Cheryl Alters Jamison
Cookbook Author
Cheryl Jamison is James Beard award–winning author and co-author (with her late husband Bill) of more than a dozen books on regional American cooking, grilling, and barbecue, including Smoke & Spice, The Barbecue Lover’s Big Book of BBQ Sauces, The Border Cookbook, Texas Home Cooking, and Texas Slow Cooker. Collectively, her books have sold over 2 million copies. She’s also been voted Local Heroes: Best Food Writer twice by Edible New Mexico. In her storied career, she has been a food editor at New Mexico Magazine, a frequent guest on national television, and the host of “Heating It Up,” a long-running food radio show.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Herbes de Provence Rotisserie Chickens
This recipe is designed for rotisseries that don't sit directly over the flames. If your rotisserie does sit over the flames (or if you don't have a rotisserie), use the indirect grilling method described in the note below.
Beef Chili with Ancho, Mole, and Cumin
This richly flavored chili pays homage to the Texas "bowl of red," in which meat is the star. Mole paste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests can have their chili just the way they like it.
Grilled Striped Bass with Orange-Saffron Butter
Look for fish that's 1 to 1 1/2 inches thick. It sounds counterintuitive, but farmed fish is a better choice when raised inland, in recirculating water (rather than in crowded netpens in the wild). At the market, ask your fishmonger where the fish comes from.
Open-Face Lamb Burgers with Pistachio-Apricot Relish
For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.
Barbecued Pork Sandwiches with Pickled Red Onion
Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.
Grill-Roasted Clam Linguine
Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.
Wood-Smoked Tri-Tip with Sicilian Herb Sauce
The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily.
