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


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Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue + Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) + Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
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Product Details

  • Paperback: 480 pages
  • Publisher: Harvard Common Press (March 18, 2004)
  • Language: English
  • ISBN-10: 1558322426
  • ISBN-13: 978-1558322424
  • Product Dimensions: 9.2 x 7.9 x 1.2 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Best Sellers Rank: #243,879 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Kirk, a chef who has been barbecuing since the early 1980s, is unabashedly proud of his ability to make up a recipe in his head, never test it and win a contest with it. In this guide to outdoor cooking, he attempts to instill his own confidence in readers, through a series of lessons on "what to bring to a barbecue cook-off," "controlling your fire" and "developing a grand champion mindset." Of course, if readers are just looking to host a casual backyard barbecue, they’ll find plenty of tips here, too. After covering the fundamentals of competitive barbecuing, Kirk shares recipes for marinades, slathers, rubs, sauces; he then delves into dishes such as Sweet Smoked Pork Loin, Spicy Texas Ranch Burger, Lemon-Ginger Lamb Chops, Chicken and Apple Sausage, Honey-Raspberry Chicken Breasts and other carnivore’s delights. Kirk’s thorough treatment of barbecuing will enlighten aspiring barbecue champions and backyard gourmets alike.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

From Booklist

Prizewinning barbecue chef Kirk shares his successful recipes culled from years of experience sweating through worldwide barbecue competitions. Kirk holds that the secret to good barbecue lies in the basics: the best ingredients and the proper equipment. Not content with everyday bottled and canned sauces, he recommends that serious, caring barbecuers make their own, even Worcestershire sauce. He inventories the whole territory of marinades, mops, sops, and rubs, those flavor imparters that most barbecue competitors guard jealously. In addition to the expected red meats, Kirk lists recipes for lamb and goat and expounds on sausage making. Smoking fish, as well as uncommon poultry such as dove, give this volume a universal appeal. Noting that he has won competitions on the basis of generally ignored vegetable dishes, he gives his recipes for potato salads, slaws, and bean dishes. For those eager to test their barbecue prowess in public, Kirk and coauthor offer advice based on Kirk's own experiences of how to win barbecue contests. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.

More About the Author

Straight out of barbecue country in Kansas City, MO, Ardie Davis is the founder of the renowned American Royal International BBQ Sauce, Rub, and Baste Contest, as well as the Great American Barbecue Sauce, Baste, and Rub Contest. His counterpart, Paul Kirk, also of Kansas City, is the operator of Baron's School of Pitmasters and has won over 475 cooking and barbecue awards. Among those are seven world championships, including the prestigious American Royal Open, the world's largest BBQ contest.

Customer Reviews

I am looking forward to trying some of the recipes next year.
JD
While the book does contain a ton of helpful information beyond just recipes, it is presented in an easy reading manner in context with recipes at hand.
M5
I would recommend this book for everyone that smokes or takes their BBQ seriously.
jsapair

Most Helpful Customer Reviews

61 of 67 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 13, 2004
Format: Paperback
A few days ago, I interviewed a thin, oversized book entitled `The Big Grill' published by a minor, undistinguished publishing house. The book had all the look about it of a volume destined to go directly from the publisher to the discount stacks, and I found nothing in the book which changed that opinion. The only puzzling aspect of the book is that the thumbnail biography of the author on the back jacket listed some very serious credentials for the author, Paul Kirk. By chance, I soon ran across this volume by the same Paul Kirk, published by the very serious Harvard Common Press, with very high powered blurbs on the back jacket from the likes of John Thorne and Tony Bourdain, plus several luminary barbecue restaurateurs. Like the case with my poor review of one of Nigella Lawson's lesser efforts, I was anxious to find a genuine source for all this admiration. Therefore, I do this review of a book that is dramatically different and better than `The Big Grill' potboiler.
A superficial look at the size and the cover of `Championship Barbecue' may give you the impression that the book is similar to Steve Raichlen's encyclopedic collections of barbecue recipes. While Raichlen's excellent `BBQ USA' gives a great history of the subject and a thorough collection of recipes from around the country, Kirk's `Championship Barbecue' is almost entirely the story of how to participate in and win barbecue contests, a skill he seems to have mastered early and excelled in often.
The very first thing which struck me about Kirk's description of what it takes to win at a barbecue contest is how similar it is to lessons learned by traditional chefs doing haute cuisine.
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19 of 20 people found the following review helpful By Robert I. Katz on December 11, 2004
Format: Paperback
This is a great book. Any cookbook can give a list of recipes, and one can almost always find a few good ones, whether the book is from a celebrity chef or whether it's put out by the local lady's club in an effort to raise some money for charity. What sets the really great cookbooks apart is that they give a method, a set of techniques, which if followed, allow the reader to understand the recipes, to play with them, to embellish them, and to invent his own. Books like Julia Child's The Way to Cook and Madeline Kamman's In Madeline's Kitchen come to mind. They make you a better cook. Paul Kirk's Championship Barbecue is definitely in this company. He gives the theory and technique of barbecue--the essence of which is slow, low temperature cooking with smoke. The book is divided into sections, talking about marinades, sops, mops and bastes, rubs, sauces. In each section he tells why a particular ingredient should be used, always encouraging the reader to use the information and invent his own. Following are absolutely terrific sections on the barbecing of pork, beef, fowl, seafood and side dishes. The idea (perhaps conceit would be a better word) that this book is a guide to turning the reader into a barbecue champion is not meant to be taken literally. Paul Kirk states early on that what sets him (and other champions) apart, is not just the recipe and not just the technique, it is the consummate care with which the technique is applied. Still, by inviting the reader to reach for the stars, he encourages us to be the best that we can be. While not many of us will ever have the talent to be barbecue champions, I have no doubt than anybody who loves food and who wants to try, can make absolutely wonderful meals with the help of Paul Kirk's Championship Barbecue.
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13 of 15 people found the following review helpful By Derrick Peterman on November 6, 2005
Format: Paperback
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.
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