Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)

Product Description

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

Features

• Used Book in Good Condition

Top Reviews

Packed full of wonderful recipes
by Robert G Braun (5 out of 5 stars)
July 24, 2019

I have to tell you this is the second time I have purchased this amazing book. It is packed full of all kinds of different recipes with suggestions on what to pair with your main peace you're cooking. Also has a little bit of history in it of how and where the recipes originated from. Having lived in Memphis for quite some time I have eaten and are aware of a lot of these places. I bought this second one for a coworker who loves to use her smoker I can't tell you how many hugs and kisses I got once her and her husband had taken the evening to go through the book. It's wonderful
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Good read. Not quite what I was looking for.
by Dusty Wade (3 out of 5 stars)
August 9, 2013

This is a good book for novice grillers and smokers. I bought this because I'm just getting into the smoking game, but I'm also an experienced griller, and a pretty darn good cook. My main complaint is I just don't find most of the recipes terribly appetizing. When I say that, I mean a lot of the food is just overly fancy for my taste. I was hoping more for a book that provided basic smoking recipes, and what meat goes best with this smoke and these particular spices. I was also hoping it would give more tips about how to prepare particular meats, and how best to cook them. If you you want a huge variety of recipes or just want to good novice tips on smoking, this is a good book. Save yourself a few bucks and buy the kindle version.

I will add that there are a ton of tips in here for the newbie. It even goes as far to detail what type of smoker you should buy, by describing in detail many of the characteristics of each. This could be very useful if you want to start smoking, but don't know where you want to start. I won't say don't buy this, it is a great read and I've gotten some great ideas for it. Over all it's a good book and I'm glad a bought it, it's just not exactly what I was looking for.
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Really good recipes, a couple of missing elements.
by Ethnic Mike (4 out of 5 stars)
November 16, 2011

I bought this book as an impulse buy. Amazon suggested to me while I was purchasing my smoker and I took the bait. It was worth it, there are some great recipes in there. Recipes are what you should use this book for, it is not so much a smoking instruction book as it is a recipe book, though smoking tips and temperatures are giving in the recipes.

I've tried the coffee rub for the pork shoulder which was easy and fantastic. I've also tried the fancy chicken rub (pesto and goat cheese) which was pretty good too. It kept the chicken moist, but I didn't really get much of the pesto flavor. Next time I'd try it with the optional rub as well.

I've also tried two BBQ sauce recipes, the Memphis and the vinegar. I was not a fan of the Memphis sauce. The vinegar was not bad. It's not a traditional sauce, it's more of a juice. I'd like to try some of the sweet ones. The variety of flavors they have for each section (sectioned out into meat types, then sauces, then a bunch of other sections) is great. There is something for every taste, and the authors go into the history behind each recipe as well.

Now for the small gripes:

Aside from the mediocre Memphis bbq sauce, I am surprised there was nothing in the book about brining. If there is, it is buried and I can't find it. It's not in the index. It's so important to brine a lot of your meats to keep them tender and flavorful. I think there should have been a section about why to brine and some good brine mixtures. I instead learned my techniques from Alton Brown. If i'm wrong and it is in the book, I will take all of this back.

One other thing I have to question is some of the internal meat temperatures. For the Goat Cheese/Pesto rub recipe, it say to cook the chicken to 180 to 185 F. The recommended internal cooking temp for chicken is 165 (I would go about 170 or 175 to be safe). Why such a high temp? There was no reason given.

Overall this book keeps me excited to bbq. It's packed full of recipes and rubs that will keep me busy for a long time.
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Great recipes
by William J. Mertens (5 out of 5 stars)
July 9, 2009

As a novice smoker, I can't see what more I'll ever need to get great results with my Weber Smokey Mountain Cooker. The great value of this book is in the huge number of recipes for cooking all sorts of meats (as well as veggies) with smoke. It has all the marinades, rubs, mops, and sauces I'll ever need. There also are side-dish and dessert recipes.

True, the book lacks detailed instructions for specific kinds of smokers, but I don't need them. My Weber is easy to operate, and Weber's own instructions are sufficient, but the Jamisons' book does offer helpful tips on fuels, cooking temperatures, etc. (It consistently recommends cooking temperatures of 200-220 degrees, vs. 250 degrees that Weber recommends. Either works; slower cooking can get you even more succulent results.)

A great point of the book is that it is completely ecumenical. It doesn't favor any particular US region's barbecues but gives you recipes for Texas, North Carolina, Memphis, Kansas City, etc., style barbecues, as well as recipes from other smoking traditions, for example Asian and Jamaican. It also offers recipes and tips for all kinds of smokers - cylindrical water smokers like my Weber, traditional pit smokers, and even stove-top smokers.

The Jamisons also give us enough of the history and lore of smoking and barbecue to let us novices feel that we're joining a rich tradition. Their enthusiasm for cooking with smoke is infectious.
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Save your money...
by Arnold Simmons (1 out of 5 stars)
February 24, 2015

what a wasted purchase this was!! unfortunately, I purchased this item based on it's reference in a "how-to" youtube video instead of doing my homework. the book might be ok IF you purchase/have the other books in the series by the authors. for instance, many recipes found in the index are listed as being in another volume altogether. the book is hard to follow an actually begins midstream... totally confusing. I might use this book for some recipes, but... luckily, i'm not one that requires photos to follow a recipe because the picture on the cover is the only one your going to get. bottom line, don't bother with this book; there are too many others available which are easier to follow without having to purchase additional books.
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Smoke & Spice: Cooking w/ Smoke; the Real Way to Barbecue
by R. S. G. (5 out of 5 stars)
June 21, 2012

This book is a must-have for any serious fan of barbecuing. The recipes are well written and are cross-referenced for additional sauces, side dishes, and liquid refreshments.

What impressed me the most was the way the appropriate seasoning rubs, the mops, the sauces were all included on each recipe when applicable. I have not yet looked at every recipe, but from my first glance I realized that this book was well-written, and espouses the use of low and slow temperatures for some of the best smoked and barbecued food you will ever taste.

This book will become my barbecuing reference for all time in the future. The authors know their barbecuing; the recipes speak for themselves.

This book receives 5 stars and my personal word that you will enjoy reading and barbecuing the recipes from this book.
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Great recipes, but you still need to work
by M. Smith (5 out of 5 stars)
December 27, 2008

I love this book. I've used one of the rubs for jerky to send to my brother and his team in Iraq. Too hot..., but is there more?, was the first reaction.

Second reaction was, 'when is she sending more?', after the jerky ran out.

First time in 15 years of sending care packages, ever got a thank you.

Another reviewer said it best, this book isn't going to teach you how to smoke. That says it all.

You are buying the book for the recipes. Yes it does give you descriptions of smokers you should buy, but good smoking is a thing you learn and pass on to your children. It's not a fast thing; smoking a turkey properly could take 12 hours. Yes; it's not unheard of in TX to get up at midnight to put on the brisket for a 5pm dinner.

Buy the book for the recipes, learn what spices you like and then experiment.

My only regret is I didn't buy another copy when it was still available in hardback. It's been on my brother's wish list for years.
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The Next Step for All Kinds of Smoking
by Love New Gadgets (4 out of 5 stars)
March 17, 2012

Once you get the hang of smoking this book takes you to the next step. It is chock full of sauces, mops, recipes of all kinds, from the simple to the more exotic. You are not limited to just stovetop smokers - all kinds of fire pits, outdoor stoves, etc are covered. The different woods and recommended foods are explored. There are so many variations to choose from in this 482 page book that you will be in smoker heaven for a long time to come.

Not only everything imaginable such as venison, rabbit, sausages, ham, but side dishes are included, such as smoked onion rings, various varieties of potatoes. Included are many regional rib recipes plus chicken, beef, breads and much more.
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Lots of information, tips and recipes
by JibsMan (4 out of 5 stars)
October 12, 2013

The book starts with the types of pits, grills & smokers that are commonly used with recommendations for manufactured grills. It talks about the diffrent woods to use and what to use them on, and gets into the finer art of smoking. The book gets into Rubs, Mops and Marinades with explanations of when to use them and why. Recipes go from Hog to eggs to artichokes with a wonderful variety of dishes. This is the best smoker book I have found yet. The book is full of BBQ tips and stories about where some of the recipes came from. Good for reference or just reading about your favorite pastime. Highly Recommended!
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Yes, you really do need another cookbook just for smoking
by Esther Schindler (5 out of 5 stars)
July 4, 2006

I have several grilling cookbooks, most of which have at least vague advice for people with smokers, so I wasn't sure that I needed a whole cookbook to accompany the purchase of my new smoker. I'm glad I indulged, however, because this book has a lot of excellent recipes, and they're all written with smoking in mind.

One advantage of a smoke-centric book is that it presents plenty of choices for the items you're most likely to smoke. For instance, most grilling cookbooks (even the best) have only one or two recipes for pulled pork. Smoke & Spice has almost a half dozen. General grill books only expect you to use the smoker for big meaty items, such as ribs or brisket; this cookbook has a vegetarian smoker-cooked recipe for red peppers stuffed with corn, suitable for a summer lunch. (We had the Jamaican Jerk Pork in the smoker already, on the lower rack, so cooking the peppers was accomplished for free.)

I've tried a half dozen recipes already, and every one of them is a winner: mango-habanero sauce and Jamaican BBQ sauce were a mighty fine accompaniment to the pulled pork, and those peppers were a simple but delicious luncheon. I did expect top quality recipes, as I'm a big fan of their other cookbooks (I've worn out their breakfast book, for example); this book certainly lived up to my high expectations. Recommended.

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