Do you live in Northland KC? Ask us about FREE assembly and delivery.*

*Customers with delivery destinations further than 15 miles away from Backyard Bash may be charged for delivery.

“I never met a smoker I didn’t like.” That’s my usual reply when customers ask which of the brands of cookers we carry here at Backyard Bash is my favorite. In reality, my personal smoker is a Good-One Rodeo or “42” for you older Good-One fans. It’s 14 years old, still looks great, and cooks like the day my wife bought it for me. Manufactured in the small town (population less than 300) of Burns, Kansas, The Good-One is one of the best charcoal smokers on the market today.

The benefits of The Good-One are many:

Back Off Set Design

The Good-One features a firebox that runs the entire width of the smoking chamber. This all but eliminates the problem that side off-sets often have with hot spots next to the firebox. A full range of temperatures can be achieved with little effort by using the full damper control between the firebox and smoking chamber.

Stair Step Design

Provides a convection type heat circulation for optimal smoke penetration and fuel efficiency. The smoker reuses its heat and smoke rather than releasing it through a stack. The top spinners are opened only slightly as a vent, rather than straight exhaust. The larger models have a cold air return back to the firebox. This design also requires very little wood to reach the desired level of smoke. Generally, on my Rodeo, this means using four chunks of wood a little bigger than my fist when the smoker if full of meat.

Recovery Time

We’ve all fought the battle of recovering temperature after opening the smoker for any number of reasons. What I have found with my Good-One is that the recovery time is around 10 minutes. This is a great benefit when cooking large cuts like butts and briskets.

Variable Temperature

How many charcoal smokers can smoke at 200 degrees and bake at 450 degrees? With the adjustable damper I can smoke as usual or bake at any temperature.

Capacity

I have cooked on a lot of smokers over the years, and I’ve found that The Good-One makes the best use of space with its pull out shelves. I have had 12 whole briskets in my Rodeo with room for more. With rib racks, I can put 30 slabs of ribs in with no problem.

Extra Benefit

A great deal of smokers are made of pipe in one form or another, because it is cheaper than using a press break to form lids, like those found on The Good-One. The lid design of The Good-One creates the convection heat flow, but it also has an added benefit. The firebox lid gives me the perfect spot to heat sauces or keep things warm.

So whether you’re looking for a back yard smoker, a competition cooker, or a catering rig, you can’t go wrong with The Good-One. I consider it like investing in cast iron cookware. Not only will you create barbecue so good your neighbors will try to sneak in to your private parties, you’ll have it long enough to pass down to the next generation.

You can get 10% off your purchase of The Good-One, plus a FREE bag of lump charcoal through June 17th, 2012 only at Backyard Bash! Click here for more…

View photos of The Good-One and like us on Facebook for store updates!

Want to read and view more information about The Good-One? Check out these links:

The Good-One Marshall Performance Test–PDF File
The Good-One Training Video

EVEN BETTER… Backyard Bash offers FREE delivery to the Northland, within 15 miles of our store!**

* 10% off discount is capped at a dollar amount of $250.
**Deliveries are scheduled on a first-come, first-serve basis Tuesday – Friday afternoons from 4-6 pm. There may be a lead time of 2 – 4 business days to schedule your delivery. Deliveries to locations further than 15 miles from Backyard Bash will be assessed a delivery fee.

Read more about The Good-One…

BBQ 102: Brisket & Butts

On Thursday, June 28th, Backyard Bash will offer BBQ 102: Brisket & Butts as an evening class from 5pm – 9pm. You’ll hone your meat prep and smoking skills and have access to one of Kansas City’s top barbecue cooks, so bring your questions! And don’t eat beforehand — you’ll eat the best BBQ in Kansas City for dinner.

More details…

Competition Meats

Get ahead of the competition on Saturday, July 29th in Backyard Bash’s Competition Meats class from 10am – 3pm. This comprehensive, intensive class offers instruction on cooking for BBQ competitions from an 8-time American Royal Grand Champion on brisket, ribs, chicken and pork, complete with box presentation demonstrations. You’ll eat lunch with us and take a half slab of baby back ribs home to share…or not.

More details…

Darin made this amazing Mac ‘n Cheese with a Southwest twist for our March 24th Ribs & Chicken Class, and of course everyone wanted the recipe. So here it is…a buttery, cheesy, spiced up side that will have guests licking the baking dish when it’s gone.

Ingredients
1 1/4 cups Panko bread crumbs
8 tbsp unsalted butter (1 stick)
5 tbsp flour
(3) 12 oz cans evaporated milk (36 oz total)
2 tsp kosher salt
1/8 tsp ground nutmeg
1/4 tsp freshly ground black pepper
1/4-1/2 tsp cayenne pepper (to taste)
1 tsp dry mustard
1/4 cup freshly grated Parmesan cheese (I prefer hand grated Parmagiano Regiano, yes there is a difference)
1 lb Cavatappi macaroni
2 cups shredded extra-sharp cheddar cheese
1 1/4 cups shredded American cheese
3/4 cup shredded Monterey Jack cheese
(1) 4 oz can diced green chiles

Instructions:
1. Heat smoker to 275-300°F

2. Melt 4 tbsp butter. Combine Panko bread crumbs, melted butter, and Parmesan in a bowl until you have coarse crumbs. Set aside.

3. In a medium sauce pan, melt remaining butter over medium heat until butter starts foaming. Add flour and stir constantly until light brown. Slowly whisk in evaporated milk, salt, black pepper, nutmeg, cayenne pepper, and mustard. Cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Remove from heat and whisk in cheddar, American and Monterey Jack cheeses and chiles until cheese melts.

4. In large pot bring 4 quarts water to a boil. Add 2 tbsp salt and the Cavatappi. Cook until al dente, or about 6 minutes. Drain and rinse Cavatappi in a colander under cold water. When thoroughly drained, stir in cheese mixture.

5. Put all in a 9 X 13 inch aluminum pan that has been sprayed with a non-stick spray. Top with bread crumb mixture. Bake until golden brown, 45-60 minutes. Let sit for about 10 minutes before serving.

***Also adaptable to oven. 350°F 25-35 minutes***

Jay cooked chicken thighs, wings and drumsticks at the store last Saturday and people were so enthusiastic about the samples, we had to share his method. He cooked half of the chicken on the Traeger Lil’ Tex and the other half on a 26.75″ Weber Kettle.

1. First, Jay marinated the chicken in John Henry’s Pecan Marinade overnight.

2. Just before cooking, he seasoned half of the chicken with John Henry’s Apple Chipotle Rub and half with John Henry’s Cilantro Lime Rub.

3. He cooked it at about 275°F over indirect heat with cherry pellets in his Traeger and added some cherry wood to his charcoal grill for a nice sweet smoke.

4. Jay removed the chicken thighs from the grill when the internal temperature reached 185°F.

SHOP NOW

The 2-in-1 Rack may also be used as an extended cooking rack, which is another accessory previously only made for the Oval cookers. Now you can cook two layers of food at the same time!

Take a look at the pics below, and if you like what you see, come check it out in person…

Butcher BBQ “Grill” Marinade/Injection — Available in large bags and small “party paks”

Butcher BBQ Prime Injection — Available in large bags and in small “party paks”

John Henry’s Rubs: Aloha Chicken & Fish Rub, Hawaiian Rib Rub, Texas Chicken Tickler, Cilantro Chipotle with Lime, Cilantro with Lime, Texas Brisket Rub, Texas Pig Rub, and Apple Chipotle Rub. And, of course, we still carry the popular Pecan Rub and Sugar Maple Rub. All of these are available for sampling at our rub tasting station.

John Henry’s Marinades: Asian Joy Marinade, Pecan Marinade Injection and Texas Brisket Brine.

thefoodloop Silicone Trussing Tools: Available in packs of four, these silicone cords replace cooking twine and toothpicks. They are heat resistant up to 675°F, made from FDA-compliant silicone, adjustable from 1″ to 4″, reusable, dishwasher-safe, flexible and durable, nonstick and arthritis-friendly.

Weber Gourmet BBQ System Pizza Stones: Use this pizza stone with Weber’s fantastic Gourmet BBQ System Grate for the 22.5″ Kettle grill! The grate’s middle section lifts out, and may be replaced by the pizza stone or one of several other components, like a cast iron wok, griddle or sear grate.