Paul Kirk's Championship Barbecue - (Paperback)

About the Book

Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires; what kind of fuel to use; setting up the pit or grill; what tools are needed; and to how to prepare the food.

Book Synopsis

It's easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade The Baron's Famous Barbecued Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental Cabbage Slaw Barbecued Beer Beans for a Big Crowd

From the Back Cover

PRAISE for PAUL KIRK'S CHAMPIONSHIP BARBECUE "If I need to know something about barbecue at 4 o'clock in the morning, I'm calling Paul Kirk. He's the Yoda, the Obi-Wan, the Oracle of the BBQ pit. "Paul Kirk's Championship Barbecue" is just that, the collected wisdom of a grand master." - Anthony Bourdain, executive chef at Les Halles and host of "A Cook's Tour""" "Paul Kirk really knows barbecue. For the barbecue enthusiast, this is a must-have book." - Fred Simon, owner of Omaha Steaks and author of "The Steaklover's Companion" "Paul Kirk not only talks the talk, he walks the walk, and has the awards to prove it. You can't open this book without learning something new, and more often than not it is astonishingly simple--the sure touch of an old pro."--John Thorne, author of" Outlaw Cook" and "Pot on the Fire"

About the Author

Paul Kirk, also of Kansas City, is the operator of Baron's School of Pitmasters and has won over 475 cooking and barbecue awards. Among those are seven world championships, including the prestigious American Royal Open, the world's largest BBQ contest.