Paul Kirk's Championship Barbecue Cookbook
Barbecue your way to greatness with 575 lip-smackin’ recipes from the baron of barbecue!
In this cookbook, Chef Paul explains explains the differences between barbecuing and grilling, what tools are needed, how to prepare food for the grill or smoker, which cuts of meat to use and much more. Also included are handy charts listing smoking and grilling times and an explanation of when and how to use bastes, glazes, sauces and rubs.
Recipes include Terrific T-Bone with Redeye Marinade, the Baron’s Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, Onion Bratwurst, Cayenne Grilled Tuna, Smoked Trout with Bacon and many more. Plus, there are extensive chapters on marinades, sauces, rubs, seasonings, side dishes and more. 470 pages. Soft cover.
Paul Kirk’s Championship Barbecue Cookbook makes an excellent gift for tailgaters, foodies and backyard chefs!
Rated 5 out of 5 by 2
Rated 5 out of 5 by lhese Outstanding Cookbook
Purchased this cookbook late summer and feel that it should be the cookbook of choice for anyone who grills etc. The recipes are easy to follow and produce rave reviews. I am sending this to several family members as a holiday gift with no worry about it being returned. Do yourself a favor and pick up a copy! You will not be disappointed
December 9, 2011
Rated 5 out of 5 by fishfan This is the king of barbecue cookbooks!
This cookbook is like the Chiltons manual of grilling and barbecuing. It has so much how-to information, along with some of the best recipes for sauces, marinades and rubs that I have ever seen! He has a recipe for homemade ketchup that's just awesome.
The book is itemized by food type, beef, poultry, pork, etc, etc. It is so easy to find recipes in this book, and I haven't found a bad one yet. Some of Pauls smoked pork recipes are unbeliveable!!
This guy is a barbecue competiton multi-champion, with awards for many of his own recipes that he features in this book. The only thing that could possibly be better than following these bbq recipes, is having the author bbq for you in your own backyard.
March 16, 2008
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