Barbecue Books Item ID: #114Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and SalsasProduct Information:
Item DescriptionPaul Kirk offers up his barbecue expertise with over 50 recipes for sauces, including marinades, rubs and mops, salsas and relishes, and even homemade mustards and ketchups. Plus, each recipe points to the meats, fish, or vegetables it complements best. You can also learn how to concoct your own signature rubs and sauces for a bold zesty flavor all your own. Related posts:
Item Reviews5 Responses to “Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas”Leave a Reply |
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This book is a standard of BBQ (cooking low and slow) sauces. Lots of information, advice, and fundamental recipes.
Plus, it gives you a good foundation for developing your own recipes from the starting points given in the book.
When I go to make something new, I look in this book first. Chances are it will have something I want to make. But now, I feel like I can create so many awesome sauces on my own. So, I thank Paul for getting me started, and making me realize that “it ain’t rocket science”. Since reading this book I make all kinds of sauces and condiments, not just BBQ sauce. Thanks, Paul!
I started in to the wonderful world that is BBQ in 1995. 15 years later I still have this book and reference
it when I’m looking for a new idea. Most BBQ books talk about technique, but frankly dont get right to the
point and wont share recipes well. This one hits it. As BBQ is regional and personal taste, you wont like
every recipe in the book. Paul gives you a wide variety and more than you’ll need. For the beginner, I
HIGHLY recommend this book. For the accomplished BBQ PitMaster, this book still offers ideas to help with
your competition rub or sauce. This is the only BBQ book that I haven’t thrown away.
This book is great for beginer and advanced cooks. It covers lots of stuff in little ways. Not only are there lots of recipes, but it is all described so that it is easy to picture in your mind. No pictures, but somehow that does not detract at all.
The absolute best thing about this book is that I can feel the Mr. Kirk’s passion about BBQ. I’m sure that eventually, he is going to start writing poetry on the subject. It is easy to tell that he has truly devoted himself to this. He talks about trends that he sees verses the classic style of BBQ.
Great book! I’m looking forward to getting more of his stuff.
I received a copy of this book as a gift, and it sat around for at least a year before I cracked the spine. What was I waiting for?! Paul Kirk is both a great BBQ chef and an excellent teacher. While I have not (and probably never will) use everything in this book, I have used Kirk’s methods and recommendations to develop my own rubs and sauces with suberb results. I prefer pork and chicken on the grill and in the smoker, and you can’t go wrong following Kirk’s advice. Rather than merely a collection of recipes (though there are plenty of great ones), this book provides you with the know-how to create your own recipes. If you love to BBQ, then get yourself a copy of this inexpensive yet essential book. And I may be needing a new one soon – my copy’s getting a bit messy . . . .