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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades,
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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas Paperback - 1997

by Paul Kirk


Summary

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.

From the publisher

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.

First line

In the world of barbecue, as in any kind of cooking, the more you learn about your ingredients, the better cook you become!

Details

  • Title Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
  • Author Paul Kirk
  • Binding Paperback
  • Pages 272
  • Volumes 1
  • Language ENG
  • Publisher Harvard Common Press, Boston, Massachusetts, U.S.A.
  • Date December 1997
  • Illustrated Yes
  • ISBN 9781558321250 / 155832125X
  • Weight 0.77 lbs (0.35 kg)
  • Dimensions 8.51 x 5.04 x 0.79 in (21.62 x 12.80 x 2.01 cm)
  • Library of Congress subjects Barbecue cookery, Salsas (Cookery)
  • Library of Congress Catalog Number 97006626
  • Dewey Decimal Code 641.578

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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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas

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Paul Kirk's Championship Barbecue Sauces : 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas

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