| Edition |
25th anniversary ed. |
| Description |
xvii, 318 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Contents |
Preface : The history of the Kansas City Barbeque Society -- Introduction -- The four Kansas City Barbeque Society food groups required at sanctioned contests -- Appetizers -- Sides -- Anything butt -- Seasonings, marinades, brines, rubs, bastes, pastes, and sauces -- Desserts -- The boneyard -- Barbequing and grilling terms, A to Z -- Basic barbeque contest gear : The bare essentials to take the contest. |
| Summary |
"With more than 200 recipes for appetizers, sides, main dishes, sauces, rubs, marinades, desserts, and more, as well as barbequing and grilling tips, contest lore and legends, and hundreds of photographs that make you feel like you're at a barbeque competition, this is much more than a cookbook. It's a fun, colorful, and mouthwatering celebration of the world's oldest cuisine."--P. [4] of cover. |
| Subject |
Barbecuing.
|
|
Barbecuing. (OCoLC)fst01752821
|
| Added Author |
Wells, Carolyn.
|
|
Kirk, Paul, 1941-
|
|
Kansas City Barbeque Society.
|
| ISBN |
9780740790102 |
|
0740790102 |
|
