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Showing only recipes by “Bill Jamison.”

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Wild Willy’s Number One-derful Rub

This is our main all-purpose rub; good on ribs, brisket, chicken, and more.

by Cheryl Jamison and Bill Jamison

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Cajun Ragin’ Rub

This blend dances on your taste buds. Pair it with pork ribs or shoulder, or use it with shrimp or a meaty fish, such as snapper or redfish.

by Cheryl Jamison and Bill Jamison


Jalapeño-Lime Marinade

This feisty mixture adds a kick to shrimp and chicken.

by Cheryl Jamison and Bill Jamison


Bourbon-Glazed Ribs

This Kentucky-inspired recipe is our personal favorite for “wet” spareribs. They’re finished at the end with a mellow glaze that also ser...

by Cheryl Jamison and Bill Jamison


Maple-Bourbon Ham

This is substantially different but equally luscious approach to barbecued ham.

by Cheryl Jamison and Bill Jamison


East L.A. Pork Tacos

Shoulder chops start out a little tougher and fattier than their center-cut couaine, but many pork fans prefer their richer flavor and ch...

by Cheryl Jamison and Bill Jamison


Deli-Cured Brisket

Don’t bring this up in Fort Worth, but there are some non-Texan styles of brisket cookery that yield very good results. This version blen...

by Cheryl Jamison and Bill Jamison


Stuffed Veal Roast

This veal sirloin roast stuffed full of sweet and savory treats makes a splendid special-occasion dish. The idea though not the recipe, c...

by Cheryl Jamison and Bill Jamison


Chicken-Wrapped Apple Sausage

A revived interest in sausage in recent years has led to an explosion of new varieties, many leaner than the old favorites. We find Bruce...

by Cheryl Jamison and Bill Jamison


Tea-Smoked Duck

When we wrote Smoke & Spice originally, we considered including this triumph of Chinese cooking, but ultimately concluded that it wou...

by Cheryl Jamison and Bill Jamison


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