Now here's another worthy addition to the seasoned chef's bookshelf, and
a James Beard award winner too...

Don't go apoplectic on me again Marty, there's even more good stuff to come!

http://www.amazon.com/Smoke-Spice-Co...dp_kinw_strp_1

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

Cheryl Alters Jamison (Author), Bill Jamison (Author)
4.5 out of 5 stars See all reviews (187 customer reviews)

56 new from $10.61 63 used from $3.38

Amazon.com Review
Barbecue is not about grilling food fast over high heat. That's
something else, delicious in its own right, but something else entirely.
Barbecue is about marginal cuts of meat (for the most part), about
smoke, about fires burning so low and slow you hardly ever see the
flicker of a flame. Barbecue is about succulent pork ribs as dark as sin
just falling off the bone and dripping with glorious sweet pork
godliness. Or enjoying the effects that 12 to 18 hours of smoking has on
beef brisket.

The trick is, how do you do it? How do you master a cooking technique
all but ignored in favor of fast and hot? The answer lies in Smoke &
Spice. Authors Jamison and Jamison provide all the information you're
ever going to need to run a real barbecue. Tips and techniques abound on
every page--accompanied with countless recipes that stretch the barbecue
imagination. And seeing that one cannot live on barbecue alone (though
that's a challenge well worth considering) there are just as many
recipes included for all the good food that accompanies barbecue--from
Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to
Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes
makes your mouth water, this is the primer for you! --Schuyler Ingle
From Publishers Weekly
Nine years and a half million copies after its first edition, this handy
resource for barbecue done the right way returns in an expanded volume.
The Jamisons have added an extra 100 recipes as well as 20 new recipe
variations. Classics like a Humble Hot Dog, which demands a bun of
"squishy white bread," and Cajun County Ribs sopped in cider vinegar and
Worcestershire share the pages with Jerked Salmon done Jamaican style in
a sauce of tamarind, honey and ginger. Sometimes worlds collide as with
Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and
molasses and served as a kebob. Given the proper amount of smoke and
time, even the lowliest of meats find dignity, as with the Triple Play
Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and
smoked for two hours; the sauce caramelizes, making for a sticky-sweet
sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but
it turns out to be merely a mix of chicken, beef and lamb, forgoing the
possum and squirrel that sometimes turn up in the stew. The authors end
the book with a selection of chilly desserts, such as Peach Melba Ice
Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed Business Information, Inc.