Smoke & Spice

Smoke & Spice

Book - 1994
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Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest product and technique information, and plenty more of their signature wit and charm. Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their sides, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards. The 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pitside antics, the perfect reminder that good times are as much a part of Q as good food.
Publisher: Boston, Mass. : Harvard Common Press, c1994
ISBN: 9781558320604
1558320601
Branch Call Number: 641.76 JAMISON
Characteristics: xii, 414 p. : ill. (some sol.) ; 23 cm
Additional Contributors: Jamison, Bill
Alternative Title: Smoke and spice

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d
dfpoz
Jun 23, 2014

OMG! I'm not big on bbq/grilling, but these recipes make me want to get into it big time!

I got it mostly for the rub recipes, which are excellent, but this has great photographs & mouthwatering recipes to go along with them. Lots of the recipes were easily adaptable for my dietary needs too.

k
keylargo30
Jul 15, 2013

History, tips, and great recipes. I loved it so much I had to get a copy for myself. There are so many helpful hints in this book. There are also a variety of recipes to try not just main dishes.

j
jschliesman
Jul 05, 2011

I have this book at home on my personal collection. It has some great recipes for backyard cooks. You can use these recipes as building blocks for your own signature recipes.

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