Smoke & Spice and over one million other books are available for Amazon Kindle. Learn more



or
Sign in to turn on 1-Click ordering
Sell Us Your Item
For a $1.33 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Start reading Smoke & Spice on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.
Sorry, this item is not available in
Image not available for
Color:
Image not available

To view this video download Flash Player

 

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) [Paperback]

Cheryl Alters Jamison , Bill Jamison
4.6 out of 5 stars  See all reviews (185 customer reviews)

List Price: $17.95
Price: $11.49 & FREE Shipping on orders over $25. Details
You Save: $6.46 (36%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it tomorrow, June 21? Choose One-Day Shipping at checkout. Details

Formats

Amazon Price New from Used from
Kindle Edition $9.99  
Hardcover --  
Paperback $11.49  
Unknown Binding --  
Image
Save on Popular Books This Summer
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more.

Book Description

April 1, 2003 Non
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.

Best Value

Buy Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) and get 100 Grilling Recipes You Can't Live Without: A Lifelong Companion at an additional 5% off Amazon.com's everyday low price.

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) + 100 Grilling Recipes You Can't Live Without: A Lifelong Companion
Buy together today: $21.78

Show availability and shipping details



Editorial Reviews

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 an out of print or unavailable edition of this title.

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 an out of print or unavailable edition of this title.

Product Details

  • Paperback: 528 pages
  • Publisher: Harvard Common Press; Revised edition (April 1, 2003)
  • Language: English
  • ISBN-10: 1558322620
  • ISBN-13: 978-1558322622
  • Product Dimensions: 7.3 x 1.4 x 9.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (185 customer reviews)
  • Amazon Best Sellers Rank: #864 in Books (See Top 100 in Books)

Customer Reviews

We've had good luck with the recipes we've tried from the book. Kate  |  40 reviewers made a similar statement
I've used about 4 or 5 recipes from this book and they are very good. Carl P. Hernandez  |  18 reviewers made a similar statement
I bought this book for my husband. mimicici  |  22 reviewers made a similar statement
Most Helpful Customer Reviews
216 of 228 people found the following review helpful
5.0 out of 5 stars Excellent Recipes and Background. Good Technique 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....

Part One of the book lays down your barbecue basics, and I strongly recommend that this be read by anyone considering any of these recipes. True barbecue technique is difficult. It may be more difficult to achieve good results as it is to make some of the more arcane creations in the French culinary repertoire. What's worse, it needs equipment that are not standard equipment in an American kitchen, and, it is equipment that MUST be used outdoors. If you do not want to deal with these things, get a book by Bobby Flay and a good grill pan. The authors do briefly discuss stovetop smoking, but assign it a minor role in the world of great barbecue technique.

Part Two contains the recipes. The first chapter covers dry rubs, pastes (wet rubs), marinades, and mops. This collection of condiment recipes is not as extensive as the one found in Paul Kirk's `Championship Barbecue' and it does not include recipes for staples like homemade catsup or homemade Worcestershire sauce, but since Kirk's book is about competition and the Jamison's book is not, you will not find too much overlap if you own both.

The second chapter of recipes covers the pig. Almost every recipes includes it's own recipe for rub, mop, and other mix. For those of you who harbor any doubts about the commitment needed for barbecue, note that almost every recipe begins with the phrase `The night before you plan to barbecue...'. These recipes require a lot of work. They are the sorts of things the average working American family will be able to manage on maybe a few summer weekends a year. A dedicated barbecue hobbyist will probably manage once or twice a week. The pig chapter owes much to the Carolina style of barbecue and includes recipes for a `Carolina Sandwich Slaw', a `Memphis Mustard Slaw', and spice mixes from New Orleans to Los Angeles. The chapter finishes with recipes for what to do with successfully barbecued shoulder. If you have a good commercial source of barbecue, these recipes alone are worth the price of admission.

The third chapter of recipes covers beef. One of the hallmarks of beef barbecue is that it specializes in especially tough cuts of beef such as the brisket, skirt steak, and flank steak as well as ribs. The chapter also covers a fair share of `aftermarket' recipes for hot dogs, hamburger, meat loaf, and hash.

If I were ever tempted to do true barbecue, it would probably be to do lamb. The next chapter covers this plus goat, veal and game meat. Mexican goat barbecue or cabrito is a subject all its own, on which Robb Welsh, for one, has written extensively.

The next chapter covers chicken and other fowl such as turkey, duck, quail, and pheasant. Chapters on fish and vegetables round out the smoking recipes. Oddly, recipes for sauces which many think are essential to barbecue are placed near the back of the book, including a recipe for a famous catsup precursor. The very last chapter includes a great selection of side dish recipes, including slaws, beans, potatoes, greens, biscuits, cornbread, and muffins.

As good as the side dish recipes are, you would probably do as well or better for them with a classic non-barbecue source such as `James Beard's American Cookery' if you were not planning to go the full nine yards with the barbecue technique.

Of the three heavyweight barbecue books I have reviewed, this is the best for true home barbecue, but it is not the very best it could be. For as detailed a technique as barbecue is, requiring very specialized equipment, the total absence of pictures is baffling. If you plan to embark on true hot smoke low and slow barbecue, please find a good survey of equipment such as you may find from Consumer Reports to supplement this book. Read more ›

Was this review helpful to you?
40 of 41 people found the following review helpful
By A Customer
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....

Finally, to correct misinformation offered by another reviewer, the health risks in open fire cooking are from high temperature grilling, not low temperature smoking as addressed by this `Smoke & Spice'. Grilling produces smoke from fat dripping on hot coals or metal that contains benzopyrene, a potent mutagen and carcinogen, which then sticks to the meat. Offset firebox smokers, water smokers and Kamado style ceramic cookers that cook at temperatures lower than 250 degrees and normally use drip pans do not burn meat drippings and thus do not pose the same health risks as gas and charcoal grills do. Read more ›

Comment | 
Was this review helpful to you?
32 of 34 people found the following review helpful
5.0 out of 5 stars UNBELIEVABLY AWESOME COOKBOOK July 7, 2003
Format:Paperback
I am cooking/smoking up a storm with this wonderful, super tasty cookbook. I can't stress enough how simple the recipes are, or how much flavor their rubs and marinades add to meat and fish. My family is licking their fingers and begging for more! I am a beginner at smoking and I am still managing to turn out delicious food. ANYONE can use this cookbook to enhance the flavors of the meats and food they cook even if you don't own a smoker! Just the rubs alone are worth the price, however if you have a smoker watch out! I went to a BBQ restaurant the other day. Sigh, it was pitiful compared to even my first rib effort using this book. I can never eat at another BBQ restaurant again, doesn't even compare to what I cooked using this book. I plan to work my way through every recipe!
Comment | 
Was this review helpful to you?
23 of 26 people found the following review helpful
5.0 out of 5 stars Cooking with a Hardware Store Smoker May 2, 2003
Format:Paperback
I cook on a competition bbq team. I was just reading Paul's review and he is correct but here are a few tips. First and foremost, you need to cook at 200 degrees if you are doing real bbq. The brinkman is a difficult smoker to use because of two reasons: 1. It has no air vents at the bottom or top of the grille so it is difficult to dampen airflow. The dampening of airflow (restricting it) allows you to burn your fuel at a pace that will cause consistant temp. It also comes without a thermometer. These two issues make the brinkman difficult to work with. I recommend the Webber Rocky Mountain Smoker for those of you just getting started. It's a little higher in price but well worth the investment.

Use only hardwood charcoal and don't use lighter fluid. Buy a charcoal chimmney and light it with newspaper to get it going. Fuels contained in grocerystore charcoal and using fuel taints the tase. Don't use only raw wood to cook with... When using raw woods for flavor enhancement, start the wood with your charcoal and add the wood only when the entire surface of the wood is white and ashy. You won't see smoke but you'll still get great smoke flavor. Good luck!

Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars Great book
Lots of wonderful recipes to try out. Very easy to understand and has a good variety of things to make
Published 14 days ago by Gladman
5.0 out of 5 stars Smokin
It is a complete yet concise guide to smoking foods. The recipes and tips for smoking are great. I recommend it highly.
Published 14 days ago by Gary N. Foulks
5.0 out of 5 stars Great for Beginners
This is a really good book for someone just starting out like myself or someone who has been doing it a long time. A lot of good tips and recipes in this book.
Published 16 days ago by James Hasser
4.0 out of 5 stars One of the Three Books You Will Want to Buy
If you are new to BBQ smoking in my opinion there is no one book you can buy. Everyone that writes one has a point of view. Read more
Published 19 days ago by Anthony J DeAngelo
2.0 out of 5 stars Made some really bad bbq with these recipes
Bought a bradley smoker and this book. Total failiure. Wonder if the author actually made his recipes. Try the texas beef brisket with a half cup of paprika. Read more
Published 20 days ago by joller
5.0 out of 5 stars Wow
My son-in-law's new grill includes smoking capability. I am sure he will get some fine
recipies out of this book!
Published 21 days ago by Linda A. Hammersmith
1.0 out of 5 stars DON't WASTE YOUR TIME!
I dislike this book for it reads Like stereo instructions. 97% of these reciepts I will not use, ie Lamb,crab,lobster I cant afford these, Iam a disabled VET. Read more
Published 25 days ago by william moore
4.0 out of 5 stars Decent read with some pretty good recipes
As the author alludes to: Every pitmaster knows everything about barbeque - just ask them.
The authors of this text actually do know a fair amount and relay it fairly... Read more
Published 26 days ago by Rick
5.0 out of 5 stars This is a terrific book - as much for the sides as for t.he barbecue...
I chose 5 stars because I've had this book for some time and use it all the time. This purchase was for my foodie son who appreciates it as much as I.
Published 28 days ago by Beverly Hart
5.0 out of 5 stars Great book
I bought this book for my husband. He uses it all the time and absolutely loves it. He recommends it.
Published 29 days ago by mimicici
Search Customer Reviews
Only search this product's reviews



Books on Related Topics (learn more)

What Other Items Do Customers Buy After Viewing This Item?


Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


Listmania!




Look for Similar Items by Category


Want to discover more products? You may find many from new braunfels smokehouse shopping guide.