Rating: 
Summary: Great Gift
Review: What do you get the brother-in-law who has EVERYTHING?
He loves to cook and so I found this great little book and viola!
Great ideas for sauces and such. Just went over to their house the other day and this little gem was out on the table! A success!
Rating: 
Summary: Slightly Disappointed
Review: When buying the book, I thought I was going to get the award-winning recipe. It turns out that some key ingredients were omitted, and kept secret. I might not blame the author, but the title of the book is misleading.The book is very good, however, at going over the basics of creating your own sauce from scratch. This process, however, can take much time and effort before a really good sauce is produced.
Rating: 
Summary: A great learning tool to enhance your Barbecue
Review: When I purcharsed this book I didn't have great expectations for its contents. However, with the credentials that Paul Kirk has I thought it might be interesting reading. I also expected it to contain 175 recipes with little or no explanation of how or why they work, oh and of course the first three chapters would be on how to start my smoker. I admit, I was wrong! It starts with the basics and teaches you how to build from there. If you are a mustard lover this is definately a must buy. Every ingredient listed serves a purpose and he tells you why. Paul Kirk may not give you his secret recipe, but he sets you up to make your own. Oh, only the introduction covers the cooking methods so the whole book is dedicated to Barbecue Sauces. My only problem with the book is the pages should be laminated It's already getting stained. I love BBQ and this book.
Rating:
Summary: Good basic BBQ book.
Review: While I haven't made all the recipes the ones I have turned out great. The writing is clear, the recipes easy to follow and there is lots of encouragement to get out and experiment. A good solid BBQ cook book. The basis of the book is, start with this recipe and mess around. Don't worry too much about the exact details. Taste it and modify it to your liking. On that note its been a good book for the kids as they like to "try this!" I use the seven second burn method to limit the amount of pepper. (If after seven seconds you are still ok, you can add a bit more.) Ok, we have been just whipping though the recipes in this book and have yet to have a miss. This is one great BBQ cookbook. The lemon baste and lemon merinade for chicken is outstanding! That's the last time I ever buy a commerical BBQ sauce.
Rating:
Summary: Learn from a master
Review: You can buy lots of books on how to cook barbeque, but very few from accomplished masters such as Paul Kirk. Only two things surpass his ego in this book: His willingness to share some great recipes and insights, and his recipes themselves. Pretty much every sauce, marinade, and relish I tried from this book turned out great. It's no surprise to me that Paul Kirk is so accomplished with several bold and unique recipes. Don't miss the orange-chile marinade, which he used to win a barbeque contest in Ireland. I should mention that the book has a strong Kansas City-style slant to the barbeque, although Paul Kirk does make an effort to include different regional styles. In addition to the recipes, Kirk provides "Master Classes" on barbeque sauces, rubs, and marinades. I took this opportunity to develop my special secret rub with secret spices reflecting my partly Greek heritage. Following Kirk's "Master Class" on rubs, I concocted a rub that I hoped would create gold in my Weber kettle. Have I developed a killer rub to take the barbeque contest circuit by storm? Well, probably not, but it was fun giving it a whirl, and if I say so myself, the results were pretty good. But if you ask me, most of the fun of barbequing is coming up with secret recipes, and putting your own stamp on things, and Paul Kirk has got me going.
Rating:
Summary: Learn from a master
Review: You can buy lots of books on how to cook barbeque, but very few from accomplished masters such as Paul Kirk. Only two things surpass his ego in this book: His willingness to share some great recipes and insights, and his recipes themselves. Pretty much every sauce, marinade, and relish I tried from this book turned out great. It's no surprise to me that Paul Kirk is so accomplished with several bold and unique recipes. Don't miss the orange-chile marinade, which he used to win a barbeque contest in Ireland. I should mention that the book has a strong Kansas City-style slant to the barbeque, although Paul Kirk does make an effort to include different regional styles. In addition to the recipes, Kirk provides "Master Classes" on barbeque sauces, rubs, and marinades. I took this opportunity to develop my special secret rub with secret spices reflecting my partly Greek heritage. Following Kirk's "Master Class" on rubs, I concocted a rub that I hoped would create gold in my Weber kettle. Have I developed a killer rub to take the barbeque contest circuit by storm? Well, probably not, but it was fun giving it a whirl, and if I say so myself, the results were pretty good. But if you ask me, most of the fun of barbequing is coming up with secret recipes, and putting your own stamp on things, and Paul Kirk has got me going.
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