Free PDF Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non), by Paul Kirk
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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non), by Paul Kirk
Free PDF Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non), by Paul Kirk
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Amazon.com Review
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.
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"Paul Kirk's Championship Barbecue Sauces by Paul Kirk, is packed with dandy recipes for sauces, marinades, dry rubs, wet rubs, mops, and salsas." -- Newsday"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." -- Seattle Times
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Product details
Series: Non
Paperback: 272 pages
Publisher: Harvard Common Press; Non edition (December 3, 1997)
Language: English
ISBN-10: 155832125X
ISBN-13: 978-1558321250
Product Dimensions:
5 x 0.6 x 8.5 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
134 customer reviews
Amazon Best Sellers Rank:
#107,065 in Books (See Top 100 in Books)
Depending on what I'm cooking, have been using this book as a reference guide. This time I was grilling a pork dish. Alas, the page with the pork rub was machine cut from the book. After failing to find the required page, sure enough there were other pages missing too. Not to disrespect Paul Kirk; but, I really don't want this book anymore. With regards to the pages that I do have, the book is strictly for reference only. It is difficult to really get ideas from just flipping through the pages. Best to know what you are going to cook and then just glance through this to see about kicking it up a notch.
This book could pass as an old classic or as a new one. You can sense that this book was not made by a chef gathering recipes and making a book out of it. There is great wisdome in Paul's recipes and the ones he borrows are also solid. Very, very few bbq books are as good in recipes as Kirk's. Probably none.
This glorious paperback is a once-in-a-decade event in the world of cookbooks: somone who genuinely understands his subject clearly and succinctly explains it in a way that is easy for anyone to understand, even complete novices.Several times, the author uses the term "master class". This term is usually reserved when an acknowledged master of the subject decides to transfer his skills and abilities to others via a special class. At first, I thought that the use of this term was a little overblown. How wrong I was.He goes through these subjects: ingredients, rubs, marinades, mops, sauces, and other (salsa, relish, ketchup). Each subject is expertly covered, and tells you everything you need to know. He explains the principle and structure of each one, and then gives instructions on how to create it for yourself. Recipes are then presented for those who do not wish to do the experiments on their own. My only complaint is the table of contents: more detail would be a great help.This book is the only one you really need when it comes to barcecue sauces. If you don't already have it, I suggest you get it and throw away the other barbecue books you have.
I recently got this book, haven't finished reading it yet but I've already learned a lot. He has some really great information and pointers, and a lot of knowledge on the ingredients and how they should be used. The thing that I really like is that he teaches you how to develop your own rubs, marinades and sauces along with providing many recipes. Rubs for example he shows a chart of ingredients for several different rubs so you can see the common ingredients and what makes them different.The book is written with a real culinary backbone,which isn't surprising considering he teaches classes on BBQ, This would be the book that would accompany that class. he uses many definitions right from the dictionary. The recipes are easy to read, follow, and are very clear. Some recipes may be a little advanced for people new to this, but overall are not difficult. Today I smoked some chicken wings and used a baste in the book and a BBQ sauce. Both were easy to make and I already had almost all the ingredients in the kitchen, AND they turned out GREAT!The only section that has techniques for smoking is the introduction, so if that's what you're looking for I wouldn't recommend this book, for that I recommend "backyard BBQ" by Richard W. McPeake. Backyard BBQ: The Art of Smokology He goes into great detail on preparing meat, smoking/brining times,and temperatures. That's the book I turn to for that information, and also has some great recipes. "championship BBQ Sauces" is great for all the things you need to kick up your BBQ. Really great marinades/bastes, rubs, sauces, mustards, relishes, salsas, flavored oils and vinegars. There's also a helpful section for measurement conversions, and a quantity guide to tell you how much rub, marinade, or sauce you need for given amounts of meat.To sum it up, this book is a MUST HAVE if you are into BBQ. Like I said there are other books that teach technique, this gives you everything you need for recipes and gives you all the tools you need to develop your own great recipes. I've been looking for this book for a long time and have finally found it!
Paul Kirk is the "Baron of BBQ" and if you study this book you will follow his footsteps and develop your own BBQ winning rubs and sauces and more. Study, not just read this book is my suggestion, its a training manual but a good read also, and it will never be outdated. A primer for serious barbecue.This is my third copy of his book because i wore out the others.This book can be priceless if you want to bring your bbq skills to a competition level.
I did enjoy this book it gives some good pointers for how to develop a rub or sauce, It had some great recipes as well, the couple I tried were good, I do not think it brought anything new to the table that I have not read in other books or online. For someone who has been smoking/ grilling awhile I do not know that it offers anything new or different. But with that in mind for someone starting to get into smoking or grilling it offers some good ideas for balancing flavor profiles, as well as creating your own signature rubs or sauces
This book is great collection of sauce, rub, salsas, & marinade recipes. Well written and easy to read. Really good for beginners. The book was in very good condition!Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non)
I purchased my first smoker a few months ago but given the weather in Montreal I only started to use it last week, finally. I purchased this book on recommendations from others on this site and do not regret it at all! I have made several sauces and rubs and they are outstanding! I also had to go and purchase many of the ingredients that I did not have which took a while and at 5 different stores. I went through the book and made a list and after spending over 100.00 I had a complete collection of items I never had or heard of! This is my first book I have ever purchased for BBQ and I do not regret it. I have had compliments that I never had before and I am finally enjoying BBQing!
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