GENERAL: Jazz Aficionado Riffs in Kitchen, Too

When it comes to trading licks, Jazz St. Louis bossman Gene Dobbs Bradford thinks that cooking and music make a powerful duo. "When you cook a meal, it's like a performance," he says, "a one-time experience, very finite. Done right, it has a certain shape and phrasing." The spirit often moves Bradford to make a bang-up Sunday supper. On summer Sundays, he starts the grill about 4:30 a.m., gets the heat low and even, then puts ribs, brisket or a pork shoulder in to smoke until the meat melts of...

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