Variety is the spice of life! Get to know GrillGirl contributors a little better by reading their bios below. If you would like to contribute to GrillGirl.com, please drop me a line at email@example.com with article ideas.
Eddie Medlin, Grill Girl’s Dad, Also known as “Tropical Storm Eddie”:
I was born in Elkin, NC and my earliest and fondest memories were my dad taking me to Lexington, NC to Stamey’s original restaurant that opened in 1953 and getting me a chopped BBQ sandwich and a Cheer wine soft drink.
My journey from an occasional “half ass back yard gas grill guy” to a BBQ Pitmaster began when Robyn got me Steven Raichlen’s “How to Grill” cookbook back in 2001… Everything changed after that… Fast forward 14 years and I am a certified SCBBQA (South Carolina BBQ Association) Judge and started the North South Smokers Competition BBQ Team in South Carolina. We walked the stage on our first competition and we continue to improve every competition!
Robyn and I also started competing at Memphis I May, aka the “Superbowl of Swine” about 5 years ago through an introduction with Robyn’s blog and the Too Sauced to Pork team. We have been going to Memphis in May as our annual “father daughter bonding trip” ever since…
This is an experience that I believe we will always treasure and have been fortunate to meet the most Successful BBQ Pit Masters who we now call family. What is about barbecue that makes it more enjoyable to talk about than it is to eat it? For me it is the remembrances associated with my North Carolina barbecue heritage, the folks I have met at all the BBQ joints across America and the many BBQ friends I have met along the way at the many BBQ competitions and those that shared their Pit Master secrets with me to make me a better BBQ cook. I hope I have helped some of them on their BBQ journey as well.
Jon Solberg, Expert Outdoor Cook who Makes His Own Charcoal!
Enjoys long walks on the beach and good comedy..... Just kidding! A student all things outdoor cooking. Both low and slow or hot and fast. Charcoal, wood or gas it doesn’t matter. Not a big believer in the dogma of outdoor cooking. Continually looking for different ways. Loves to restore grills and smokers of all kinds. Born and raised in Mid-Michigan and understands there’s no off season in live fire cooking.
Paul Sidoriak; Big Green Egg Enthusiast and author of the site Grilling Montana:
Paul moved to Montana in 1996 to shake off the cobwebs of college and further pursue his passion for fly-fishing. After a few years working in the ski industry, he worked for a variety of food and beverage companies like Red Bull North America, Hostess Brands, and Nestle which made him a road warrior and put him in a hotel most week nights.
On weekends, he craved a home cooked meal and this fueled his passion for grilling. When his old gasser finally rusted thru, he got a Big Green Egg and began sharing his culinary successes and failures on his website Grilling Montana.
Paul likes to embrace grilled dishes that are different and thought provoking like grilled peaches, onion rings, and french toast mostly done over hardwood lump charcoal. You can check out what he has been grilling at Grilling Montana and would be honored if you follow him on Facebook.
I’m a Brooklyn native who now lives in South Florida with my husband and our two children. I started my professional career in fashion merchandising and production in New York.
In 2009, when we moved to South Florida I got a job at The Palm Beach Post as a web producer for their entertainment site and caught the writing bug. While at The Palm Beach Post I chased gourmet food trucks, interviewed James Beard award winning chefs and profiled local chefs and foodies including Grill Girl, Robyn Medlin.
I was a foodie before that was an officially coined term. While I’m nowhere near chef status I am adventurous in the kitchen and have never met an empanada I didn’t love.
Blake Marcum is an eight year competition BBQ competitor who has been a certified MBN judge for one year. This native born Southerner from Memphis, TN believes that Memphis BBQ is the only way to do BBQ right, but appreciates the styles that have been made popular in other parts of the country. His motto on all things Q is simple: “Low and slow, sweet with heat, muddy like the Mississippi River… now THAT is BBQ!”His passion for the creativity and his competitive nature have been the driving force behind the success he had as co-captain of the Too Sauced To Pork BBQ team for 7 years. He recently joined the Sweet Swine O’ Mine Championship BBQ team, who were the 2009 Memphis in May Grand Champions. Blake plans to actively compete and judge throughout the year and always reminds people of the reason he does it: “The friends I make at every competition and the feeling of family among competitors is truly something to cherish and enjoy. It’s why I keep coming back for more.”