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Smoke & Spice: Cooking with Smoke, the Real…
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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

by Cheryl Alters Jamison

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This is one of the best books on smokig meats. Lots of great info on how to Smoke meats and all the methods and techniques and great resicpes of merinades, rubs, injections. and a lot more. ( )
  pastorgadget | Jan 11, 2013 |
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Amazon.com Amazon.com Review (ISBN 155832061X, Paperback)

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle

(retrieved from Amazon Mon, 30 Sep 2013 13:49:28 -0400)

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Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, including sauces, rubs, marinades, appetizers, side dishes, desserts, and drinks, with tips on cooking techniques.

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