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The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition

by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB
(Andrews McMeel Publishing, April 27, 2010)

Description
In celebration of its 25th anniversary, the world's largest barbeque organization is sharing its secrets for good food, good company and good times. The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by ArdieA. Davis, Paul Kirk, and Carolyn Wells comes packed with more than 200 all-new recipes from the society's top grillers.

The KCBS has done a lot of growing in 25 years. The original membership of three has expanded to 11,000, and the recipes in The Kansas City Barbeque Society Cookbook reflect the gender, ethnic, and geographic diversity of the KCBS. And although KCBS-sanctioned contests still feature the organizaton's four basic food groups—chicken, pork shoulder, beef brisket, and pork ribs—readers will find everything from lip-smacking appetizers and sides to mouthwatering desserts inside.

BBQ: It's not just for breakfast anymore!
Professional and amateur barbequers (as well as those who don't tend a grill but love to eat barbeque) will enjoy the book's traditional fare and its variety including Cedar-Plank Salmon, Beef Tenderloin Churrasco, and Buffalo Chicken Pizza. The Kansas City Barbeque Society Cookbook also shows that barbeque can go way beyond meat with such dishes as Smoked Devil Eggs, Butt Kick'n Beans, Smokin' Wally's ABC (Apple-Bacon-Cranberry) Pie, and even some breakfast dishes.

On top of that, there are loads of photos, tips from the pros, colorful stories, quips, quotes, and other "barbequephernalia." Equal parts cookbook and scrapbook, it's all enough to make anyone feel like a member of the KCBS.

About the authors
A charter member of the KCBS and former three-term member of the board of directors, Ardie A. Davis, PhB, founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.

Chef Paul Kirk, PhB, a charter member of the KCBS and member of the board of directors, operates the Baron's School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbeque contest.

Carolyn Wells, PhB, along with her late husband, Gary, was one of the two original founders of the Kansas City Barbeque Society. She is currently executive director. In addition to serving on the board of directors, she continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.
For more on the Kansas City Barbeque Society, visit www.kcbs.us