The Barbecue Baron shares some of his secrets

Amid the 575 recipes in his latest barbecue bible, Kirk includes an abundance of tips and techniques. Doneness charts and timetables are helpful, as are tips about the importance of befriending one's local butcher, the types of hardwoods and their flavors, and how recipes are merely guidelines that can be easily adapted.

Many of Kirk's recipes are ones he invented and cooked for competition. "To this day," he writes, "I can make up a recipe in my head, never test it at all, and win a contest with it."

Such confidence is crucial to wooing judges. But at the end of the day, Kirk says, one must cook for oneself, one's family, and one's team of cooks - not for the judges, each of whom may have different preferences.

Cooking for his family is just what Kirk plans to do this summer - when he's not on the road. He might try out a new recipe or two on one of his 16 cookers. (They range from a Weber kettle and a Patio Classic to two homemade contraptions. All but one use charcoal.) As always, his daughter Erin, who also competes in barbecue contests, and his wife will be there to help. His wife, Jessica, was the 1985 Kansas State Barbecue Champion (for her smoked catfish).

Barbecuing is indeed a Kirk family affair, and the Baron of Barbecue wouldn't want it any other way. As he puts it: "I study food. I live food. I have no other hobbies other than those that are food-related."

Or as Jessica says good-naturedly: "Barbecuing took over our life. If my husband had a mistress, it would be barbecue."

These kebabs can be made in any size and served as an appetizer or as an entree. The marinade is also good with grilled fish or chicken.

Marinade
1 cup fresh lime juice (about 16 limes)
1/2 cup light soy sauce
1/3 cup peanut oil
1 teaspoon peeled and grated fresh ginger
1 teaspoon pressed garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
Kebabs
1-1/2 pounds lean beef sirloin, or boneless chicken breasts, trimmed of any fat and cut into 1- to 1-1/2-inch cubes
3/4 pound red onions, cut into 1-inch squares
1-1/2 pounds bell peppers, seeded and cut into 1-inch squares (can use any combination of red, green, yellow, and orange)
Twelve 6- to 8-inch bamboo skewers, soaked in water for at least 30 minutes and drained (or use metal skewers)

Place marinade ingredients in a medium-size nonreactive bowl and blend well. Put the beef or chicken cubes in a shallow nonreactive baking dish or a zipper-top plastic bag and pour the marinade over them, making sure all the cubes are covered. Cover dish with plastic wrap or seal bag and let marinate for at least 2 to 4 hours or overnight in the refrigerator.

Prepare a medium-hot fire in the grill.

Thread the onions and peppers, alternating with the beef, onto the skewers. Place directly over the coals, cover, and grill about 3 minutes per side, on each of the four sides, for medium rare or to your desired degree of doneness. Serves 6 as a main course.

Adapted from 'Paul Kirk's Championship Barbecue'

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