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eBook Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit epub

by Cheryl Alters Jamison

eBook Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit epub
  • ISBN: 1558322612
  • Author: Cheryl Alters Jamison
  • Genre: Cookbooks
  • Subcategory: Outdoor Cooking
  • Language: English
  • Publisher: Harvard Common Press; Revised, Subsequent edition (March 4, 2003)
  • Pages: 482 pages
  • ePUB size: 1867 kb
  • FB2 size 1973 kb
  • Formats mbr lrf txt lrf


Cheryl and Bill Jamison have updated their treatise on Smoke & Spice, adding dozens of new recipes. This book will become my barbecuing reference for all time in the future. The authors know their barbecuing; the recipes speak for themselves.

Cheryl and Bill Jamison have updated their treatise on Smoke & Spice, adding dozens of new recipes. Although a smoker is the preferred equipment for producing the characteristic flavors of the most prized barbecue, the Jamisons explain how other utensils can serve the same purpose, from ordinary barbecues to home-rigged contraptions or commercially made stovetop units. Key to most smoking success rests with a good, spicy rub or a savory marinade.

Smoke & Spice, Revised book

Smoke & Spice, Revised book. Start by marking Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit as Want to Read: Want to Read savin. ant to Read. 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.

Honest-to-Goodness Barbecue - 2. Smoking Slow and Low - 3. Great Accomplishments from Indoors

Honest-to-Goodness Barbecue - 2. Great Accomplishments from Indoors. Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, and includes tips on cooking techniques, including an array of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks.

How To Grill Tomahawk Rib Eye Steaks on a Weber Grill With a BBQ Dragon Spin Grate - Продолжительность: 13:47 BBQ Dragon Recommended for you. 13:47.

Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker. is the first and only barbecue sauce book that caters to how outdoor chefs really cook. 66 MB·2,721 Downloads·New! Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking. The barbecue lover's big book of BBQ sauces : 225 extraordinary sauces, rubs, marinades, mops, bastes, pastes, and salsas, for smoke-cooking or grilling. 77 MB·1,425 Downloads·New! is the first and only barbecue sauce book that caters to how outdoor chefs really cook.

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real .

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. 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

Bibliographic Details. Title: Smoke & Spice: Cooking with Smoke, the Real. Publisher: Harvard Common Press (1994-05-01) Publication Date: 2005 Binding: Paperback Book Condition: Good.

Bibliographic Details. AbeBooks offers millions of new, used, rare and out-of-print books, as well as cheap textbooks from thousands of booksellers around the world.

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real g over smoke-for home cooks. 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-.

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison. Written by Cheryl and Bill Jamison, Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies. Find this Pin and more on christmas 19 by brian hampton. What others are saying. Before Smoke & Spice revolutionized backyard home cooking, many beli.

Cheryl and Bill Jamison s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue .

Cheryl and Bill Jamison s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue slow-cooking over smoke for home cooks. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for BBQ. Specifications.

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Comments: (7)
Kagalkree
This is a good book for novice grillers and smokers. I bought this because I'm just getting into the smoking game, but I'm also an experienced griller, and a pretty darn good cook. My main complaint is I just don't find most of the recipes terribly appetizing. When I say that, I mean a lot of the food is just overly fancy for my taste. I was hoping more for a book that provided basic smoking recipes, and what meat goes best with this smoke and these particular spices. I was also hoping it would give more tips about how to prepare particular meats, and how best to cook them. If you you want a huge variety of recipes or just want to good novice tips on smoking, this is a good book. Save yourself a few bucks and buy the kindle version.

I will add that there are a ton of tips in here for the newbie. It even goes as far to detail what type of smoker you should buy, by describing in detail many of the characteristics of each. This could be very useful if you want to start smoking, but don't know where you want to start. I won't say don't buy this, it is a great read and I've gotten some great ideas for it. Over all it's a good book and I'm glad a bought it, it's just not exactly what I was looking for.
Samugul
I bought this book as an impulse buy. Amazon suggested to me while I was purchasing my smoker and I took the bait. It was worth it, there are some great recipes in there. Recipes are what you should use this book for, it is not so much a smoking instruction book as it is a recipe book, though smoking tips and temperatures are giving in the recipes.

I've tried the coffee rub for the pork shoulder which was easy and fantastic. I've also tried the fancy chicken rub (pesto and goat cheese) which was pretty good too. It kept the chicken moist, but I didn't really get much of the pesto flavor. Next time I'd try it with the optional rub as well.

I've also tried two BBQ sauce recipes, the Memphis and the vinegar. I was not a fan of the Memphis sauce. The vinegar was not bad. It's not a traditional sauce, it's more of a juice. I'd like to try some of the sweet ones. The variety of flavors they have for each section (sectioned out into meat types, then sauces, then a bunch of other sections) is great. There is something for every taste, and the authors go into the history behind each recipe as well.

Now for the small gripes:

Aside from the mediocre Memphis bbq sauce, I am surprised there was nothing in the book about brining. If there is, it is buried and I can't find it. It's not in the index. It's so important to brine a lot of your meats to keep them tender and flavorful. I think there should have been a section about why to brine and some good brine mixtures. I instead learned my techniques from Alton Brown. If i'm wrong and it is in the book, I will take all of this back.

One other thing I have to question is some of the internal meat temperatures. For the Goat Cheese/Pesto rub recipe, it say to cook the chicken to 180 to 185 F. The recommended internal cooking temp for chicken is 165 (I would go about 170 or 175 to be safe). Why such a high temp? There was no reason given.

Overall this book keeps me excited to bbq. It's packed full of recipes and rubs that will keep me busy for a long time.
Black_Hawk_Down.
As a novice smoker, I can't see what more I'll ever need to get great results with my Weber Smokey Mountain Cooker. The great value of this book is in the huge number of recipes for cooking all sorts of meats (as well as veggies) with smoke. It has all the marinades, rubs, mops, and sauces I'll ever need. There also are side-dish and dessert recipes.

True, the book lacks detailed instructions for specific kinds of smokers, but I don't need them. My Weber is easy to operate, and Weber's own instructions are sufficient, but the Jamisons' book does offer helpful tips on fuels, cooking temperatures, etc. (It consistently recommends cooking temperatures of 200-220 degrees, vs. 250 degrees that Weber recommends. Either works; slower cooking can get you even more succulent results.)

A great point of the book is that it is completely ecumenical. It doesn't favor any particular US region's barbecues but gives you recipes for Texas, North Carolina, Memphis, Kansas City, etc., style barbecues, as well as recipes from other smoking traditions, for example Asian and Jamaican. It also offers recipes and tips for all kinds of smokers - cylindrical water smokers like my Weber, traditional pit smokers, and even stove-top smokers.

The Jamisons also give us enough of the history and lore of smoking and barbecue to let us novices feel that we're joining a rich tradition. Their enthusiasm for cooking with smoke is infectious.
ChallengeMine
This book is a must-have for any serious fan of barbecuing. The recipes are well written and are cross-referenced for additional sauces, side dishes, and liquid refreshments.

What impressed me the most was the way the appropriate seasoning rubs, the mops, the sauces were all included on each recipe when applicable. I have not yet looked at every recipe, but from my first glance I realized that this book was well-written, and espouses the use of low and slow temperatures for some of the best smoked and barbecued food you will ever taste.

This book will become my barbecuing reference for all time in the future. The authors know their barbecuing; the recipes speak for themselves.

This book receives 5 stars and my personal word that you will enjoy reading and barbecuing the recipes from this book.
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