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Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue, by Paul Kirk
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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
- Sales Rank: #115327 in Books
- Brand: THE HARVARD COMMON PRESS/HAROLD IMPORTS
- Published on: 2004-03-18
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x 1.25" w x 7.88" l, 2.29 pounds
- Binding: Paperback
- 480 pages
- Paul Kirk's Championship Barbecue Cookbook
- THE HARVARD COMMON PRESS/HAROLD IMPORTS
From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
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 © American Library Association. All rights reserved
Review
A virtual barbecue bible, Paul Kirk’s Championship Barbecue is a great resource for barbecue chefs of all levels... -- Jan Miller, Joint Forces Journal
…Kirk’s enthusiasm for all things grilled is contagious. -- Heather McPherson, The Orlando Sentinel
…Paul Kirk is not...all hat and no cattle. This is a man who knows his ‘cue… -- www.chilepepper.com
Most helpful customer reviews
19 of 19 people found the following review helpful.
One of the Three to Five Books To Own on Smoking, #4
By Dean501
If you are new to BBQ smoking in my opinion there is no one book you can buy. Everyone that writes one has a point of view. What I have found is you really need a core of three books I have found helpful and then possibly two more. Also there is a lot on the web, but there is one site I have found particularly helpful.
I have tried smoking before with bullet grills with some success, but it takes a lot of minding. I finally broke down and bought the Texas Traeger pellet grill just for smoking. I love it. Now the problem is most cookbooks on smoking do not address this type of smoker head on so if you want to lean how to really use one I have found you need to look at a variety of sources.
Paul Kirk's cookbook makes my type five.
Once you understand temperature in relation to smoke and timing you can translate any indirect recipe to a pellet grill or any other type of smoker. There are some tricks/tips that will enhance the cooking, but in the end it all comes down to temperature and time.
Here are the books that I have found most helpful in descending order. I would invest in all five if you are serious about this. I look at two things; technical information and recipes.
Slow Fire by Ray "DR. BBQ" Lampe - Excellent from a technical standpoint. A great foundation in terms of understanding smoking (slow cooking) and good basic recipes. It is the first book I would buy.
Backyard BBQ The Art of Smokology by Richard W. McPeake - Great in terms of technical. If you study this book along with Lemke's you will really get a handle on the technical aspects of smoking. The recipes are pretty basic, but that is OK if you are new at this.
Smoke & Spice by Cheryl Alters Jamison and Bill Jamison - OK technical, but once you have that down good recipes and good guidance on time and temperature,
Championship Barbecue by Paul Kirk - Good technical compliment to the first two above. This however is more a smoke and grilling cookbook as more than half the recipes are grilled ones. He also has a habit of trying to replicate indoor recipes to the grill. I have no idea why you would do that. A lot of the recipes seem like let me throw this against the wall and see what sticks. That said he has some good smoked ones and his mustard slaughters really work, Thought everything using them would taste like a hot dog, but they enhance the flavor with no mustard taste. Obviously I am a little conflicted by this book.
BBQ USA by Steven Raichlen _ more of a grilling cookbook, but he has some good smoker recipes. I am a fan of his for grilling; I have five of his cookbooks. Again from a smoking perspective this is the last of the five, but it and his others are great if you grill as well.
Last do poke around the website amazingribs.com. It is not just about ribs and has a wealth of information.
Do not assume that any of these recipes will be spot on in terms of your particular grill. As all the authors say you have to learn your grill so do not try any recipe for the first time for company. As many of the authors say smoked BBQ will be ready when it is done.
Again it is all about learning about time and temperature for your particular grill.
2 of 2 people found the following review helpful.
So much to try!
By Longbow guy
Holy. Fricken. Cow.
I think this book is better for the intermediate bbq cook who's got a few smokin' hours under their belt. I love the recipes to make your own pantry staples! I love the complexity and diversity of the recipes. I love that he covers rubs, slathers, marinades, brines, pastes and injections. This book has it all.
That's the reason I think it's a better choice for some one with a little seasoning (sorry, couldn't help it). It may be so much information that a person could get info-overload and not be able to make a choice.
The directions are clear to me in the recipes. I haven't had any trouble with any recipe I have tried so far.
There is a wide range of taste and styles represented here. So be brave and try and new recipe for Pete's sake!
If I were to ding this book at all, it would be that some of the recipes for the staples and rubs are too large in volume. So read it, think for a second and divide it by 2 or 3, or not. You are the pit master here, my friend.
2 of 2 people found the following review helpful.
Embark on a delicious bbq adventure
By David Taylor
This book just about has everything you could ever dream of in order to learn how to make killer bar-b-que. I recently made my mother 2 slabs of ribs for Mother's Day based on a recipe from in here and she and all at the table loved them! I've learned the basics such as how to set up a grill for smoking or for direct-heat grilling, how long to cook meat for, what kind of wood to smoke with, what kind of baste to make and how often to use it, what to use as a marinade or as a rub. He literally has thousands of combinations. I have thoroughly enjoyed learning from this book. Paul Kirk is a good communicator, too. If all you know how to bbq is hamburgers and hot dogs but you would like to embark on a delicious bbq adventure, then this is certainly a great resource to have.
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