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

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

• ISBN13: 9781558322622
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Rating :

Price : $16.95

Offer Price : $10.17

Availability : Usually ships in 1-2 business days

Overviews

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.

Specifications

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

Customer Review

I bought this book after we purchased a new SMOKER from SMOKIN-IT on the AMAZON SITE. The smoker is electric and was 9 on AMAZON. It is awsome
you can check it out or look up the name on the internet and read more about the smoker.

This book has lots of great recipes for smoking. Things I would have not even thought of. Sausage, Rabbit, Venison, Canadian Bacon, A ham...Lots of stuff. Spice Rubs, Pastes, Marinades.

Its great to try different sauces and rubs. The book was shipped fast and I look forward to my next SMOKE. We bought this book on AMAZON.

Remember your smoke is only as good as the money you spend on it!

Great Book ! - Suz - Madison, IN
I bought this book for my husband, the pyromaniac. We were so impressed with it that I bought 2 more for the kids.

After years of BBQing, I was never impressed with this book - -
As other reviewers say:
First. many of the complaints are from people wanting more instruction on "how to smoke". This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220.

And another:
This isn't a recipe book.

Well, then, what is it? First, most anyone who does BBQ for any length of time doesn't BBQ from 200 - 220. 90%
of competition BBQing (and most anyone else who desires top-notch results) keeps the surface temperature of their
smoker between 240 to 260. It talks a little about learning your gear/smoker, but truly not enough. It then
talks about other bizarre things that most will never use. It doesn't go in to recipes well.

If you want recipes, check out Paul Kirk's book. It's been a long time go-to book for many a BBQ PitMaster.
Having cooked in 30+ competitions, and judged another 80+, I've had Paul's book now for 10+ years and still
refer to it once in a while.

Recently, when doing a spring cleaning, I threw out my old Smoke & Spice book. It was useless. I followed it
early on and made the worst BBQ in my life.

If someone had simply told me: Get your surface temp to 250 and keep it close, do not oversmoke (like using
wet wood, or smother the fire), inject your butt with a simple injection, rub with a simple rub, you'll do fine.
Of course, advice like that doesnt sell books, does it?

*** Product Information and Prices Stored: Apr 09, 2010 11:35:56

Affordable Price at BlogBestPrice.com Check Price Now!

*** Product Information and Prices Stored: Apr 09, 2010 11:35:56

See Also : Best Deals & Discounts And Reviews Online Shopping