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KC Live at the American Royal

Posted at 1:04 PM, Sep 14, 2018
and last updated 2018-09-14 14:04:09-04

Westlake Ace Hardware is a paid advertiser of Kansas City Live and is responsible for this content.

We are fired up for this year's American Royal. KCL host Stephanie Summers is helping kick things off a little early with Westlake Ace Hardware and Pitmaster Andy Groneman. Andy shares great fall bbq dishes and the “must-have” bbq tools every home cook needs.

RECIPE: Spaghetti Squash with Smoked Garlic Pesto


  • 1 spaghetti squash
  • Smoke on Wheels BBQ Marinade
  • Salt and Pepper
  • Favorite Italian Seasoning


  •  2 cups (about 2 oz before picking leaves) packed fresh basil leaves
  • 1/4 cup pinenuts, toasted
  • 2 cloves garlic, chopped
  • 2 cloves smoked garlic, pressed
  • 1 tsp lemon juice
  • 1/4 cup of oil from the SOW Marinade or EVOO


  • Combine all pesto ingredients in a food processor and process until smooth. Season with salt. Store in the refrigerator until ready to use.
  • Step 2: Preheat your cooker to 400 degrees F.
  • Cut the spaghetti squash horizontally into 1′′-2′′ rings. Run a paring knife around the inside of each ring to remove the seeds. Place in ziplock with Smoke on Wheels BBQ Marinade (1-2 hours). Season with salt. Place directly on the grates of the cooker. After 20 minutes, flip the squash. Cook 20 minutes more, or until tender.
  • Step 3: Remove from cooker. Rest 10 minutes. Remove the skins and use a fork (or your hands) to separate the strands of the flesh into long “noodles.” Toss the spaghetti squash in the pesto. Season with salt and pepper.

RECIPE: Flank Steak Fajitas with grilled peppers and onions


  • 6” tortillas
  • 2 sweet onions
  • 1 bell pepper
  • 1 Poblano chile
  • 3 pounds Flank Steak
  • Mojo Marinade
  • Grapeseed Oil



  • 4 garlic cloves, minced 
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  •  Kosher salt and freshly ground
  • Black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

- Place steak on a cutting board and remove the silver skin and the excess fat.

- Place steak in a shallow container, and pour marinade over it.

- Refrigerate, covered, 4-hrs Drain the marinade from the meat.

- Season meat with rub as it comes up from fridge temp.

- Grill the steak over high heat, directly, for 7-8 min per side.  

- Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving.

- Thinly slice the steak; against the grain, on a bias.  

- Vegetables: Thinly slice all veggies, and toss in grapeseed oil. - Season with Salt and Pepper and place into grill pan.- After flipping steak, Cook veg. in grill pan, turning regularly, until evenly cooked, and starting to soften. Mojo In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up well to combine.

Westlake Ace Hardware is a paid advertiser of Kansas City Live and is responsible for this content.