Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas - Softcover

Offering 175 recipes that impart bold, zesty flvaour to every cut of meat, Paul Kirk covers the classic American sauces with tomatoes, mustard, sugar, or vinegar at their base and offers a wealth of brews flavoured with such things as raspberries, pineapple, ginger, chile peppers, and more. He reveals the basic building blocks of special mixtures, rubs, marinades, bastes, and sauces, and explains how to layer them during the cooking process - so that grilled or barbecued food not only smacks of flavour, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.

PRAISE for PAUL KIRK'S CHAMPIONSHIP BARBECUE SAUCES   “For great barbecue, all you need is this book and a match. An indispensable book, full of big, bold, audacious flavors, bound to take the weekend barbecuer to the master level. Absolutely the best book on barbecue I have ever read.” – Mark Miller, author of Coyote Café and The Great Salsa Book   “Good grilled foood begins with a good dry or wet rub and a marinade, and a finished dish is best complemented by a tasty sauce or salsa. Paul Kirk’s techniques and recipes are must-reading for the wannabe and master barbecue chef.” – George Hirsch, author of Grilling with Chef George Hirsch and Adventures in Grilling   “No man knows more about barbecue than the Baron, Paul Kirk. His book is a must for all barbecue buffs. The secret’s in the sauce—and Paul knows the secrets!” – Merle Ellis, author of The Great American Meat Book