Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue book by Cheryl Alters Jamison and Bill Jamison covers the tricks and techniques on how you can smoke meat and teaches even the most experienced barbecue aficionados out there. History buffs will love the information about when BBQ might have been developed and the Jamison’s take you through modern day barbecuing.
Many people confuse grilling with barbecuing. Smoke & Spice explains the difference between the two and does it so everyone can understand. If you’re looking to create some serious “Q”, do yourself a favor and pick up this book.
As many of us already know (or some might not know), barbecuing is all about grilling long and slow. Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue even gives you recipes for your own rub, mop, and other mixes. Granted, these recipes require a lot of work, but if you want the results you better prepare like the big boys.
MegaBBQ.com gives Smoke & Spice 5 flames because the writing is very well done, the book gives you a lot of information about smoking and the recipes are great! You just can’t find many books on smoking meat and the Jamison’s do smokin’ right!
Here are a few reviews from the back of the book:
“Look up barbecue in the dictionary, and you’re sure to find a picture of the Jamisons.”
-Bon Appetit
“Stimulating…the Jamsisons don’t just cook these dishes; they know everything about them.”
-New York Times Book Review
“The Jamisons, once again, are sssmokin’!”
-Michael McLaughlin,
author of the The Southwestern Grill
“When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice.”
-Bobby Flay, author of Bobby Flay Cooks
American and chef/owner of
Mesa Grill and Bolo
“Smoke & Spice is a real ode to barbecue. It’s a great addition to any barbecue lover’s bookshelf!”
-Al Roker, author of Al Roker’s Big Bad Book of Barbecue and Today show weatherman
