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

Paul Kirk (Author)

Book Description

Release date: October 4, 2011 | Series: Non

It’s easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces—with tomatoes, mustard, sugar, or vinegar at their base—and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more.

In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.

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

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: Harvard Common Press (October 4, 2011)
• Language: English
• ISBN-10: 155832125X
• ISBN-13: 978-1558321250
• Product Dimensions: 4.9 x 0.8 x 8.5 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (65 customer reviews)
• Amazon Best Sellers Rank: #12,154 in Books (See Top 100 in Books)
  • #5 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
  • #36 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

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.

Most Helpful Customer Reviews

42 of 42 people found the following review helpful

5.0 out of 5 stars This man really knows barbecue! June 22, 2000

By Michael Fletcher

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.

33 of 33 people found the following review helpful

5.0 out of 5 stars A great learning tool to enhance your Barbecue April 8, 2000

By Richard J. Bottorff

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.

24 of 24 people found the following review helpful

5.0 out of 5 stars Excellent book for anyone who likes to barbecue! September 9, 1999

By A Customer

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.