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The Big Grill Paperback – May 8, 2003


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Product Details

  • Paperback: 176 pages
  • Publisher: Cassell Illustrated (May 8, 2003)
  • Language: English
  • ISBN-10: 1844030997
  • ISBN-13: 978-1844030996
  • Product Dimensions: 10.1 x 9.1 x 0.8 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #5,058,038 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Paul Kirk has won over 435 awards for cooking and barbecue, including the presigious American Royal Open. He has also trained restaurant chefs and conducted seminars on barbecue cooking. He regularly contributes to several US barbecue magazines and is the author of Kirk's Championship Barbecue Sauce Cookbook.

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

2 of 2 people found the following review helpful By India Russell on August 16, 2009
Format: Paperback
I pull this book off the shelf all summer long. Filled with many tasty and easily put together recipes, this is cookbook to turn to when looking for something new and interesting to put on the grill. Several recipes have become family favorites. An earlier review pans the book because many of the marinades and sauces are made on the stove, and because of a linguistic quibble with the use of the words "barbecue" and "grill". Perhaps that is an issue with some, but I buy cookbooks for inventive and interesting recipes that are accessible to the average cook in terms of time required and availability of ingredients. This book fills the bill and the grill(sorry, couldn't resist). Five stars.
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4 of 6 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 8, 2004
Format: Hardcover
'the Big Grill' by Paul Kirk demonstrates how difficult it is to put together a thoughtful, useful book about something as seemingly simple as grilling. It makes you appreciate the achievements of writers such as Steve Raichlen, Chris Schlesinger, and Bobby Flay who either cover the big picture with illuminating 600 page tomes or lighter volumes which limit their objectives to presenting good recipes.
As the subtitle suggests, this book wishes to cover the entire field of 'outdoor entertaining'. To that end, it includes a superficial chapter on grilling equipment and technique and chapters on 'Salads and Breads' and 'Desserts'. Also to this end, the book devotes a lot of recipes to a translation of a non-grilling technique to the grill such as for several different chicken wings recipes and a paella recipe. This objective makes it seem odd that many recipes also call for a heavy dependence on a saucepan to prepare marinades and a pasta pot to cook pasta. It is also a small but curious anomaly that the peach cobbler is made in a conventional oven rather than 'cowboy' style in a Dutch oven, as the recipe is called named after 'Texas Hill Country'.
In the selection of recipes, the author is demonstrating a broad knowledge of world cuisines with chipotle butter and saffron aioli in abundance. Many of the recipes are tasty, but the dependence on the old Hotpoint back in the kitchen seems a bit high for pure 'outdoor entertaining'.
In reviewing this book, I confess to being hobbled somewhat by a discipline about words which gets me bent out of shape when a 'chowder' recipe has no potatoes and a 'salad nicoise' is made from fresh rather than canned tuna.
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