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Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue Paperback – Mar 4 2003


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Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue + Smoking Meat: Essential Guide to Real Barbecue + Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
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Product Details

  • Paperback: 528 pages
  • Publisher: Harvard Common Press; Revised edition (March 4 2003)
  • Language: English
  • ISBN-10: 1558322620
  • ISBN-13: 978-1558322622
  • Product Dimensions: 18.4 x 3.6 x 23.2 cm
  • Shipping Weight: 839 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #22,929 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

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.

From Booklist

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.

Customer Reviews

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10 of 10 people found the following review helpful By B. Marold on June 20 2004
Format: Hardcover
There seems to be something about barbecue that turns everyone who writes a book about the subject into the very best expert on the subject. On the cover of 'Smoke & Spice', Cheryl and Bill Jamison are touted as 'America's Outdoor Cooking Experts'. Of course, similar statements and similar broadsheets of praising blurbs appear on the books of Paul Kirk and Steve Raichlen. The authors go a long way to explaining this phenomenon when they open the first chapter with the statement that 'Real Barbecue is bragging food... pitmasters develop into natural boasters'. It is important to note that this book is very serious about 'real barbecue', as distinguished from grilling, which is a very different thing. Please note that this review is based on the Second Edition published in 2003 by The Harvard Common Press.
As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood while grilling is a high heat method where smoke is either incidental or even something to be avoided. The Jamison's even expand the lore of barbecue for me beyond Steve Raichlen's excellent introductory essay in 'BBQ USA' when they explain that southeastern (as in North Carolina and Tennessee) pork barbecue and southwestern (as in Texas) beef barbecue arose from two entirely different sources, coalescing around styles developed in Kansas City and Chicago.
As much as barbecue experts like to blow their own horn, they also seem much more willing to credit colleagues with contributions to the field.
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1 of 1 people found the following review helpful By Clayton Cahill on March 31 2004
Format: Paperback
There is not much more that needs to be said about the book. An excellent source of recipes for BBQ and related dishes. What I'm writing on today are a couple of statements by a novice Queist and someone on a pit team. I use a Brinkmann Smoke 'n Pit (their large horizontal grill with a side firebox) and have no problems at all following the recipes including keeping in heat and not having to go long in the cooking process (though I mop less often becasue of the steep temp drops that a light grill like that causes). Yes, most Brinkmann models do not have a thermometer, but they all have a little silver button that's built to pop out and is cut exactly right for a standard 3/4 inch grill thermometer. A good one can be had for under twenty bucks.
Now then, the only drawback is that since it's a side firebox, it seems to pump the heat directly to the top of the cook chamber... On mine, rather than the temp at the grill being hotter than the air at the top, I get much hotter readings on the thermometer than at the grill (and also since the size of even alarger Brinkmann is too small to not be bothered by atmospheric conditions, the air up there fluctuates more than grill temp). THe solution is to use one of those newfangled oven thermometers with a little box with a digital display forthe temp and a wired probe that can stand up to 4 or 500 degrees... no problem when smoking. SO that gizmo cost me about $30. I use one just sitting on the grill and one for large cuts of meat for long smoking projects.
Oh, there are a couple of drawbacks to using a Brinkmann style smoker. The fire grate is too small for long smoking sessions and gets fould easily with ashes. Solved that by using the included cooking grate for the firebox...
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Format: Paperback
Smoke & Spice is a recipe book for traditional low temperature long duration barbecue. If you are looking for a book on gas or charcoal grilling, look elsewhere. If you are looking for a 'how to' book on smoking, look elsewhere also. If you are looking for a picture book, this isn't it. If you are looking for a compilation of every style of open fire cooking from around the world, or recipes with dozens of ingredients and complex processes, you would be well advised to look at one of Steven Raichlen's books, as he seems specialize in "everything including the kitchen sink" grilling books.
However, if you are looking for a book at covers the bases of traditional American barbecue, sauces and rubs, 'Smoke & Spice' is the book to have. Most of the recipes here are for smokers fired to temperatures ranging from 180-250 degrees, which is the traditional barbecue method. Having traveled extensively and sampled barbecue from the various regions with the traditional methods, rubs and sauces myself, it is clear that the authors are well acquainted with the various regional styles. Sauces and rubs are very faithful to the traditional regional recipes. The updated edition also offers a number of recipes for non-traditional barbecue and complimentary side dishes, both traditional and non-traditional.
While I have many other books on barbecue, recipes I've collected on my own and my own recipes I have developed, I have found that Smoke & Spice contains the recipes that I keep coming back to. Most of the rubs and sauces have no more than a half dozen ingredients, which is the case with most traditional recipes. The great flavor of traditional BBQ comes from long slow cooking over a smoldering smoky fire using ingredients that can be found in any store, and that is what is presented here.
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