From School Library Journal
Starred Review. This entry in the publisher's 500 series (500 Cookies; 500 Soups
) uses a similar format to the other titles—about 100 base recipes with four to five variations for each. Kirk (aka the Baron of Barbecue), a Kansas City native, has authored other cookbooks (Smoke It
) and contributed articles to the National Barbecue News
and Fine Cooking
and Chile Pepper
magazines. He uses his barbecuing experience well to offer a variety of recipes—there are not only recipes to please carnivores (e.g., Barbecued Short Ribs, Hot Jamaican Jerk Chicken, and Grilled Tilapia) but vegetable recipes (Spicy Grilled Eggplant and Vegetable Kabobs) and fruit recipes (Glazed Pears and Summer Fruit Packets) as well as some for sweet dishes (Texas Sheet Cake and Grilled S'Mores). While this cookbook is mainly about the recipes, there is a list of approximate cooking times in the introduction. Highly recommended for most public libraries.—Ginny Wolter, Toledo-Lucas Cty. P.L., OH
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About the Author
Chef Paul Kirk, a.k.a. the Barbecue Guru, the Ambassador of Barbecue, the Baron of Barbecue, and Certified Master Barbecue Judge, is the author of four books on the art of barbecue. Hailing from Kansas City, he is a monthly contributor to the KCBS Bull Sheet, The National Barbecue News, The Goat Gap Gazette, and has written articles for Fine Cooking and Chili Pepper magazines. Chef Paul has completed three Championship Barbecue videos.