Melissa Cookston
Melissa Cookston, who was born and raised in the Mississippi Delta, is a seven-time world barbecue champion; at the Memphis in May World Championship Barbecue Cooking Contest she won the whole hog division five times and grand champion twice. She opened Memphis Barbecue Company in Horn Lake, Mississippi, and has written cookbooks, including "Smokin' in the Boys' Room" and "Smokin' Hot in the South." She has appeared on Food Network and judged Netflix's "The American Barbecue Showdown." She retired from competition barbecue in 2023 and has since focused on her nonprofit, the World Junior BBQ League.
Philosophy
She has described her barbecue as Memphis-style, drawing "the vinegar from the Carolinas, the sweet from Kansas City and the salt, pepper and spicy heat from Texas." She has also said the most common mistake is over-smoking: "Smoke is like an ingredient."
Technique
In her published competition baby back rib recipe, the ribs are rubbed and brushed with mustard, smoked at 225°F over apple and cherry wood for 2 hours, wrapped in foil with honey, turbinado sugar and grape juice at 250°F for about 2 more hours, then glazed and returned to the smoker for 15 minutes. She has said lighter meats take lighter fruit woods, while brisket can take hickory.
Recognition
- Two-time Grand Champion, Memphis in May World Championship Barbecue Cooking Contest
- Barbecue Hall of Fame (American Royal, 2017 class)
- Author: 'Smokin' in the Boys' Room'