The authors have kindly shared these recipes:

• Tabb’s Grilled Marinated Lamb
• Grilled Oysters with Orange-Walnut Vinaigrette
• Grilled Pork Roast with Pepper Jelly Glaze

Barbeque is both a food and a pastime, and in the hands of the Kansas City Barbeque Society, it is also the source of the most ingeniously named recipes that can be found anywhere.  The creative titles are a tribute to the joy of barbecuing, of discovering one's own special recipe, of eating one of the most popular foods since fire was discovered.  The Kansas City Barbeque Society Cookbook is both a celebration of the 25th anniversary of the society and of the amazing recipes that have been developed by dedicated barbequers.  "25 Years and Still Smokin'!" they announce proudly. Lest a reader despair of not living in Kansas City, this is an international organization.  "Our mission is to celebrate, teach, preserve, and promote barbeque as a culinary technique, sport and art form.  We want barbeque to be recognized as America's Cuisine."

As a sport, barbeque contests abound across the US; as a pastime, standing at the grill or barbeque pit may be the most comfortable way to bond with others.  As a food, barbeque is casual, encouraging pure enjoyment, the zesty act of digging in without worrying about formality or rules.

After a short introduction about contests and the food groups represented, the book is divided into the following all-inclusive chapters:

Appetizers
Sides
Anything Butt (a play on the word 'but' meaning all meats, even venison, elk, as well as seafood)
Seasonings, Marinades, Brines, Rubs, Bastes, Pastes, and Sauces
Desserts
The Boneyard
Barbecuing and Grilling Terms, A to Z
Barbeque Tips from the KCBS
Basic Barbeque Contest Fear: The Bare Essentials to Take to the Contests (yes, you will want to enter that great sauce or rub)

Among the imaginatively named recipes, you'll find such mouthwatering barbeque delights as Diva Q East Meets West Pork Loin; Redneck Mother Chicken Livers with Bacon, Spicy Cheese, Grits, and Crispy Onion Rings; Smoked Yum-Yum Duck; Adam's Ribbers' Spicy Barbeque Sauce; Corny Cheese Chile Pepper Biscuits; Grilled Greek-Style Veggies; Big Billy's Very Cherry Dr. Pepper barbeque Sauce; Crawlin' Cajun BBQ Rub; Rick Browne's Brown Bag Apple Pie;Chop Suey Cake.

The Kansas City Barbeque Society Cookbook is an ebullient work, one that will be used all summer long and for summer's to come.

About the Authors:

A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American barbeque Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.

Paul Kirk, 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 barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbeque contest.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

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