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Binding: Paperback Dewey Decimal Number: 641.5784 EAN: 9781558322622 ISBN: 1558322620 Label: Harvard Common Press Manufacturer: Harvard Common Press Number Of Items: 1 Number Of Pages: 528 Publication Date: 2003-04 Publisher: Harvard Common Press Sales Rank: 6584 Studio: Harvard Common Press
Product Description: 300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Amazon.com: 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
Customer Reviews
Average Rating:
Rating: - Best of the Best
Best book on smoking that I have ever seen. At first the title sounded odd but after reading it (not just the recipes) I understood where they were coming from. Always refreshing to find an excellent cookbook that doesn't waste money and space on pictures. Smoke and Spice is the only way to cook!
Rating: - Great book for a smoker - which is easier than you think
Fantastic book with great recipes. Covers the basics and gets into some more challenging things as well. Smoking takes a little longer - low and slow - but makes for wonderful, tender meat - you can even smoke burgers. There is a section in the front that discusses different types of smokers and the theory behind it. I read about this book on some smoking websites and agree - it's fantastic.
Rating: - A complete book
This book was recommended by a friend who caters pig roasts professionally and it is everything he said - full of great recipes. Whether you want ribs or pulled pork, brisket or sides, this cookbook has it all.
Rating: - Good overall intro to low temp "smoke" grilling
This is a nice fattish book that provides plenty of recipes. The book doesn't pretend to be "gourmet" but rather provides exactly what the cover suggests: Good ol' American BBQ.
Recommended as a first book for anyone that wants to try their hand at smoking/slow [charcoal] cooking/grilling. The instructions and text are good and clear throughout. I hesitated to give the book 5 stars but decided that I reserve the 5 star ratings for truly exceptional books. In this case for instance, one thing I would have liked to see are more pictures/photos....
Rating: - YUMMY
Try the "Mister Brown" and serve with the yellow mustard sauce. It will make you famous.
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