I’m developing quite a love for world record attempts, and last week in Kansas City just aided in growing my affection. Smithfield flew me out to Kansas City to participate in their Guinness World Record attempt for the Largest Grilling Class and I was honored! Especially since I just found out my last Guinness World Record for Longest Grilling Marathon was recently broken (I KNOW! I’m not over it yet). Smithfield set the stage for the attempt by inviting over 300 people to participate in the event and grill live alongside celebrity pitmasters Chris Lilly and Kevin Kolman.
After two full days of Kansas City hospitality, AKA barbecue, I felt ready to take on the World Record attempt! Speaking of BBQ, Kansas City has it going ONNNNNNNN! Oh my gosh. Everything we tried was outstanding, but I feel uniquely qualified to recommend the Z Man Sandwich (brisket), onion rings, burnt ends and pickles at KC Joes, the ribs, hush puppies, potato salad, and burnt ends at SLAP’s, the pork belly corn dogs, wings, burnt ends, and beef rib at Q39, and the burnt ends, corn bread, and grilled wings at Jack Stack. Did I mention burnt ends?!?! KC does it better than anywhere I’ve been.
After eating so much BBQ, it was time to start grilling up our own goods and earn our dinner! During the live grilling class, Chris Lilly and Kevon Kolman gave us the run down on ribs and pork chops. They instructed the class on creating a two-zone fire (direct and indirect heat) and controlling the temperature using the grill’s vents, more air means more heat! Then we got loaded with knowledge from Chris Lilly (9 time Memphis in May champ!) about pork rib prep. He recommends always removing the membrane on the back, and wrapping with a flavorful liquid to help replace any of the moisture lost during the foiling stage (do you think he’d like my Apple Jalapeno Smoked Ribs? Those are wrapped with all sorts of flavor!).
In the final stretch of the lesson, we got to make some Smithfield marinated pork chops. These chops got a few minutes over direct heat, and then we were instructed on the secret to juicy, perfect pork….. a good thermometer! Pork chops should be cooked to 145 degrees F for the ultimate level of juiciness and tenderness. Once we finished our chops, the lesson was over and our awesome adjudicator announced the record was officially set at 336 participants for the Largest Grilling Lesson! It was an amazing event to be a part of and I can’t wait for my certificate to arrive! Huge thanks to Smithfield and all my peeps at Hunter PR for showing this Utah girl a grilling good time. The absolute best part about the entire experience was the opportunity I had to meet so many amazing people! I made some great friends and we shared a lot of good food. Ain’t nothin’ better!