2024 the best way to cook a london broil review

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(as of Dec 06, 2024 04:45:15 UTC - Details)

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods 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 best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

Publisher ‏ : ‎ Harvard Common Press; Revised, Updated edition (March 5, 2003)
Language ‏ : ‎ English
Paperback ‏ : ‎ 496 pages
ISBN-10 ‏ : ‎ 1558322620
ISBN-13 ‏ : ‎ 978-1558322622
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 11 x 0.98 x 14 inches
Reviewer: William J. Mertens
Rating: 5.0 out of 5 stars
Title: Great recipes
Review: As a novice smoker, I can't see what more I'll ever need to get great results with my Weber Smokey Mountain Cooker. The great value of this book is in the huge number of recipes for cooking all sorts of meats (as well as veggies) with smoke. It has all the marinades, rubs, mops, and sauces I'll ever need. There also are side-dish and dessert recipes.True, the book lacks detailed instructions for specific kinds of smokers, but I don't need them. My Weber is easy to operate, and Weber's own instructions are sufficient, but the Jamisons' book does offer helpful tips on fuels, cooking temperatures, etc. (It consistently recommends cooking temperatures of 200-220 degrees, vs. 250 degrees that Weber recommends. Either works; slower cooking can get you even more succulent results.)A great point of the book is that it is completely ecumenical. It doesn't favor any particular US region's barbecues but gives you recipes for Texas, North Carolina, Memphis, Kansas City, etc., style barbecues, as well as recipes from other smoking traditions, for example Asian and Jamaican. It also offers recipes and tips for all kinds of smokers - cylindrical water smokers like my Weber, traditional pit smokers, and even stove-top smokers.The Jamisons also give us enough of the history and lore of smoking and barbecue to let us novices feel that we're joining a rich tradition. Their enthusiasm for cooking with smoke is infectious.

Reviewer: Esther Schindler
Rating: 5.0 out of 5 stars
Title: Yes, you really do need another cookbook just for smoking
Review: I have several grilling cookbooks, most of which have at least vague advice for people with smokers, so I wasn't sure that I needed a whole cookbook to accompany the purchase of my new smoker. I'm glad I indulged, however, because this book has a lot of excellent recipes, and they're all written with smoking in mind.One advantage of a smoke-centric book is that it presents plenty of choices for the items you're most likely to smoke. For instance, most grilling cookbooks (even the best) have only one or two recipes for pulled pork. Smoke & Spice has almost a half dozen. General grill books only expect you to use the smoker for big meaty items, such as ribs or brisket; this cookbook has a vegetarian smoker-cooked recipe for red peppers stuffed with corn, suitable for a summer lunch. (We had the Jamaican Jerk Pork in the smoker already, on the lower rack, so cooking the peppers was accomplished for free.)I've tried a half dozen recipes already, and every one of them is a winner: mango-habanero sauce and Jamaican BBQ sauce were a mighty fine accompaniment to the pulled pork, and those peppers were a simple but delicious luncheon. I did expect top quality recipes, as I'm a big fan of their other cookbooks (I've worn out their breakfast book, for example); this book certainly lived up to my high expectations. Recommended.

Reviewer: Ethnic Mike
Rating: 4.0 out of 5 stars
Title: Really good recipes, a couple of missing elements.
Review: I bought this book as an impulse buy. Amazon suggested to me while I was purchasing my smoker and I took the bait. It was worth it, there are some great recipes in there. Recipes are what you should use this book for, it is not so much a smoking instruction book as it is a recipe book, though smoking tips and temperatures are giving in the recipes.I've tried the coffee rub for the pork shoulder which was easy and fantastic. I've also tried the fancy chicken rub (pesto and goat cheese) which was pretty good too. It kept the chicken moist, but I didn't really get much of the pesto flavor. Next time I'd try it with the optional rub as well.I've also tried two BBQ sauce recipes, the Memphis and the vinegar. I was not a fan of the Memphis sauce. The vinegar was not bad. It's not a traditional sauce, it's more of a juice. I'd like to try some of the sweet ones. The variety of flavors they have for each section (sectioned out into meat types, then sauces, then a bunch of other sections) is great. There is something for every taste, and the authors go into the history behind each recipe as well.Now for the small gripes:Aside from the mediocre Memphis bbq sauce, I am surprised there was nothing in the book about brining. If there is, it is buried and I can't find it. It's not in the index. It's so important to brine a lot of your meats to keep them tender and flavorful. I think there should have been a section about why to brine and some good brine mixtures. I instead learned my techniques from Alton Brown. If i'm wrong and it is in the book, I will take all of this back.One other thing I have to question is some of the internal meat temperatures. For the Goat Cheese/Pesto rub recipe, it say to cook the chicken to 180 to 185 F. The recommended internal cooking temp for chicken is 165 (I would go about 170 or 175 to be safe). Why such a high temp? There was no reason given.Overall this book keeps me excited to bbq. It's packed full of recipes and rubs that will keep me busy for a long time.

Reviewer: Coffresi
Rating: 5.0 out of 5 stars
Title: "Smoking Gun"
Review: We own many books and most cover 1 or two dishes and then goes on with everything else. We have always wanted a book that will give us a different view of the outdoors cooking and the art of "smoking". We found it.If you are in the market for a good book, look no more, this is an excellent selection. It mixes quality recipies, cooking techniques, and gives you the history and and background to bring it together, which makes it an interesting read; a "Smoking gun" and plus in my opinion.Our smoked dishes are delicious and the talk of the neighborhood friends, as we shared our first smoked dishes with them. This book will be a good buy!One thing I would love to have with this book was a Spiral-bound for ease of use.

Reviewer: tvs75
Rating: 5.0 out of 5 stars
Title: Excellent For Starters
Review: This is a good resource for people who like to grill, bbq and smoke. It gives a lot of good ideas and recipes to follow. Easy to understand and work on your technique. Low & slow for pork. Hot & searing for beef. Chicken uses a thermometer. And fish, use tinfoil or it will stink it up after clean up.

Reviewer: Sam Peet
Rating: 5.0 out of 5 stars
Title: Fanstastic
Review: Great book, bought for my husband and his new smoker and he loves it.Great recipes easy to read and follow.

Reviewer: Dawn Mongeau
Rating: 5.0 out of 5 stars
Title:
Review: Beautiful and well illustrated book lots of great recipes and ideas!

Reviewer: M J Becker
Rating: 5.0 out of 5 stars
Title:
Review: A must for everyone who likes barbeques. Attractive, easy to find recipes and a good quality book. We love it!

Reviewer: Michael
Rating: 5.0 out of 5 stars
Title:
Review: Good book with sound advice and recipes. A must have.

Reviewer: Theiss
Rating: 4.0 out of 5 stars
Title:
Review: VERY informative in depth book

Reviewer: Maz
Rating: 4.0 out of 5 stars
Title:
Review: Very good book with lots of interesting ideas & recipes. As it is in American you have to translate some of the terms & items used or substitue American ingediants/products with simular or as near to English ones!