When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

Daniel Gritzer
May 16, 2014

When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

Lesson One
Choose premade spice rubs with chiles and spices as the main ingredients—not inexpensive fillers like salt and sugar.

Lesson Two
Trim fat after barbecuing, not before, since it helps keep meat moist.

Lesson Three
For a new take on barbecue sauce, stir espresso into the mix: It adds richness, depth and complexity.

Recipe: Espresso Barbecue Sauce

Related: America's Best BBQ Cities
Crimes Against Barbecue Brisket
Delicious Barbecue Recipes

You May Like