Smoke & Spice, Revised Edition: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison and Bill Jamison

  • Wild Willy's number one-derful rub

    from Smoke & Spice, Revised Edition: Cooking with Smoke, the Real Way to Barbecue Smoke & Spice, Revised Edition by Cheryl Alters Jamison and Bill Jamison

    • Categories: Spice / herb blends & rubs
    • Ingredients: paprika; chile powder; garlic powder; onion powder; ground cayenne pepper
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • Carolina red

    • clkandel on April 27, 2020

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

  • Golden mustard barbecue sauce

    • psarrett on February 11, 2024

      This sauce has a great kick to it and works very well with pulled pork. A keeper.

  • 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.

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

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.

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