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Showing only recipes by “Cheryl Jamison.”

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11629
wild-willys-number-one-derful-rub

Wild Willy’s Number One-derful Rub

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

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11631
cajun-ragin-rub

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.

11633
jalapeno-lime-marinade

Jalapeño-Lime Marinade

This feisty mixture adds a kick to shrimp and chicken.

11635
bourbon-glazed-ribs

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...

11637
maple-bourbon-ham

Maple-Bourbon Ham

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

11639
east-la-pork-tacos

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...

11642
deli-cured-brisket

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...

11644
stuffed-veal-roast

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...

11645
chicken-wrapped-apple-sausage

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...

11646
tea-smoked-duck

Tea-Smoked Duck

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

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