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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit Paperback – May, 1994
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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
From Library Journal
Most "barbecue" cookbooks are actually about grilling rather than smoke cooking, which is true barbecue. The Jamisons focus on the real thing, describing in detail the techniques and equipment necessary and offering dozens of tantalizing recipes for barbecuing almost anything. They tend to lapse into the corny tone the topic of barbecuing often seems to inspire and favor recipe names like "Going Whole Hog" or "Ragin' Rabbit," but there's lots of information here, along with plenty of good recipes. Recommended.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top customer reviews
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 recipes in this book have that same genuine southern flavor. I also have friends from all over the country come and visit. Even folks from the south, where they know what real barbecue tastes like, enjoy my cooking.
The Apple-City ribs recipe in here you would not believe. It is soo good that when you taste it your lips are going to jump off your face, turn around and kiss you for eating something THAT good. Okay, writing this reivew has made me hungry for barbecue, I'm off to try another recipe out of this boo
Granted, to do good low and slow barbecue all you really need is a pit, some wood coals, some tough meat you want to cook slowly until it is delicious and tender, and LOTS of patience. But this book will clue you in to a bunch of things like rubs, mops, sauces, and different woods for smoking. It also covers the regional differences in meat and sauce preferences (and make no mistake, depending where you are it can make a BIG difference as to what is considered REAL BBQ).
Put away the charcoal starter, and pick up a chimney. Save the gas for quick grilling. Pick up this book and get started making some serious Q.