Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue.
It's easy for any backyard chef to serve up tantalizing food from the grill!
Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade; The Baron's Famous Barbecued Brisket; Chiptole-Rubbed Pork Loin; Smokehouse Spareribs; Garlicky Barbecued Leg of Lamb; Spicy Green Onion Sausage; Barbecued Polynesian Chicken; Black Pepper Shrimp; Smoky Hickory and Brown Sugar Cured Salmon; Grilled Potato Salad; Toasted Sesame Oriental Cabbage Slaw; Barbecued Beer Beans for a Big Crowd.
About the Author
Paul Kirk, also of Kansas City, is the operator of Baron's School of Pitmasters and has won over 475 cooking and barbecue awards. Among those are seven world championships, including the prestigious American Royal Open, the world's largest BBQ contest.
|The Secrets of a Barbecue Champion||p. 1|
|Fire and the Art of Championship Barbecue||p. 15|
|The Basics, or The Baron's Condiment Cupboard||p. 36|
|Marinades, Mops, Sops, and Bastes||p. 54|
|Mustard Slathers||p. 86|
|Championship Barbecue Seasonings and Rubs||p. 102|
|Barbecue Sauces, Salsas, Relishes, and Dipping Sauces||p. 136|
|Hog Heaven||p. 162|
|Steer Crazy||p. 230|
|Lamb and Cabrito on the Baa-becue||p. 272|
|Putting on the Dog||p. 302|
|Plentiful Poultry||p. 328|
|Smokin' with the Fishes||p. 372|
|On the Side--Smoked, Grilled, and Otherwise||p. 426|
|Table of Contents provided by Ingram. All Rights Reserved.|
Number Of Pages: 464
Published: 26th November 2016
Publisher: Harvard Common Press,U.S.
Country of Publication: US
Dimensions (cm): 23.2 x 20.3 x 3.0
Weight (kg): 1.04