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

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.
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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3 thoughts on “Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non)”

  1. Great year round! Although I don’t do much barbecuing, I found this book to be very interesting and informative. It starts out describing different methods and the do’s and don’ts of barbecuing. Paul also talks about the various woods that can be used for smoke, and what each wood works best for. I learned a lot from this section.The next section is about spices used for rubs and marinades. He describes each of quite a few spices telling a little history of each, the flavoring they impart, and where…

  2. Bring your BBQ to Competition Levels. I really do love this recipe book. It covers dry rubs, sauces, marinades and “mops” (I was actually unfamiliar with this term until this book) and also gives you the background and technique behind them. It is also worth noting that it gives you tips on wood pairings to really enhance the flavor of these sauces and rubs. Since buying this book I picked out a few sauces to try for grilling and some rubs and wood for smoking, and they tasted fantastic even though I am admittedly a novice in…

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