The Kansas City Barbeque Society continues to be the epicenter of the barbecue revolution.
Three of the founders of The Kansas City Barbeque Society, Ardie Davis Ph.B., Chef Paul Kirk Ph.B., and Carolyn Wells Ph.B., have assembled the "Twenty-fifth Anniversary Edition of the Kansas City Barbeque Society Cookbook." TexasCooking.com readers may already be familiar with Chef Paul Kirk's barbecue schools.
The promotion for the book says it is "Equal parts cookbook and scrapbook". That is a very good description as the major part of the work is composed of recipes from KCBS members. The recipes are not confined to grilling and smoking; there is plethora of appetizers and side dishes, as well as desserts -- all with a backyard cooking theme.
The scrapbook part brings to the reader's attention many historic photos and stories of the "A Team" of the barbecue world. Approximately half of the three dozen or fewer Doctors of Barbecue Philosophy are contributors of recipes, techniques or just plain barbecue memories.
No book of this ilk would be complete without a technical section to assist the serious barbecue chef or someone wanting to enter the barbecue cooking competitions. The book includes a glossary of barbecue terms, barbecue tips from KCBS, and basic barbecue contest gear: the bare essentials to take to the contest. Also included are, metric conversions and equivalents, and helpful charts and tables.
The book belongs on the coffee table of any barbecue fan, with another copy kept near the smoker. It is beautifully designed and illustrated and will give many years of faithful service.
Also by Ardie David and Paul Kirk, America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home.
[Editor's Note: Although his modesty forbade him mentioning it, John Raven, Ph.B. is a contributor to this book.]