Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
by Bill Jamison, Cheryl Alters Jamison

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
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Book Summary Information

Author: Bill Jamison, Cheryl Alters Jamison
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2003-04
ISBN: 1558322620
Number of pages: 528
Publisher: Harvard Common Press

Book Reviews of Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Book Review: Good Starter Book
Summary: 5 Stars

This books covers the fundamentals for anyone wishing to learn how to really barbeque and not just grill. It also has many great recipes, including cooking things you might not normally think about putting in a smoker. Very rarely is there a fancy ingredient, standard kitchen fare but extraordinary food. If you want to learn how to do smoke cooking right, start with this book.

I've had a copy of this book for almost 10 years and I still use it.

Summary of Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

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

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