Smoke & Spice, Revised Edition (Paperback) by Jamison, Cheryl
Paperback; Published 3/5/2003; 482 Pages; ISBN 9781558322622
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Smoke & Spice is the classic cookbook that resurrected the great American barbecue tradition. Cheryl and Bill Jamison teach the skill and celebrate the art of barbecuing the real way with smoke (as opposed to grilling with fire).
Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue should be left to the pitmasters at national competitions and famous barbecue joints in the south. Now everyone who wants to make their own mouthwatering pulled pork or smoked ribs easily can, as long as they have Smoke & Spice by their side.
The Jamisons have added more than 100 new recipes, an update on the latest equipment, and even more wit and charm.
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Sirloin, plate and flank steaks have a robust, beefy flavor, and tend to be chewier than other cuts of beef. They're great marinated, then quickly grilled.