Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

I picked up this book last year and it is the best barbecue reference that I have found. Paul Kirk is the Baron of Barbecue and it shows. I have personally used his brining methods for pork butt and every pork butt since has been perfect. I have also tried his rubs, slathers and mops. Every single recipe that I have tried produced a winner. Even if you do not have a smoker he has hundreds of recipes in here for grilling, side dishes and making sausages.

Behind the Man

Paul Kirk writes with pure confidence as he has the hardware to back up his boasting. Paul “The Baron of Barbecue” Kirk has won the highest awards in American Barbeque including: the American Royal, the BarbeQLossal, teh Great Lenexa Barbeque Battle, the National Lamb-B-Que, The best Brisket at the Terlingua contest and the Jack Danial’s World Championship Invitational. So yes, the man knows barbecue.

Introduction to Barbecue

Kirk teaches advanced techniques but also brings everything right down to earth for the home cook with a backyard smoker. He teaches the difference between grilling (hot and fast) and barbecue (low and slow). He even goes into getting your feet wet in the barbecue circuit. His many tips and tricks are what makes this book great. He even includes a packing list of what to bring when you compete. This list even includes duct tape. As a MacGyver fan this really made me want to barbecue.

The Basics of each type of Meat

Kirk goes through every detail of how to barbecue each type of meat. Be it pork, beef, chicken, lamb or even sausages. He includes tips and tricks like brining the pork butt to increase the flavor and moistness of the meat. He then suggest heat, times and woods that go with each type of meat. This type of information is invaluable to a newbie and turns you into a master overnight.


His recipes are what makes this book awesome. I made the “Barbeque Pork Rub” on page 124 and “Doug’s Barbecue Rub” on page 128. Both produced a great crust that permiated the meat. Leaving the meat moist, tender and full of flavor. The book includes surprises including recipes for grilling and great sides. His recipe for smoked chicken quesadillas is to die for. Luckily you won’t have to as all you need to do is turn to page 352.

Reading this book is like picking through the mind of a barbecue master. I found an answer to every question that I have ever had regarding barbecue in his book. Honestly, I had a lot of questions. Did you know that a whole turkey takes 7 ot 8 hours to barbecue? Well if you had this book you would have known as the smoking timetable is right on page 29. I would recommend that you pick up this book if you are going to be grilling/barbecuing at all this summer.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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