Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
Dec 1997 · Quarto Publishing Group USA
Ebook
272
Pages
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About this ebook
The master chef and seven-time barbecue champion shares 175 delicious, winning sauce recipes, plus grilling hints.
It’s easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces—with tomatoes, mustard, sugar, or vinegar at their base—and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more.
In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.
Praise for Paul Kirk’s Championship Barbecue Sauces
“For great barbecue, all you need is this book and a match. An indispensable book, full of big, bold, audacious flavors, bound to take the weekend barbecue to the master level. Absolutely the best book I have ever read.” —Mark Miller, author of Coyote Café and The Great Salsa Book
“Good grilled food begins with a good dry or wet rub and a marinade, and a finished dish is best complemented by a tasty sauce or salsa. Paul Kirk’s techniques and recipes are must-reading for the wannabe and master barbecue chef.” —George Hirsch, author of Grilling with Chef George Kirsch and Adventures in Grilling
“No man knows more about barbecue than the Baron, Paul Kirk. His book is a must for all barbecue buffs. The secret’s in the sauce—and Paul knows the secrets!” —Merle Ellis, author of The Great American Meat Book
It’s easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces—with tomatoes, mustard, sugar, or vinegar at their base—and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more.
In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.
Praise for Paul Kirk’s Championship Barbecue Sauces
“For great barbecue, all you need is this book and a match. An indispensable book, full of big, bold, audacious flavors, bound to take the weekend barbecue to the master level. Absolutely the best book I have ever read.” —Mark Miller, author of Coyote Café and The Great Salsa Book
“Good grilled food begins with a good dry or wet rub and a marinade, and a finished dish is best complemented by a tasty sauce or salsa. Paul Kirk’s techniques and recipes are must-reading for the wannabe and master barbecue chef.” —George Hirsch, author of Grilling with Chef George Kirsch and Adventures in Grilling
“No man knows more about barbecue than the Baron, Paul Kirk. His book is a must for all barbecue buffs. The secret’s in the sauce—and Paul knows the secrets!” —Merle Ellis, author of The Great American Meat Book
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.
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