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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!
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