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Jim's first book, The Art of Grill and Smoker Cooking, focused on the red-meat barbecue of his youth in the South. He now focuses on developing healthy grill and smoker dishes, like those in his cookbook, Barbecue with Benefits.


Jim was previously Food Editor for the "Gulf Coast Fisherman" magazine. He appeared as a guest chef on the New Orleans television program, "Alec's Kitchen," which also hosted noted chefs Emeril Lagasse, John Folse, and Paul Prudhomme. 

J​im, a retired geophysicist, has appeared on WLOX-TV, a local television station in Biloxi, Miss. He teaches semi-professional outdoor cooking classes, and gives cooking demonstrations for Mississippi's Depart-ment of Marine Resources.

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