Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) on Amazon™

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

Regular Price: $17.95 |

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Customer Review

Great book! Some other reviewers are confused
After reading the book almost cover to cover, and then reading most of the reviews, I felt compelled to correct some misunderstandings. First. many of the complaints are from people wanting more instruction on "how to smoke". This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220. With a five dollar thermometer and a little practice, anyone can figure it out.Second, the smoking is a forgiving and inexact process, no matter what your experience level. Cooks used to following exact recipes so their soufle won't fall will always be frustrated by smoking. Smoking requires...
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January 3, 2002 (Dallas, TX United States) | Helpful Votes: 292 | Rating: 5

Absolute BEST!
This is absolutely the best barbecue book I have ever seen! Warning: This is NOT a cookbook. Of course it has recipes, lots of them. But more importantly to me, it explains *why* certain things are done the way they are, not just what to do. Any robot can add two tablespoons of brown sugar on command, I want to know why rubs do what they do, when to use a mop, how to modify a recipe for a water smoker vs. a log pit. This book does that and MORE. It's cliched to say if you only own one book, but it's true. This is the one.
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July 20, 2000 (Bethlehem, PA United States) | Helpful Votes: 65 | Rating: 5

Excellent Recipes and Background. Good Technique
There seems to be something about barbecue that turns everyone who writes a book about the subject into the very best expert on the subject. On the cover of `Smoke & Spice', Cheryl and Bill Jamison are touted as `America's Outdoor Cooking Experts'. Of course, similar statements and similar broadsheets of praising blurbs appear on the books of Paul Kirk and Steve Raichlen. The authors go a long way to explaining this phenomenon when they open the first chapter with the statement that `Real Barbecue is bragging food... pitmasters develop into natural boasters'. It is important to note that this book is very serious about `real barbecue', as distinguished from grilling, which is a very different thing. Please note that this review is based on the Second Edition published in 2003 by The Harvard Common Press.As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood...
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June 20, 2004 | Helpful Votes: 167 | Rating: 5

Product Description

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. Top to learn more

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 Top to learn more

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

Regular Price: $16.95 |

Customer Review

January 3, 2002 (Dallas, TX United States) | Helpful Votes: 292 | Rating: 5

July 20, 2000 (Bethlehem, PA United States) | Helpful Votes: 65 | Rating: 5

June 20, 2004 | Helpful Votes: 167 | Rating: 5

Product Description

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue—what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints—can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. Top to learn more

BUY Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non)

Spice Island Old Hickory Smoked Salt, 4.8-Ounce Jars (Pack of 3)

Regular Price: ~~$24.49~~ | Price with discount: $16.49 | You Save: $8.00 (33%)

Product Details

Aromatic combination of salt and aged hickory flavoring
Good with roasted meat, tomato slices and vegetarian dishes
Add smoked flavor to any dish

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Customer Review

Impossible to Find and Expensive in Stores
As others have mentioned, this has been nearly impossible to find in North Peoria, Arizona. I've hit every supermarket in the area and the ONLY store that even carries it is an Albertson's. Over the last month of looking, I've managed to find one bottle today and it was $8.99 for a single 4.8-ounce bottle. To think I can get it three bottles for twice that price, I'm definitely ordering from Amazon next time!This spice would last quite awhile for the regular family. We often barbeque for the twelve people in my family: four in my house, plus my parents, plus their four adopted kids, plus my sister and her son. This spice is pulled out so often that we go through several bottles a year.I would love to see where the one-star reviewer found it online, much less for a lower price. The only two places I have found are Amazon and a bulk-supplier that sells a 48-bottle case. Also, this is the exact same size bottle that I found at Albertson's and I have never...
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May 30, 2011 (Phoenix, Arizona) | Helpful Votes: 2 | Rating: 5

Hard to find seasoning-found!
We have enjoyed this seasoning for years, but since moving to NC have had trouble finding it at the grocery. Here is an easy way to get a supply; it arrives quickly and we don't have to buy way too much at a time.
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September 10, 2010 | Helpful Votes: 2 | Rating: 5

Product Description

Spice Island Old Hickory Smoked Salt can be used to shake up your savory recipes or as a shortcut to add smoked flavor to any dish. It is an aromatic combination of salt and aged hickory flavoring. Top to learn more

BUY Spice Island Old Hickory Smoked Salt, 4.8-Ounce Jars (Pack of 3)

Colorado Spice Hickory Smoke Powder, 24-Ounce Jar

Regular Price: ~~$28.67~~ | Price with discount: $21.17 | You Save: $7.50 (26%)

This item is eligible for FREE SHIPPING

Sale Price: $21.17You Save $7.50 (26%)

Customer Review

Great stuff
This powder has a rich smoke aroma and flavor. I love that it does not have that bitter aftertaste that I have found some liquid smoke products to have. I agree with a previous reviewer that it does tend to clump when rubbed on the wet surfaces of meat but I was able to easily remedy this by combining the smoke powder with my other spices such as garlic and onion powder, seasoned salt etc., before applying it to the meat. Also, drying the surface of the meat helps as well. I highly recommend this product. Its great.
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March 19, 2012 (Chincoteague Island, VA) | Helpful Votes: 1 | Rating: 5

Smoke
I make a lot of jerky and grill a lot of meat and liquid smoke can get expensive, so if you mix a little of this with water it goes a long way. Very good aroma and flavor.
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March 13, 2012 | Helpful Votes: 0 | Rating: 5

BUY Colorado Spice Hickory Smoke Powder, 24-Ounce Jar

Smoked Paprika Tin

Regular Price: ~~$4.88~~ | Price with discount: $2.15 | You Save: $2.73 (56%)

Product Details

2.64oz - 74.8g
This gourmet product is made in Spain

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Customer Review

Smoke and Savor
This is great stuff. Since buying it two years ago it has become a necessary ingredient in so many dishes. Chiquilin brand has a refined flavor, smoky with no hint of being burnt. I noticed a bit of a burnt flavor in some other brands. It does not add heat like some pepper however. I use it in such things as sauteed vegies which I want to add a grilled flavor to, humus where it add a nice smokiness, and pan-frying tofu (I'm vegetarian). It can even add a grilled/outdoor flavor to your salads when used in a vinaigrette dressing.
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July 6, 2010 (Sebastopol,CA) | Helpful Votes: 10 | Rating: 5

we love smoked paprika
This stuff is great. I put it everything but dessert. It really kicked up a mushroom and onion gravy we put on cube steaks. Plus, don't forget what it does for paella, the reason I bought it.
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February 27, 2008 (VA, USA) | Helpful Votes: 11 | Rating: 5

Product Description

Pimenton Ahumado - Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.

This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors. This technique brings out different aspects of the peppers complex flavor, thus we suggest trying out at least two different varieties in your cooking. Peppers smoked over an oak fire develop into a rich and complex palate which is much more powerful and pronounced than in our sun-dried varieties.

We suggest Sweet and Hot Varieties for sauces, vegetables, fish, eggs, and French Fries. We suggest the Bittersweet and Smoked varieties for Paella, Fabada, beef, lamb, or for use on the grill.

As with saffron, pimenton releases its flavor when heated. Sprinkled over a colorless dish, the pimenton will liven up the color without changing the flavor. Adding to a cooking recipe, the flavor will be released to infuse the dish with complex flavors.

One important note: The sugar content of pimenton is very high, thus you must be cautious not to overcook the spice or it will burn. Add to a cooking dish only when liquids are present, and then keep a watchful eye if using high heat. Top to learn more

Smokier please....
Expected a deeper, smokier tone to this paprika than I got. Deserves praise for not being bitter (burnt) in processing, which some pimenton exhibit. Taste is delightful, but if you specifically want rich smoky nose to your paprika, try another.
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August 19, 2008 (Raleigh, NC) | Helpful Votes: 15 | Rating: 4

BUY Smoked Paprika Tin

Spice and Smoke

Regular Price: $3.50 |

Product Description

When the cameras stop rolling, the real scene begins.

To their adoring public, Avi Kumar and Trishna Chaudhury are Bollywood’s sweethearts. Behind closed doors, their open marriage lets them freely indulge in all manner of forbidden passions. The arrangement suits them both, but as they begin filming on the set of their new movie, the heat of new and rekindled flames singes the pages of what they thought would be a fresh script.

When costars Michael Gill and Harsh Mathur arrive on set, the sexual temperature goes up exponentially—at least for Trish. She can’t take her eyes of Harsh, for whom she’s carried a torch for years. Avi’s instant attraction to Michael, however, bounces off Michael’s solid wall of resistance.

Meanwhile, ex-boyfriends Vikram Malhotra and Sam Khanna, cast as fictional enemies, are finding it harder and harder to control the very real demons that once cost them the love of a lifetime.

Once the music starts, though, they all have no choice but to dance . And pray the fallout doesn’t ruin all their careers…and destroy their love.

Warning: This book contains gay and straight sexytimes, smoking, drinking, references to drug use, and a gratuitous musical number involving The Beatles.

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