In this revised and updated edition of Smoke & Spice--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore. It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with
100 brand-new recipes and the
latest information on tools, fuels, equipment, and technique, this is
the bible of genuine smoke-cooked barbecue.
Smoke & Spice covers every aspect of the craft and culture of barbecue, including
the basics of real barbecue, an
overview of fuels and tools, and snapshots from its rich
history alongside an
enormous collection of recipes for a lifetime of unforgettable barbecues.
The recipes include not just
beef,
pork, and
poultry, but also
seafood;
vegetable mains and sides; smoke-scented
salads,
pastas, and
pizzas;
snacks and
appetizers;
28 different barbecue sauces;
traditional sides and breads, such as collard greens, baked beans, and biscuits;
side-salad dishes and
relishes; down-home
desserts; and even
cocktails to cool you down. Enjoy:
- Double-Crusted Baby Backs with Fennel and Coriander
- Dallas Dandy Brisket
- Espresso-Rubbed Beef Medallions
- Garlic-Scented Sirloin
- Chicken-Wrapped Apple Sausage
- Tea-Smoked Duck
- Smoked Snapper Tostadas with Sangrita Sauce
- Smoked Mussels with Dill Mayonnaise
- Vidalias 'n' Georgia BBQ Sauce
- Prosciutto-Wrapped Peaches
- Deep-Dish Smoked Mozzarella Pizza
- Wonderful Watermelon Pickles
- Chipotle Cherry Cobbler
Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.
Binding Type: Paperback
Publisher: Harvard Common Press
Published: 05/13/2014
ISBN: 9781558328365
Pages: 502
Weight: 3.05lbs
Size: 8.90h x 7.80w x 1.30d
Review Citations: Booklist 06/01/2014 pg. 14
