three Pitmasters Relish Over the Importance of Black Barbecue Culture — Kingsford
Last year, Kingsford launched the Preserve the Pit Fellowship Program celebrating and fueling the future of Black barbecue. Follow Kingsford on a journey to Memphis in May to hear the stories of three of the 2022 Preserve the Pit fellows: Cameron Brooks of Brooks BBQ and Chicken in Fort Wayne, Indiana; Terrance “Perm” Nicholson of Zilla’s Pit BBQ in Old Hickory, Tennessee; and Tim and Rashida Marshall of Soul Pit aka RaRa’s Home Cooking & Catering in Stone Mountain, Georgia. WATCH HERE.
LISTEN
Opening Your Own BBQ Joint — BBQ Radio Network
After winning The American Royal, Pitmaster Todd Johns built a Kansas City BBQ reputation well known by many, in and out of KC. After starting three Plowboys restaurants and creating the spot for BBQ at Arrowhead Stadium during Chiefs games, Johns is moving on to new things as Plowboys closes its restaurants. He joins the BBQ Radio Network to share his well-earned advice to those who dream of opening a BBQ restaurant. LISTEN HERE.
READ
The Traeger Grill Bible: 1000 Days of Sizzle & Smoke With Your Traeger. The Complete Smoker Cookbook to Become a Grillmaster in No Time — Phil Johnson
No matter whether you're a beginner or a seasoned pitmaster, with The Traeger Grill Bible, every Traeger owner will get the most out of their pellet grill. This is the most comprehensive and up-to-date 2022 guide that gets to the core of the grilling experience showing exactly how it's done. Master your Traeger grill and transform meats, seafood, vegetables, and desserts into a world-class barbecue. ORDER HERE.
is spatchcock chicken recipe from Grill Girl and GrillGrate is bright and flavorful with citrus notes.—
Sunshine Spatchcock Chicken
By Grill Girl and GrillGrate
GrillGrate teamed up with ‘Grill Girl’ Robyn Lindars for this spatchcock grilled chicken recipe. Lindars is joined by Hakim Callendar for this cook using her Sunshine State of Mind Craft BBQ Rub. The seasoning really shines on chicken and also makes a great cocktail rimmer. (Also: On October 22nd, Robyn and GrillGrate will be holding a Women’s Grilling Clinic featuring an amazing lineup of instructors such as The Shed’s Brooke Lewis, Sunny Moody, Erica Blaire Roby, and more. Visit grillgirl.com for details!)
Learn more about Southside Market Barbeque.
—A lot of big barbecue events are happening this fall, including the American Royal. (Photo by Wai Chan)—
September 2-4, 2022: Pinehurst Barbecue Festival — Village of Pinehurst, North Carolina
The Pinehurst Barbecue Festival, presented by Pinehurst Resort, US Foods and The Pilot, is a “Celebration of Taste and Tradition” featuring award-winning pitmasters from across North Carolina in one of the most picturesque settings in the entire state. The three-day event, staged in and around the historic Village of Pinehurst, offers a unique culinary sampling experience of various barbecue meats and traditional sides. MORE INFO HERE.
September 10, 2022: Pig Island NYC — Staten Island, New York
Pig Island NYC will celebrate its 13th year on September 10, 2022, at Snug Harbor on Staten Island. Join in for all-inclusive food and drink, from all-star pitmasters and chefs who will be serving up delicious porky goodness, as well as local breweries, distilleries, and cideries. Top chefs will compete for the best dishes and event-goers reap the benefits. Expect a ton of amazing eats and a great place to picnic with friends and family for the day. BUY TICKETS HERE.
September 10, 2022: Troubadour Festival — Tyler, Texas
Troubadour Festival is a multi-location Texas BBQ & Music experiential festival that pays homage to the traveling songwriter and the worldwide popularity of the Texas barbecue scene. The September 10 edition of the fest takes place in Downtown Tyler, Texas, for the first Troubadour Festival happening in East Texas. Tyler's inaugural Troubadour Festival will bring together more than 40 of the most celebrated barbecue joints from across Texas, and you’ll be able to scarf all that down while listening to some of the premier names in country music. MORE INFO HERE.
Sept 28 - Oct 2, 2022: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams from around the country, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a full lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. Read our 2021 recap of the event to learn more about the experience. MORE INFO HERE.
October 14-15, 2022: The Jack — Lynchburg, Tennessee
It's rare that whiskey-making takes a backseat to much of anything in Lynchburg, Tennessee. But “The Jack,” one of the top KCBS competitions annually, is an exception. For one weekend in October, barbecue competitors from around the world converge to wield their grilling and smoking expertise. On top of the competition, other events are held to provide a lively and fun atmosphere for families and friends. MORE INFO HERE.
November 11-13, 2022: KCBS World Invitational — Gadsden, Alabama
The Kansas City Barbeque Society’s biggest event for the rest of the year is the fourth annual KCBS World Invitational Barbeque Competition. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event will feature three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.
November 18-20, 2022: Jacksonville BBQ Fest — Jacksonville, Florida
During the past few years, Florida has become an even bigger attraction for barbecue restaurants and events. The Jacksonville BBQ Fest, held at TIAA Bank Field (where the Jaguars play), is one event that brings barbecue fans together to get a taste of great local and national barbecue bites. On top of the top-notch food, there’s also live music and great drinks to enjoy. To get a taste of this event, be sure to read Ed Reilly’s recap of the Denver BBQ Festival, which is hosted by the same organizers. MORE INFO HERE.
November 19, 2022: Holy Smokes BBQ Festival — Charleston, South Carolina
Aaron Siegel and Taylor Garrigan of Home Team BBQ, Anthony DiBernardo of Swig & Swine, and Robert Moss, the Contributing BBQ Editor for Southern Living, have invited the leaders of the barbecue community from around the country to come together in Charleston on November 19th, 2022 at Riverfront Park. With live music playing on stage against the backdrop of the Cooper River, guests will have a unique opportunity to sample a range of barbecue styles from the group of renowned pitmasters. Expect to taste slow-smoked whole hog, pork and beef ribs, Texas-style brisket, smoked sausage, BBQ tacos, and much, much more. MORE INFO HERE.
Thanks for reading our newsletter. Please share it with friends and family that also love and support barbecue! Want to be featured in or sponsor The Smoke Sheet?
Email us here!