On 6/23/2013 11:02 AM, casa bona wrote:
> Now here's another worthy addition to the seasoned chef's bookshelf, and
> a James Beard award winner too...
>
> Don't go apoplectic on me again Marty, there's even more good stuff to
> come!
>
> http://www.amazon.com/Smoke-Spice-Co...dp_kinw_strp_1
>
>
> Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
>
> Cheryl Alters Jamison (Author), Bill Jamison (Author)
> 4.5 out of 5 stars See all reviews (187 customer reviews)
>
> 56 new from $10.61 63 used from $3.38
>
> Amazon.com Review
> 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
> From Publishers Weekly
> Nine years and a half million copies after its first edition, this handy
> resource for barbecue done the right way returns in an expanded volume.
> The Jamisons have added an extra 100 recipes as well as 20 new recipe
> variations. Classics like a Humble Hot Dog, which demands a bun of
> "squishy white bread," and Cajun County Ribs sopped in cider vinegar and
> Worcestershire share the pages with Jerked Salmon done Jamaican style in
> a sauce of tamarind, honey and ginger. Sometimes worlds collide as with
> Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and
> molasses and served as a kebob. Given the proper amount of smoke and
> time, even the lowliest of meats find dignity, as with the Triple Play
> Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and
> smoked for two hours; the sauce caramelizes, making for a sticky-sweet
> sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but
> it turns out to be merely a mix of chicken, beef and lamb, forgoing the
> possum and squirrel that sometimes turn up in the stew. The authors end
> the book with a selection of chilly desserts, such as Peach Melba Ice
> Cream, and cool drinks like Cold Buttered Rum.
> Copyright 2003 Reed Business Information, Inc.

You got an off button there Sparky? Spamming for Amazon. Really?