Smoked Brisket | Page 2 | TigerFan.com

LSUTiga · Apr 10, 2012

stevescookin said: ↑

I learned almost everything I know about cooking from someone else, either on the job, through conversation, or through reading.

So when I decided to learn a lot more about grilling and smoking, another chef recommended this book by world champion Paul Kirk (of Kansas city)..."Championship Barbecue". I tried his methods exactly as described and immediately produced what customers called some of the best barbecue they've ever eaten. Now, they may have been polite and they may not really know great barbecue from OK barbecue, but their opinion counts more than my own.

People from Texas continually tell me that there's no real good barbecue in Louisiana and I tell them that It's alright because there's no good seafood in Texas...so we're even !! I don't really believe either statement because people are patriotic about the food from their own regions. I just like to trade insult for insult, in a friendly way. But make no mistake about it, people from 'cue country know good barbecue.

Kirk's book has hundreds of sauce, rub and slather recipes that I find very good. I talked to him on the phone a few times and he's a trained chef who learned smoking technique from his dad and others in one of the epicenters of barbecue.

http://www.amazon.com/s/?ie=UTF8&keywords=paul kirk's championship bbq&tag=googhydr-20&index=aps&hvadid=5705351085&hvpos=1t1&hvexid=&hvnetw=g&hvrand=5152564031556691172&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_5u0yxjy1kf_b

Oh yea, he publishes a BBQ newsletter called "The Bull Sheet"
Click to expand...

Thanks, I may get a copy.