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Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed and how to prepare the food.
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PRAISE for PAUL KIRK'S CHAMPIONSHIP BARBECUE “If I need to know something about barbecue at 4 o’clock in the morning, I’m calling Paul Kirk. He’s the Yoda, the Obi-Wan, the Oracle of the BBQ pit. Paul Kirk’s Championship Barbecue is just that, the collected wisdom of a grand master.” – Anthony Bourdain, executive chef at Les Halles and host of A Cook’s Tour “Paul Kirk really knows barbecue. For the barbecue enthusiast, this is a must-have book.” – Fred Simon, owner of Omaha Steaks and author of The Steaklover’s Companion “Paul Kirk not only talks the talk, he walks the walk, and has the awards to prove it. You can’t open this book without learning something new, and more often than not it is astonishingly simple—the sure touch of an old pro.”—John Thorne, author of Outlaw Cook and Pot on the FireAbout the Author:
Paul Kirk is the esteemed recipient of many of the barbecuing world's highest honors and has won over 400 cooking and barbecue awards, including nine World Championships. He was the champion of the American Royal Open (the world's largest barbecue contest), The American Royal Invitational, The Jack Daniel's Invitational, The World Brisket Championship, and BarbeQlossal - The World Pork Championship. Among his distinguished titles are CWC (Certified Working Chef), Ph.B. (Doctor of Barbecue or Philosopher of Barbecue), and Ambassador of Barbecue, Order of the Magic Mop. He is widely known as the Baron of Barbecue. He teaches the art of barbecue at cooking classes around the country. Kirk is also the menu developer and consultant for the acclaimed New York City restaurant, RUB: Righteous Urban Barbecue.
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Book Description Harvard Common Press, 2004. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB1558322418
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