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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 – December, 1997
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"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
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Top Customer Reviews
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.
I highly recommend purchasing this book if you use your grill as much as we do.
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.
Most Recent Customer Reviews
This is probably the only book that you will ever need to make barbecue rubs and sauces. I highly recommend it.Published 5 months ago by matthew w pierog jr
Good eat'en and they are easy to follow. Get the meat a COOKEN!!!Published 5 months ago by bruce Scharmer
Well written and easily to follow directions. Gave this to two different people starting in grilling and smoking. They both really like and use it.Published 7 months ago by Tim