In this revised and updated edition of
Smoke & Spice
—the James Beard Cookbook Award winner that has sold more than a million copies—outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore.
It’s time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with
100 brand-new recipes
and the
latest information on tools, fuels, equipment, and technique
, this is
the bible of genuine smoke-cooked barbecue
.
covers every aspect of the craft and culture of barbecue, including
the basics of real barbecue
, an
overview of fuels and tools
, and snapshots from its rich
history
alongside an
enormous collection of recipes
for a lifetime of unforgettable barbecues. The recipes include not just
beef
,
pork
, and
poultry
, but also
seafood
;
vegetable
mains and sides; smoke-scented
salads
pastas
pizzas
snacks
and
appetizers
28 different barbecue sauces
traditional sides and breads
, such as collard greens, baked beans, and biscuits;
side-salad dishes
relishes
; down-home
desserts
; and even
cocktails
to cool you down. You will enjoy:
Double-Crusted Baby Backs with Fennel and Coriander
Dallas Dandy Brisket
Espresso-Rubbed Beef Medallions
Garlic-Scented Sirloin
Chicken-Wrapped Apple Sausage
Tea-Smoked Duck
Smoked Snapper Tostadas with Sangrita Sauce
Smoked Mussels with Dill Mayonnaise
Vidalias ‘n’ Georgia BBQ Sauce
Prosciutto-Wrapped Peaches
Deep-Dish Smoked Mozzarella Pizza
Wonderful Watermelon Pickles
Chipotle Cherry Cobbler
is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.