Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to BarbecueCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue. |
From inside the book
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Contents
The Secrets of Success | 3 |
Fuels and Tools | 13 |
Spicing Up Your Life | 23 |
Pork You Can Pull Apart | 51 |
Bodacious Beef | 103 |
Lean and Mean Meats | 139 |
Fowl Play | 169 |
Fishing for Compliments | 209 |
SmokeScented Salads Pastas and Pizzas | 279 |
While You Wait | 313 |
Barbecue Sauces | 345 |
Traditional Side Dishes and Breads | 367 |
SideDish Salads and Relishes | 391 |
DownHome Desserts | 419 |
Cool and Cheery Drinks | 449 |
Acknowledgments | 463 |
Other editions - View all
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue Cheryl Alters Jamison,Bill Jamison No preview available - 2003 |
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue Cheryl Jamison,Bill Jamison No preview available - 2003 |
Common terms and phrases
1/2 teaspoon 30 minutes bacon baking Barbecue Sauce BBQ TIP bell pepper boil bringing the temperature brisket brown sugar butter cheese chile chili powder cilantro cloves combine cream cup chopped dish dry rub fish flavor freshly ground black freshly squeezed garlic cloves garnish grill ground black pepper jalapeños kosher or sea lightly low heat marinade medium onion mixture MOP OPTIONAL mustard olive oil oregano ounces packed brown sugar pickles plan to barbecue plan to baste pork potatoes pounds powder Prepare the smoker recipe refrigerate ribs roast room temperature Salad salmon sausage sauté scallions sea salt Serving Suggestion shrimp sit at room skillet slices small bowl smoker and cook smoker for barbecuing spices Spoon steaks Stir style of smoker sweet tablespoons tablespoons freshly tablespoons minced taste teaspoon teaspoon dried teaspoon ground teaspoon salt temperature to 200°F tomatoes Transfer vegetable oil vinegar wood-burning pit Worcestershire sauce