Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue

Rating:
Summary: barbecue bible
Review: We love this book and it has become our barbecue bible. My husband is the chef and I do the sauces and rubs. Several in the book,like golden mustard barbecue sauce are great on lots of different things. However barbecue and smoking are not an exact science. My husband alters times and techniques to suit his equipment(currently a Green Egg smoker) and we often omit pastes and mops in favor of a rub and a sauce. But for us the measure of a good cookbook(and we have hundreds) is how often we use it and this one is dog- eared and dirty from use. Some of our repeat favorites are peppered catfish( make enough to use the leftovers for for creamy catfish spread), Dallas Dandy Brisket & Braggin' Rights brisket. There is a good section on side dishes and desserts. The Texas peach cobbler can't be beat. We were fans of the Jamison's Border Cookbook before we got this one and both books are among our favorite cookbooks.