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The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition Hardcover – Bargain Price, April 27, 2010

4.2 out of 5 stars 51 customer reviews

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Hardcover, Bargain Price, April 27, 2010
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Editorial Reviews

Review

"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. He is the author of several barbecue cookbooks.

Online:

www.kcbs.us

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.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

Online:

www.kcbs.us

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Product Details

  • Hardcover: 336 pages
  • Publisher: Andrews McMeel Publishing; 25 Anv edition (April 27, 2010)
  • Language: English
  • ISBN-10: 0740790102
  • ASIN: B004AYDB3K
  • Product Dimensions: 9.2 x 1.2 x 9.4 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #895,062 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
As I see reviews, gentle reader, the reason is to help you to decide whether or not to part with some hard earned dinero to buy this book. In this case, the answer is a resounding "YES'!! There are two major reaons for this: first, the recipies are many, varied and uniformly good. Second (and this is very subjective), there is a real sense of who the folks are that helped generate this relatively recent interst in "barbeque" as the American cuisine.

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.
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Format: Hardcover Verified Purchase
While the book is okay, its main thrust is to promote the Kansas City Barbeque Society. Thus, the book highlights a lot of the personalities from the KCBS, a bit of the history of the organization, some of the rules for their competitions, and so on. After reading the book, you'll know a lot about the KCBS. Sadly, though, you won't learn much about the wonderful history and style of Kansas City BBQ or why it's considered one of the country's great culinary traditions.
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Format: Hardcover
Very few cuisines are as enduringly popular for the American male as the barbeque. There's far more to barbequing than just tossing meat on a grill! The collaborative project of barbeque enthusiasts Ardie A. Davis, Paul Kirk, and Carolyn Wells, the 25th anniversary edition of "The Kansas City Barbeque Society Cookbook" showcases more than two hundred mouth watering, palate pleasing, appetite satisfying barbeque recipes, along with succinct biographical sketches and anecdotes of the men and women responsible for them. All manner of meats and veggies are included with dishes ranging from Grilled Oysters with Orange-Walnut Vinaigrette; Grilled Greek-Style Zucchini; Redneck Mother chicken Livers with Bacon, Spicy Cheese Grits, and Crispy Onion Rings; and Grilled Venison Tenderloin, to Snail's Smoky Chili Con Carne; Grilled Ahi Tuna Steaks; Flying Pig BLT Salads; and Wood-Grilled Philippine Pork Steaks with Pineapple-Tangerine Glaze. Of special note are the sauces, rubs and marinades including 3 X BBQ Sauce; Modified Paul Kirk Marinade; and Big Billy's Very Cherry Dr Pepper Barbeque Sauce. There's even a chapter on deserts offering such barbeque banqueting treats as Grilled Angel Food Cake with Fruit and Homemade Caramel Sauce! A 336-page cornucopia of recipes, "The Kansas City Barbeque Society Cookbook" is highly recommended for all community library cookbook collections, and absolutely indispensable for dedicated home barbequing enthusiasts!
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Format: Hardcover
From Spam Candy (smoked over cherry wood) to Grilled Ahi Tuna Steaks, this eclectic collection of 200 recipes from the barbecue competition circuit reflects down-home Americana.

While there are plenty of recipes for barbecue sauce, lots of dishes call for "your favorite." These cooks use shortcuts wherever they want. Elk for Dummies uses a jar of beef gravy and a can of cranberry sauce and you are not expected to make your own pizza crust for the Hearty Stromboli, although there is a recipe for pizza dough - grilled, too.

On the side, in addition to the beans, coleslaws, cornbread salads and cheesy potatoes, there's Memphis-Style Barbecue Spaghetti, Grilled Garlic Tomatoes, Grilled Corn (gussied up or plain), Flying Pig BLT Salad, Green Bean Casserole, Couscous Salad and lots more.

There's all the barbecued pork, beef and chicken you could want, plus BBQ Smoked Meatloaf, Korean Fire Meat, Sausage from scratch, Cedar-Planked Salmon with Whiskey-Maple Glaze. Desserts range from traditional to imaginative (Grilled Banana Split, Bourbon Sweet Potato Pie), and a chapter of marinades, rubs, bastes and sauces will fire up the taste buds. Every recipe comes with a little background on its originator, including a snapshot.

Folksy and well organized, the authors round things out with several chapters on terminology, tips and contest advice. This book should see plenty of summer use.
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