Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue Volume 2 of 2) (Large Print 16pt)
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 (with a focus on lighter fare with a shorter cooking time), the very latest equipment 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 pit masters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards. The more than 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 pit-side antics, the perfect reminder that good times are as much a part of ''Q'' as good food.
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Smoking Slow and Low
Great Accompaniments from Indoors
30 minutes bacon baking Bar-B-Q Barbecue Sauce beans bell pepper black pepper Black-Eyed Pea boil bread bringing the temperature brown sugar Burgoo buttermilk cake celery cheese chicken chile chili powder chilled cilantro cloves combine cook-off cool corn crust cup chopped cup sugar dressing flavor flour freshly ground black garlic garlic cloves garnish green grill ground black pepper jalapeños lightly lime juice Marinade mayonnaise meat medium heat medium onion minced fresh mixture mushrooms mustard okra olive oil onion optional ounces packed brown sugar peaches pecans pickles Pizza pork Preheat the oven Prepare the smoker pudding purée Refrigerate room temperature Salad Salsa saucepan sausage sauté scallions Serve immediately Serving Suggestion simmer skillet slices smoked smoker and cook smoker for barbecuing softened Spoon Sprinkle steak Stir syrup Tabasco tablespoons tablespoons minced teaspoon ground temperature to 200°F tomatoes tortillas unsalted butter vegetable oil Worcestershire sauce