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Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the initial, and remains by far the ideal-selling, guide on actual barbecue—slow-cooking more than smoke—for property cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s initial edition. It has two crucial attributes. Very first, there are 50 new recipes, like meat dishes, this kind of as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as properly as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. 2nd, it now contains cover- to-cover color photography and page layout. The images present specifics of backyard-smoking techniques, delectable views of completed food items from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.’s greatest barbecue areas, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful planet of ’Q, and consider-it-to-the-bank suggestions on how to use any variety of smoker (as effectively as how to smoke-cook on a traditional grill), this expanded and richly photographed new edition is particular to usher in a new generation of backyard cooks devoted to real barbecue.
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