Not only does Elizabeth Karmel who is affectionately known as Grill Girl cook amazing barbecue, she is also an author and television personality. Her website, girlsatthegrill. She also writes a syndicated food column for the Associated Press which has earned her much praise along with writing for top magazines which also occasionally feature her cooking. Elizabeth has been a trailblazer for women and the love of barbeque since she began her journey and she has not thought of slowing down any time soon.
Myron Mixon has won over barbecue grand championships including four world titles. He is a New York Times best-selling author, hosts two hit TV shows and has his products in stores across the country. Myron started his rise to the top as a contestant on the TV show BBQ Pitmasters for which he was later brought back as a judge. After his parents gave him his first smoker for his 18 th birthday, he began experimenting in the world of backyard barbecue.
This soon became more than a hobby; it became a passion. He spent some time competing in barbecue events in Colorado and then made his way back to Austin to help another Pitmaster on this list, his friend Aaron Franklin, open Franklin Barbecue. Ever since he went to his first barbecue shack as a kid with his dad, Chris has had the barbecue bug. Chris has also been on Food Network for a number of years as a guest chef and is a celebrity judge at many events.
In he was inducted into the Barbecue Hall of Fame. His barbecue acumen is well known around the community that he has come to be a part of, and his success is a direct result of it. Chris has also used his barbecue knowledge to publish two cookbooks which have been wildly successful.
Melissa Cookston is owner of Memphis Barbecue Co in Mississippi and Georgia, is the author of two cookbooks and has made many television appearances including being on the Food Network. Her barbeque is dubbed as the best on the planet and she has a right to make such a claim as she is a seven-time world barbecue champion.
Melissa began her barbecue journey in with her husband Pete. They entered into local competitions before quitting their jobs and opening their first restaurant in Like many others on this list, Robert began small. His website GrillingMontana. Paul uses his grills as a blank canvas, a creative place to make delicious foods.
His dishes are lighthearted and whimsical, taking full advantage of what's in season whenever possible. Paul grills year-round at his home in western Montana, regardless of whether Mother Nature decides to cooperate. A dish that most represents me would be something like Paella. Paella does all of that. It's steeped in tradition and is made both to bring people together and to be shared. Three things; markets, cookers, and travel.
I love having the opportunity to go to the market with maybe a protein or vegetable in mind and returning home with something that has limited availability - often seasonal, fresh, and completely different than my original plan.
The same can be said for cookers. There are so many fun ways to cook outside that at times I enjoy the process as much as the result. I will roast meats in a barrel cooker, simply because I appreciate how basic and quiet it is, or I'll use a pellet grill with smart functions that allow me to monitor and adjust temperatures remotely, from somewhere like my favorite fishing hole.
Recently I've learned to appreciate a good gas grill and how it can be both a powerful and effective cooker, especially when the weather here in western Montana chooses not to cooperate. Travel fuels my creativity by introducing me to local markets and foods. My experiences change the way I view certain foods; Hatch chilies in Bainbridge Island, oysters along the Gulf Shores, pizza in New Haven, cheddar cheese in Vermont, and poke on the big island.
I'm addicted to tongs! If I were a culinary superhero, I'd probably have tongs for hands. When I cook outside, they become an extension of me. I've also become a huge fan of salt in the past few years. Living in Montana gives me access to some unbelievable meats. Often the biggest compliment you can give to the animal, farmer, and butcher is to let the meat speak for itself. A good quality salt bought for pre-cooking, dry brining, or to use on occasion when finishing, makes meat sing with flavor.
People put way too much pressure on themselves when it comes to outdoor cooking. A positive attitude is the most important ingredient you can incorporate into your dish. If I season my food with a smile and a positive attitude, the positivity becomes contagious and makes for a special event. He began a professional career shortly thereafter in which he honed his skills at some of the City of Toronto's finest restaurants.
His professional career has now culminated in his becoming the Chef Ambassador to Centennial College. For Rob, grilling is about entertaining. It's about spending time with friends and family and sharing precious moments together. A classic surf and turf is the meal that represents me the best. Grilled beef tenderloin with a lobster tail served with potato roti and grilled asparagus. I'd finish that dish off with a duo of sauces such as red wine and beurre blanc.
What keeps me inspired and passionate is the sheer joy of producing high quality meals for my family. My wife and daughters are the recipients of most of my home cooked meals, and that gives me the biggest rush. In my professional work, knowing the joy and comfort I give to my guests gives me a sense of accomplishment and satisfaction that's second to none. This advice has saved quite a few backyard parties. Too many people try to grill on high and forget to have a cooler zone to gently finish items off.
Founder of Barbecue University at the Broadmoor resort in Colorado Springs, Raichlen has lectured on the history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian. Caveman T-bone. It's certainly primal you throw a red hunk of meat on blazing embers—no grill grate needed—and char it exactly as our forebears did hundreds of thousands of years ago. My readers know my passion for the history of barbecue. Robust flavors for a gutsy steak.
First, my work takes place at the intersection of food, history, and culture—not to mention, literature, geography, chemistry, physics, etc. I love languages and travel. Barbecue has taken me to more than 70 countries on 6 continents. Second, my work is also incredibly varied. From solitary writing in my office or more accurately, on an Adirondack chair by the pool, I'm lucky to be able to go to the office in shorts! A lot of my job description is to cook barbecue and eat barbecue—and get paid for it!
How cool is that? Third, I get to meet interesting people who are passionate about what they do, and share my passion for live fire, cooking with millions of readers and viewers. Ingredients: Extra virgin olive oil. I use it for marinating, basting, drizzling, and serving—it's the lifeblood of my grilling. But the building had an old coal chute that he decided to convert into a smoker, and in the late s his meat supplier suggested he try cooking pork ribs on it.
So Vergos did, rubbing them with a blend of seasonings his father had used to make Greek chili. The result: Memphis-style dry rub ribs, which made Charlie Vergos' Rendezvous famous and have now spread across the country. Many of the South's classic barbecue joints started out as husband-and-wife operations, but it was the husbands, who usually were the ones overseeing the pits, who have generally gotten all of the attention.
Red and Lyttle Bridges founded the place together in , and after her husband passed away in , Lyttle known by all as "Mama B" carried on for three more decades as the driving force behind the operation, working twelve hours a day until she was well into her 80s. She kept a few tight-lipped secrets, "People who don't have a very good sauce don't mind giving it out," she told the Associated Press in but she taught the business to her daughter Debbie Bridges Webb and granddaughter Natalie Ramsey, who carry on the family tradition today.
Over the years he's provided jobs for some 1, people and helped codify the unique Kansas City style of barbecue. Gates hasn't rested on his laurels, though. Building on his success as a restaurateur, he's raised funds for a range of civic causes and launched real estate development projects to bring new commercial buildings to once-blighted neighborhoods.
At a time when Americans were turning their back on their local barbecue traditions, Calvin Trillin became a passionate voice for celebrating them.
He championed the country's great regional styles, with particular praise reserved for his hometown of Kansas City and, especially, Arthur Bryant's, which he firmly declared to be "the single best restaurant in the the world. Carolyn Wells In , when barbecue competitions were rare and novel things, Carolyn Wells and two dozen other competition cooks staged a "spring training" cook-off to prepare their chops for the upcoming season.
Before they knew it, event organizers were asking if they could use the group's rules, and the Kansas City Barbeque Society was born.
As executive director, Wells did as much as anyone to establish and promote what has become one of the most potent influences on barbecue today: the competition circuit. Elie pioneered the sub-genre of what might be termed "barbecue journey" books, and his Smokestack Lightning: Adventures in the Heart of Barbecue Country remains one of the best of the form.
Chronicling his and photographer Frank Stewart's journeys through the South in search of "this art, so vital to our national identity", it is both a historical snapshot of an era and a lyrical meditation on the meaning of barbecue. It was published at a time when Americans were just starting to rediscover their barbecue traditions, and it inspired many more writers and barbecue explorers who followed in his footsteps.
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