Tagged ‘paul kirk’

  • May is National Barbecue Month!

    …and in honor of it we’ve got some great BBQ recipes coming your way!  HCP has a long history of barbecue, from Ardie Davis to Cheryl and Bill Jamison, and from The BBQ Queens to Baron of Barbecue Paul Kirk.  Several of us are also certified Kansas City Barbecue Society judges, and in October 2010 Adam and Bruce participated in The Jack Invitational Barbecue.

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  • The Baron of Barbecue’s Seasoned Salt

    This seasoning blend fires on all the burners—salty, spicy, slightly sweet, hot, and bitter. It’s a great all-purpose seasoning for everything from grilled burgers to baked potatoes.


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  • The Baron’s Chili Powder

    A good ground chile for this recipe is the very popular California Fancy Chile Powder. Use Mexican oregano, available from spice companies such as Penzeys (www.Penzeys.com), as it has a more vibrant flavor than the Italian kind.

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  • The Jack Invitational Barbecue 2010

    The Jack. To mere mortals, these words may mean nothing more than a flat tire, but to competitive barbecue fanatics across the country (and the world), The Jack represents the “royal rumble” of barbecue…a chance for avid barbecuers to flex their meat-making muscles in a friendly (if not glory-filled) two-day food-fest. This past October, The Harvard Common Press was lucky to take part in this beautiful barbecue extravaganza, with plenty of photos and food to top it all off. (You can also read yesterday’s post, with our experience becoming certified barbecue judges by the Kansas City Barbecue Society while at The Jack).

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  • Carrot Cake Wraps Up KC BBQ Week

    It’s Friday. And while that means the weekend starts tonight, it’s also, sadly, the last day of our Kansas City barbecue coverage. For now, at least…before long I’m sure we’ll again be talking about Kentucky Fried Chicken-sized buckets of burnt ends.

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  • Kicking Off KC BBQ Week

    When we published Paul Kirk’s Championship BBQ in 2004, Anthony Bourdain said, “If I need to know something about barbecue at 4 o’clock in the morning, I’m calling Paul Kirk.” Well, we were recently in Kansas City, and Adam Salomone, our director of digital initiatives, needed to know something about barbecue. Not just at 4 a.m. but for three straight days. So Kirk and fellow HCP author Ardie Davis stepped up to give him the proper tour.

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  • Paul Kirk

    Paul Kirk has won more than 400 barbecue awards, including seven world championships and the championship of the American Royal Open (the world’s largest barbecue contest). Kirk was dubbed “The Baron of Barbecue” in 1981 by Dick Mais, the “King of Barbecue” and has held the title ever since. He teaches barbecue classes around the country and internationally. His restaurant, R.U.B. (Righteous Urban Barbecue), opened in New York City in 2005 to immediate acclaim. A second R.U.B. location opened in Las Vegas in 2008. Kirk is the author of three barbecue cookbooks and lives in Shawnee Mission, Kansas.

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  • Paul Kirk’s Championship Barbecue Sauces

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

    By Paul Kirk

    Paperback , $12.95

    The secret’s in the sauce! The Baron of Barbecue, Paul Kirk, serves up over 50 sauces plus all the information you need to earn a reputation as a barbecue pro. Each recipe points to the meats, fish, or vegetables it complements best, and there are loads of tips on creating your own signature rubs and sauces from basic components.

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  • Paul Kirk’s Championship Barbecue

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

    By Paul Kirk

    Paperback , $18.95

    Paul Kirk will guide you through the differences between barbecuing and grilling, how to build different kinds of fires, how to prepare food for the grill or smoker, what tools you’ll need, what kind of fuel to use, and what kind of ingredients to have on hand, along with everything else you need to know to be the champion of your own backyard. A seasoned barbecue competitor, Kirk knows the craft inside and out and shows just how fun ‘Q’ can be for the experienced pit master or the new-to-‘Q’ novice. With dishes from everyday to exotic, special occasion to down-home classic, you’ll find all the recipes and tips you need to cook your way to barbecue glory.

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