- Paul Kirk’s Championship Barbecue Sauces
- 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
- By Paul Kirk
-
-
The secret’s in the sauce! Every backyard chef yearns to be known for that special brew that earns him or her a reputation as a barbecue pro. Paul Kirk’s Championship Barbecue Sauces gives the outdoor cook a tasty head start. At its heart are over 50 sauces, from Granddad’s Hotshot Sauce, Sweet Kansas City Sauce, and The Rib Doctor’s Sauce to Smoky Peach Sauce and Berry Berry Sauce. Dozens of marinades get any food ready for the fire, and a bounty of rubs and mops will turn the most casual griller into a certified pitmaster. For extra pleasures once the food is served, there are zesty salsas and relishes, and even homemade mustards and ketchups. Each recipe points to the meats, fish, or vegetables it complements best. And, in several sections called “Master Classes,“ readers learn how to concoct their own signature rubs and sauces out of the basic components: sugars, salts, acids, and spices.
Book Details
- Paperback, $12.95
ISBN 978- 155832-125-0
- Total Pages: 192 pg.
- Trim Size: 5 x 8 1/2
- Interior Design:
2 Color
From the Press Room
Praise
“No cooking method in the history of mankind has created more controversy, kindled more creativity, provided more good food and more good fun than barbecue. And no man I know knows more about all of that than the ‘Baron of Barbecue,’ Paul Kirk. His book Paul Kirk’s Championship Barbecue Sauces is a must for any and all barbecue buffs. ‘The secret’s in the sauce!’ and Paul knows the secrets!”
—Merle Ellis, author of The Great American Meat Book
“Paul Kirk’s Championship Barbecue Sauces will be a treasured addition to your barbecue library. Chef Kirk has the background and knowledge which brings you an interesting and highly informative guide about putting together your own award-winning combination of rubs, marinades and sauces, as well as many excellent ready-to-go recipes.”
—Don Gillis, Editor, National Barbecue News
“Anyone who is into barbecue—from backyard enthusiast to someone who’s thinking of turning pro—will find valuable information in this book. Informative and well-researched, this is the final word on flavoring food for the barbecue.”
— A. Cort Sinnes, author of The New Gas Grill Gourmet