Product Description

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

Product Details

• Amazon Sales Rank: #5864 in Books
• Published on: 2003-04
• Original language: English
• Number of items: 1
• Binding: Paperback
• 528 pages

Amazon.com
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle

From Publishers Weekly
Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed Business Information, Inc.

From Booklist
Devotees of barbecue know that the key to great barbecue is less heat, more smoke, and more time. Cheryl and Bill Jamison have updated their treatise on Smoke & Spice, adding dozens of new recipes. Although a smoker is the preferred equipment for producing the characteristic flavors of the most prized barbecue, the Jamisons explain how other utensils can serve the same purpose, from ordinary barbecues to home-rigged contraptions or commercially made stovetop units. Key to most smoking success rests with a good, spicy rub or a savory marinade. The Jamisons list plenty of options in these areas, reflecting eastern, western, southern, and midwestern versions. Side dishes make a barbecue party successful, and the authors have plenty of them, from macaroni and cheese to spicy okra pickles. Sweet and rich desserts round out the volume. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

Best of the Best
Best book on smoking that I have ever seen. At first the title sounded odd but after reading it (not just the recipes) I understood where they were coming from. Always refreshing to find an excellent cookbook that doesn't waste money and space on pictures. Smoke and Spice is the only way to cook!

Great book for a smoker - which is easier than you think
Fantastic book with great recipes. Covers the basics and gets into some more challenging things as well. Smoking takes a little longer - low and slow - but makes for wonderful, tender meat - you can even smoke burgers. There is a section in the front that discusses different types of smokers and the theory behind it. I read about this book on some smoking websites and agree - it's fantastic.

A complete book
This book was recommended by a friend who caters pig roasts professionally and it is everything he said - full of great recipes. Whether you want ribs or pulled pork, brisket or sides, this cookbook has it all.