Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Product Description

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; what tools are needed and how to prepare the food.

Tis is a very helpful Q cookbook with lots of recipe's. If you are interested in more than just throwing meat on your grill this book may be for you.


Chocked full of "how to" information and recipes. On my initial read through the book, I thought Mr. Kirk's ego came across as slightly inflated. However, knowing of his accomplishments in the BBQ world and after tasting some of his recipes, I have added this to my "must have" list of BBQ books that I recommend to my friends. As the old saying goes, "It ain't braggin' if it's true" and, in Paul Kirk's case, he has proven it ain't braggin'.


Paul Kirk's bona fides as a BBQ expert are irrefutable. I have been cooking real slow cooked, smoked BBQ in an offset charcoal smoker (Bar-B-Chef) for five years now. One of my favorite books has been Kirk's Championship Barbecue Sauces. With this book he shares his knowledge on all aspects of preparing winning competition 'Q. Even if you don't plan to compete prize winning ribs or pulled pork is going to be fantastic BBQ. Kirk writes well and the recipes are mostly easy to follow. There's no way anyone but a professional chef will ever prepare them all but what I have prepared has all been very good. This book joins the Jamisons Smoke and Spice as a book that needs to be on the shelf of anyone interested in preparing the best authentic BBQ.


Paul Kirk shares secrets that other books skip over. He gives reasoning behind techniques as well as temperatures and times for every meat you ever wanted to cook outdoors. He starts from the beginning (choosing a butcher)and covers all the steps from meat preparation and safety to controlling temperatures. I have several outdoor cooking books. This one is the best.


1st of all, this guy has won 400 awards!
2nd, this book is packed with tons of recipes for anything you can grill or BBQ.
3rd tons of techniques, rubs, marinades, special home-made ketchups, mustards slathers.
Finally, the detail in this book is outstanding! Many BBQ/grilling books have great recipes, but don't give enough HOW-TO details that give you the delicious final product.


I love to cook, especially out in my backyard with the smoker. If this is you, then you will want this book. It has a plethora of recipes that will make you the envy of your neighborhood. It also explains the differences in slow smoking and grilling. You cannot go wrong in buying this book!!!


I bought this book under unusual circumstances. The day before I bought it, I complained to my sister I have way more recipes from cook books and newspaper clippings that I could ever possibly make. And I'm trying to eliminate more meat from my diet. So with a glut of recipes and a desire to eat less meat, it would only make sense for me to buy a book with 575 recipies devoted to grilling and slow smoking of dead animals. But I'm really glad I did!

Kirk shares a number of his barbecuing insights, which have definitely improved the results of my periodic attempts at ribs and chicken. The chapter on mustard slathers is a technique I've never seen before and the results I had using mustard slathers with salmon and ribs following Kirk's advice turned out pretty good. The fish marinades for salmon, tuna, and swordfish all turned out well. The marinades had good flavors, but showed the proper restraint that is important when cooking fish. The Jack Daniel's Marinated Salmon was awesome, although I smoked it with pecan rather than grill it as Kirk suggested.

And that illustrates the beauty of the book. Paul Kirk really encourages experimentation, and then provides an excellent guidebook to do just that. There's just a tremendous amount of creativity and originality in this book, and I found it infectious. There is seemingly no flavor Kirk ignores. The fact that all the recipes turn out good to great is even better! I'm not sure this is the best source for an authentic Tuscan Grilled Tuna, and I didn't try this recipe out, but I suspect it's pretty good, and I'm glad Kirk shared it with us.

I judge a cook book on how it improves my cooking, and this has made a big difference in my results with barbecue ribs and chicken, and also for grilled fish, and for that reason, it is highly recommended.



This book has some very useful information about the art of barbecuing and contains a huge variety of recipes for a huge variety of dishes. I was actually expecting more recipes for BBQ sauces and rubs which is why it did not get the top rating. I believe this book will take years to sample all of the interesting dishes but think that it will be worth the effort.


This is an excellent cookbook, and one that I use often. The recipes are easy to find, easy to prepare, and the variety of recipes can't be beat. My favorites are the marinades for chicken, but the book is full of tips for gas-grilling as well as charcoal...enough BBQ sauces to last a lifetime...and spice mixes for just about anything. This is a superb reference.


This is my new favorite BBQ book. I haven't been able to put it down for 4 weeks now, I keep going back to it for references and to check on ideas. I have turned dang near everything in my fridge and pantry into eaither a rub, slather or sauce, and ALL of them have been great. This book gave me the inspiration for each recipe I came up with. Lately I have been considering expanding my weekend backyard hobby into competing at contests just to see how I stack up. This book made me even more determined to enter. I'm now registered with he KCBS and planning to compete at a local event next month. This book gave me so many ideas, and taught me several things I did not know before. Thanks Paul Kirk, now I know why they call you the Baron of Barbecue!

About Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue detail

• Amazon Sales Rank: #52113 in Books
• Brand: THE HARVARD COMMON PRESS/HAROLD IMPORTS
• Published on: 2004-04
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Paperback
• 464 pages

Features

• Paul Kirk's Championship Barbecue Cookbook
• THE HARVARD COMMON PRESS/HAROLD IMPORTS

Related Product

Source From softcafe-20
Hope you guys had a great weekend
Cheers