Book Review: Paul Kirk’s Championship Barbecue Sauces

I was perusing BBQ books on Amazon.com the other day to see if there were any new ones out I didn’t know about and actually stumbled upon an older book that looked promising:  Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas.  The book is only $10 and after receiving my copy, I can attest that (as the subtitle suggests) it’s absolutely packed full of recipes for sauces, marinades, rubs (both wet and dry), mops, salsas and relishes.  Paul Kirk is a well-respected “Q’er” and carries several titles, most notably “The Baron of Barbecue”.

I ripped through this easy read in a couple hours and it honestly reminds me of one of my favorite intro-BBQ books Smoke & Spice.  The main difference is that Smoke & Spice is a beginner’s book for how to make/cook all things BBQ, where this book is focused primarily on condiments/seasonings.  Don’t get me wrong though, I’m not downplaying how much knowledge can be picked up in this book.  It is jammed full of recipe after recipe of easy-to-follow sauce, marinade, rub and mop recipes that are going to be keeping me busy for months to come, guaranteed…, so be on the lookout for some of Kirk’s recipes in upcoming posts/videos of mine.

One thing I really like about the book is Kirk teaches the reader about basic ingredients, provides some of his “basic” recipes and then encourages the reader to experiment and just have fun with it.  One thing I’ve learned over the past few years is that I can pretty much take a bunch of random ingredients laying around the kitchen pantry and in the fridge and experiment with my own homemade sauces, rubs and mops.  That is exactly what I got out of this book.  It shows you how you can make all kinds of amazing rubs, sauces, etc…by just learning what ingredients go well together.  Kirk also does a good job of providing detail on which region of the of U.S. (or other regions of the world) his recipes are inspired from.

For $10, I haven’t come across many (if any) books that have this much good info packed in 250 pages.  Grab a copy here on Amazon and let me know what you think.

Paul Kirk's Championship Barbecue Sauces

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