Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and cooking outdoors.
Cooking with SMOKE, the REAL Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
It won a James Beard Foundation Award for Excellence
PART ONE: Honest-to-goodness barbecue
- The Secrets of Success
- Fuels and Tools
PART TWO: Smoking Slow and Low
- Spicing Up Your Life
- Pork You Can Pull Apart
- Bodacious Beef
- Lean and Mean Meats
- Fowl Play
- Fishing for Compliments
- Garden of Eatin’
- While You Wait
PART THREE: Great Accompaniments from Indoors
- Barbecue Sauces
- Traditional Side Dishes and Breads
- Salads and Relishes
- Down-Home Desserts
- Cool and Cheery Drinks
Over 400 pages
on Sep 2nd, 2008 at 10:32 pm
Thanks for the informative post.. and thanks for adding our comment to the blog. I am subscribing to your feed so I don’t miss the next post!
on Sep 17th, 2008 at 3:45 pm
@Success -
You’re welcome… it’s a great book. Excellent for the beginner or the experienced smoker.