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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
Harvard Common Pr
Published: December 1997
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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.
From Independent Publisher
The typical Sunday Family
barbecue, when Dad shoots lighter fluid onto some briquettes, and proceeds to nearly incinerate a bunch of burgers and hot dogs while kids dance around the fire yelling for food, isn't exactly what the author has in mind. First of all, he counsels never
to use liquid fire starter. Secondly, the reader learns green wood makes a better barbecue than aged wood, and thirdly, that different woods can be matched to different foods. These are a few of the indications of the... read more --This text refers to
an out of print or unavailable edition of this title.
A Renowned Barbecue Champ Reveals the Secrets of How to Cook Outdoors like a Pro
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.
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