500 Barbecue Dishes: Burgers, Seafood, Sides, Wings, Pork, and More in the Only BBQ Compendium You'll Ever Need (The 500 Series) (500 Cooking (Sellers)) - Hardcover

Paul Kirk; Sellers Publishing

3.5

6 ratings by Goodreads

9781416205098: 500 Barbecue Dishes: Burgers, Seafood, Sides, Wings, Pork, and More in the Only BBQ Compendium You'll Ever Need (The 500 Series) (500 Cooking (Sellers))

Hardcover

ISBN 10: 1416205098 ISBN 13: 9781416205098

Publisher: Sellers Publishing, Inc., 2008

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This barbecue compendium is crammed with 500 mouth-watering recipes, all of them clear and easy to follow. Filled with tips on how to select the right ingredients for your barbecue and then how to make them taste absolutely perfect, this is the only book of barbecue you will ever need. An irresistible collection of barbecue essentials and unique offerings including barbecued tex-mex wings, grilled bay oysters, green tea smoked salmon, grilled shark to die for, hot and sticky summer time chicken, German-style barbecued pork sandwich, New Mexico green chile Burgers, mango jicama slaw, sweet potato apple salad, grilled peaches with raspberry puree and many more.

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About the Author:

Chef Paul Kirk, a.k.a. the Barbecue Guru, the Ambassador of Barbecue, the Baron of Barbecue, and Certified Master Barbecue Judge, is the author of four books on the art of barbecue. Hailing from Kansas City, he is a monthly contributor to the KCBS Bull Sheet, The National Barbecue News, The Goat Gap Gazette, and has written articles for Fine Cooking and Chili Pepper magazines. Chef Paul has completed three Championship Barbecue videos.

From School Library Journal:

Starred Review. This entry in the publisher's 500 series (500 Cookies; 500 Soups) uses a similar format to the other titles—about 100 base recipes with four to five variations for each. Kirk (aka the Baron of Barbecue), a Kansas City native, has authored other cookbooks (Smoke It) and contributed articles to the National Barbecue News and Fine Cooking and Chile Pepper magazines. He uses his barbecuing experience well to offer a variety of recipes—there are not only recipes to please carnivores (e.g., Barbecued Short Ribs, Hot Jamaican Jerk Chicken, and Grilled Tilapia) but vegetable recipes (Spicy Grilled Eggplant and Vegetable Kabobs) and fruit recipes (Glazed Pears and Summer Fruit Packets) as well as some for sweet dishes (Texas Sheet Cake and Grilled S'Mores). While this cookbook is mainly about the recipes, there is a list of approximate cooking times in the introduction. Highly recommended for most public libraries.—Ginny Wolter, Toledo-Lucas Cty. P.L., OH
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