When you think of BBQ competitions, you think of good ol’ boys with carefully cultivated beer bellies sweating over a hot smoker. But one of the hottest competitors on the barbecue circuit right now isn’t a good ol’ boy — she’s a southern girl.
Melissa Cookston is The Winningest Woman in Barbecue—and with 10 World Championships and a pair of Memphis in May wins under her belt, she knows her way around a flame.
So, since the ground is thawing and it’s time to wake trusty old Smokey Joe from his hibernation in the garage, we asked Melissa to share some of her favorite recipes from her new cookbook, “Smokin’ in the Boys Room” to give us some inspiration and start the grilling season off right.
Melissa’s hooked us up with her all-around, all-purpose Grill Seasoning, perfect for steaks, pork chops and chicken; her famous Smoked Pork Loin with Raspberry Chutney; and for dessert, Cayenne Grilled Peaches, a sweet treat with a fiery kick, the best way to end any backyard party.
So grab your tongs, strap on your apron and fire up the grill…
Grill Seasoning
Makes about 1 ¾ cups.
Melissa says: “This is my all-purpose grilling seasoning, as I like the saltier overtones for the grill. It’s great on steaks, pork chops, and grilled chicken.”
Ingredients:
- ½ cup freshly cracked black pepper
- 1 tablespoon dried onion flakes
- 1 tablespoon coriander seeds
- 1 tablespoon dill seeds
- 1 teaspoon hot red pepper flakes
- 1 cup kosher salt
- 2 tablespoons granulated garlic
- 1 teaspoon light chili powder
- 1 teaspoon ground cumin
Preparation: Place the cracked black pepper, onion flakes, coriander seeds, dill seeds, and hot red pepper flakes in a coffee grinder and pulse until reduced in size but not pulverized. Transfer to a small mixing bowl, add the salt, granulated garlic, chili powder, and cumin, and stir until well incorporated. Store in an airtight container for up to one month.
Smoked Pork Loin with Blackberry Chutney
Serves three to four.
Melissa says: “I spent many a summer day crawling through weeds and fighting off chiggers and snakes just to pick a bucket of luscious blackberries. Blackberries are the flavor of my youth, and I still try to sneak out in June, when the berries are at their plumpest and juiciest, and pick a few to make into cobblers and jellies. This chutney uses blackberries to bring a rich sweetness and beautiful contrast to the pork.”
Blackberry Chutney
Ingredients:
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon minced garlic
- 2 jalapeños, finely diced (seeds removed for a milder chutney)
- 1 pound fresh blackberries ⅓ cup sugar 2 tablespoons red wine vinegar
Pork Loin
Ingredients
- 1 (3 to 4 lb) boneless pork loin
- 3 tablespoons Grill Seasoning
- 2 tablespoons whole-grain mustard
Preparation: To make the chutney, heat the olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeño and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.
Prepare a smoker to cook at 250°F with cherry wood. Rinse the pork loin and trim off the silver skin and excess fat. Sprinkle with the Grill Seasoning, slather with the mustard, and massage it into the loin.
Place the loin in the smoker and cook for two hours or until the internal temperature registers 150°F on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.
Cayenne Grilled Peaches
Serves four.
Ingredients
- 4 peaches
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cayenne
- Whipped cream for serving
Preparation: Prepare a hot grill.
Cut the peaches in half and remove the pits.
In a small bowl, mix together the brown sugar, vanilla, and cayenne. Place the peach halves in a baking dish cut side up and spoon the sugar mixture over the peaches. Allow to sit for 20 minutes or until the sugar dissolves.
Place the peaches on the grill skin side down and cook for about 3 minutes or until they develop some char and the sugar is slightly set.
Turn over and grill for 1 minute, then quarter turn them to develop a nice diamond-shaped grill mark. Remove, place on serving plates, and serve with a dollop of whipped cream.
All recipes from Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue by Melissa Cookston, Andrews McMeel Publishing 2014. Reprinted with permission.
