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

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Notes about this book

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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.

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  • ISBN 10 1306869048
  • ISBN 13 9781306869041
  • Published Jan 01 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

Smoke & Spice is the classic cookbook that resurrected the great American barbecue tradition. Cheryl and Bill Jamison teach the skill and celebrate the art of barbecuing the real way with smoke (as opposed to grilling with fire).

Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue should be left to the pitmasters at national competitions and famous barbecue joints in the South. Now everyone who wants to make their own mouthwatering pulled pork or smoked ribs easily can, as long as they have Smoke & Spice by their side.

The Jamisons have added more than 100 new recipes, an update on the latest equipment, and even more wit and charm.



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