Paul Kirk's Championship Barbecue

Paul Kirk's Championship Barbecue
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470
By:"Paul Kirk","Bob Lyon"
"Cooking"
Published on 2004-01-01 by Harvard Common Press

Barbecued \u003cb\u003eSirloin\u003c/b\u003e Tip Sandwiches While l was working for a restaurant chain, l \u003cbr\u003e\nsuggested that we smoke our \u003cb\u003esirloin\u003c/b\u003e tip and serve it as a sandwich. Sales \u003cbr\u003e\nincreased 200 percent and, no, l didn't get a bonus. l got more work, but it was \u003cbr\u003e\nworth it, ...

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Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed to how to prepare the food.

This Book was ranked 27 by Google Books for keyword sirloin.

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