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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 – April, 2004
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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.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
It was a gift but i got to flip through it a bit. Seems like really good recipes and a good variety. And they're not just b.s. Read morePublished 18 days ago by Josh Hanson
More recipes in this book than most of use could ever use- to the point where they are overwhelming. I appreciate the number of different recipes. Read morePublished 2 months ago by JD0381
Nothing really new. Same stuff you can learn from YouTube. But it's ok for the money.Published 2 months ago by Russ Martin
This cook book shows why Paul Kirk was placed in the bbq hall of fame. A must have for every bbq cook out there.Published 3 months ago by kyle burks
There are a lot of stories and recipes, but mostly it seems about Paul Kirk telling us how great he is. Read morePublished 4 months ago by BobinTX