When a Rhode Island Guy Builds His Own Smoker in Kansas City
There’s something beautifully absurd about a dude from Newport, Rhode Island, setting up shop in Kansas City to make tacos his own way. But that’s exactly what happened at Kansas City Taco Company, where Guy Fieri discovered one of the “funkier taco meats” he’s come across — and a burrito that he declared was lacking absolutely nothing.
The Cowboy Junkie Burrito: Kansas City in a Tortilla
The Cowboy Junkie Burrito is the signature move here, and owner Julian has crafted something that represents Kansas City in every bite. As Guy put it when asked what the burrito was lacking: “No nothing brother, you are the flavor man.”
This thing is a beast — Guy even joked that ordering one “comes with a gym membership.” It arrives on a bed of Spanish rice, drowning in queso blanco, topped with spicy bacon pinto beans, fresh pico de gallo, and cilantro. But the real magic is what’s happening inside that fried flour tortilla.
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The Mesquite Pork: Smoke First, Questions Later
Julian’s approach to the pork starts with what Guy could only describe as a “makeshift smoker” — something “very strange” that the owner built himself and placed right on the flat top. The pork goes in completely unseasoned for about an hour, just to perfume it with mesquite smoke.
After the smoke bath, the pork gets a serious wet rub: chipotle in adobo, ground oregano, black pepper, garlic powder, salt, and olive oil. Then garlic and red bell pepper go in with onions, cold water gets added, and the whole thing cooks overnight at 250 degrees for 10 to 12 hours. When Guy tasted the final product, he confirmed: “You got smoke in the pork… it’s balanced, delicious heat.”
Even Stan from Operation Barbecue Relief — Guy’s buddy who runs a volunteer organization deploying barbecue rigs to disaster zones — was impressed. Guy himself admitted that if someone told him the smoke flavor came from a cooktop setup, he wouldn’t have believed it.
Homemade Chorizo That’s 50/50 Meat and Seasoning
The chorizo here is equally impressive. Julian starts with ground picnic pork (the arm and shoulder), then builds a spice blend that Guy said gets to “50/50 on the meat” — oregano, cinnamon, cloves, cayenne pepper, coriander, cumin, salt, pepper, sugar, garlic powder, chili powder, and paprika. Pureed chipotle in adobo and apple cider vinegar finish it off before an overnight rest.
The Queso That Ties It Together
The queso blanco starts with red onions and salt to sweat them out, then milk, processed cheese (Guy’s commentary: “nothing happier than a big bucket of processed cheese”), cream, and charred serrano peppers blended with milk. Guy called it “creamy, silky” and loved how the pico cut through the richness.
The assembly is key: flour tortilla, queso, then mesquite pork directly on top “so those juices flow together.” A specific roll technique — “little push pull” — and into the fryer it goes.
Tips From the Kansas City Taco Company Kitchen
Smoke before seasoning: An hour of plain smoke perfumes the meat without competing with the wet rub that comes later.
Low and slow overnight: 250 degrees for 10-12 hours transforms tough pork into something special.
Layer strategically: Putting pork directly on queso lets the juices mingle before everything gets wrapped and fried.
If you’re into creative takes on comfort food, you might also enjoy G. Garvin’s Short Rib Ragu or the Bulgogi Kimchi Fries in Atlanta — both featuring bold flavor combinations that break the mold.
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