Smoke & Spice

[whiskeycharlie]

Friends,

I have had great luck with the recipes in the Smoke & Spice cookbook by Cheryl and Bill Jameson. Hey, when a cookbook wins a James Beard Award, how can you go wrong? Specifically, their pork shoulder recipe, The Renowned Mr. Brown, and their beef brisket recipe, Braggin'-Rights Brisket, are excellent. I am not comfortable posting published recipes; however, others probably have done so and I cannot stop you from Googling.

Also, if you aren't familiar with Penzey's spices, you might consider trying their Spanish Paprika, it's smoked over an oak fire. This is not a spicy hot paprika; however, the smokey flavor will knock your rubs into the upper deck!

www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html

Respectfully submitted,
Whiskey Charlie

[rangerone]

I bought this book some years ago, but never really had the time to use it. Your post above caused me to find it, dust it off, and I will have to check out the recipes you mentioned. Thanks for that.

[ncsmoker]

The Jameson's are my favorites for developing recipes. My rub is based on the one they did in the mid-90's in Bon Appetit magazine and made me buy their book back then. Just looked at a brisket rub today on the web and again it was one of theirs. They are first class championship BBQ'ers and can provide a great amount of knowledge to those starting up.

Agree with wiskeycharlie on using Penzey's herbs and spices. They are the best you can buy. They are always fresh and stay so in the packaging they use better yet if you can store them in your freezer. I always buy them in the 4oz size which brings the cost down to the average grocery store cost but with a much better quality. My wife and I always seem to put together an order every 4-6 months.

Just my two cents on what was discussed aboved.

NC