Barbecue & Grilling Cookbooks – Smoke & Spice – Jamison

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

Smoke and Spice Smoker Cookbook Front

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Barbecue & Grilling Cookbooks – Mastering Barbecue – Stines

Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet. He also includes brining recipes for pork, salmon and fish.

It’s May, and that means warm weather here in Maryland. Time to get out the Weber Kettle and Char-Griller Pro and do some serious cooking! As Joshua Bousel said over at SeriousEats.com
“there are two seasons each year: grilling season and the other”.

While I’ve been cooking on the grills since early April, I’d like to start off with a look at one of my “go to” cookbooks. (click twice on that back cover, and you can read it just fine)

Mastering BarbecueMastering Barbecue Back Cover

The first thing I read about was ribs! For ribs, Chef Stines recommends soaking them in
a gallon of water and 1 cup of white vinegar for 20 minutes. When I asked Chef Stines what this was all about, he emailed this:
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