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Chef Paul Kirk'sKansas City
Baron of Barbecue

BBQ School
Paul's Books
Paul's Videos
Chef Paul's Monthly Columns
BBQ Recipes
In The News
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(Kansas City Baron of Barbecue)

Paul Kirk, a.k.a. Barbecue Guru, Ambassador of Barbecue, Order of the Magic Mop, Certified Master Barbecue Judge, Kansas City Barbecue Society Board of Directors, Inductee into the KCBS Barbecue Hall of Flame and 1990 Chef of the Year-Greater Kansas City ACF Chapter. All these titles are honors that have been earned and bestowed by colleagues.


Chef Paul Kirk with Julia Child and

 Tim Gainor (long-time friend and original webmaster of this site) 

@ the 2000 IACP Convention


Paul has won over 475 cooking and barbecue awards. Included among these awards are 7-WORLD BARBECUE CHAMPIONSHIPS, one of which is the prestigious American Royal Open, the world's largest Barbecue Contest.

Paul has conducted the Baron's School of Pitmasters for 12 years around the world, (South Korea, Ireland, Canada, Switzerland) and across the United States. Chef Paul has trained barbecue restaurant staffs in New Jersey, New York, Washington, Kansas City, West Virginia and Oregon. He has trained six chefs for Disney World's, Wilderness Lodge and two for Wild Kingdom Barbecue Restaurant. He has conducted seminars at national conventions for The International Association of Culinary Professionals (IACP), The American Culinary Association (ACF) and the National Barbecue Association (NBBQA).

Chef Paul Kirk with Graham Kerr

and Tim Gainor @ the 2000 IACP Convention.

His book "Paul Kirk's Championship Barbecue Sauce Cookbook" was released in December of 1997 by Harvard Common Press. Chef Paul's second book and third are Coffee Table Cookbooks Smokin' and The Big Grill published through Quintet Publishing, London.

Chef Paul 4 cookbooks scheduled for publication in late 2003 or spring of 2004, "Paul Kirk’s Championship Barbecue Cookbook with Harvard Common Press Paul's biography has appeared in twelve barbecue cookbooks and is scheduled for two more up-coming publications. He writes monthly columns for the KCBS Bull Sheet, The National Barbecue News, The Goat Gap Gazette, and has completed three "Championship Barbecue" videos. Chef Paul has written articles for Fine Cooking, and Chili Pepper Magazine.

In 1998 Chef Paul was the Official Spokes-Person for Sprint - PCS-NFL, National Tailgate Training Table Program and for Johnson Wax Off-Mosquito Coil and their Back Yard Promotion. He was a member of The Julia Child BBQ Team of Ten in 1998 and again in 2000. This Team prepares a BBQ dinner at the IACP convention to raise funds for The Julia Child Endowment Foundation.

Chef Paul represented Kansas City Barbecue on the Today Show, his BBQ have also appeared on The Discovery Channel, CBS This Morning Show and on the E!-Entertainment Television Network's Talk Soup. 

He has been featured in the AARP - Modern Maturity Magazine, Saveur Magazine, Calgary Herald Newspaper, Korean Restaurant Magazine and The Kansas City Star Newspaper. 

He has appeared on several Food TV shows Tony Bourdain’s In Search of and his Pitmaster class is considered the Third Barbecue Fantasy in the world by the Food TV show Top-5.

Chef Paul Kirk and the 2000 IACP Convention BBQ Team.

AMERICA BEST BBQ by Ardie Davis PhB and Chef Paul Kirk CWC, PhB. B.S.A.S
100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses,
and Restaurants!
Click here for more information.
500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need
Click here for more information.

Chef Paul Kirk’s Championship BarbecuePaulKirkBBQ.jpg (286442 bytes)

BBQ Your Way to Greatness with 575 Lip-Smackin’
Recipes from the Baron of Barbecue

Click here for more information.
Chef Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas.
Click here for more information.

Chef Paul's BBQ Videos

Chef Paul’s set of 2 DVD videos called "Championship Barbecue; From Backyard to Competition" Vol.'s: 1, 2 & 3. These videos are available directly from Chef Paul Kirk.

Click here for more information.


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