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.
Kirk (Paul Kirk's Championship Barbecue Sauces) has won more than 400 awards at barbecue competitions across the country; here he shares the secrets of his success. Unlike Steven Raichlen in his popular series on outdoor cooking (e.g., The Barbecue! Bible), Kirk focuses on authentic barbecuing, "cooking low and slow" rather than grilling-although he does cover grilling as well. Along with dozens of recipes (100-plus pages are devoted to marinades, "slathers," rubs, and sauces alone), he provides insider tips about competition cooking and advice for anyone interested in entering the world of the barbecue circuit (who knew barbecue judges had groupies?). Recipes range from Asian Beef Skewers to Lebanese Lamb Burgers to All-American Kansas City-Style Baby Back Ribs; there is a scattering of more elegant recipes that Kirk ascribes to his "Chef Paul" persona, as opposed to the "Baron of Barbecue." For most collections. Copyright 2004 Reed Business Information.
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