Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, including sauces, rubs, marinades, appetizers, side dishes, desserts, and drinks, with tips on cooking techniques.Around the barbecue cook-off circuit, nationally distributed Johnsonville bratwurst from Sheboygan, Wisconsin, is a popular ... Great White (page 385) or Golden Mustard Barbecue Sauce (page 371) or other mustardy barbecue sauce ( optional) ... SERVING SUGGESTION Dona#39;t wait for October for an Oktoberfest menu.
|Title||:||Smoke & Spice|
|Author||:||Cheryl Alters Jamison, Bill Jamison|
|Publisher||:||Houghton Mifflin Harcourt - 2014|