In a handy, comprehensive volume, Paul Kirk lays out the secrets (well, almost all of them) that have made him the Baron of Barbecue. He imparts 175 of his own winning recipes and, in a series of master classes, reveals the basic building blocks of spice mixtures, marinades, bastes, and sauces so that backyard chefs can develop their own special brews. Paul Kirk, a.k.a. the Baron of Barbecue, has been champion of the American Royal Open (the world's largest barbecue contest), the American Royal International Invitational, the World Brisket Championship, and the Great Pork BarbeQlossal. All told, he has won more than 400 barbecue awards, including seven world championships.
About 5 feet (38 to 42mm-diameter) hog casings (optional), prepared for stuffing*
Pour the cider into a small nonreactive saucepan over medium-high heat and reduce it to 1/4 cup, until it's almost like apple syrup, about 15 minutes. Remove from the heat, let cool, and set aside.
Combine the seasonings in a small bowl and blend well.
Grind the chicken through a 3/8-inch grinder plate into a large bowl. Add the apples and chicken broth and blend well. Add the seasoning mixture one-third at a time, kneading after each addition. Knead the mixture until it is sticky and holds together. For the best flavor, cover with plastic wrap and refrigerate overnight.
Form the mixture into patties, loaves, logs, or sticks or stuff into the casings, if using. The mixture will keep for up to 3 days in the refrigerator and up to 6 months in the freezer. Cook as desired.
* To prepare casings for stuffing, rinse them, soak them in cold water to cover and store overnight in the refrigerator. You can also add some lemon juice or pineapple juice to the soaking water to eliminate any possibility of "off" flavors.
