American barbecue does not always take well to anything new, according to Paul Kirk, often called the “Baron of Barbecue”. He’s an expert in the “sweetest culinary science,” and has written 10 books on the subject, including the boldly titled, Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas.
“Barbecue is the most tradition-bound of the American culinary arts,” Kirk claims. “It’s ‘low and slow’ and wood smoke, a long time grilling in the back yard, so the experts can have plenty of time to enjoy a beer or two while the pork butt slowly reaches gustatory nirvana.”