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Books: Cooking by Cuisine -> Cooking American
Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
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by:
Jamison, Cheryl Alters
Jamison, Bill
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Publisher:
Harvard Common Press
Published: April 1, 1994
ISBN: 155832061X
Format:Paperback
Pages:432
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Book Description
Amazon.com
Barbecue is not about grilling food fast over high heat. That's something else, delicious 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 fast and hot? The answer lies in Smoke and Spice. 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 good 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
Product Description:
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
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