Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

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9781558320611: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit.

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Review:

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 the Back Cover:

No food is better than barbecue, and the essential ingredient in real barbecue is smoke. Cheryl and Bill Jamisons Smoke & Spice makes me want to eat barbecue everyday! -Dean Fearing, Mansion on Turtle Creek, Dallas; author of Dean Fearings Southwest Cuisine

The Jamisons Barbecue is the real thing. -Rick Bayless, Frontera Grill, Chicago; co-author of Authentic Mexican

Smoke & Spice is creative, informative, and packed with outstanding food. -Chris Schlesinger, East Coast Grill, Cambridge; co-author of The Thrill of Grill At last! A real Bar-B-Q cookbook, for people who cook on smokers and other wood burning equipment With more than 300 recipes! Real Barbecue, one of the treasures of home-grown American cooking, once was the specialty of a few chefs and aficionados. Now, thanks to the ready availability of smoke cookers-water smokers, wood-fired pits, and kettle grills-millions of Americans are cooking outstanding Q right at home. Smoke & Spice is the cookbook for them, with over 300 mouth-watering recipes and expert tips on how to get the best results from any kind of barbecue equipment.

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Cheryl Alters Jamison
Published by Harvard Common Press (1994)
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