Smoke & Spice, Updated and Expanded 3rd Edition
Smoke & Spice, Updated and Expanded 3rd Edition

Author: Cheryl Jamison

Publisher: Houghton Mifflin Harcourt

Published: 2014-05

Total Pages: 515

ISBN-13: 155832836X

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Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for BBQ.

Smoke & Spice - Revised Edition
Smoke & Spice - Revised Edition

Author: Cheryl Jamison

Publisher: Harvard Common Press

Published: 2003-03-05

Total Pages: 500

ISBN-13: 9781558322622

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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

Texas Slow Cooker
Texas Slow Cooker

Author: Cheryl Jamison

Publisher:

Published: 2017-09-12

Total Pages: 211

ISBN-13: 1558328947

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From chili to enchiladas, roasts to briskets to stews, Texas Slow Cooker brings favorites that are traditionally cooked slow for fall-apart goodness and with Lone Star State know-how.

Sublime Smoke
Sublime Smoke

Author: Cheryl Alters Jamison

Publisher:

Published: 2010-07-09

Total Pages: 603

ISBN-13: 9781458780768

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No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in Sublime Smoke, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes that incorporate an imaginative variety of ingredients and seasonings and that celebrate a world of ethnic and global influences. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.

Dr. BBQ's Big-Time Barbecue Cookbook
Dr. BBQ's Big-Time Barbecue Cookbook

Author: Ray Lampe

Publisher: Macmillan + ORM

Published: 2005-05-01

Total Pages: 320

ISBN-13: 1429906332

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Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.

Smoke & Spice
Smoke & Spice

Author: Cheryl Alters Jamison

Publisher:

Published: 1994

Total Pages: 0

ISBN-13: 9781558320611

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"Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit"--Cover.

Weeknight Smoking on Your Traeger and Other Pellet Grills
Weeknight Smoking on Your Traeger and Other Pellet Grills

Author: Adam McKenzie

Publisher: Page Street Publishing

Published: 2021-05-11

Total Pages: 176

ISBN-13: 1645673014

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Traeger® Cooking - Low on Effort, Big on Flavor It’s easier than ever to enjoy your favorite smoky flavors whenever you want, even on your busiest weeknights. Adam McKenzie is here to show you how to master your Traeger® for meals that are fuss-free and packed with flavor. Teacher by day, king of the grill by night, Adam has learned all the tips and tricks to make Traeger® cooking fit into anyone’s busy life. With these brilliant recipes, you’ll want to cook with your Traeger® every day! As a bonus, he’s adapted traditionally slow-cooked barbecue recipes to be faster and easier using the unique features of pellet grills. Best of all, Adam includes recipes for a variety of meats, perfect for any griller no matter their tastes. In this collection, discover new grilling favorites, such as: • Smash Burgers • BBQ Chicken Lollipops • Festival Flank Steak Sandwiches • Whole Traegered Chicken • Wood-Fired Carne Asada • Buffalo Chicken Burgers • Colorado Tri-Tip with Santa Maria Salsa • Grilled Salmon with Spinach Pesto • Orange, Chipotle & Bourbon Glazed Pork Tenderloins • Quicker Whole Smoked Brisket With each delicious recipe, Adam helps to take the stress out of weeknight cooking. Gather your goods, fire up your Traeger® and you’ll have a tantalizing barbecue dinner ready in no time.

Daughter of Smoke & Bone
Daughter of Smoke & Bone

Author: Laini Taylor

Publisher: Little, Brown Books for Young Readers

Published: 2011-09-27

Total Pages: 356

ISBN-13: 0316192147

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The first book in the New York Times bestselling epic fantasy trilogy by award-winning author Laini Taylor Around the world, black handprints are appearing on doorways, scorched there by winged strangers who have crept through a slit in the sky. In a dark and dusty shop, a devil's supply of human teeth grown dangerously low. And in the tangled lanes of Prague, a young art student is about to be caught up in a brutal otherworldly war. Meet Karou. She fills her sketchbooks with monsters that may or may not be real; she's prone to disappearing on mysterious "errands"; she speaks many languages--not all of them human; and her bright blue hair actually grows out of her head that color. Who is she? That is the question that haunts her, and she's about to find out. When one of the strangers--beautiful, haunted Akiva--fixes his fire-colored eyes on her in an alley in Marrakesh, the result is blood and starlight, secrets unveiled, and a star-crossed love whose roots drink deep of a violent past. But will Karou live to regret learning the truth about herself?

Rubs (Third Edition)
Rubs (Third Edition)

Author: John Whalen

Publisher: Simon and Schuster

Published: 2021-06-29

Total Pages: 448

ISBN-13: 1646430999

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From dry seasoning and marinades to bastes, butters, and glazes, Rubs, 3rd Edition presents more than 175 ways to deliver maximum flavor. This edition makes it even easier to explore new flavor profiles and season any dish to create your own signature concoction. Whether yon are looking for all-purpose rubs and sauces that will work for every type of meat, or step-by-step feature recipes for entire dishes, Rubs, 3rd Edition has something for all tastes. Inside You'll Find: Buffalo Dry Rub, Homemade Maple BBQ Sauce, Maple & Mustard Pork Tenderloin, Blackened Dry Rub, Cajun Tilapia, Korean Chicken Thighs with Sweet Potato Vermicelli, Hot & Spicy Steak Rub, Tea-Smoked Salmon, Smoked Trout with Celeriac Remoulade, Coffee & Bourbon Brisket, Southwestern Dry Rub, Wasabi Butter, Chipotle Rib Eye, Applewood-Smoked Ribs with Molasses BBQ Sauce, Chicken Tsukune, Chimichurri Strip Steak with Oregano Potatoes & Onions, Sweet & Spicy Dry Rub, Pork with Blue Cheese Polenta & Roasted Peach Hot Sauce Book jacket.

Salt Sugar Smoke
Salt Sugar Smoke

Author: Diana Henry

Publisher: Mitchell Beazley

Published: 2016-11-03

Total Pages: 582

ISBN-13: 1784723274

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This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.