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Smoke It! 80 Succulent Recipes to Revolutionize Your Cooking Hardcover


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Product Details

  • Hardcover: 112 pages
  • Publisher: Courage Books (March 2001)
  • Language: English
  • ISBN-10: 0762409975
  • ISBN-13: 978-0762409976
  • Product Dimensions: 11.3 x 8.8 x 0.6 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #680,652 in Books (See Top 100 in Books)

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

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Most Helpful Customer Reviews

34 of 36 people found the following review helpful By Chris Allingham on April 3, 2001
Format: Hardcover
The new Paul Kirk book "Smoke It!" contains some good recipes, many of which stretch the boundaries that we normally associate with traditional barbecued foods. The text that accompanies each recipe is pure Paul Kirk, but the beautifully styled food photos seem oddly out of place. Anyone who's met Chef Paul knows he's a down-to-earth kind of guy, and it's hard to imagine him serving up this food in the settings portrayed in the photos. Despite this bit of cognitive dissonance, it's a good book, though not as useful as "Paul Kirk's Barbecues Sauces and Rubs".
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10 of 10 people found the following review helpful By Laura M. Vuchetich on September 16, 2007
Format: Hardcover
My husband and I bought this book to learn how to smoke meat about 5 years ago. We have never bought another smoking cookbook since. Not becuase it's the definitive "bible" on smoking; but, rather, because it lays out the basics of smoking food so well, and includes such mainstay recipes, that we have either never strayed from the first recipes we've used, or we simply refer to recipes in there before making up our own. I highly recommend this book for anyone who's just starting out learning how to smoke food.
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1 of 2 people found the following review helpful By Ronald Flanagan on February 22, 2010
Format: Hardcover Verified Purchase
This book is exactly what I was looking for.
I would do business with this seller again.
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