You have no items in your shopping cart.
Paul Kirk's Championship BBQ
BBQ Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
A legend on the barbecue circuit, a master of the craft, a true son and practitioner of the art, Chef Paul Kirk is also a teacher and mentor. At last he shares all his experience so that anyone can achieve barbecue glory in his or her own backyard.
Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill (and what works best for what purposes); what tools are needed; how to prepare food for the grill or smoker; when and how to use bastes, glazes, sauces, and rubs; and how different cuts of meat work best. There are also handy charts of smoking and grilling times.
The dishes range from everyday and down-home to exotic and special-occasion, but all are within easy reach of the backyard cook. Those kings of BBQ, beef and pork, get the royal treatment with recipes like Terrific T-Bone with Redeye Marinade, the Baron’s Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, and Grilled Cuban Garlic and Lime Chops. And there are dozens of recipes for ribs. Other chapters focus on lamb, sausage, poultry, and fish and shellfish, with recipes including Lamb Fajitas with Sizzling Citrus Marinade, Onion Bratwurst, Honey Smoked Chicken, Barbecued Turkey with Sweet Black Pepper Rub, Cayenne Grilled Tuna, and Smoked Trout and Bacon. Plus there are extensive chapters on marinades, sauces, rubs, seasonings, and slathers. Side dishes offer dozens of variations on traditional trimmings: potato salads, coleslaw, beans, cornbread, and macaroni salads.
It’s all rounded out with plenty of stories about Chef Paul Kirk’s adventures in barbecue competitions. And if they sound like too much fun to pass up, there are even tips on how to get involved in competition.
Chef Paul Kirk has won more than 475 barbecue awards, including seven world championships and the championship of the American Royal Open (the world’s largest barbecue contest). Kirk was dubbed "The Baron of Barbecue" in 1981 by Dick Mais, the "King of Barbecue." He’s held the title ever since. He teaches barbecue classes around the country and internationally and is the author of Chef Paul Kirk’s Championship Barbecue Sauces. He lives in Shawnee Mission, Kansas.
Paperback, 7.75" x 9", 470 Pages
|Manufacturer Part Number||PAUL KIRK CHAMPIONSHP BBQ|
|Requires Shipping Upcharge||N/A|