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"Because KCBS is thrives on the groundswell of members, it makes total sense for the book's recipes to come from individuals and teams that compete on the circuit. And what a collection it is! ... What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture--that it's more than just a technique or a type of food--this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore." --Epicurious, May 14, 2010

"There is lots of personality in this collection of recipes from the "cookers" association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire." --Washington Post, May 12, 2010

"The "Kansas City Barbeque Society Cookbook" will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks' mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century." --The Buffalo News, May 19,2010
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Details

ISBN-10:  0740790102
ISBN-13:  978-0740790102
Author:  PhB Ardie A. Davis
Genre:  Cooking, Food & Wine
Publisher:  Andrews McMeel Publishing
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review by . July 27, 2010
From Spam Candy (smoked over cherry wood) to Grilled Ahi Tuna Steaks, this eclectic collection of 200 recipes from the barbecue competition circuit reflects down-home Americana.     While there are plenty of recipes for barbecue sauce, lots of dishes call for "your favorite." These cooks use shortcuts wherever they want. Elk for Dummies uses a jar of beef gravy and a can of cranberry sauce and you are not expected to make your own pizza crust for the Hearty Stromboli, although …
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The Kansas City Barbeque Society Cookbook, 25th
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"Down home barbeque"
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