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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) Paperback


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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
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Product Details

  • Series: Non
  • Paperback: 272 pages
  • Publisher: Harvard Common Press; Non edition (October 4, 2011)
  • Language: English
  • ISBN-10: 155832125X
  • ISBN-13: 978-1558321250
  • Product Dimensions: 8.5 x 5 x 0.8 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #21,759 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor.

Review

"Paul Kirk's Championship Barbecue Sauces by Paul Kirk, is packed with dandy recipes for sauces, marinades, dry rubs, wet rubs, mops, and salsas." -- Newsday

"Guru of the grill Paul Kirk casts a long shadow in Seattle, even though he lives in Shawnee Mission, Kansas. His periodic barbecuing clinics here have left their smoky mark on Northwest barbecuers, showing many the way to succulent ribs or bragging rights chicken. Now, every backyard barbecuer can make Kirk's secrets his or her own, with his new book, Paul Kirk's Championship Barbecue Sauces." -- Seattle Times

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

For the beginner, I HIGHLY recommend this book.
C. PATRICK
He has recipes for rubs, mops, marinades and sauces and explains how and when to use them to create a flavor sensation every time.
Michael Fletcher
We have used this book for years so I ordered this book for my brother in law's birthday.
Kathy Scott

Most Helpful Customer Reviews

44 of 44 people found the following review helpful By Michael Fletcher on June 22, 2000
Format: Paperback
This is by far my favorite barbecue sauce book on my cookbook shelf! Paul Kirk knows barbecue and how to make delicious sauce. I love his Sweet Kansas City Barbecue Sauce recipe. It has a sweet, robust flavor and a nice spicy kick. I have a favorite bottled barbecue sauce that I've bought for years, but this sauce made it seem bland in comparison! I also love his Chicken Rub recipe. I always have a batch of this ready for grilling. It's designed to season poultry, but it's great on beef and pork too! I am eager to try more of the great recipes in this book. He has recipes for rubs, mops, marinades and sauces and explains how and when to use them to create a flavor sensation every time. If you love barbecue like me, this is one book you won't want to be without.
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36 of 37 people found the following review helpful By Richard J. Bottorff on April 8, 2000
Format: Paperback
When I purcharsed this book I didn't have great expectations for its contents. However, with the credentials that Paul Kirk has I thought it might be interesting reading. I also expected it to contain 175 recipes with little or no explanation of how or why they work, oh and of course the first three chapters would be on how to start my smoker.
I admit, I was wrong! It starts with the basics and teaches you how to build from there. If you are a mustard lover this is definately a must buy. Every ingredient listed serves a purpose and he tells you why. Paul Kirk may not give you his secret recipe, but he sets you up to make your own. Oh, only the introduction covers the cooking methods so the whole book is dedicated to Barbecue Sauces. My only problem with the book is the pages should be laminated It's already getting stained. I love BBQ and this book.
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25 of 25 people found the following review helpful By A Customer on September 9, 1999
Format: Paperback
I am always searching for good marinade and rub recipes. Now that I have this book, the search is over. Paul Kirk really shares his secrets on how to best season grilled/barbecued foods. I have used quite a few of these recipes already. My favorites (as well as my guest's) are Bill's beef power rub and Paul's Terriyaki marinade (using the sesame oil). Paul Kirk focuses on teaching you how to make your own marinades/rubs, etc. but offers plenty of good recipes and variations on such.
I highly recommend purchasing this book if you use your grill as much as we do.
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18 of 18 people found the following review helpful By jerry i h on July 11, 2001
Format: Paperback Verified Purchase
This glorious paperback is a once-in-a-decade event in the world of cookbooks: somone who genuinely understands his subject clearly and succinctly explains it in a way that is easy for anyone to understand, even complete novices.
Several times, the author uses the term "master class". This term is usually reserved when an acknowledged master of the subject decides to transfer his skills and abilities to others via a special class. At first, I thought that the use of this term was a little overblown. How wrong I was.
He goes through these subjects: ingredients, rubs, marinades, mops, sauces, and other (salsa, relish, ketchup). Each subject is expertly covered, and tells you everything you need to know. He explains the principle and structure of each one, and then gives instructions on how to create it for yourself. Recipes are then presented for those who do not wish to do the experiments on their own. My only complaint is the table of contents: more detail would be a great help.
This book is the only one you really need when it comes to barcecue sauces. If you don't already have it, I suggest you get it and throw away the other barbecue books you have.
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12 of 12 people found the following review helpful By James E. Schleske on July 25, 2003
Format: Paperback
If you occasionally throw a slab of ribs on a grill and just need a recipe or two for a marinade or rub, skip this book and buy Ron Lutz's book "Whatcha Need to Know to Barbecue Like a Pro" or just pick up a general-purpose cookbook. If you're into true Barbecue (temperatures below 250 degrees, 5+ hours' cooking time, and barrel smokers, water smokers, and the like) and you like guests to 'Oooh' and 'Aaaah' over your Barbecue prowess; or if you'd like to know enough to make up your own rub, mop, marinade and finishing sauce recipes, definitely buy Paul Kirk's book. He explains how to create your own recipes for each of these categories, then throws in a bunch of standard and exotic recipes to use as a starting point.
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12 of 12 people found the following review helpful By Chris Allingham on April 13, 2000
Format: Paperback
"Paul Kirk's Championship Barbecue Sauces" is a must-have for anyone who's serious about creating great barbecue. The book contains much of the same information that Chef Paul teaches in his Pitmaster BBQ classes all over the U.S. Lots of flavorful recipes for sauces, rubs, and marinades that are easy to make, plus tips on creating your own signature sauce or rub. Your barbecue book library is not complete without this book!
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9 of 9 people found the following review helpful By JohnC on November 26, 2002
Format: Paperback
I picked this book up a couple of years ago for the purpose of having a few sauce recipes on hand to lend variety to my BBQ. This book is all that and much, much more! The depth of explanation about seasoning, rubs, marinades, mops, & sauces gives one the power to create not just follow. It's got the recipes if you're a follower and the knowledge to create a masterpiece BBQ on your own. So what if he is alledged to omit "secret" ingredients - this book will give you the know-how and the encouragement to come up with your own (isn't that what "secret" ingredients and great BBQ are all about?).
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