 This man really knows barbecue! |
| Review Date: June 22, 2000 |
| Reviewer: Michael Fletcher, Murrieta, CA USA |
| This is by far my favorite barbecue sauce book on my cookbook shelf! Paul Kirk knows barbecue and how to make delicious sauce. I love his Sweet Kansas City Barbecue Sauce recipe. It has a sweet, robust flavor and a nice spicy kick. I have a favorite bottled barbecue sauce that I've bought for years, but this sauce made it seem bland in comparison! I also love his Chicken Rub recipe. I always have a batch of this ready for grilling. It's designed to season poultry, but it's great on beef and pork too! I am eager to try more of the great recipes in this book. He has recipes for rubs, mops, marinades and sauces and explains how and when to use them to create a flavor sensation every time. If you love barbecue like me, this is one book you won't want to be without. |
A great learning tool to enhance your Barbecue
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| Review Date: April 9, 2000 |
| Reviewer: Richard J. Bottorff, |
| When I purcharsed this book I didn't have great expectations for its contents. However, with the credentials that Paul Kirk has I thought it might be interesting reading. I also expected it to contain 175 recipes with little or no explanation of how or why they work, oh and of course the first three chapters would be on how to start my smoker. I admit, I was wrong! It starts with the basics and teaches you how to build from there. If you are a mustard lover this is definately a must buy. Every ingredient listed serves a purpose and he tells you why. Paul Kirk may not give you his secret recipe, but he sets you up to make your own. Oh, only the introduction covers the cooking methods so the whole book is dedicated to Barbecue Sauces. My only problem with the book is the pages should be laminated It's already getting stained. I love BBQ and this book. |
Excellent book for anyone who likes to barbecue!
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| Review Date: September 9, 1999 |
| Reviewer: , |
| I am always searching for good marinade and rub recipes. Now that I have this book, the search is over. Paul Kirk really shares his secrets on how to best season grilled/barbecued foods. I have used quite a few of these recipes already. My favorites (as well as my guest's) are Bill's beef power rub and Paul's Terriyaki marinade (using the sesame oil). Paul Kirk focuses on teaching you how to make your own marinades/rubs, etc. but offers plenty of good recipes and variations on such. I highly recommend purchasing this book if you use your grill as much as we do. |
BBQ Master Class
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| Review Date: July 11, 2001 |
| Reviewer: jerry i h, Berkeley, CA USA |
| 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. |
A Must For Your Barbecue Book Library
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| Review Date: April 14, 2000 |
| Reviewer: Chris Allingham, |
| "Paul Kirk's Championship Barbecue Sauces" is a must-have for anyone who's serious about creating great barbecue. The book contains much of the same information that Chef Paul teaches in his Pitmaster BBQ classes all over the U.S. Lots of flavorful recipes for sauces, rubs, and marinades that are easy to make, plus tips on creating your own signature sauce or rub. Your barbecue book library is not complete without this book! |
A terrific book for serious (and not so serious) barbecuers
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| Review Date: May 10, 1998 |
| Reviewer: Paul D. Ferguson, Santa Clara, CA USA |
| This book is a lot of fun to read and very educational. While it contains a number of excellent recipes for sauces, mops, and rubs, the book's focus is on teaching the reader how to construct his or her own unique recipes. Of the 8-10 barbecue books on my shelf, this is my favorite. Highly recommended. |
A Must-Have for Serious Barbecuers
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| Review Date: July 26, 2003 |
| Reviewer: James E. Schleske, Arvada, CO USA |
| If you occasionally throw a slab of ribs on a grill and just need a recipe or two for a marinade or rub, skip this book and buy Ron Lutz's book "Whatcha Need to Know to Barbecue Like a Pro" or just pick up a general-purpose cookbook. If you're into true Barbecue (temperatures below 250 degrees, 5+ hours' cooking time, and barrel smokers, water smokers, and the like) and you like guests to 'Oooh' and 'Aaaah' over your Barbecue prowess; or if you'd like to know enough to make up your own rub, mop, marinade and finishing sauce recipes, definitely buy Paul Kirk's book. He explains how to create your own recipes for each of these categories, then throws in a bunch of standard and exotic recipes to use as a starting point. |
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