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Editorial Reviews
Amazon.com
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.
From Independent Publisher
The typical Sunday Family barbecue, when Dad shoots lighter fluid onto some briquettes, and proceeds to nearly incinerate a bunch of burgers and hot dogs while kids dance around the fire yelling for food, isn't exactly what the author has in mind. First of all, he counsels never to use liquid fire starter. Secondly, the reader learns green wood makes a better barbecue than aged wood, and thirdly, that different woods can be matched to different foods. These are a few of the indications of the serious professional approach the author takes to achieve truly excellent barbecue. From an explanation of the basic items used in marinades and barbecues, the author proceeds to numerous recipes, some of which are quite novel. Two standouts are the herbed lemon marinade and the Master Class barbecue sauce. There are some good mops, as well. A mop is a thin liquid that is applied to the barbecue as it is cooked. The mop can be as simple as plain beer, or as complex as one recipe for pork mop that contains thirteen ingredients. Helpful hints, such as to leave sugar out of rubs used in direct grilling, abound, as do the amusing and interesting sidebars on barbecue culture that are sprinkled throughout the book. If the "what and how" of the food you are barbecuing matters importantly to you, this collection of recipes and tips is a "must have." --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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.
From Independent Publisher
The typical Sunday Family barbecue, when Dad shoots lighter fluid onto some briquettes, and proceeds to nearly incinerate a bunch of burgers and hot dogs while kids dance around the fire yelling for food, isn't exactly what the author has in mind. First of all, he counsels never to use liquid fire starter. Secondly, the reader learns green wood makes a better barbecue than aged wood, and thirdly, that different woods can be matched to different foods. These are a few of the indications of the serious professional approach the author takes to achieve truly excellent barbecue. From an explanation of the basic items used in marinades and barbecues, the author proceeds to numerous recipes, some of which are quite novel. Two standouts are the herbed lemon marinade and the Master Class barbecue sauce. There are some good mops, as well. A mop is a thin liquid that is applied to the barbecue as it is cooked. The mop can be as simple as plain beer, or as complex as one recipe for pork mop that contains thirteen ingredients. Helpful hints, such as to leave sugar out of rubs used in direct grilling, abound, as do the amusing and interesting sidebars on barbecue culture that are sprinkled throughout the book. If the "what and how" of the food you are barbecuing matters importantly to you, this collection of recipes and tips is a "must have." --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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