Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor.


From Independent Publisher
The typical Sunday Family barbecue, when Dad shoots lighter fluid onto some briquettes, and proceeds to nearly incinerate a bunch of burgers and hot dogs while kids dance around the fire yelling for food, isn't exactly what the author has in mind. First of all, he counsels never to use liquid fire starter. Secondly, the reader learns green wood makes a better barbecue than aged wood, and thirdly, that different woods can be matched to different foods. These are a few of the indications of the serious professional approach the author takes to achieve truly excellent barbecue. From an explanation of the basic items used in marinades and barbecues, the author proceeds to numerous recipes, some of which are quite novel. Two standouts are the herbed lemon marinade and the Master Class barbecue sauce. There are some good mops, as well. A mop is a thin liquid that is applied to the barbecue as it is cooked. The mop can be as simple as plain beer, or as complex as one recipe for pork mop that contains thirteen ingredients. Helpful hints, such as to leave sugar out of rubs used in direct grilling, abound, as do the amusing and interesting sidebars on barbecue culture that are sprinkled throughout the book. If the "what and how" of the food you are barbecuing matters importantly to you, this collection of recipes and tips is a "must have."


Newsday
"Paul Kirk's Championship Barbecue Sauces by Paul Kirk, is packed with dandy recipes for sauces, marinades, dry rubs, wet rubs, mops, and salsas."


Seattle Times
"Guru of the grill Paul Kirk casts a long shadow in Seattle, even though he lives in Shawnee Mission, Kansas. His periodic barbecuing clinics here have left their smoky mark on Northwest barbecuers, showing many the way to succulent ribs or bragging rights chicken. Now, every backyard barbecuer can make Kirk's secrets his or her own, with his new book, Paul Kirk's Championship Barbecue Sauces."


Book Description
The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!


From the Back Cover
Its 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 pepper, 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. 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 barbecuer to the master level. Absolutely the best book on barbecue I have ever read. -Mark Miller, author of Coyote Cafeand The Great Salsa Book Good grilled food begins with a good dry or wet rub and a marinade, and a finished dish is best complimented by a tasty sauce or salsa. Paul Kirks techniques and recipes are must-reading for the wannabe and master barbecue chef. -George Hirsch, author of Grilling With Chef George Hirsch 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 secrets in the sauce-and Paul knows the secrets! -Merle Ellis, author of The Great American Meat Book


About the Author
Known in barbecue circles and beyond as The Baron of Barbecue, Paul Kirk has won dozens of regional, national, and international competitions. He lives outside of Kansas City and teaches classes around the country on saucemaking and other facets of barbecue. Paul Kirk is the esteemed recipient of many of the barbecuing world's highest honors and has won over 400 cooking and barbecue awards, including nine World Championships. He was the champion of the American Royal Open (the world's largest barbecue contest), The American Royal Invitational, The Jack Daniel's Invitational, The World Brisket Championship, and BarbeQlossal - The World Pork Championship. Twice he won the K.C.B.S. Champion of Champions and The World Cup Barbecue Championship in Lisdoonvarna, County Clare, Ireland. Paul was also voted the "1990 Chef of the Year" by his peers in the American Culinary Federation, Greater Kansas City Chef's Association. Among his distinguished titles are CWC (Certified Working Chef), Ph.B. (Doctor of Barbecue or Philosopher of Barbecue), and Ambassador of Barbecue, Order of the Magic Mop. He is widely known as the Kansas City Baron of Barbecue and has had the title of B.S.A.S., B.S. Artist Supreme bestowed on him. Chef Paul has taught barbecue for the last four years to students across the United States. The awards his students have won include the American Royal Open, The Jack Daniel's Invitational, The Kansas State Championship, The North Carolina, Oregon, Washington, Utah, and British Columbia Barbecue Championships, and the K.C.B.S. Championship. Paul Kirk has trained barbecue restaurant staff for restaurants in New York, New Jersey, and the Kansas City area. He has also trained chefs for Walt Disney World.


Excerpted from Paul Kirk's Championship Barbecue Sauces : 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas by Paul Kirk. Copyright © 1997. Reprinted by permission. All rights reserved
Granddads Barbecue Sauce This is one of the barbecue sauces that I grew up on, and I think its very good. The flavors are simple and direct. makes about 5 cups 3 cups ketchup 1 cup prepared yellow mustard 1/2 cup white vinegar 1/2 cup brown sugar, packed 2 tablespoons Louisiana-style hot sauce 1 tablespoon liquid smoke 2 tablespoons chili powder 1 tablespoon black pepper Mix all of the ingredients thoroughly in a nonreactive bowl. This sauce will keep for several weeks in an airtight jar in the refrigerator. This sauce is good with any type of pork. Granddad was partial to this sauce for finishing ribs. Begin painting it on the meat about 30 minutes before the end of cooking. Or serve it as a table sauce. Berry Berry Barbecue Sauce Heres a sauce to try when you are looking for a new flavor to spark the perfectly good sauce you already have in a jar in the refrigerator. Nobody will guess the ingredients in this one either. makes about 4 1/2 cups 2 cups tomato-based barbecue sauce 1 cup strawberry preserves 1 cup jellied cranberry sauce 1/4 cup water 1/4 cup brown sugar, packed 2 tablespoons soy sauce 2 tablespoons chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves Combine all of the ingredients in a nonreactive saucepan, and bring to a boil. Stir until the jellies melt and blend well. Reduce the heat, and simmer for 30 minutes, stirring occasionally. Be careful to avoid scorching the sauce on the bottom of the pan. Use this sauce warm or chilled. It will keep for several weeks in an airtight jar in the refrigerator. Besides being a good dipping sauce, this sauce is great for glazing. It makes a very nontraditional barbecue, but its great on pork, ribs, and chicken. Brush it on about 30 minutes before the end of the cooking time.

FROM THE PUBLISHER