Page 35 - March 2021 Barbecue News Magazine

for a grill company. My love then spread beyond my family to neighbors and friends. And then online to readers and followers of my website.
LRS: One of my first memories is of being with my grandfather, Ubon, at his homemade pit. It was shaped like a wishing well and our family hovered there anytime we were together. After my granddad died my dad, Garry, took over his spot at the family grill. We shared a fiery and smokey relationship that led us into more than 30 years of bbq competition before he died. I’ve taken his and my grandfather’s place at the grill.
NBBQA: What’s the appeal?
MD: The pace of the cook, the layering of flavors, and the ways you can add texture keep me practicing and enjoying BBQ and grilling. SB: BBQ has been such an amazing way for me to connect with others and bring people together, just like my parent's picnic table in the backyard.
LRS: For me BBQ means family and joy.
NBBQA: Do you see being a woman in what is traditionally seen as a man’s world to be difficult, easier or the same as a guy?
MD: We are all passionate and that's universal. Most of the guys don't have to worry about their mascara running when the smoke blows back, but other than that, I feel we are all in this together. SB: When I first started developing BBQ and grilling recipes (9 years ago), the company I was writing for never even published my first name. It was always S. Bulloch. I always wondered a little bit if they were concerned about their audience knowing they had a fe- male writing their recipes. That initial experience made me tenta- tive to start my own site and be in the public eye as a BBQ figure. Fortunately, my fears were mostly unfounded. I felt from the get- go that my viewpoints, experience, and expertise were valuable contributions to the BBQ community, and I was welcomed with open arms. It seems in BBQ, the most important thing is the food on the plate and not who cooked it. The playing field feels very level in that way.
LRS: In 1992 I was the first female to win a grand championship on the Memphis in May competition circuit. The response was excite- ment, and support-it was never mentioned that I was a female cooking ribs. Perhaps because of my long-time cooking competi- tion BBQ I’m accepted as “one of the boys.”
NBBQA: Are you treated like an equal to the men who pitch their tents next to yours at places like MiM and the Royal?
MD: No doubt, woman pitmasters are not as forward-facing as men. One of my favorite moments happened at MIM. In our first year competing at MIM we took 2nd in Ribs and 3rd overall. The team that took 1st in ribs that year came storming into our tent and demanded to see the "Lady pitmaster" who almost beat them. It was a pleasure to shaker their hands.
SB: I don't compete, I mostly focus on creating recipes for the backyard BBQ enthusiast. However, I have cooked with and against some amazing BBQ legends on the Food Network and never felt anything less than equal. Like I said, with BBQ, it is al- ways more about the food that's on the plate (or in the turn in box) at the end of the day.
LRS: BBQ has been a way of life for me for decades. Competitions, catering, and my restaurant have consumed most of my life and most days I don’t even think about being a woman in a “man’s world.” Because of that when situations do rise where I’m over- looked or ignored or talked down to I definitely remember them. For example-Stand By Your Man isn’t the right song to play when female Pitmasters are taking the stage at a conference. I’ve also noticed Pitmasters from other countries don’t always recognize me as someone with long term experience. They often look to the man standing nearest to me for reassurance that I know what I’m talking about. All that said-if I’m at Memphis in May-I am with fam- ily and will always be treated as such.
NBBQA: Who are your heroes in the BBQ/grilling world?
MD: Paul Kirk for paving the way, Ardie Davis for documenting the lifestyle, and Amy Mills for championing the business of BBQ.
SB: The first female I ever saw kicking butt in the BBQ world was LeAnn Whippen in the first season of BBQ Pitmasters. When I was considering starting my own BBQ business, I remembered seeing LeAnn on the show and thinking "she found her place in this BBQ world, so can I." Competing against her in 2019 was one of the highlights of my career so far!
LRS: In the last few years we’ve lost 2 of my greatest hero’s and in- fluences-my dad, Garry Roark and The Legend, Mike Mills. Those two gentlemen were the real feminists of BBQ-they brought their daughters! And taught us how to cook! And how to speak to judges! And run a restaurant! Mike’s daughter Amy Mills has been a friend and mentor and hero to me as well. She’s definitely a trail- blazer for us females in BBQ.
NBBQA: What tip would you give the young girls wanting to get into this field?
MD: Make it a priority to take classes. While videos are great, sit- ting in on a class, live or virtual, allows you to ask questions, dig into the why, and discover new styles of cooking.
SB: Just keep cooking. You're going to come up against tough cooks, tough competition, and tough critics, but your food can al- ways speak for itself. There is room at the BBQ table for anybody willing to try and fail and learn as they grow. Also, I believe with my whole heart that BBQ is fun!! It doesn't always have to be seri- ous business; it can most definitely be a weekend spent relaxing with family and friends and trying something new.
LRS: I’m excited to have had the opportunity to help raise 2 ladies in our BBQ world. Erin Campbell and Claire Campbell Candler have cooked with our team, Ubon’s, since they were small girls. I’ve urged them to be themselves, take no junk from anyone and do what they love. Some days BBQ is hot and heavy and uncom- fortable work. It’s very seldom “ladylike” but it’s work that at the end of the day leaves you feeling gratified. I encourage girls to get in there and do it!
NBBQA: Where do you see BBQ going as a cuisine especially for women in this industry?
MD: I see this cuisine gaining more respect than ever. During this recent year, many people got out into their backyard and played with coals, pellets and wood. While many did very well, many more realized just how difficult it is to make great - really great -
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