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Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non) Paperback – March 5, 2003
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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.
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.
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Top customer reviews
E.g. In the recipe Smoked Onion sauce. Kindle edition says Mix in the remaining ingredients and 3.4 cup water. In the other edition that I saw it it says 3/4 cup water not 3.4
In the recipe Better Thane French Onion Soup. Kindle edition says
Cook until the skins are well browned and the onions feel soft about 11.2 hours.
Other editions says
1-1/2 hours not 11.2 hours. This is a seriously burnt onion.
Recipe looks good but I will have to return Kindle edition I might get the printed edition instead
I will add that there are a ton of tips in here for the newbie. It even goes as far to detail what type of smoker you should buy, by describing in detail many of the characteristics of each. This could be very useful if you want to start smoking, but don't know where you want to start. I won't say don't buy this, it is a great read and I've gotten some great ideas for it. Over all it's a good book and I'm glad a bought it, it's just not exactly what I was looking for.
I've tried the coffee rub for the pork shoulder which was easy and fantastic. I've also tried the fancy chicken rub (pesto and goat cheese) which was pretty good too. It kept the chicken moist, but I didn't really get much of the pesto flavor. Next time I'd try it with the optional rub as well.
I've also tried two BBQ sauce recipes, the Memphis and the vinegar. I was not a fan of the Memphis sauce. The vinegar was not bad. It's not a traditional sauce, it's more of a juice. I'd like to try some of the sweet ones. The variety of flavors they have for each section (sectioned out into meat types, then sauces, then a bunch of other sections) is great. There is something for every taste, and the authors go into the history behind each recipe as well.
Now for the small gripes:
Aside from the mediocre Memphis bbq sauce, I am surprised there was nothing in the book about brining. If there is, it is buried and I can't find it. It's not in the index. It's so important to brine a lot of your meats to keep them tender and flavorful. I think there should have been a section about why to brine and some good brine mixtures. I instead learned my techniques from Alton Brown. If i'm wrong and it is in the book, I will take all of this back.
One other thing I have to question is some of the internal meat temperatures. For the Goat Cheese/Pesto rub recipe, it say to cook the chicken to 180 to 185 F. The recommended internal cooking temp for chicken is 165 (I would go about 170 or 175 to be safe). Why such a high temp? There was no reason given.
Overall this book keeps me excited to bbq. It's packed full of recipes and rubs that will keep me busy for a long time.
What impressed me the most was the way the appropriate seasoning rubs, the mops, the sauces were all included on each recipe when applicable. I have not yet looked at every recipe, but from my first glance I realized that this book was well-written, and espouses the use of low and slow temperatures for some of the best smoked and barbecued food you will ever taste.
This book will become my barbecuing reference for all time in the future. The authors know their barbecuing; the recipes speak for themselves.
This book receives 5 stars and my personal word that you will enjoy reading and barbecuing the recipes from this book.