About us!
18th and Swine is named as a tribute to Kansas City's historic 18th and Vine. We make our barbcue Kansas City style; sweet, spicy, and seductive just like Kansas City's jazz.
We use a varietal of equipment to make barbecue the way it was intended, low and slow. We use everything from a small Weber grill, a bullet smoker, a horizontal wood smoker, and finally a customized Fast Eddy named Hooter.
Charlie and Jeremy started smoking Kansas City style ribs during weekends to enjoy while watching football games. After learning how to smoke different types of meat, Charlie, Jeremy, and their friend Brad decided to try competing in Kansas City Barbecue Society (KCBS) ruled events to see if their barbecue was as good as the pros. They soon found out it was not an easy task. After falling on their faces a few times, the finally got the hang of it.
Brad left the team after the first season and Jessica moved back into town. Jessica, who has been a team member for several barbecue teams, joined before the second barbecue season and has seen it all! She brings a vast knowledge of barbecue know how to 18th and Swine.
18th and Swine is still going strong as we head into our third barbecue season!
