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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.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

Product Features

  • Used Book in Good Condition

3 thoughts on “Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit”

  2. This is THE book on barbecue We love this book and it has become our barbecue bible. My husband is the chef and I do the sauces and rubs. Several in the book,like golden mustard barbecue sauce are great on lots of different things. However barbecue and smoking are not an exact science. My husband alters times and techniques to suit his equipment(currently a Green Egg smoker) and we often omit pastes and mops in favor of a rub and a sauce. But for us the measure of a good cookbook(and we have hundreds) is how often we use…

  3. Look, I am an Italian from New York. What the heck do I know about barbecue? Before I read this book, nothing. Then my family bought me a real barbecue, the kind you use when you cook with real wood. Some friends recommended this book to me and I started using some of the recipes. Well, now when my neighbors smell the smoke they line up by the front door ready to eat.I work in an industry where I travel quite a bit. When I am in the south I am able to get some good barbecue, and the…

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