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Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit Hardcover – March 4, 2003

344 customer reviews

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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.

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

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Product Details

  • Hardcover: 482 pages
  • Publisher: Harvard Common Press; Rev Sub edition (March 4, 2003)
  • Language: English
  • ISBN-10: 1558322612
  • ISBN-13: 978-1558322615
  • Product Dimensions: 7.6 x 1.6 x 9.4 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (344 customer reviews)
  • Amazon Best Sellers Rank: #596,137 in Books (See Top 100 in Books)

More About the Author

Cheryl Alters Jamison and Bill Jamison

Some 20 years ago, when Cheryl and Bill Jamison were writing travel guides, they took on a project that became The Rancho de Chimayó Cookbook. It was intended to be a one-time fling into the world of food writing, but plans are made for changing.

The Jamisons went on to be among the first authors to take the fun of barbecue and grilling seriously. Their books on the subject include The Big Book of Outdoor Cooking & Entertaining, Born to Grill, and the landmark Smoke & Spice,which has sold more than 1 million copies. The Jamisons also have played a leading role in the revival of good, robust American cooking with American Home Cooking, Texas Home Cooking, A Real American Breakfast, and The Border Cookbook. Their latest book, Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking, was made an official project of New Mexico's Centennial Foundation this year.

Cheryl and Bill Jamison have become among the nation's most lauded writers, with four James Beard awards, an IACP award, and numerous other honors to their credit. They've penned enough books and articles on food and travel to endow a small library, all the while living out nearly everyone's fantasies about travel and food. Their book Around the World in 80 Dinners: The Ultimate Culinary Adventure, is a great example. The couple cashed in 440,000 frequent-flyer miles to spend three months traveling the globe in search of great food.

Cheryl is contributing culinary editor to New Mexico Magazine, where she also writes a blog called Tasting NM. She consults too on culinary tourism for the New Mexico Tourism Department, as well as on outdoor kitchen design in partnership with interior designer Barbara Templeman, through their business insideOUTsantafe. Cheryl serves as board president of Cooking with Kids in Santa Fe, one of the country's first programs that connected kids with good food and addressed getting good food into our schools. She was named recipient of the University of Illinois's alumni achievement award in 2007. Bill is retired from saving the world and keeps their lives in order from their home just outside of Santa Fe. They tend a small flock of chickens with outsized personalities that lay many colors of eggs.

Another Jamison book is on the way, just in time for 2013's grill season, 100 Grill Recipes You can't Live Without (Harvard Common Press).

Customer Reviews

Most Helpful Customer Reviews

258 of 278 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER 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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73 of 76 people found the following review helpful By A Customer on January 28, 2004
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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44 of 50 people found the following review helpful By Amazon Customer on 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!
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25 of 29 people found the following review helpful By on 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!
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