Page 34 - March 2021 Barbecue News Magazine

NBBQA Upcoming Events
March 4, 2021
Awards of Excellence
NBBQA Celebrates the Women of BBQ
March 8th is International Women’s Day and we thought we should celebrate all the great women we have in our BBQ and out- door cooking world. So, we have asked a few female outdoor cooks to offer their perspectives. Most of these women, you know and maybe a few you don’t. One thing they all have in common is, they love cooking outside.
Megan Day is Pitmaster and co-owner
of competition barbecue team Burnt Finger BBQ. Named one of the
"Most Influential Women in Barbe-
cue", Megan is a CHOPPED
Grillmaster Champion, educator,
product designer, and an ambassador
to the art and culture of live-fire cooking.
Susie Bulloch has an approach which seeks to remove the guesswork and
intimidation factor from grilling and smoking. Each of my recipes are written for myself, 7 years ago, when I first lit a fire and tossed a
big piece of meat on the grill. This approach has served me well over
the years and I’ve been incredibly
blessed with so many opportunities to expand my skills. I’ve ap- peared on TV to share my recipes, taught BBQ and grilling classes to hundreds, got my name on two separate grilling Guinness World Records.
Leslie Roark Scott, the BBQ Princess and daughter of BBQ legend, Garry Roark and owner of UBONS BBQ in Yazzo, MS. She has appeared on television such as BBQ Pitmasters and Chopped. She is also the first female to win a grand championship in the Memphis circuit.
NBBQA: Why do you love BBQ/Grilling so much?
MD: You can't bottle char. This style of cooking allows you to add smoke as a spice and char as a defining flavor pop.
SB: Some of my favorite memories as a kid involve sitting around the picnic table in our backyard and enjoying a spread of burgers, griled salmon, watermelon, corn, and my mom's potato salad. Food always seemed to taste better when it was cooked outside. When it came time to prepare meals for my own young family. I wanted to share those same food memories with them. It started with simple weeknight grilling and then spread into a full blown outdoor BBQ obsession when I got a job developing BBQ recipes
BarbecueNews.com - 34
MARCH 2021