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, theyll 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 carnivores delights. Kirks 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.
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.
By far my favorite BBQ book I have read to date. Great explanations, even for beginners and a huge collection of delicious recipes that ups your game at the grill and smoker. Read morePublished 3 months ago by Amazon Customer
A good book even if you have no desire to compete on a championship level, but just want to improve what you barbeque, grill, and smoke for your family, friends, and neighborsPublished 3 months ago by Cajun Gourmet
Very nice outside "smoker" and barbecue book: loaded with great tips and ideas!Published 4 months ago by Amy Roumaya