KC Cue is not cooked in a sauce, but is highly spiced with a dry rub, except for the latter day item know as Burnt Ends, which mostly are just brisket simmered in sauce after done.
Not like the old time ones, which were the end trimmings off the Brisket.
It’s also beef, sliced pork, lamb, chicken, and whatever else suits the pitmaster’s fancy. It has nothing to do with Carolina Cue.
Perhaps the owner of the catering company is a bit more knowledgeable than the Star Chef who also ripped off their name from Paul Kirk’s NYC joint. Slone Brown should do some research before accepting what is told her as fact. Great publicity blurb though.
The "Texas" motif sounds like enough to scare me away.
Yeehaw!
ADD:
On History Channel: America Eats tonight-8/31 history of BBQ
http://www.history.com/exhibits/americaneats/
Three out of four of US households own a barbecue grill. Between grills, charcoal, smokers, sauce, and spices, it’s a multi-billion dollar industry. The word probably derives from barbe a queue, French for "from snout to tail". But the Spanish are thought to have brought it to North America in the form of hogs that they cooked in pits of oak and hickory coals, a method learned from Native Americans in the West Indies. The word first appeared in Virginia in the 1700s–where multiple meanings of the word were born–the method of cooking, the food, and gathering. It became a tradition in the late 1800s during cattle drives. Henry Ford invented the charcoal briquette from leftover wood scraps and sawdust from his car factory. E.G. Kingsford bought the invention and put it into commercial production. Whether a fan of North Carolina pulled pork, spicy Texas barbequed beef, or Charlie Bryant’s Kansas City ribs, there’s no denying that barbecue is truly cook American.

I resent being called a Baltimoron. I prefer "challenged city dweller".

Thanks for the heads up!!!! I’ll try to get there too!