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Cooking, Food & Wine |
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Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
written by Cheryl Alters Jamison, Bill Jamison
Studio : Harvard Common Pr
by Harvard Common Pr
Publisher : Harvard Common Pr
Released : 1994-04
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9781558320604
Avg. Customer Rating: (based on 69 reviews)
List Price : $29.95
Our Price : $19.99
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Product Description |
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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend. |
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Americancivilwar.com Review |
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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 |
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More of a recipe book than a guide |
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I've had this book for a few years now so I have had a chance to follow its recommendations and make many of the recipes in it. I'd give the book a below average score because you will really not learn much about smoking. They don't discuss the myriad of ways one can cook ribs and BBQ and there's an assumption everyone knows how to smoke. As for the recipes, they are average at best. Some are decent and some are absolutely horrible. You're taking a huge chance if you're making some of the recipes for the first time w/ guests coming over. If you doubt my review, just try and make the Golden Mustard Barbecue Sauce recipe on page 350. It's the worst smell that will ever emanate from your kitchen and the taste is HORRIBLE. Just try it and let me know how they ever published such a recipe. My only conclusion is that they never really made it and that probably goes for some other recipes. I've gotten better rib and sauce recipes out of every day cooking magazines. You'll learn more about smoking from free web sites than from this book. It's a nice title though. |
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Good Starter Book |
This books covers the fundamentals for anyone wishing to learn how to really barbeque and not just grill. It also has many great recipes, including cooking things you might not normally think about putting in a smoker. Very rarely is there a fancy ingredient, standard kitchen fare but extraordinary food. If you want to learn how to do smoke cooking right, start with this book.
I've had a copy of this book for almost 10 years and I still use it. |
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Great Book |
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My husband really love's this book. He's tried numerous recipe's and enjoyed making them all. I'm loving it as I do not have to cook!!! |
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Best of the Best |
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Best book on smoking that I have ever seen. At first the title sounded odd but after reading it (not just the recipes) I understood where they were coming from. Always refreshing to find an excellent cookbook that doesn't waste money and space on pictures. Smoke and Spice is the only way to cook! |
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Great book for a smoker - which is easier than you think |
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Fantastic book with great recipes. Covers the basics and gets into some more challenging things as well. Smoking takes a little longer - low and slow - but makes for wonderful, tender meat - you can even smoke burgers. There is a section in the front that discusses different types of smokers and the theory behind it. I read about this book on some smoking websites and agree - it's fantastic. |
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