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Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Devotees of barbecue know that the key to great barbecue is less heat, more smoke, and more time. Cheryl and Bill Jamison have updated their treatise on Smoke & Spice, adding dozens of new recipes. Although a smoker is the preferred equipment for producing the characteristic flavors of the most prized barbecue, the Jamisons explain how other utensils can serve the same purpose, from ordinary barbecues to home-rigged contraptions or commercially made stovetop units. Key to most smoking success rests with a good, spicy rub or a savory marinade. The Jamisons list plenty of options in these areas, reflecting eastern, western, southern, and midwestern versions. Side dishes make a barbecue party successful, and the authors have plenty of them, from macaroni and cheese to spicy okra pickles. Sweet and rich desserts round out the volume. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Great book with lots of recipes and ideas. highly recommended if you like Smoking and BBQ'ing.Published 7 months ago by Lordkifar
What a great book with recipes for anyone who uses a smoker. The recipes are imaginative and easy to follow. This book is a must havePublished 14 months ago by Bill4fun
This one completes our library of BBQ and smoke books. Lots of great tips to make the most out of summer meals.Published 17 months ago by Deborah Warren
Haven't yet tried many yet but when the summer comes will be using this book like a bible for sure.Published 19 months ago by Margaret Robson
Nice recipes, but it would be nice to have pictures! and lots of them, I don't think there's a single one in the entire book except on the cover.Published on Sept. 23 2013 by Francine Martin
The recipes are great and adaptable to indoor smoking. I love the take of the end product. My friends all rave about the food. You will not go wrong with this book.Published on July 30 2013 by kjmac
I have literally hundreds of cookbooks and I return to this one on a regular basis. All the recipes are well tested and turn out great the first time. Read morePublished on May 11 2012 by Peter the foodie