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

by Bill Jamison, Cheryl Alters Jamison

ISBN-10: 1558322620
ISBN-13: 9781558322622
Region: USA
Publication Date: April, 2003
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Recipe Index

Recipesort icon Page Rating
007 Shrimp 339
0
A Blast of a BLT Salad 293
0
A Honey of a Lobster Tail 243
0
Ain’t Momma’s Meat Loaf 135
0
Alabama Great White 362
0
Alabama Smoked Chicken Sandwich 186
0
Almost Owensboro Mutton 141
0
Apple City Apple Sauce 361
0
Apple City Baby Back Ribs 72
0
Apricorita 456
0
Arty Rice Salad 405
0
Asian Vegetable Slaw 404
0
B.C. Canadian Bacon 98
0
Bar-B-Q-ed Potato Chips 321
0
Bar-BQ Ranch Sauce 353
0
Barbecue Spaghetti 102
0
Barbecued Bananas 278
0
Barbecued Rice 274
0
Basic Beer Mop 46
0
Basic Black Rub 31
0
BBQ Bacon and Eggs 337
0
Bean, Beer, and Bacon Dip 326
0
Becky’s Pineapple Cake 436
0
Berry Lemonade 461
0
Better-Than-French Onion Soup 256
0
Better-Than-Store-Bought Bacon-Horseradish Dip 326
0
Birds of Paradise 175
0
Black Sauce 355
0
Black Walnut Cake 437
0
Black-Eyed Pea and Ham Macaroni Salad 296
0
Black-Eyed Pea Cakes 265
0
Bloody Bud 451
0
Blue Corn Muffins 390
0
Boarding House Macaroni Salad 399
0
Bodacious Bread-and-Butter Pickles 410
0
Bona Fide Fajitas 112
0
Booker’s Bourbon Mint Ice Cream 443
0
Boston Bay Jerked Pork 60
0
Bour-BQ Sauce 357
0
Bourbon Peaches 417
0
Bourbon-Glazed Ribs 69
0
Boydesque Brew 348
0
Braggin’ Rights Brisket 105
0
Brazen Rum-Raisin Sauce 447
0
Brined Bluepoints 242
0
Brisket Hash 137
0
Bronzed Artichokes 264
0
Bronzed Garlic 323
0
Brunswick Stew 370
0
Burnt Ends 108
0
Burstin’ with Black-Eyed Peas Salad 396
0
Buttermilk Biscuits 388
0
Buttermilk Onion Rings 380
0
Ca-Rib-bean Roast 90
0
Cajun Country Ribs 76
0
Cajun Ragin’ Rub 24
0
Cajun Tasso 97
0
Calico Pepper Salad 281
0
California Crunch 394
0
California Dreamin’ Fish Tacos 235
0
Candied Sweet Potatoes 378
0
Candy Bar Cheesecake 439
0
Can’t Wait Queso 315
0
Carolina Jerusalem Artichoke Pickles 411
0
Carolina Red 350
0
Carpetbag Steak 118
0
Cha-Cha Chorizo 96
0
Cham-gria 459
0
Cheese-Stuffed Tomatoes 273
0
Cherry Cumberland Veal Chops 160
0
Cheryl’s Cider Soak 44
0
Chicken from Hell 336
0
Chicken on a Throne 171
0
Chicken Oregano 182
0
Chicken Salad Supreme 287
0
Chicken Salad with Sizzling Salsa Vinaigrette 286
0
Chicken-Wrapped Apple Sausage 181
0
Chicken’s Little Livers 335
0
Chunky Trout Salad 292
0
Cinderella Sauce 357
0
Cinderella Short Ribs 124
0
Cinnamon-Scented Acorn Squash 272
0
Citrus-Marinated Pork Butt 56
0
Cold Buttered Rum 459
0
Cold Buttered Rum 459
0
Cookin’ Clams 247
0
Corn and Watermelon Pickle-lilli 416
0
Country Collard Greens 378
0
Cowpoke Pintos 374
0
Crab in Garlic Cream 249
0
Cracklin’ Cornbread 387
0
Cranberry-Ginger Crumble 433
0
Creamy Catfish Spread 328
0
Creamy Coleslaw 369
0
Creole Classic Barbecue Sauce 358
0
Creole Crown Roast 89
0
Cuban Snapper 228
0
Curried Goat 156
0
Curried Turkey Salad 285
0
Curry Pecans 318
0
Dallas Dandy Brisket 107
0
Dandy Little Hens 202
0
Deep-Dish Smoked Mozzarella 309
0
Delectable Drumsticks 185
0
Deli-Cured Brisket 110
0
Derby Day Mint Julep 452
0
Devil-May-Care Eggs 408
0
Down-Home Ratatouille 267
0
Down-on-the-Ranch Venison Pot Roast 162
0
Drop-Dead Trout Spread 329
0
Drunk and Dirty Tenderloin 115
0
Drunke Sweet Potatoes 259
0
East L.A. Pork Tacos 87
0
Easy Mexican Pizza 311
0
Elemental Trout 218
0
Eye-Popping Oysters 241
0
Famous French Fries 381
0
Fancy Chicken with Cheese 176
0
Fiesta Salsa 324
0
Finger Lickin’ Fried Smoked Chicken 178
0
Firewater 454
0
Flash-Fried Okra 376
0
Flounder Surprise 224
0
Fruit Pizza 429
0
Fruited Pheasant 204
0
Gamy Sausage 165
0
Garlic Cheese Grits 275
0
Garlic-Scented Sirloin 119
0
Ginger-Glazed Ham 77
0
Going Whole Hog 61
0
Golden Mustard Barbecue Sauce 350
0
Green Chile Chicken Soup 189
0
Green Tomato Chowchow 413
0
Greens-Stuffed Mushrooms 332
0
Ground Lamb Pita Pockets 152
0
Hand Salad 397
0
Heavenly Hearts 331
0
High Plains Jerky 131
0
Hill Country Links 92
0
Hoisin BBQ Sauce 364
0
Hominy and Summer Squash Nuggets 270
0
Hot Browns 197
0
Hot German Potato Salad 401
0
Hot Tamales 383
0
Hot Times Jalapeño Turkey Breast 192
0
Humdinger Hamburgers 133
0
Ice-Sicles 446
0
Iced Sunshine 457
0
Italian Sausage Torpedos 95
0
Jalapeach Barbecue Sauce 360
0
Jalapeño Poppers 386
0
Jalapeño-Lime Marinade 42
0
Jalapeño-Lime Shrimp 237
0
Jamaican Barbecue Sauce 359
0
Jamaican Jerk Rub 33
0
Jamaican Jerked Salmon 217
0
James Beard’s Basic Barbecue Marinade 40
0
James Bond’s Basic Barbecue Marinade 41
0
Java-Chile Rub 31
0
Jungle Prince Scallops 245
0
Just About Perfect Pizza Crust 304
0
Kansas City Baked Beans 373
0
Kansas City Sloppy Ribs 67
0
Katzen Dawgs 250
1
Kentucky Burgoo 372
0
Kentucky Pride 38
0
Key Lime Pie 425
0
Killed Salad 394
0
Kingly Salmon 211
0
Kohala Tuna Steaks 231
0
Kraut Salad 403
0
Lamb Burgers with Berry Sauce 150
0
Lamb Chops à la Greek Town 149
0
Lemon Pudding Ice Cream Pie 426
0
Lemon Splash 47
0
Lexington Red Slaw 370
0
Lightning Mop 48
0
Lime-Mint Barbecue Sauce 363
0
Little Devils 320
0
Lone Star Spareribs 65
0
Long-on-Strawberries Shortcake 432
0
Luscious Leg of Lamb 146
0
Lynchburg Cooler 453
0
Mango and Avocado Salad 406
0
Mango-Habanero Hellfire 365
0
Mango-Lime Spritzer 460
0
Maple-Bourbon Ham 78
0
Maque Choux Peppers 268
0
Martini Leg of Lamb 144
0
Maui Mai Tai 457
0
Mayme’s Macaroni and Cheese 384
0
Memphis Magic 353
0
Memphis Mustard Pork Sandwich 64
0
Mint Trout 221
0
Minted Chops 148
0
Miss White’s Delights 62
0
Mojito Sorbet 444
0
Mojo Marinade 44
0
Monday Night Ham Loaf 100
0
Moonlite and Moonshine 356
0
Mouthwatering Watermelon Morsels 322
0
Mozzarella Toasts 333
0
Mushroom-Stuffed Quail 203
0
Mustard ‘n’ Lemon Chicken 173
0
Nachos Blancos 317
0
Name-Your-Herb Paste 36
0
North Woods Whitefish Salad 291
0
Not Deli Dills 377
0
Okra Pickles 409
0
Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce 351
0
Pan-Asian Pandemonium 37
0
Pan-Asian Short Ribs 126
0
Pan-Fried Pies 427
0
Peabody-Style Stuffed Onions 254
0
Peach Melba Ice Cream 445
0
Peaches Keen 276
0
Peachy Daiquiri 458
0
Peanut Butter Cake 434
0
Peanutty Pie 422
0
Peppered Catfish 223
0
Peppery ’Pups 385
0
Perfect Picnic 58
0
Perky Pineapple Relish 277
0
Pit Pot Roast 128
0
PJ’s Spicy Pinwheel Steak 122
0
Plum Good Slopping Sauce 364
0
Plumb Loco Coco Punch 458
0
Pop Mop 48
0
Pork Loin Mexicana 83
0
Port-Glazed Duck Salad 288
0
Poultry Perfect Rub 28
0
Priest Stranglers with Sausage and Sage 301
0
Primo Paste 35
0
Prize Pilau 382
0
Prodigal Pecan Pie 421
0
Purely Pork Chops 84
0
Quacker ‘Q’ 198
0
Quick Chick 179
0
Ragin’ Rabbit 167
0
Red Wine Marinade 41
0
Red-Eye Butt 54
0
Red-Eye Marinade 43
0
Rhubarb Crunch 430
0
Roasted Garlic Mash 36
0
Robust Chicken-Thyme Ravioli 298
0
Rockfish with Old Bay Butter 226
0
Rosy Rosemary Quail 206
0
Run for the Roses Pie 423
0
Salmon and Basil Lasagna 303
0
Salpicón 138
0

Publishers Information

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

Publisher Web Link: http://www.harvardcommonpress.com/

Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes (with a focus on lighter fare with a shorter cooking time), the very latest equipment and technique information, and plenty more of their signature wit and charm.

Before Smoke & Spice revolutionized 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 pros alike can serve up the real barbecue everyone craves, right in their own backyards. The more than 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, 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. (http://www.harvardcommonpress.com/)

Author Information

About Bill Jamison

Author Web Link: http://cookingwiththejamisons.com/

Our love of food and travel brought us together nearly 25 years ago. No one was more surprised than us when it turned out we could make a living pursuing these twin passions.

We learned to love food through our grandparents initially, and began cooking the same way most home cooks do, through trial and more than a few errors in our own home kitchen. Neither of us has any professional culinary training or restaurant experience, and we never planned on a career in any kind of food-related work. We simply pursued a zest for good food and where it comes from and ended up passing along that knowledge in books, articles, and classes.

The Rancho de Chimayó Cookbook, our first culinary work, grew out of our early experience in travel writing. During the 1980s we wrote and regularly updated four travel guides, one about the Santa Fe area and three others on the Caribbean, Hawaii, and Mexico in Houghton Mifflin’s series on Best Places to Stay. Aware of these publications, a famous New Mexico restaurant, the Rancho de Chimayó, approached us about putting together a small book commemorating the institution’s 25th anniversary. We helped them develop written recipes for their traditional regional dishes and presented those along with the story of the restaurant and the historic village of Chimayó.

We loved the research, and the recipe development and testing, so we decided to supplement our travel writing with similar works. When our third cookbook, Smoke & Spice, won a James Beard Foundation Award in 1995, we shifted our priorities to focus more heavily on food. Since then, we’ve written ten additional cookbooks, several of which have also received awards from the Beard Foundation and the International Association of Culinary Professionals. In 2008, with the publication of Around the World in 80 Dinners, we’re fusing both of our interests in a culinary adventure travel narrative.

Before we did any published writing, both of us worked in arts management. Bill also worked in the past as a professor of American history at Southwest Texas State University, a lecturer for the National Humanities Series, and a management consultant in London for British Airways and Honeywell. Cheryl has done extensive volunteer work throughout her life, having served as board president for both the Friends of the Santa Fe Farmers’ Market and the local chapter of Big Brothers/Big Sisters. In 2007, she received the annual University of Illinois Distinguished Alumni award.

Cheryl grew up in Galesburg, Illinois, where she learned from her parents the joy of a perfect vine-ripened tomato and lettuce picked just before dinner. Bill’s family hails from the Texas Hill Country, an area devoted to barbecued brisket and spicy chiles, foods he still loves. We’ve lived most of the last 30 years in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.  (http://cookingwiththejamisons.com/)

Cookbooks by Bill Jamison


About Cheryl Alters Jamison

Author Web Link: http://cookingwiththejamisons.com/

Our love of food and travel brought us together nearly 25 years ago. No one was more surprised than us when it turned out we could make a living pursuing these twin passions.

We learned to love food through our grandparents initially, and began cooking the same way most home cooks do, through trial and more than a few errors in our own home kitchen. Neither of us has any professional culinary training or restaurant experience, and we never planned on a career in any kind of food-related work. We simply pursued a zest for good food and where it comes from and ended up passing along that knowledge in books, articles, and classes.

The Rancho de Chimayó Cookbook, our first culinary work, grew out of our early experience in travel writing. During the 1980s we wrote and regularly updated four travel guides, one about the Santa Fe area and three others on the Caribbean, Hawaii, and Mexico in Houghton Mifflin’s series on Best Places to Stay. Aware of these publications, a famous New Mexico restaurant, the Rancho de Chimayó, approached us about putting together a small book commemorating the institution’s 25th anniversary. We helped them develop written recipes for their traditional regional dishes and presented those along with the story of the restaurant and the historic village of Chimayó.

We loved the research, and the recipe development and testing, so we decided to supplement our travel writing with similar works. When our third cookbook, Smoke & Spice, won a James Beard Foundation Award in 1995, we shifted our priorities to focus more heavily on food. Since then, we’ve written ten additional cookbooks, several of which have also received awards from the Beard Foundation and the International Association of Culinary Professionals. In 2008, with the publication of Around the World in 80 Dinners, we’re fusing both of our interests in a culinary adventure travel narrative.

Before we did any published writing, both of us worked in arts management. Bill also worked in the past as a professor of American history at Southwest Texas State University, a lecturer for the National Humanities Series, and a management consultant in London for British Airways and Honeywell. Cheryl has done extensive volunteer work throughout her life, having served as board president for both the Friends of the Santa Fe Farmers’ Market and the local chapter of Big Brothers/Big Sisters. In 2007, she received the annual University of Illinois Distinguished Alumni award.

Cheryl grew up in Galesburg, Illinois, where she learned from her parents the joy of a perfect vine-ripened tomato and lettuce picked just before dinner. Bill’s family hails from the Texas Hill Country, an area devoted to barbecued brisket and spicy chiles, foods he still loves. We’ve lived most of the last 30 years in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.  (http://cookingwiththejamisons.com/)

Cookbooks by Cheryl Alters Jamison


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