Customer Rating: 
Summary: Great for all levels of BBQ cooks.
Comment: Good information about making sauces, marinades, etc. the cover of the book says it all. Easy to follow along with out getting lost.
Customer Rating: 
Summary: Bad recipes
Comment: I know Paul Kirk won alot of competitions but for the most part I think these recipes are horrible.
Customer Rating:
Summary: 5star BBQ Book!
Comment: This is probably the best bbq book I have ever bought. It covers making a sauce, marinate and mop in a simple and easy way to understand!
Customer Rating:
Summary: Excelent Discussion of flavor Contruction
Comment: This book is focused on helping you make the most out of what Paul knows. It talks about the barbeque flavor profile and gives the basic construction. Then it takes you through making your own rubs, sauces, etc. As a cook that loves to experiment, I totally dig this book! I can experiment until I'm blue in the face. I've used several of his base flavors and created my own rubs and mops with amazing results. If you are just looking for recipes you'll only use about half of this book. If you like to experiment, you'll never put it down!
Customer Rating:
Summary: Learn from a master
Comment: 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.
