Melissa

Cookston


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Melissa Cookston was born and raised in the Mississippi Delta and is a trailblazing female food entrepreneur smoking the competition.

Cookston is a seven-time world barbecue champion; owner of restaurants Steak by Melissa, a successful steak house in Southaven, Mississippi and Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi, Fayetteville, North Carolina, and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef.

Recognized nationally from many appearances on national news and talks shows as well as cooking shows and the Food Network, Cookston served as a judge on season four of Destination America’s “BBQ Pitmasters,” and was named one of America’s most influential BBQ Pitmasters and personalities by Fox News in 2015.

Melissa's Favorite Recipes

Grilled Brie Burgers

Grilled Brie Burgers

Fire up grill and allow to come up to 450 degrees.  Place olive oil in a small cast iron skillet on the grill.  Add Vidalia onions and butter and allow to cook for 3-4 minutes, stirring often (shut top while not stirring to keep flame

Philly Cheese Steaks

Philly Cheese Steaks

Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250F. Season both sides of your steaks with salt and pepper to your liking. We're going to reverse sear these steaks, so pl

Pit Boss Pulled Pork Sandwiches

Pit Boss Pulled Pork Sandwiches

Set your Pit Boss to 225°F. While your grill is heating, remove the pork roast from it’s packaging a


Barbeque

Bob


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BBQ Bob (Robinson) has become a name that is synonymous with Pellet Grilling. Being a pioneer of the Pellet Grill industry has left him with stories going back to the late 80’s, when he first fell in love with the fastest growing segment of the grilling industry today. He was the first Pellet Grill retailer in the Midwest through his retail store in Kansas City, and to show people what the grills were truly capable of, he decided to join some BBQ competitions.

BBQ Bob stopped competing around the mid 1990’s, but in 1998 he made a cameo appearance on a team with Fast Eddy – for the Jack Daniels World Championship Competition. They were the only team using a Pellet Grill at that time, out of 28 teams, and they won Reserve Grand Champion that year (2nd place).

He has been referred to as the Godfather of Pellet Grills in the Midwest and has unofficially been welcomed as a “BBQ Celebrity” by his cohorts. However, Bob considers himself a pioneer, not a celebrity.

BBQ Bob's Favorite Recipes

The Boss Burger

The Boss Burger

Start your Pit Boss Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 300F. In a large bowl, mix together the ground beef, ground pork, eggs, barbecue sauce, and seasoning until combined. Do no

The Classic Hot Dog

The Classic Hot Dog

Preheat your Pit Boss Grill to 400 degrees F. Place the hot dogs directly on the grate and cook for about 10 minutes, or until cooked to your liking. If you want some extra char on the outside, open up your flame broiler and sear until the hot dogs

Darlington Dog

Darlington Dog

Preheat your grill to a medium-high heat: 350°F to 450°F. Before placing anything on the grill, generously oil the cooking grids, using a cloth and vegetable oil so the hot dogs don’t stick!1.       Heat your grill t

 

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