Editorial Reviews:
Amazon.com
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.
Book Description
The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!
Customer Reviews:
Review #1: Excelent Discussion of flavor Contruction
2006-11-29 
This book is focused on helping you make the most out of what Paul knows. It talks about the barbeque flavor profile and gives the basic construction. Then it takes you through making your own rubs, sauces, etc. As a cook that loves to experiment, I totally dig this book! I can experiment until I'm blue in the face. I've used several of his base flavors and created my own rubs and mops with amazing results. If you are just looking for recipes you'll only use about half of this book. If you like to experiment, you'll never put it down!
Review #2: Learn from a master
2004-07-20
You can buy lots of books on how to cook barbeque, but very few from accomplished masters such as Paul Kirk. Only two things surpass his ego in this book: His willingness to share some great recipes and insights, and his recipes themselves.Pretty much every sauce, marinade, and relish I tried from this book turned out great. It's no surprise to me that Paul Kirk is so accomplished with several bold and unique recipes. Don't miss the orange-chile marinade, which he used to win a barbeque contest in Ireland. I should mention that the book has a strong Kansas City-style slant to the barbeque, although Paul Kirk does make an effort to include different regional styles. In addition to the recipes, Kirk provides "Master Classes" on barbeque sauces, rubs, and marinades. I took this opportunity to develop my special secret rub with secret spices reflecting my partly Greek heritage. Following Kirk's "Master Class" on rubs, I concocted a rub that I hoped would create gold in my Weber kettle. Have I developed a killer rub to take the barbeque contest circuit by storm? Well, probably not, but it was fun giving it a whirl, and if I say so myself, the results were pretty good. But if you ask me, most of the fun of barbequing is coming up with secret recipes, and putting your own stamp on things, and Paul Kirk has got me going.
Review #3: Excellent and indispensable!
2004-05-21
This great little book covers every aspect of preparation for barbeque. If you think barbeque is nothing more than tossing a few burgers on the grill, this book will open up for you a myriad of possibilities. Even experienced cooks can find plenty of good suggestions from which they can develop their own rubs, sauces & mops. I have the most fun putting together my own recipes based on his suggestions. If you aren't interested in devoting that much energy to perfecting your slow-cooking, stick with the recipes, which display an impressive variety. It doesn't hurt that this book is extremely affordable. I cannot recommend it enough.
Review #4: Your First BBQ book to purchase!
2004-04-15
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!
Review #5: Good basic BBQ book.
2003-08-25 
While I haven't made all the recipes the ones I have turned out great. The writing is clear, the recipes easy to follow and there is lots of encouragement to get out and experiment. A good solid BBQ cook book. The basis of the book is, start with this recipe and mess around. Don't worry too much about the exact details. Taste it and modify it to your liking. On that note its been a good book for the kids as they like to "try this!" I use the seven second burn method to limit the amount of pepper. (If after seven seconds you are still ok, you can add a bit more.) Ok, we have been just whipping though the recipes in this book and have yet to have a miss. This is one great BBQ cookbook. The lemon baste and lemon merinade for chicken is outstanding! That's the last time I ever buy a commerical BBQ sauce. |
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