Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
Where to buy Smoke & Flavor, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit books online?
Product Description
Smoke & Flavor, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue—what many judge to be “real” barbecue and the province of pitmasters and Southern barbecue joints—can be mastered by anyone. The first cookbook only devoted to the theme, Smoke & Flavor remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.Amazon.com Review
Barbecue is not about grilling food quick over high heat. That’s something else, tasty in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.
The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of quick and hot? The answer lies in Smoke & Flavor. Authors Jamison and Jamison provide all the information you’re ever going to need to run a real barbecue. Tips and techniques abound on every page–accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that’s a challenge well worth considering) there are just as many recipes included for all the excellent food that accompanies barbecue–from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! –Schuyler Ingle
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Doesn’t mention how naturally smoking meats can be harmful. Use liquid smoke, it’s safe.
Reader’s Rating: 2 / 5
Most of the recipes are too elaborate– too many ingredients– too much preparation time. This was a disappointment.
Reader’s Rating: 3 / 5
Perhaps I was wanting much more from a mere bbq book…Being from Texas I am nearly ashamed to even judge that these guys consider themselves authorities on Texas cooking!! I am a huge fan of rustic type cooking…..downhome cooking if you will…..Out of the hundreds of recipes listed, I may only use three or four……if that……I was also wanting pictures from the prepared recipes, but no dice!! There was excellent, limited information on choosing the types of wood and bbq pits….Overall, I would rate this book just average……A much better book that has copious illustrations is “How TO GRIll” by Steven Raichlen…….I would recommend this book to anyone interested in bbq smoking or grilling……as for Smoke & Flavor, lets place it for the crafty women…….
Reader’s Rating: 2 / 5
Honestly, this book came across my desk because of the reference to my family tree’s restaurant, Moonlite Bar-B-Q Inn in the 1994 edition. I establish the treatment of cooking with smoke well written and sure to enhance your grilling experience. WE DONT COOK GOAT at MOONLITE…but, the recipe for curried goat was my favorite. I can finally say I have eaten Goat.
Disclaimer – Moonlite is mentioned in this book. Moonlite is an power on Southern Food and Barbecue.
Patrick Bosley of the Moonlite Bar-B-Q Inn
Leader/Editor – Family tree Favorites From Moonlite
Recipes That Founded A Kentucky Tradition
ISBN: 0-9766896-0-x
Review Stars at a Glance:
5 stars = A Must have for your Book Shelf – perfect for cooking or a guide for traveling! Worth Full Fee
4 stars = A fantastic read – may fit special interests – I recommend you to buy it if the theme appeals to you. Worth Full Fee
3 stars = Appealing material – read it if you have time; buy it if the theme appeals to you. Look for it used at a discount. Also, it is worth looking for it at your local library (if not available, try interlibrary loan).
2 stars = It is worth a look at your library if the theme interests you
1 star = Look at it if you come across it, or try another title on the same theme
Reader’s Rating: 4 / 5
There is not much more that needs to be said about the book. An brilliant source of recipes for BBQ and related dishes (but it can’t be stated enough that while there are plenty of tips, this is not a how-to book… this is a recipe book). What I’m writing on today are a couple of statements by a novice Queist and a name on a pit team. I use a Brinkmann Smoke ‘n Pit (their large horizontal grill with a side firebox) and have no problems at all following the recipes including keeping in heat and not having to go long in the cooking process (though I mop less regularly becasue of the steep temp drops that a light grill like that causes). Yes, most Brinkmann models do not have a thermometer, but they all have a small silver button that’s built to pop out and is cut exactly right for a standard 3/4 inch grill thermometer. A excellent one can be had for under twenty bucks.
Now then, the only drawback is that since it’s a side firebox, it seems to pump the heat directly to the top of the cook chamber… On mine, rather than the temp at the grill being hotter than the air at the top, I get much hotter readings on the thermometer than at the grill (and also since the size of even alarger Brinkmann is too tiny to not be bothered by atmospheric conditions, the air up there fluctuates more than grill temp). THe solution is to use one of persons newfangled oven thermometers with a small box with a digital spectacle forthe temp and a wired probe that can stand up to 4 or 500 degrees… no problem when smoking. SO that gizmo cost me about $30. I use one just sitting on the grill and one for large cuts of meat for long smoking projects.
Oh, there are a couple of drawbacks to using a Brinkmann style smoker. The fire grate is too tiny for long smoking sessions and gets fould easily with ashes. Solved that by using the included cooking grate for the firebox… dropped it not more than the retaining nuts so that it site about 5 inches above the fire grate and presto, raised firegrate with enough clearance for persons long sessions with roasts or Pork Butt. Also, the fire box is just too light and tiny to try to use real wood, but even if you use briquettes (and you CAN get real wood briquetts with nothing but wood and a cellulose binder easily at any Tru Value hardware store… they are catalog items so if they don’t stock them in your local store, question and they will) or lump, it’s simple enough. WHen cooking meats not as forgiving of that foul coal ignition smell as pork, I start my coals in a webber kettle bought for the purpose (well, and car camping) and shovel them into the firebox from there.
So there you go. Pro qualtiy is possible with a cheap (relatively) hardware store side firebox rig with just a small work (suprisingly small)… and for my taste, that’s the way to go. The advice to get one of persons bullet water smokers is alright as well, but I’d rather keep the flexability to add moisture as I need with a mop rather than have it on or off depending on wheather the water tray is filled or not (not to mention the flexability to grill a nice steak once in a while)… and as a personal ergonomic observation, I like the waist high effective level of the horizontal smokers as well.
Clay-
Reader’s Rating: 5 / 5