Cover image for Paul Kirk's championship barbecue : BBQ your way to greatness with 575 lip-smackin' recipes from the baron of barbecue
Paul Kirk's championship barbecue : BBQ your way to greatness with 575 lip-smackin' recipes from the baron of barbecue
Kirk, Paul, 1941-
Personal Author:
Publication Information:
Boston, Mass. : Harvard Common Press, [2004]

Physical Description:
x, 470 pages : illustrations ; 24 cm
General Note:
Includes index.
Subject Term:
Added Author:

Format :


Call Number
Material Type
Home Location
Item Holds
TX840.B3 K454237 2004 Adult Non-Fiction Non-Fiction Area

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BBQ your way to greatness with 575 lip-smackin' recipes from the Baron of Barbecue.

Reviews 3

Booklist Review

Prizewinning barbecue chef Kirk shares his successful recipes culled from years of experience sweating through worldwide barbecue competitions. Kirk holds that the secret to good barbecue lies in the basics: the best ingredients and the proper equipment. Not content with everyday bottled and canned sauces, he recommends that serious, caring barbecuers make their own, even Worcestershire sauce. He inventories the whole territory of marinades, mops, sops, and rubs, those flavor imparters that most barbecue competitors guard jealously. In addition to the expected red meats, Kirk lists recipes for lamb and goat and expounds on sausage making. Smoking fish, as well as uncommon poultry such as dove, give this volume a universal appeal. Noting that he has won competitions on the basis of generally ignored vegetable dishes, he gives his recipes for potato salads, slaws, and bean dishes. For those eager to test their barbecue prowess in public, Kirk and coauthor offer advice based on Kirk's own experiences of how to win barbecue contests. --Mark Knoblauch Copyright 2004 Booklist

Publisher's Weekly Review

Kirk, a chef who has been barbecuing since the early 1980s, is unabashedly proud of his ability to make up a recipe in his head, never test it and win a contest with it. In this guide to outdoor cooking, he attempts to instill his own confidence in readers, through a series of lessons on "what to bring to a barbecue cook-off," "controlling your fire" and "developing a grand champion mindset." Of course, if readers are just looking to host a casual backyard barbecue, they'll find plenty of tips here, too. After covering the fundamentals of competitive barbecuing, Kirk shares recipes for marinades, slathers, rubs, sauces; he then delves into dishes such as Sweet Smoked Pork Loin, Spicy Texas Ranch Burger, Lemon-Ginger Lamb Chops, Chicken and Apple Sausage, Honey-Raspberry Chicken Breasts and other carnivore's delights. Kirk's thorough treatment of barbecuing will enlighten aspiring barbecue champions and backyard gourmets alike. (c) Copyright PWxyz, LLC. All rights reserved All rights reserved.

Library Journal Review

Kirk (Paul Kirk's Championship Barbecue Sauces) has won more than 400 awards at barbecue competitions across the country; here he shares the secrets of his success. Unlike Steven Raichlen in his popular series on outdoor cooking (e.g., The Barbecue! Bible), Kirk focuses on authentic barbecuing, "cooking low and slow" rather than grilling-although he does cover grilling as well. Along with dozens of recipes (100-plus pages are devoted to marinades, "slathers," rubs, and sauces alone), he provides insider tips about competition cooking and advice for anyone interested in entering the world of the barbecue circuit (who knew barbecue judges had groupies?). Recipes range from Asian Beef Skewers to Lebanese Lamb Burgers to All-American Kansas City-Style Baby Back Ribs; there is a scattering of more elegant recipes that Kirk ascribes to his "Chef Paul" persona, as opposed to the "Baron of Barbecue." For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Acknowledgmentsp. vii
Introductionp. ix
The Secrets of a Barbecue Championp. 1
Fire and the Art of Championship Barbecuep. 15
The Basics, or The Baron's Condiment Cupboardp. 36
Marinades, Mops, Sops, and Bastesp. 54
Mustard Slathersp. 86
Championship Barbecue Seasonings and Rubsp. 102
Barbecue Sauces, Salsas, Relishes, and Dipping Saucesp. 136
Hog Heavenp. 162
Steer Crazyp. 230
Lamb and Cabrito on the Baa-becuep. 272
Putting on the Dogp. 302
Plentiful Poultryp. 328
Smokin' with the Fishesp. 372
On the Side--Smoked, Grilled, and Otherwisep. 426
Sourcesp. 451
Indexp. 455