Local barbecuer lends recipes to new cookbook

May 28, 2013

By David Hayes

Bob Lyon knows his barbecue. In the ‘80s and ‘90s, he was the leader of the competition barbecuing team the Beaver Casters, voted the road team of the ‘90s by National Barbecue News for all the titles it won.

When he hung up his apron and tongs from the competitive circuit, Lyon continued to write for NBN.

Contributed Bob Lyon (right), hangs out with the baron of barbecue Paul Kirk when both were on the competitive curcuit. Lyon recently lent three recipes to Kirk’s newest barbecuing book, ‘America’s Best BBQ Homestyle.’

Contributed
Bob Lyon (right), hangs out with the baron of barbecue Paul Kirk when both were on the competitive curcuit. Lyon recently lent three recipes to Kirk’s newest barbecuing book, ‘America’s Best BBQ Homestyle.’

So, the Talus resident never misses an opportunity to lend his voice to a publication of barbecue recipes. He even helped the Baron of Barbecue himself, Paul Kirk, write his Bible of barbecuing, “Paul Kirk’s Championship Barbecue.”

Now, three of Lyon’s best recipes can be found in the new book, “America’s Best BBQ Homestyle: What The Champions Cook in Their Own Backyards,” by Kirk and Ardie Davis. Lyon goes way back with both authors.

“I invited Ardie to a sauce contest out here and he took me around Kansas City barbecue society,” the 87-year-old Lyon said.

The first is Lyon’s Chicken Wing Sections (page 98) utilizing his favorite morsel, the second bone of the chicken wing (usually sold attached to the drumette).

The other two recipes are less conventional offerings that originate from the grill — Bob’s Never Fail Romaine Salad and Bob Lyon’s Grand Gaucho Paella.

“The paella recipe was one my wife Sandra found in a book (“New Basics Cookbook”) that we adjusted to things we could do instead,” Lyon explained.

The duo usually team up to prepare the Spanish dish, with Sandra preparing the rice inside on the stovetop and Bob grilling up the chicken, shrimp, shellfish, Italian sausage and peppers.

Many chefs take multiple tries tinkering with a recipe before getting it just right. Not the Lyons.

“The wife said, ‘Do it,’ so I did it. We got it right the first time,” Lyon said.

He figures they’ve made it about eight times over the years, never altering the recipe.

Because the competition barbecuing community is so tightknit, don’t be surprised to see more of Lyon’s recipes pop up in other books in years to come.

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