A North Carolina native, Elizabeth Karmel was raised on barbecue, whether it was a roadside stand, neighborhood cookout, or county fair. While most girls played with dolls, she played with fire.
She quickly realized her true calling, and parlayed her passion for grilling into a decade-long tenure handling culinary initiatives, marketing and public relations for Weber-Stephen Products, makers of the ubiquitous backyard grill. It was during this time that Elizabeth came to realize that grilling culture was primarily dominated by men, and even some of the most talented female cooks had never stepped in front of the grill. In 2001, she saw an opportunity for women to join in the fun and reclaim the backyard, and created Girls at the Grill to share her passion for outdoor cooking with girls (and guys) everywhere. Her goal is to make grilling and barbecue an everyday cooking technique.
Girls at the Grill was an instant success, leading to a top-rated website (www.girlsatthegrill.com) and numerous television appearances on everything from The Food Network to the Today Show. In 2005, Elizabeth took Girls at the Grill to the next level, writing Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ; she is currently writing three more grilling and barbecue cookbooks. Elizabeth is the resident grilling consultant and contributing writer for Fine Cooking magazine, and has written for Cooking Light, Bon Appetit, Saveur, Everyday with Rachael Ray, among other epicurean and lifestyle magazines.
A Southern food specialist, Elizabeth teaches at the Institute of Culinary Education (ICE) in Manhattan, and in 2007, launched Camp BBQ – a series of culinary education trips to America’s most honoured barbecue regions. In addition to grilling, writing and teaching, Elizabeth created Grill Friends, a line of award winning kitchen and grilling tools, designed for kitchen, outdoor cooking and entertaining.
Regarded as America’s foremost female grilling expert, Elizabeth works with the Hill Country team to impart the barbecue traditions she holds dear. In August 2007, The James Beard Foundation invited Karmel to be a guest chef on behalf of Hill Country. She’s thrilled to be working with people like Marc Glosserman who share her passion and vision for bringing real Texas barbecue to New York City. It’s this dedication, experience, and yes, fire that she displays at Hill Country.