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The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition Hardcover – Bargain Price, April 27, 2010
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"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
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.
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.Read more ›
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.
Most Recent Customer Reviews
Good recipes and good advice from some of the best in barbeque. I real nice volume in my library. I am not so adventurous to try some of the recipes yet, but I may get there.Published 1 month ago by Cajun Gourmet
GREAT BOOK. In this, you will learn that "BBQ isn't just for breakfast anymore." Gobs of great info and recipes via the organization whose rules govern almost all BBQ... Read morePublished 11 months ago by Dean Hampton
The book is OK. Could have done a better job on cooking in KCBS competitions.Published 11 months ago by PIT MONSTER
If you enjoy cooking BBQ then you will enjoy reading this book and getting some ideas for you next cook out. Read morePublished 12 months ago by The Black Pearl