Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit by Cheryl Alters Jamison and Bill Jamison

  • Wild Willy's number one-derful rub

    from Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit Smoke & Spice by Cheryl Alters Jamison and Bill Jamison

    • Categories: Dressings & marinades; Main course; American
    • Ingredients: paprika; chile powder; garlic powder; onion powder; ground cayenne pepper
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Notes about Recipes in this book

  • Poultry perfect rub

    • TrishaCP on June 24, 2019

      My husband really liked this, but I think I would have preferred the rub without the celery salt.

  • Ain't momma's meat loaf

    • nutrica6 on January 05, 2026

      This was so smoky and delicious. Followed the recipe exactly and would make it again and again. Serve with Mac and cheese and extra bbq sauce for the perfect bites. The beer mop made way too much, saving it to use for something else, maybe pulled pork.

  • two-steppin' turkey legs

    • twoyolks on August 22, 2015

      I didn't have time to marinate this before cooking and it worked well. The timing listed in the recipe was a bit long so my turkey overcooked a bit. It was still rather moist. The spice rub and marinade complimented the turkey well without distracting from the turkey flavor.

  • 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.

  • Tangy buttermilk potato salad

    • PennyG on October 01, 2010

      This was good. Would have been better had I cooked the potatoes thoroughly! It's been a while since I've cooked big russet potatoes whole for potato salad. I would try this again.

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  • ISBN 10 155832061X
  • ISBN 13 9781558320611
  • Linked ISBNs
  • Published Dec 01 1994
  • Format Paperback
  • Page Count 414
  • Language English
  • Countries United States

Publishers Text

Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest product and technique information, and plenty more of their signature wit and charm. Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their sides, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards. The 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pitside antics, the perfect reminder that good times are as much a part of "Q" as good food.

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