Blood Bros Joins Buck Tui for Incredible Collab in KC
Blood Bros Join Buck Tui for Incredible Collaboration Event
Last summer, during one of many visits to Buck Tui BBQ in Kansas City, pitmaster Ted Liberda shared an idea for a collaborative event with Houston’s acclaimed Blood Bros. BBQ. As I’ve previously written in The Smoke Sheet, Liberda’s restaurant concept successfully combines KC-style barbecue with the Northern Thai cuisine of his mother’s heritage. Because Blood Bros. founders Quy Hoang and Robin and Terry Wong helped to pioneer the concept of Texas barbecue infused with the Asian flavors of their upbringing, I found the exciting collaboration Liberda proposed to be a natural fit.
A year later, Liberda’s vision was realized with an incredible crossover collaborative dinner featuring amazing dishes that creatively combined Kansas City and Texas barbecue styles with elements found in Asian cuisines. I was fortunate enough to be able to attend the event last weekend, dubbed the Blood Bros. X Buck Tui Crossover BBQ, and as I attended the Buck Tui dinner collaboration with Meat Mitch this spring, I knew I was in for a treat. I’m happy to report that it exceeded even my already high expectations.
The acclaimed pitmasters from Blood Bros. BBQ traveled from Houston to KC for a special event with Buck Tui BBQ. (Photo by Phon Wills)
Blood Bros. founders Robin Wong and Quy Hoang, along with Chef Arash Kharat, flew from Houston to Kansas City a few days before the event. Liberda took them on a tour of KC spots that included Harp Barbecue, B.B.’s Lawnside, Wolfepack BBQ, Scott’s Kitchen, as well as Waldo Thai, the restaurant he runs alongside his wife, Executive Chef Pam Liberda. “I probably gained 20 pounds on this trip,” Hoang later told me. After feasting their way across town, the group got to work preparing for the dinner, which took place at the Buck Tui BBQ location in Overland Park.
The Blood Bros. X Buck Tui Crossover BBQ was truly a special event. (Photo by Phon Wills)
As I arrived at the event along with other guests, Liberda shared that the menu on offer included a lot of food. “Pace yourself,” he laughed. We were treated to a cocktail hour featuring Smoked Shrimp Spring Rolls with Peanut Sauce, Char Siu Pork Belly Burnt Ends, and Liberda’s now-famous Brisket Rangoons, along with a vodka cocktail flavored with jasmine, lemongrass, and lime.
The BBQ charcuterie board included Texas Bone Marrow and other delicious items. (Photo by Phon Wills)
After the cocktail hour, guests were seated, and the amazing team from Buck Tui BBQ and Waldo Thai immediately began bringing the first course to the table. A BBQ charcuterie board arrived that included a Texas Bone Marrow served with a Toasted Baguette, Smoked ‘Cha Lua’ Vietnamese Bologna, Blood Bros. Togarashi Spam Musubi, Smoked Lemongrass Coriander Wings, Buck Tui Isaan Thai Sausage, and delicious pickled veggies. These bites were paired with a Thai chili cocktail made with tequila, basil, mango, honey, and citrus flavors.
Guests had fun taking shots of Woodford Reserve using the leftover bones from the event. (Photo by Phon Wills)
Though absolutely everything on the charcuterie tray was excellent, the Texas Bone Marrow was the highlight of the first course. Furthermore, once diners had finished devouring the marrow on their toasted baguette slices, the femur bones made for a fun prop to help propel shots of Woodford Reserve whiskey down the gullets of many more-than-willing participants during the evening.
Next up was a lighter salad with Heavenly Smoked Salmon, Watermelon Radish, Heirloom Tomato, and Chili Jam Vinaigrette paired with white wine. We were also served a Woodford Reserve Whiskey Flight of Kentucky Straight Bourbon, Rye Whiskey, and Double Oaked Whiskey.
Chef Arash Kharat showed off the Kalbi Hasselbeck Texas Beef Rib on the cutting block. (Photo by Ryan Cooper)
Liberda, who is both a talented chef as well as a gifted showman, announced each course and introduced chefs from behind a well-worn butcher’s block. “My dad brought this cutting block home from Thailand after serving in Vietnam. It’s been in every single restaurant I’ve ever owned,” Liberda said. On this block, Chef Kharat demonstrated slicing the giant beef ribs that were part of the main course of the evening.
The Land, Air, and Sea Platter was accompanied by several incredible side dishes. (Photo by Ryan Cooper)
The main course for the evening was truly an over-the-top assortment of dishes they called the Land, Air, & Sea BBQ Platter. The main proteins were Kalbi Hasselbeck Texas Beef Ribs, Smoked Bronzini that was stuffed with Thai sausage, and Tea Smoked Moonflower Roast Duck. This was accompanied by Flame Charred Oyster & Shiitake Mushroom ‘Nam Prik’ along with Buck Noodles, Fresh Green Papaya Salad with Pork Cracklins, White Curry with Grilled Summer Squash, Beef Tallow Garlic Fried Rice, Makrut Lime Cheesy Corn, Steamed Sticky Rice, and an assortment of vegetables. The meal concluded with a dessert of Coconut Palm Sugar Ice Cream with Tallow Brittle Brisket Candy topped with Buck Tui Chili Crunch that was heavenly.
Perhaps it is not a surprise that the Kalbi beef rib was my favorite bite of the evening, just as the beef rib had been my favorite bite from Buck Tui’s collab with Meat Mitch. Notably, the beef ribs were sourced from 44 Farms and flown in from Texas. Most surprising to me was the fact that the Smoked Bronzini stuffed with Thai sausage was my second favorite bite of the evening. The flaky fish had a flavor and texture that were absolutely perfect.
Chef Pam Liberda was recently nominated for a James Beard Award. (Photo by Phon Wills)
After the event had concluded and all of the other guests had left, I spent time talking with everyone and discussed the success that everyone has achieved. The Blood Bros. have amassed an extensive list of accolades, having received a coveted James Beard Award nomination and earning a spot on the most recent Texas Monthly list of the Top 50 BBQ joints.
More recently, they were featured as one of the 20 best of the new generation of Texas barbecue restaurants by The New York Times, and the Don Jalapeno beer they developed in collaboration with No Label Brewing earned a Gold Medal in the U.S. Open Beer Championship. Perhaps the Blood Bros. themselves are the most surprised of all by the success and acclaim they have achieved in a short amount of time. “We didn’t plan any of this, Ryan,” Wong told me.
The team surrounding the Buck Tui and Blood Bros. event was incredible. (Photo by Phon Wills)
The Liberdas are also no strangers to success and accolades. This year as Executive Chef of Waldo Thai, Pam was nominated for a James Beard Award. With Buck Tui BBQ, Ted is quickly earning a large share of the spotlight, having been selected as a participant during the massive NFL Draft event held in Kansas City this past spring as well as being part of the Kansas City BBQ Fest that took place last month.
It’s clear to me that Ted and Pam Liberda and the staff they have assembled thrive on the camaraderie of collaborating with like-minded individuals for the industry. They are already gearing up for their next event coming up in St. Louis and have been talking with other chefs and restaurateurs in Portland, Houston, and New York about additional events.
The Blood Bros. X Buck Tui Crossover BBQ collaboration was a truly special event that contained the elements of BBQ that I love most, including a unique sense of community and fellowship that I find nowhere else. More importantly, it brought together a talented group of people who continue to expand the idea of what BBQ is and can be. I, for one, am here for it.
Ryan Cooper (BBQ Tourist)
Founder, The Smoke Sheet
Enter your sauce now for Sauce King NYC, an international competition to determine the best barbecue sauces, hot sauces, marinades, and more. A panel of expert judges from the NYC food and media community will taste each sauce, and select exclusive winners in each category who stand out for their bold flavors, excellent ingredients, and delicious tastes. Registrations must be received by August 20th! CLICK HERE TO LEARN MORE.
ef J BBQ will be one of the new tenants in Kansas City’s upcoming Pennway Point development scheduled to open next year. (Photo by Wai Chan)—
HOT OFF THE PRESS
Acclaimed Kansas City craft barbecue joint Chef J BBQ was announced as one of the first tenants of the new Pennway Point development slated to open in 2024. Developers are revitalizing an industrial area at the corner of West 25th Street and Pennway Street with a variety of restaurant and entertainment options. Chef J BBQ will join Boulevard Brewery’s Barrel Aged Tasting Experience and Taproom, Bull Creek Distillery, and Wurstl in the Barrel Hall at Pennway Point. According to Fox4KC, the Barrel Hall “The hall will have enough room for 150 people to sit under its curved roof with room for another 100 visitors in the attached Smoke Shack.” According to posts on social media, the Chef J BBQ Smokehouse will include 4 custom-made 1,000 gallon offset smokers to accommodate the large number of diners expected to frequent Pennway Point. READ MORE.
Texas Monthly’s Daniel Vaughn recently paid a visit to Blake’s at Southern Milling in Martin, Tennessee, where pitmaster Blake Stoker and his crew have been converting pork-loving locals to Texas-style smoked brisket. According to Vaughn, “The food was incredible, and I was surprised at just how well Stoker pulled off what feels like a Texas barbecue destination in rural Tennessee. He aims to impress and has quickly learned the difference between wowing newbies through a food truck window and having them arrive with high expectations.” He adds, “Stoker is more than a worthy ambassador for Texas barbecue in a foreign land…I don’t know of a pitmaster outside the state who has spent more time immersing themselves in Texas barbecue culture.” READ MORE.
During Daniel Vaughn’s travels through Tennessee he also visited pitmaster Zach Parker, who is helping to preserve West Tennessee’s whole hog barbecue tradition at the historic B.E. Scott’s Bar-B-Que in Lexington, Tennessee. Parker recently purchased Jacks Creek B-B-Q after it announced its closure on Facebook, removing the electric smokers and refurbishing the concrete block pits that have sat unused for years. Parker explained that a West Tennessee whole-hog joint belongs in Jacks Creek. “I want to give back to the community that sought after it so long,” he said. READ MORE.
According to a recent post on social media, Dayne's Craft Barbecue will open in Aledo, Texas, with a large space that will allow pitmaster Dayne Weaver and staff the ability to add catering, serve more people, expand the menu offerings, and stay open for more hours each week. In his post, Weaver writes, "Thank you guys for sticking with me and believing in our vision. We are so excited to have this new space to share with our loyal fans and the city of Aledo!" READ MORE.
Who says BBQ can't lead to true love? This past weekend while in Chicago for Windy City Smokeout, friends of The Smoke Sheet Cody Sperry of Hoodoo Brown Barbeque in Ridgefield, Connecticut and BBQ superfan Erika Vermillion of Victoria, Texas got engaged over a platter of BBQ from Green Street Smoked Meats. Congratulations to the happy couple! READ MORE.
ADDITIONAL READS
Garden & Gun shares the insider secrets of B’s Barbecue, a legendary joint housed in a former gas station in Greenville, North Carolina.
Larry Dennis is the end of a barbecue legacy at Bum’s in Ayden, North Carolina.
Kell Phelps of National Barbecue News and NBBQA has launched the inaugural issue of a newsletter geared towards BBQ’s next generation called Future of Q.
CNBC shares the story of how Dan Defossey found success after he left a job at Apple to open the Pinche Gringo BBQ restaurant in Mexico City.
Oakland pitmaster Matt Horn’s new restaurant is a love letter to the All-American diner, according to Eater San Francisco.
Historic White’s Bar-B-Q, a Black-owned restaurant in East Texas dating back to 1952 has reopened decades after closure.
Tickets to the Texas Monthly BBQ Fest, which takes place this fall once again in Lockhart are on sale now.
A new Backyard BBQ Box subscription service from pitmaster Joe Zavala sends rubs, sauces, and seasonings from some of the best joints in Texas straight to your door.
Here are the details of the legal battle between Lockhart Smokehouse and Crossbuck BBQ.
Tasting Table shared the biggest mistake you could be making with barbecue coals and the one rub ingredient Sunny Anderson added to her repertoire after filming BBQ Brawl.
—BBQ Brawl is back with a new season airing on Monday nights on the Food Network.—
WATCH
Welcome to California! — BBQ Brawl
BBQ Brawl has returned for a fourth season on the Food Network and airs on Monday nights at 9pm ET/PT throughout the summer. This season features celebrity chefs Bobby Flay, Anne Burrell, and Sunny Anderson each mentoring and coaching twelve competitors. Contestants are divided into three teams of four pitmasters. Once again, Rodney Scott, Brooke Williamson, and Carson Kressley will star as judges on the show. Season four will consist of 10 episodes and the season finale is scheduled to air on Monday, September 4th. You may recognize some of the competitors from previous issues of The Smoke Sheet, including Girls Can Grill’s Christie Vanover and Dominique Leach, owner of Lexington Betty Smokehouse. WATCH HERE.
LISTEN
Susie and Todd Bulloch from Hey Grill Hey — Shootin’ the Que Podcast
On this episode, podcast host and champion pitmaster Heath Riles chats with Susie and Todd Bulloch from Hey Grill Hey. They discuss changes in the BBQ world, how Susie got started with writing blogs for Traeger, keyboard cooks on the internet, cooking for Shaquille O'Neal, and more. LISTEN HERE.
READ
The Big Texas Cookbook — Editors of Texas Monthly
The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays. When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czech settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from. ORDER HERE.
—Joe Yim of Knox Ave. BBQ demonstrates the connection between Korean BBQ and Texas BBQ.—
Smoked Kalbi Beef Rib
By Knox Ave. BBQ
In this week’s Recipe of the Week, pitmaster Joe Yim of Knox Ave. BBQ shares his recipe for Smoked Kalbi Beef Rib. Yim combines some of the flavors and techniques of Texas barbecue with those of the cuisine of his Korean heritage. He also shares his own unique take on some of his favorite Korean BBQ ban chan (side dishes). You’ll definitely want to check this recipe video out!
ere are a ton of exciting BBQ events happening this summer.—
July 23, 2023: Tex-Mex BBQ Block Party 2023 — Houston, Texas
The Houston Barbecue Festival and Saint Arnold Brewing Company announce the 2nd Annual Tex-Mex BBQ Block Party to celebrate the growing influence of Tejano and Tex-Mex cooking traditions in contemporary Central Texas-style craft barbecue. Several major Texas BBQ joints will be there slinging up the meats they are known well for. MORE INFO HERE.
August 19, 2023: Blues BBQ Festival 2023 — Manhattan, New York
Get ready for a fun music and food festival in Manhattan. The Blues BBQ Festival returns to Hudson River Park’s Pier 76 on Saturday, August 19. This free, day-long music festival invites exceptional blues artists to perform on our stage. Come for a Saturday filled with great food, great company, and great music. BBQ is typically available from multiple vendors throughout the fest. MORE INFO HERE.
Sept 1-3, 2023: Pinehurst Barbecue Festival — Pinehurst, North Carolina
The Pinehurst Barbecue Festival 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. Presented by Pinehurst Resort, US Foods, and Our State Magazine, the three-day festival, staged in the Village of Pinehurst, offers a unique culinary experience of various barbecue meats, seafood, and traditional sides, plus bourbon tasting and BBQ classes. MORE INFO HERE.
September 4-7, 2023: Barbecue University 2023 — Solvang, California
BBQ master Steven Raichlen will once again be hosting Barbecue University this year. This time, it will be held at Alisal Ranch in Solvang, California. You'll get a chance to experience Steven’s inimitable teaching style designed to help you take your grilling to the next level and much more. Get ready for Steven’s spontaneous improvisations, the Instagram-worthy presentation table, the final exam, and of course, the coveted Barbecue University diploma. MORE INFO HERE.
September 9, 2023: Pig Island — Staten Island, New York
Back for its 14th year, Pig Island NYC is returning to Snug Harbor Cultural Center and Botanical Gardens on Staten Island for its third year in a row. More than 20 chefs will come together for this pork-laden festival and compete to see who has the most delicious dish. There will also be craft beer, hard cider, spirits, and other food offerings. BUY TICKETS HERE.
Sept 27 - Oct 1, 2023: 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, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. MORE INFO HERE.
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