Paul Kirk’s Championship Barbecue
BBQ Your Way to Greatness with 575 Lip-Smackin’
Recipes from the Baron of Barbecue
A legend on the barbecue circuit, a master of the craft, a true son and practitioner of the art, Paul Kirk is also a teacher and mentor. At last he shares all his experience so that anyone can achieve barbecue glory in his or her own backyard.
Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill (and what works best for what purposes); what tools are needed; how to prepare food for the grill or smoker; when and how to use bastes, glazes, sauces, and rubs; and how different cuts of meat work best. There are also handy charts of smoking and grilling times.
The dishes range from everyday and down-home to exotic and special-occasion, but all are within easy reach of the backyard cook. Those kings of BBQ, beef and pork, get the royal treatment with recipes like Terrific T-Bone with Redeye Marinade, the Baron’s Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, and Grilled Cuban Garlic and Lime Chops. And there are dozens of recipes for ribs. Other chapters focus on lamb, sausage, poultry, and fish and shellfish, with recipes including Lamb Fajitas with Sizzling Citrus Marinade, Onion Bratwurst, Honey Smoked Chicken, Barbecued Turkey with Sweet Black Pepper Rub, Cayenne Grilled Tuna, and Smoked Trout and Bacon. Plus there are extensive chapters on marinades, sauces, rubs, seasonings, and slathers. Side dishes offer dozens of variations on traditional trimmings: potato salads, coleslaw, beans, cornbread, and macaroni salads.
It’s all rounded out with plenty of stories about Paul Kirk’s adventures in barbecue competitions. And if they sound like too much fun to pass up, there are even tips on how to get involved in competition.
Paul Kirk has won more than 475 barbecue awards, including seven world championships and the championship of the American Royal Open (the world’s largest barbecue contest). Kirk was dubbed “The Baron of Barbecue” in 1981 by Dick Mais, the “King of Barbecue.” He’s held the title ever since. He teaches barbecue classes around the country and internationally and is the author of Paul Kirk’s Championship Barbecue Sauces. He lives in Shawnee Mission, Kansas.
Hard cover: (Currently Out Of Print) $32.95 US$ + $5.00 US$ for S & H
Soft cover: $18.95 US$ + $5.00 US$ for shipping & handling
Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
In a handy, comprehensive volume, Paul Kirk lays out the secrets (well, almost all of them) that have made him the Baron of Barbecue. He imparts 175 of his own winning recipes and, in a series of master classes, reveals the basic building blocks of spice mixtures, marinades, bastes, and sauces so that backyard chefs can develop their own special brews. Paul Kirk, a.k.a. the Baron of Barbecue, has been champion of the American Royal Open (the world’s largest barbecue contest), the American Royal International Invitational, the World Brisket Championship, and the Great Pork BarbeQlossal. All told, he has won more than 400 barbecue awards, including seven world championships.
Soft cover: $11.95 US$ + $5.00 US$ for shipping & handling
Kansas and Missouri Residents must add 7.65 % Sales Tax.
Click Here to e-mail Paul for further details on how to order these books OR Mail a check or money order to Paul at:
Chef Paul Kirk CWC, Ph.B.
3625 West 50th. Terrace
Roeland Park, Kansas 66205-1534
Phone or Fax: (913) 262 – 6029