A two-time overall world champion and one of the best pitmasters in the world, Cookston offers South Delta and barbecue recipes full of smoke and spice, plus stories filled with the trademark fire and vinegar that make of her a favorite of television. From early memories to stories of competitive cooking, Cookston shares everything in this combination of great food and winning flavors with a little attitude.
“Smoking in the boys room was born out of my 17 years of cooking on the male-dominated barbecue competition circuit. Here you’ll find recipes I used to win World BBQ Championships, recipes from my restaurants, and recipes from my soul and my education, âCookston notes.
Recipes cover sauces and seasoning mixes; pork and bacon; beef; Poultry; and seafood; as well as sides and desserts to complete the meal. Readers can discover a variety of top notch, contest winning recipes.
- Unexpected grilling creations like fire-grilled pork T-Bones with hoe cakes and Mississippi caviar, or grilled pineapple upside-down cake
- BBQ lovers and judges’ favorites, from slowly smoked beef brisket to whole championship pork shoulder
- True Southern classics like buttermilk fried chicken, barbecue shrimp and oatmeal, and Red beans and rice
Whether you’re a contest veteran or new to the barbecue world, the answers to all questions about smoke, spices and flavors can be found in Smokin ‘in the Boys Room. As Melissa can attest, anyone can learn how to grill – it just takes a little work and a whole attitude.
About the Author
Melissa Cookston Is A Double Memphis in May Grand Champion and three-time winner of the Whole Hog Championship. She owns the Memphis Barbecue Co. restaurants in Horn Lake, Mississippi; Fayetteville, North Carolina; and Dunwoody, Georgia; and appeared on Destination America’s Barbecue pitmasters; Food Network diners, drive-ins and dives; and ABC chew it among others.
Photo – http://photos.prnewswire.com/prnh/20140414/73113
SOURCE Memphis BBQ Co.