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

by Cheryl Alters Jamison

Paperback, 2003


Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Call number

Outdoor Cooking, Grilling, BBQ -- JAM


Harvard Common Press (2003), Edition: Revised, Paperback, 528 pages


Before Smoke and Spice revolutionised backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetisers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of Q as good food.

Physical description

528 p.; 9.2 inches

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