Early Autumn - Apple and Cinnamon

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The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

Description

To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.

Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.

The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

Reviews

Rating: 3 / 5
Date: 2010-08-13
Summary: "Too much KCBS, not enough Q!"

While the book is okay, its main thrust is to promote the Kansas City Barbeque Society. Thus, the book highlights a lot of the personalities from the KCBS, a bit of the history of the organization, some of the rules for their competitions, and so on. After reading the book, you'll know a lot about the KCBS. Sadly, though, you won't learn much about the wonderful history and style of Kansas City BBQ or why it's considered one of the country's great culinary traditions.

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Rating: 5 / 5
Date: 2010-07-27
Summary: "Down home barbeque"

From Spam Candy (smoked over cherry wood) to Grilled Ahi Tuna Steaks, this eclectic collection of 200 recipes from the barbecue competition circuit reflects down-home Americana.

While there are plenty of recipes for barbecue sauce, lots of dishes call for "your favorite." These cooks use shortcuts wherever they want. Elk for Dummies uses a jar of beef gravy and a can of cranberry sauce and you are not expected to make your own pizza crust for the Hearty Stromboli, although there is a recipe for pizza dough - grilled, too.

On the side, in addition to the beans, coleslaws, cornbread salads and cheesy potatoes, there's Memphis-Style Barbecue Spaghetti, Grilled Garlic Tomatoes, Grilled Corn (gussied up or plain), Flying Pig BLT Salad, Green Bean Casserole, Couscous Salad and lots more.

There's all the barbecued pork, beef and chicken you could want, plus BBQ Smoked Meatloaf, Korean Fire Meat, Sausage from scratch, Cedar-Planked Salmon with Whiskey-Maple Glaze. Desserts range from traditional to imaginative (Grilled Banana Split, Bourbon Sweet Potato Pie), and a chapter of marinades, rubs, bastes and sauces will fire up the taste buds. Every recipe comes with a little background on its originator, including a snapshot.

Folksy and well organized, the authors round things out with several chapters on terminology, tips and contest advice. This book should see plenty of summer use.

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Rating: 5 / 5
Date: 2010-06-28
Summary: "Great Barbeque Book"

This is a must have book for barbecue aficionados. Great recipes for barbecue, sauces and sides.

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Rating: 3 / 5
Date: 2010-06-21
Summary: "A little disappointing"

I was looking for at least a real deal great Kansas City style BBQ sauce. There was none. And like most books that print recipes from restaurants, these are probably only 'based on' recipes. Restaurants generally don't give out their complete recipes, leaving a few ingriedients out. But that doesn't mean that they aren't still good. In my opinion, too many things here that I will never use. But still has some good information in it. I think the 'Barbeque Joints and Stories' book, by the same authors, is much more interesting and useful, recipe wise. I've tried a few, and they were really good. And great stories too!

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Rating: 5 / 5
Date: 2010-05-16
Summary: "Highly recommended for all community library cookbook collections"

Very few cuisines are as enduringly popular for the American male as the barbeque. There's far more to barbequing than just tossing meat on a grill! The collaborative project of barbeque enthusiasts Ardie A. Davis, Paul Kirk, and Carolyn Wells, the 25th anniversary edition of "The Kansas City Barbeque Society Cookbook" showcases more than two hundred mouth watering, palate pleasing, appetite satisfying barbeque recipes, along with succinct biographical sketches and anecdotes of the men and women responsible for them. All manner of meats and veggies are included with dishes ranging from Grilled Oysters with Orange-Walnut Vinaigrette; Grilled Greek-Style Zucchini; Redneck Mother chicken Livers with Bacon, Spicy Cheese Grits, and Crispy Onion Rings; and Grilled Venison Tenderloin, to Snail's Smoky Chili Con Carne; Grilled Ahi Tuna Steaks; Flying Pig BLT Salads; and Wood-Grilled Philippine Pork Steaks with Pineapple-Tangerine Glaze. Of special note are the sauces, rubs and marinades including 3 X BBQ Sauce; Modified Paul Kirk Marinade; and Big Billy's Very Cherry Dr Pepper Barbeque Sauce. There's even a chapter on deserts offering such barbeque banqueting treats as Grilled Angel Food Cake with Fruit and Homemade Caramel Sauce! A 336-page cornucopia of recipes, "The Kansas City Barbeque Society Cookbook" is highly recommended for all community library cookbook collections, and absolutely indispensable for dedicated home barbequing enthusiasts!