Smoke & Spice by Cheryl Alters Jamison and Bill Jamison

Search this book for Recipes »
    • Categories: Spice / herb blends & rubs
    • Ingredients: paprika; chile powder; garlic powder; onion powder; ground cayenne pepper
    show
    • Categories: Spice / herb blends & rubs; American South
    • Ingredients: paprika; turbinado sugar; dry mustard; ground cayenne pepper
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: paprika; celery salt; onion powder; dry mustard; ground cayenne pepper; lemons
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: celery seeds; garlic powder; ground ginger; paprika; mace; ground cayenne pepper; ground allspice
    show
    • Categories: Spice / herb blends & rubs; Cajun & Creole
    • Ingredients: celery salt; white pepper; garlic powder; ground cayenne pepper; thyme; sage
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: ground allspice; onion powder; nutmeg; ground cinnamon; thyme
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: ground allspice; onion powder; nutmeg; ground cinnamon; thyme; maple sugar
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: black peppercorns; kosher salt
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: coffee beans; store-cupboard ingredients; pasilla chile powder
    show
    • Categories: Spice / herb blends & rubs; American
    • Ingredients: New Mexico chile powder; ground ancho chiles; ground cumin; Mexican oregano
    show
    • Categories: Spice / herb blends & rubs; American
    • Ingredients: New Mexico chile powder; ground ancho chiles; ground cumin; Mexican oregano; ground chipotle chiles
    show
    • Categories: Spice / herb blends & rubs; Jamaican
    • Ingredients: onion powder; dehydrated onion flakes; ground allspice; ground cayenne pepper; thyme; ground cinnamon; nutmeg
    show
    • Categories: Spice / herb blends & rubs; Chinese
    • Ingredients: five-spice powder; brown sugar
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: garlic; ground cayenne pepper; garlic oil
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: garlic; store-cupboard ingredients
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: herbs of your choice; garlic; store-cupboard ingredients
    show
    • Categories: Spice / herb blends & rubs; Mexican
    • Ingredients: achiote paste; orange juice
    show
    • Categories: Spice / herb blends & rubs; Asian
    • Ingredients: scallions; fresh ginger; chile paste with garlic; limes; soy sauce; fish sauce
    show
    • Categories: Spice / herb blends & rubs; American South
    • Ingredients: sweet onions; bourbon; store-cupboard ingredients
    show
    • Categories: Spice / herb blends & rubs; American
    • Ingredients: sweet onions; beer; store-cupboard ingredients
    show
    • Categories: Spice / herb blends & rubs
    • Ingredients: onions; orange juice; peanut oil; turmeric; curry powder; ground allspice; ground cinnamon; ground anise seeds
    show
    • Categories: Dressings & marinades; American
    • Ingredients: soy sauce; dry sherry; tea; honey; peanut oil; ground cloves; ground anise seeds
    show
    • Categories: Dressings & marinades
    • Ingredients: dry red wine; sage; store-cupboard ingredients
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sherried grouper

    • PennyG on November 30, 2013

      This recipe was nice, had great flavor. The only thing is that smoked at a low temperature, the fish was just barely warm. It was cooked through, just not very warm, even with the hot sauce poured over it.

  • Creamy coleslaw

    • okcook on February 18, 2012

      A classic. Everyone wants the recipe....kind of light with the half and half. Make it every year for our pig roast......all gone.

  • Key lime pie

    • schambers on March 22, 2014

      This is not a traditional cooked custard Key lime pie. The filling is basically flavored whipped cream.

  • Carolina red

    • clkandel on April 27, 2020

      Too vinegary for RK. Adjusted by adding more ketchup and more sugar.

  • Cha-cha chorizo

    • RufusL on November 01, 2013

      Way too much liquid, so don't add any unless mixture needs it after adding all other ingredients. Flavor is excellent even without smoking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 155832836X
  • ISBN 13 9781558328365
  • Published Jun 01 2014
  • Format Paperback
  • Page Count 560
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover colour photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pit masters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colourful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

Other cookbooks by this author