Bill and Cheryl Alters Jamison are the authors of the definitive barbecue cookbook Smoke & Spice, which remains one of the most important BBQ reference works ever published. They were close family friends of Jim and Donna Quessenberry.
The Jamisons interviewed Jim and Donna at a Perkins restaurant in Jonesboro, Arkansas, to document their recipes and techniques for the book. Their work helped preserve Jim's approach to barbecue for a national audience at a time when most pitmaster knowledge was passed down purely by word of mouth.
