Summary
This second edition of a beloved classic includes new recipes and many variations on the old ones. The Jamisons are dedicated to smoking meat, whether the cook is using an improvised method or digging a pit in the backyard. With dozens of recipes for succulent meats, delicious marinades, tasty side dishes, and luscious desserts, this cookbook will satisfy anyone looking for all manner of ways to smoke meat. Recipes include Triple Play Tube Steak, Kentucky Burgoo, Stew on a Stick, and many cooling desserts. With full-color photographs.
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Bibliographic Details
Publisher: Natl Book Network
Published date: 2003
Size: 7.5 x 9.5 inches
Weight: 2.35 pounds
Pages: 482
Publisher's Notes
A new edition of the award-winning cookbook presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, with one hundred all-new recipes, up-to-date product information, and tips on cooking techniques, including an array of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks, along with the finest barbecue recipes.
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