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Does anyone have the book "Smoke and Spice"?

reelgemreelgem Posts: 4,256
edited 10:14AM in EggHead Forum
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?


  • AZRPAZRP Posts: 10,116
    I have it but have never looked at it. -RP
  • NibbleMeThisNibbleMeThis Posts: 2,293
    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.
    Knoxville, TN
    Nibble Me This
  • jeffinsgfjeffinsgf Posts: 1,259
    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.
  • CecilCecil Posts: 771
    I have the book and love it. I use it more for ideas and reference.

  • 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.
  • I have a copy of it and think it is pretty good.
  • reelgemreelgem Posts: 4,256
    Thanks Jeff! Will definitely have to check out those 2 recipes.
  • RRPRRP Posts: 22,052
    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!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • 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


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



  • EggtuckyEggtucky Posts: 2,746
    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! ;)
  • 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.
  • thirdeyethirdeye Posts: 7,428
    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.
    Happy Trails

    Barbecue is not rocket surgery
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