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World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book.

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Ever had a pork T-bone? 

Just like beef T-bones, pork T-bones contain a lower piece of the loin (the strip loin section of a beef T-bone) and a section of the tenderloin (the filet of the pig). I treat this simply: well seasoned, grilled to medium, and then topped with a thick pat of my BBQ Butter. Delish! The BBQ Butter can be made ahead and frozen. Just pull out a portion a couple of hours before needed. I also love to use it to top steaks, chops, and even breads for a nifty treat. 

Reprinted with permission from Smokin' in the Boys' Room