Does anyone have the book "Smoke and Spice"?

reelgem · January 2009

I was just wondering if anyone else has the book "Smoke and Spice" by Bill Jamison. I just got it today and I only briefly got to look through it but it really has some great information and recipes. Are there any recipes that anyone would recommend?

AZRP · January 2009

I have it but have never looked at it. -RP

NibbleMeThis · January 2009

I don't have the book yet, but I can tell you that their Poultry Perfect Rub is one of my favorites. I've used it for 3-4 years and have been very happy with it.

jeffinsgf · January 2009

I've had it for years and love it.

I posted a meatloaf recipe from it here in the Cookbook. I've made the "Red-Eye Butt" about 8 or 9 times. It was the first book I bought when I got my Egg.

Cecil · January 2009

I have the book and love it. I use it more for ideas and reference.

Walt

BigGreenTree · January 2009

I received it for Christmas and everything I've made so far has been excellent. Meatloaf, chicken thighs, pork butt, steak fajitas ... a fun cookbook for low temp cooking.

Smokin Tiger · January 2009

I have a copy of it and think it is pretty good.

reelgem · January 2009

Thanks Jeff! Will definitely have to check out those 2 recipes.

RRP · January 2009

Like others have said I too like it. It's even written in a user friendly, easy to read format and it covers all the bases!

FearlessGrill · January 2009

I use this one as a reference all the time, and have posted several cooks inspired by his recipes to the BGE section of our blog.

I used his Drunk & Dirty Tenderloin marinade on my Bourbon Pit Beef recipe posted at http://www.fearlesskitchen.com/2008/09/recipe-bourbo-1.html

Beef%204.jpg

We also enjoy his other book, Sublime Smoke. Check out the Pomegranate Lamb Chops in particular...

http://www.fearlesskitchen.com/2008/05/recipe-pomegr-1.html

Pomegranate%20Lamb%20Chops%202.jpg

Enjoy!

-John

Eggtucky · January 2009

I've had it for some time but never really used it. Someone else here on the forum mentioned it several times lately so I dug it out and have scanned it over some...looks pretty good..even saw a 'brief' mention of the BGE in the cooker section!

BostonEggSox · January 2009

It's a great book loaded with tons of great recipes and plenty of inspiration that will spawn your own ideas. Besides the meat cooks, there's also desserts, non alcoholic drinks, and cocktails.

Take the time to read all the little tidbits about barbecuing history. There's neat stories about old BBQ joints etc.

I just posted my Eggdaptation of the Pork Loin Mexicana last week. The salsa was really good (added a mango).

Try Dr. BBQs NFL Gameday Cookbook as well.

thirdeye · January 2009

Of course, it's a classic..... Cheryl & Bill know their stuff. So, for starters, I would recommend The Renowned Mr. Brown, (named after the darker "sweet" meat, both near the crust and near the bone). By the way, you will also find plenty of Miss White's Delights when you pull the meat. :laugh:

Don't let the amount of rub called out scare you, because it did me at first. It's one of the few recipes where I use this quantity.

Does anyone have the book "Smoke and Spice"?

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