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America's Best BBQ - Homestyle: What the Champions Cook in Their Own Backyards Paperback – May 7, 2013
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About the Author
Paul Kirk, a charter member of the Kansas City Barbeque Society and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 530 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.
Top Customer Reviews
The book starts out with "Backyard BBQ Basics." It is a chapter on basics and there are many excerpts from members of these teams. Estimating grill temps, table of meat doneness temps, and even a section reminding you that you are not immune to disasters. I can relate to that one. Two weeks ago I was experimenting with a "Beer and Bourbon Chili" recipe I was trying to create. I was cooking in a cast iron dutch oven on my Weber charcoal grill and I learned that you should add the bourbon AFTER you add all the other liquid ingredients. While the resulting fireball was impressive, especially when you are standing inches from the grill, it is not something I would like to repeat.
The main chapters of the book have pictures and comments from competitors along with some of their favorite recipes. I have already made two recipes from this book, and both turned out great.
Both of the recipes I made were contributed by Lo-N-Slo BBQ. I cooked the Grilled Stuffed Meatloaf, which was very good. It was stuffed with Feta cheese, roasted red peppers, sun-dried tomatoes, and basil. I will be making it again.
The second recipe was the Roasted Garlic Twice Baked Potatoes. I love twice baked potatoes. I make them often. But I have never thought to make them with roasted garlic. It was brilliant. After making them you realize it is such an obvious combination, how did I not see this before?
I have a few cookbooks. And by "a few" I mean a ridiculous amount of cookbooks.Read more ›
Each recipe is accompanied by photos and background stories of the contributors, making this fun to read even when you're not grilling.
We first put the cookbook to the test on a recent camping trip. Using only a small stovetop grill, we were able to grill delicious steaks for our dinner with this recipe:
Smoke in Da Eye Grilled Coffee-Coriander-Rubbed New York Strip Steak
2 tablespoons ground coffee
3 tablespoons smoked paprika
1 1/2 tablespoons coriander seeds, lightly toasted and ground
1/2 teaspoon dry mustard
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt
4 New York Strip Steaks, about 1 1/2 inches thick
1/4 cup extra virgin olive oil
Mix all the rub ingredients together and set aside.
Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges.Read more ›
Beginning with a bit of a scene-setter and overview, the astute reader will pick up a fair few hints and tips that they may not necessarily see in other more mainstream books. If you are determined to up your game from just plain-old grilling, you should take the chance to study at the feet of a few grill-masters, so to speak. Whilst this is not a book specifically aimed at the beginner with a bit of application and study they too will be soon grilling like an "old pro". Of course, one never can stop learning...
Starting with breakfast, something that might surprise the average reader, you get a host of interesting and intriguing recipes that, of course, may be also used later in the day. The other chapters are fairly self explanatory - starters; main dishes; sides; rubs, marinades, mops, sops and sauces and finally desserts. Yes, desserts, mostly items you could prepare on your grill (or oven). When looking through the recipes you may find many familiar faces or variations on a theme, but the devil is in the detail. Look closely, see how the pros are making these recipes and learn. This is probably more important than the recipes themselves.
The recipes are well laid out, contain all the relevant information and are also filled full of useful information that you should take time to look at even if you are not (immediately) planning to make each recipe. The only little niggle is the U.S. imperial-only measures - you shouldn't need to have to resort to a conversion table at the back of the book.Read more ›
Most Recent Customer Reviews
This review is for the 2013 edition.
This is a fun book with lots of interesting recipes and some stories about champion barbecue teams, but it is not comprehensive and I... Read more
This was chosen because these authors know BBQ. They have been a major part of KCBS from its beginning. As always this book provides great ideas and is the very best!Published on February 27, 2014 by Gary Bronkema
It describes how to do practically every thin related to making a barbeque an excellent day.
I recommend it no matter if you are an expert in barbeque
A group of professional BBQers share their favorite recipes. A very good additional to my cookbook library which has over 150 bbq cookbooks..Published on December 10, 2013 by Richard G. Schagrin
Great book. Husband loved it and has used many of the rub recipes. He's an avid bbqer and we entertain a lotPublished on October 29, 2013 by mary helen
I just leafed through this book for the first time (local library checkout) and can't wait to have it in my library. Read morePublished on September 16, 2013 by Henry L. Bossung
Nothing special. I doubt the recipes are really what they like to cook at home (implied frequency)...as opposed to what they may have cooked somewhere sometime for sport. Read morePublished on August 29, 2013 by Amazon Customer
so many ideas, so many tips, so many great recipes to try. The one I have tried have been great.Published on August 11, 2013 by susieo