In this episode of the F3 Podcast — Football, Fantasy, and Food, we head straight to the heart of the Midwest to celebrate one of the NFL’s most dominant franchises: the Kansas City Chiefs We kick things off with a quick look around the NFL, where competition in the AFC is fierce, but the Chiefs remain the team everyone is chasing. With Patrick Mahomes’ magic, Travis Kelce’s consistency, and Andy Reid’s leadership, Kansas City continues to define what success looks like in modern football. But football in Kansas City isn’t just about the playbook — it’s about what’s on the plate. Few cities in America can match KC’s culinary reputation. Known as the Barbecue Capital of the U.S., Kansas City has turned slow-smoked meat into an art form. On game days, smoke fills the air outside Arrowhead Stadium as fans tailgate with burnt ends, pulled pork sandwiches, KC-style ribs, and sides like cheesy corn bake and pit beans. The ultimate game-day meal, though, is Kansas City–style brisket — rich, smoky, and tender, glazed with a thick, sweet, and tangy molasses-based BBQ sauce. It’s the dish that best represents the city’s strength, patience, and bold flavour — much like the Chiefs themselves. Whether you’re cheering from Arrowhead or your living room, there’s no better way to watch a game than with brisket on your plate and football on your screen.   Kansas City–Style Brisket Recipe   Serves: 8–10 Prep Time: 30 minutes Cook Time: 10–12 hours Ingredients Serves: 8–10 Prep Time: 30 minutes Cook Time: 10–12 hours   For the Brisket: 1 whole beef brisket (10–12 lbs), trimmed with a ¼-inch fat cap 2 tbsp kosher salt 2 tbsp coarse black pepper 2 tbsp smoked paprika 1 tbsp brown sugar 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne (optional) 1 tbsp finely ground espresso (chef’s twist) Hickory wood or a mix of hickory and cherry wood for smoking For the Kansas City BBQ Sauce: 2 cups ketchup ½ cup molasses ½ cup brown sugar ¼ cup apple cider vinegar 2 tbsp Worcestershire sauce 1 tbsp yellow mustard 1 tsp chili powder 1 tsp smoked paprika Pinch of cayenne (optional) Directions for Sauce: Combine all ingredients in a saucepan. Bring to a simmer over medium heat. Cook 20 minutes, stirring occasionally, until thickened and glossy. Cool and store in a sealed jar (keeps up to 2 weeks in the fridge). Chef’s Method for the Brisket: Prepare the brisket: Pat the brisket dry. Combine all rub ingredients and massage evenly over the entire surface. Let rest at room temperature for 45 minutes before cooking. Set up the smoker: Heat to 225°F (107°C) using hickory or cherry wood. Place the brisket fat-side up on the grates. Smoke low and slow: Maintain a steady 225°F for 8–10 hours, until internal temperature reaches 165°F. Wrap in butcher paper or foil, then return to the smoker. Continue cooking until it reaches 195–203°F internal temperature. Glaze and finish: During the final hour, brush the brisket with BBQ sauce every 20 minutes for a shiny, lacquered crust. Rest: Remove from heat and let rest (wrapped) in a cooler for 1 hour to allow juices to redistribute. Slice and serve: Slice against the grain about ¼-inch thick. Serve with KC pit beans, cheesy corn bake, pickles, white bread, and a cold Boulevard beer or sweet iced tea. Chef’s Notes: The espresso rub adds a subtle roasted bitterness that deepens the smoky flavor — a modern chef’s twist on a KC classic. The molasses-based sauce gives that signature thick, sticky finish Kansas City barbecue is known for. This dish represents the heart of Kansas City — bold, patient, and built to perform under pressure, just like the Chiefs on game day.