Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest product and technique information, and plenty more of their signature wit and charm. Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their sides, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards. The 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pitside antics, the perfect reminder that good times are as much a part of "Q" as good food.Bill Jamison is the author of 'Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit' with ISBN 9781558320604 and ISBN 1558320601.