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Old 09-29-2006, 05:53 PM   #1
BrianBinOR
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A classmate of mine at culinary school just handed me a book on barbecue called Smoke & Spice by Cheryl and Bill Jamison. Has anyone here read it, and if so, what were your impressions of the book?
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Old 09-29-2006, 05:59 PM   #2
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Dont care much for it
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Old 09-29-2006, 06:01 PM   #3
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One of my favorites.
The Jamison's do thorough research and the recipes are pretty good. If you're into Tex Mex, they have another book titled "The Border Cookbook".
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Old 09-29-2006, 06:01 PM   #4
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Ya made me look thru the BBQ books & i have it. Got it as a gift a few years back & remember browsing thru it but nothing that really knocked my socks off. Maybe i need to check it out again.
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Old 09-29-2006, 06:02 PM   #5
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It is one of my favs too.
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Old 09-29-2006, 06:24 PM   #6
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It's one of my favorites. Has some pretty good advice, but can be off on cooking times. Try the recipe for the renowned Mr.Brown.
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Old 09-29-2006, 06:29 PM   #7
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A good go-to book. I like it. As mentioned, don't trust cooking times- remember everbody and every cooker is different.
They have a lot of good advice and a lot of good recipes in a very accessible format.
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Old 09-29-2006, 06:35 PM   #8
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good recipes, but even in the revised edition the reccomended cooking temps are to low. I made the Apple City Ribs and sauce as one of my first really good barbecue meals.
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Old 09-29-2006, 06:36 PM   #9
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Quote:
Originally Posted by BrooklynQ
It's one of my favorites. Has some pretty good advice, but can be off on cooking times. Try the recipe for the renowned Mr.Brown.
I just read it. Oh, yeah, I will. The only question is whether or not I can find a butcher around here who sells Boston Butt. Unless there's another name for it, I've never seen it in these parts.
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Old 09-29-2006, 06:38 PM   #10
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They might sell it as a Pork shoulder roast, Brian. The Boston Butt is the piggie equivilant of the beef chuck [more or less]
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Old 09-29-2006, 06:43 PM   #11
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Oh, OK, yeah, they're called shoulder roasts here. Right now the only pork I have left is 2 pork sirloins, weighing in at about 1 1/2 lbs. each. Nothing worthy of the smoker until finances improve. My going back to school is a big adjustment for us, but we're finally getting on our feet again.
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Old 09-29-2006, 06:47 PM   #12
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Watch for sales or check out Costco or Sams if there is one close. Pork shoulder should be pretty cheap.
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Old 09-29-2006, 06:49 PM   #13
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It is cheap, so it'll be high on my list when payday rolls around. We have a discount grocer here, Winco, that has a surprisingly good meat department. I can get Brisket for less that $1.25/lb. My wife loves my babybacks, but I've migrated away from ribs because of the price per pound and the amount of weight taken up by bone.
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Old 09-29-2006, 06:52 PM   #14
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Right you are Brian. Baby backs especially are expensive. Pound for Pound, you can buy really good steak for what the real yield in meat is on bbs.
[not that my wife would care, she loves baby backs, and would rather have them than the most expensive steak in town]
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Old 09-29-2006, 06:59 PM   #15
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Yeah, my wife feels the same way. She's not a big fan of my brisket -- she says it has good flavor, but that the brisket is.... and this pains me to even quote... "Too fatty".

We're seeing a counselor.
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