Smoke & Spice, Updated and Expanded 3rd Edition

Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 1558328378
Category : Cooking
Languages : en
Pages : 1031

Book Description
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. Smoke & Spice 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, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and 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 Smoke & Spice 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.

Smoke & Spice - Revised Edition

Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 9781558322622
Category : Cooking
Languages : en
Pages : 500

Book Description
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

Smoke & Spice, Updated and Expanded 3rd Edition

Author: Cheryl Jamison
Publisher: Houghton Mifflin Harcourt
ISBN: 155832836X
Category : Cooking
Languages : en
Pages : 515

Book Description
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for BBQ.

Sublime Smoke

Author: Cheryl Alters Jamison
Publisher:
ISBN: 9781458780768
Category :
Languages : en
Pages : 603

Book Description
No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in Sublime Smoke, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes that incorporate an imaginative variety of ingredients and seasonings and that celebrate a world of ethnic and global influences. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.

Smoke & Spice

Author: Cheryl Alters Jamison
Publisher:
ISBN: 9781558320611
Category : Barbecue cookbooks
Languages : en
Pages : 0

Book Description
"Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit"--Cover.

Speedy Seasoning

Author: Cider Mill Press
Publisher: Cider Mill Press
ISBN: 1604339721
Category : Cooking
Languages : en
Pages : 42

Book Description
Please your palate and impress your guests with this must-have guide for all things seasoning. Please your palate and impress your guests with this must-have guide for all things seasoning. With six tabbed sections for spicy, smoky, salty, sweet, savory, and sour, you’ll never have to worry about a meal falling flat. Whether you’re looking for the right flavor for chicken, steak, pork, lamb, and more, or want to shake up your usual routine, this easy-to-use cookbook features dozens of rub recipes to elevate your flavor game to the next level. This is the perfect gift for cooks of all skill levels, from the beginner baster to the seasoned seasoner. Get ready to take your seasoning game to the next level with Speedy Seasoning.

Championship BBQ Secrets for Real Smoked Food

Author: Karen Putman
Publisher:
ISBN: 9780778804499
Category : Cooking
Languages : en
Pages : 0

Book Description
Hundreds of recipes and 16 new pages of photos including step-by-step how-to. Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more. Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop. Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as: Equipment needed How and why various types of woods are used How to build an indirect fire How to prepare food for smoking How to use brines, marinades, rubs, slathers, bastes, glazes and sauces Flavor matching charts for food ingredients and specific wood smoke. With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking.

Fire and Smoke

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 077043438X
Category : Cooking
Languages : en
Pages : 258

Book Description
Grill like a pro with 100 expert recipes--and tips--in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly. World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.

Dr. BBQ's Big-Time Barbecue Cookbook

Author: Ray Lampe
Publisher: Macmillan + ORM
ISBN: 1429906332
Category : Cooking
Languages : en
Pages : 320

Book Description
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.

Smoke and Spice

Author: Valerie Aikman-Smith
Publisher: Ryland Peters & Small
ISBN: 9781788792066
Category : Cooking
Languages : en
Pages : 0

Book Description
Unlock the secrets of fantastically flavorsome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavors, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs, and glazes to add flavor to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favorites from around the world. Nothing brings out the flavor in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for Pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with an African Smoke Rub or a Matahambre Marinade. Options for Lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, in the Poultry chapter, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavored butters. Vegetarian options include Caramelized Beet Tatin with Marinated Goats’ Cheese while recipes for Desserts feature a tempting Sozzled Apricot Bruschetta with Orange Liqueur Cream.