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The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition Hardcover – April 27, 2010
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"Because KCBS is thrives on the groundswell of members, it makes total sense for the book's recipes to come from individuals and teams that compete on the circuit. And what a collection it is! ... What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture--that it's more than just a technique or a type of food--this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore." --Epicurious, May 14, 2010
"There is lots of personality in this collection of recipes from the "cookers" association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire." --Washington Post, May 12, 2010
"The "Kansas City Barbeque Society Cookbook" will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks' mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century." --The Buffalo News, May 19,2010
About the Author
A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of several barbecue cookbooks.
Paul Kirk, a charter member of the KCBS 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 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.
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Top Customer Reviews
As to the recipies ... there are over 200, and they range from entree dishes to appetizers to sides to desserts. Now in our house, each week we pick the entree (and which of us will cook it (and we are competitive on that issue, because we are both pretty good cooks), but each night we look at each other and wonder what we will serve with the entree. It's a constant "oops!" This book has the most varied number of "sides" I have seen in a barbeque book: I think that there are ten recipies for baked beans alone. The term "side" has a kind of negative connotation to me: it's what to put on the plate with the 'que or whatever else comes off the grill. The "sides" in this book are rightious indeed. And so are the entrees: they include recipies and tips for the standard "low and slows", but also include everything from poultry to game. And desserts ... many and all high on the yummy scale. Oh, yes: there are recipies for neat rubs and sauces, as well as tips for the cooking process. And a whole lot of good veggie dishes, too.
The second reason I recommend this book is personal and may not be shared by some. I've been cooking over live fire for a bit more than fifty years. "Back in the day", you had to wing it. There were no books like this, no pre made rubs or sauces, and "barbeque" was known in the South, but not here in Michigan. Yet, this kind of cooking over live fire has been with us since the beginning. And once in a while, when I fire up, I think on that continuity. This book celebrates the folks who brought barbeque to the forefront; the pioneers, if you will. I like the anecdotes and the sense of history, much as I like Mike Mills ("Peace, Love & Barbecue"), Chris Lilly ("Big Bob Gibson's Barbecue Book") and Paul Kirk ("Championship Barbecue") because it reminds me that we can plate extremely deilicious foods on a pretty routine basis because some folks got the recipies and the techniques that make it possible.
To me a cookbook is "good" if it enables me to put a consistant and varied series of dishes in front of family and friends. In that sense at least, this is a "good" cookbook. And you get to see the pictures of the folks who made it so. Incidentally and concidentally, I got my KCBS membership packet two days before I got this book. One of the goals of the Society is to promote Barbeque as the American national cuisine. I happen to think that anything cooked over live fire beats the indoor version hands down! Now I can feel patriotic about it!
I hadn't really thought about it, but being good at barbeque doesn't necessarily mean that you have great taste in food, especially other foods. Many of the recipes call for convenience food shortcuts that just aren't very tasty. (I'm not a snob, honest. Cheez Whiz has its uses.) Other recipes call for local spice mixes or sauces most of us can't get. When somebody does give a rub or sauce recipe, it's nothing special, "modified" so they won't give away secrets, I guess.
There are a few recipes in here worth trying, and many that aren't. (If you're a fan, one is literally in a James Lileks book.) There are some good stories, and others that don't mean much if you don't know the barbeque people involved. Overall, a disappointment.