Battle of the BBQs: Kansas City vs. Texas

Learn how to make a succulent sauce and tasty country potato salad

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updated 12:16 p.m. ET June 24, 2008

Boasting more than 100 barbecue restaurants and hosting the world's biggest barbecue contest, Kansas City calls itself “the world capital of barbecue” and favors brisket and burnt ends, ribs, pork, chicken and turkey. Meanwhile, the Lone Star State also considers itself master of the grill, offering their Texas twist on “the holy trinity” of sliced brisket, sausage and pork ribs.

In TODAY’s Barbecue Challenge, two grilling giants — Lindsay Shannon of Kansas City’s B.B’s Lawnside Barbecue and Michael Rodriguez of Salt Lick Barbecue in Driftwood, Texas — square off to see which region has the tastiest cooking style. Discover these two delicious recipes from the pit masters:

B.B.'s Mild BBQ Sauce

B.B.'s Lawnside BBQ

INGREDIENTS

• 4 cans ketchup

• 5 cans applesauce

• 3 cups molasses

• 2 cups vinegar

• 2 cups brown sugar

• 1 cup white sugar

• 4 tblsps white celery seed

• 1 tsp ground clove

• 3 tblsps ground cinnamon

• 4 tblsps mild red pepper

Recipe continues below ↓

DIRECTIONS

Mix all ingredients in a large pot. Stir well.

Bring to a boil. Allow to boil for 20 minutes, stirring often. Simmer for additional 30 minutes.

Be sure spoon reaches very bottom of pot while stirring to prevent sugars from sticking or burning.

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Hill Country potato salad

The Salt Lick BBQ

INGREDIENTS

• 3 lbs. potatoes, skins on (2 large potatoes)

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1 tbsp. toasted sesame seeds

• 3 tbsps. pickled onion

• 1/2 cup Salt Lick BBQ Sauce

DIRECTIONS

Wash potatoes. Boil in about 1 quart of water for about 30-45 minutes covered or until toothpick tender. When done, immediately take the potatoes from the water and remove skin.

Dice the potatoes while hot into 1/2- to 1-inch cubes and transfer to a mixing bowl. Add salt, pepper, sesame seeds and onion and mix thoroughly. Only after thoroughly mixed do you add the BBQ sauce. This late addition will keep the dry spices from clumping together. Blend in BBQ sauce until color is uniform throughout.

Serve warm or chilled.

MANAGE YOUR RECIPES

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Battle of the BBQs: Kansas City vs. Texas

Learn how to make a succulent sauce and tasty country potato salad