Synopses & Reviews
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 barbecuer to the master level. Absolutely the best book on barbecue I have ever read.” - Mark Miller, author of Coyote Café and The Great Salsa Book “Good grilled foood 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 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
The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!
The secret is in the sauce! Every backyard chef yearns to be known for that special concoction that earns him or her a reputation as a barbecue pro. This book gives the outdoor cook a tasty start with 150 recipes for over 50 sauces, dozens of marinades, a bounty of rubs and mops, zesty salsas, relishes, and more. Illustrations.
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 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.