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

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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 1558322612
  • ISBN 13 9781558322615
  • Published Jan 04 2003
  • Format Hardcover
  • Page Count 482
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Before Smoke and Spice revolutionised 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 side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetisers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of Q as good food.

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