The Dish
Lueck’s BBQ & General Store offers a slice of yesteryear in downtown Grandview
By D’Ann Dreiling
Hey barbeque aficionados! There’s a new kid in town! Meet Casey Lueck.
Lueck owns Lueck’s Barbeque and General Store on Main Street in Grandview and is getting rave reviews from his customers. When a student at Belton High School, Lueck bought a smoker and loved experimenting with recipes and ideas. He always imagined owning a business on a Main Street with a train nearby, and his stepmother, Momma Lueck, helped him realize his dream. “She found the spot,” says Lueck, “and my dad and I went to work on the remodeling. I wanted the look of an ‘ol’ tyme’ country store with mason jars filled with homemade products.”
Well, dreams come true. This smokin’ store with shelves lined with jams, salsa, barbeque sauce, jerky and smoked cheese at 506 Main Street will satisfy a yearning for yesteryear.
When he opened in November, Lueck was overwhelmed with orders and called in his friend, Jason Beltz to help out. Beltz has been with him ever since. “I couldn’t make it without Jason and Momma Lueck. We’re open Tuesday through Sunday and I get about four hours of sleep a night. I’m motivated by all of my appreciative customers.”
It’s carry-out only at Lueck’s Barbeque, and you can order smoked meats, ribs, homemade sausage, burnt ends, and did I mention chicken pot pies? You can buy the pot pies frozen and pop them in the oven when you’re ready to eat.
Other items include peach and pecan pie, cinnamon rolls, other sweets baked by Momma Lueck, and plenty of side dishes to complete your order. Catering is also available. For more information, go to facebook.com/luecksbbq or call 816-599-2020.
Momma Lueck shares an Easy Bread recipe for beginners.
Here’s the dish…
EASY HOMEMADE BREAD RECIPE
- 2 cups warm water 110 degrees F/45 degrees C
- 1/2 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5-6 cups flour You can use all-purpose flour OR bread flour
In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof(foam up), about 5 min.
Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you’re worried you added too much, add a bit more hot water, until you get the correct consistency.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!