Memphis bbq winner

Our grills and BBQ smokers bring more than flavor to the table. Thanks to our high-quality stainless steel materials, your Memphis Wood Fire Grill will last you much longer than a traditional grill.

All of our grills are resistant to corrosion and rust, as well as have low maintenance needs due to ease of cleaning and maintenance. This highly-accurate, automated wood pellet grill gives you set-it-and-forget-it ease and remarkable results. Memphis is highly versatile, yet surprisingly simple. Create something sensational today.

Get a walk-through of our market-leading Memphis wood pellet grill technology. Memphis is the highest quality wood fire grill on the market, and we prove it. Priced to Fit Your Budget! Click here to read my review. This week it aired the best show ever in the series.

Taped in Memphis in late March, three contestants wrestled for 10 hours with bone-in pork butt and baby back ribs until only one was left standing. The winner will go on to the finals on Sunday, July 8 at 9 p.

There are three more prelims, all on Sundays at 9 on the new Destination America channel formerly Planet Green. Making them cook baby backs was a minor twist since most competitors prefer to cook a section from the spare ribs, further down the side than baby backs, from the part of the rib cage just under the bacon.

Babies tend to be less meaty and less juicy than spares. Like butt, ribs are best when cooked low and slow.

Click here to learn more about cooking competition style ribs hint, championship ribs do not fall off the bone. All the teams cooked the meat in their smokers for a few hours and then wrapped them in foil, This step, called the Texas Crutch , speeds cooking along, helps tenderize the meat, and prevents evaporation so it will be moister. Judges scored each sample on a 10 point scale, on appearance, tenderness, and taste.

In case of ties, taste ruled, but according to producer John Markus, there were no ties. Cookston co-owns the Memphis Barbecue Co.

She cooks frequently on the Memphis Barbecue Network, an all-pork series of competitions and she has won Memphis In May, the largest event on the circuit with scores of teams from all around the country. While other teams proudly displayed their trophies around their outdoor kitchen on the show, Cookston simply won her World Champion ring and afterward snarked "Don't go cryin' to your mamas, boys, 'cause you just got beat by a girl.

This Mississippi girl can cook. Yes, she can. Cookston is simply one of the top pork barbecue cooks in the world, perhaps the best, a claim that Judge Myron Mixon might claim.

Now she teaches men how to smoke meat. Related: Women build bigger businesses. Breaking barriers: When the "macho men" at BBQ competitions urged her to cook ribs instead of whole hog, considered the hardest meat to cook, Cookston went for whole hog.

She's won the whole hog competition, a specialty contest at Memphis in May, four of the past five years. Despite the perception of BBQ as a male dominated field, Cookston doesn't sense much gender bias at the contests. The bigger problem, she says, is in her restaurants. 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. Recipes cover sauces and seasoning mixes; pork and bacon; beef; Poultry; and seafood; as well as sides and desserts to complete the meal.