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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

4.4 out of 5 stars 354 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 (354 customer reviews)
  • Amazon Best Sellers Rank: #905,838 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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Format: Paperback Verified Purchase
I bought this book after getting my first smoker (Weber Smoky Mountain - I highly recommend) and while it gives a good run-down of how to smoke (what temps to shoot for, amount of time to smoke, types of smokers, what woods to use) the recipes are hit-or-miss. The rubs I've tried have been good (pork rib - don't recall the name, pork shoulder - Renowned Mr Brown, and beef brisket - Dandy Dan's Brisket), but not great and the sauces all tasted VERY sour. While I understand vinegar is a big component to many regional sauces it shouldn't be the biggest flavor component - the Memphis Magic sauce says it should be smoky and spicy where it tastes like spicy/hot tomato vinegar. The Vaunted Vinegar sauce tastes like cayenne and vinegar. There is no balance. Both are off the charts in two directions - sour and hot/spicy.

The only side I've made has been the Ms White Delights slaw which was too runny/not creamy. The sides are typical BBQ sides - slaw, potato salad, etc and most don't require the smoker. However, there are some that do, but I don't like to start my smoker for anything less than a few hours and the cook times for many of the smoked sides is 20 minutes to 1 hour.

I would say that the book is good for a beginner (temps, times, smoker types, and wood suggestions), but beyond that it loses it's value quickly.

For rubs, start with a basic 8+3+1+1 method (8 parts sugar, 3 parts paprika, 1 part salt and 1 part of whatever you want) and make it your own - it's much more fun that way.

For wood, typically you'll see fruit woods (cherry, apple, etc) with pork; oak and hard nut woods with beef, alder with fish (light smoke won't overpower the fish).

Temps should fall around 200 - 215 degrees for beef/pork and between 150 - 160 degrees for fish.

Cook times are about 1 1/2 - 2 hours per pound to reach the internal temp required to be safe.
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