Paul has conducted the Baron's School of Pitmasters for 10 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. His book "Paul Kirk's Championship Barbecue Sauce Cookbook" was released in December of 1997 by 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 - NFL, National Tailgate Training Table Program and for Johnson Wax Off-Mosquito Coil and their Back Yard Promotion. 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, Korean Restaurant Magazine and The Kansas City Star Newspaper.

Kirk has won 7 Grand Championships in the competitive sport of barbecue cookoffs. He is a lecturer and author and has personally raised the level of expertise in presenting the finest barbecue in the United States. He has few equals and this is good stuff! Ingredients: Sugar, Spices, Salt, Maltodextrin, Paprika and a blend of Capsicums Garlic and Onion. Not more than 2% Partially Hydroginated Soybean/Cottonseed Oil and Silicon Dioxide (anti-caking agents).

Labled as: Oregon Spice Size: 24 ounces