Elizabeth Karmel

Elizabeth Karmel
Did you know?

Elizabeth is regarded by many as the country’s leading female grilling expert.  When she found that many of the women she met, even those who were good cooks, never stepped in front of grill, she decided her true calling was to spread the word about grilling and barbecue.

Elizabeth Karmel
Elizabeth's Featured Recipe
Crushed Tomato Sauce

Click here for recipe

Elizabeth Karmel is a nationally known grilling and barbecue expert, consultant, cookbook writer and teacher whose mission is to encourage women to “join in the backyard fun.”

She is the executive chef of Hill Country Barbecue Market; the award-winning Texas barbecue restaurant and live music venue in Manhattan,, and the soon-to-be-open Hill CountryChicken.

Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Her cultural passion for barbecue served Karmel well as she played with fire everyday while handling marketing and public relations efforts and culinary initiatives for client Weber-Stephen Products Co. before creating Girls at the Grill™ in 2002.

Karmel created Girls at the Grill to share her passion for outdoor cooking with girls (and any willing guy) everywhere. is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals.

Elizabeth has written three award-winning grilling and barbecue cookbooks: Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ; Pizza on the Grill and Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill.

She is a frequent guest on all three network morning shows; TODAY, GMA and CBS Early Show, and has filmed several specials for The Food Network. In addition, she writes and is featured in national magazines, newspapers and online including Fine Cooking, Cooking Light, Martha Stewart Living, Rachael Ray, Men’s Health, O Magazine, Bon Appetit, Food & Wine, New York Magazine, Wine Spectator, Food Network Magazine, Better Homes and Gardens, Marie Claire, aol’s KitchenDaily, The Village Voice, the New York Times, the Chicago Tribune and the Associated Press.

Elizabeth lives in Chicago and New York. Follow her on Twitter, @GrillGirl.

Latest Recipes

Queen Margherita Pizza

The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white, and green ingredients were h...

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Sausage and Sweet Pepper Pizza

Little Italys favorite street sandwichItalian sausage and pepperscomes to life on top of this crispy, smoky pizza crust. This way you ...

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Grilling Guru Rub

If I were stuck on a desert island and could only have one barbecue rub, this would be it! It has all the classic barbecue notes salt, s...

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Very Berry Pizza

Now you can enjoy all your favorite antioxidants and eat your pizza too.

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Green Tabasco Marinade

My friend and fellow Southern food lover Bill Smith is famous for his Green Tabasco Chicken. On a recent trip to his renowned restaurant,...

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Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and...

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Country Ham & Fig Pizza

Country ham is a mainstay of the southern table and is sometimes referred to as America’s prosciutto. The salty, meaty ham is best sliced...

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Magic Mushroom Medley Pizza

Anyone who has ever shared a meal with Elizabeth knows of her obsession with mushrooms. This pizza is a mushroom lover’s dream and showca...

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B&E Sprinkle-icious Spice Blend

Enhance any pizza, salad, or flatbread with a shake or two.

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Spelt Dough

Our spelt (see Notes) dough has a sweet, nutty whole wheat flavor that is instantly pleasing. But because of the properties of spelt, it ...

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Artisanal Baker’s Dough

In the infancy of our grilled pizza days, we were thrilled with the results of pizzas made with store-bought or pizzeria-bought dough. We...

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Basic Pizza Dough—By Machine

This recipe is so fast that you can start it when you get home from work and be grilling your pizza 30 minutes later. It can be made in a...

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Spicy or Not Horseradish Cocktail Sauce

To me, the essential ingredient in classic cocktail sauce is the fresh horseradish. I love it in almost equal proportions to the ketchup....

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Sun-Dried Tomato Pesto

This is my favorite way to eat those sweet, tart and slightly chewy sun-dried tomatoes. Pureeing them in a pesto that is rich with olive ...

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Honey Butter

Honey and butter go together like bees and honey! It is a natural pairing, and the butter brings out the other nuances of flavor in the h...

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My Favorite Wet Mustard Rub with Bourbon

This concoction is a cross between a marinade and a paste. It is based loosely on a mustard paste that my Grandmother Odom would make eve...

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Dried Pear and Ginger Chutney

I love dried pears and crystallized ginger. But nothing can compare to what happens when you combine them in this sweet-hot chutney that ...

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Orange Marmalade and Grand Marnier Glaze

Marmalade is the perfect starter for a glaze. You can use your favorite marmalade, or if you don’t already have a favorite marmalade, try...

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Red-Eye Gravy Glaze

Even though I am a proud card-carrying Southerner, I don’t smother my food with heavy gravies, preferring the flavors in a lighter applic...

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Jack Daniel’s Steak Sauce

I couldn’t write a sauce chapter without featuring Jack Daniel’s, since it is one of my favorite sauces to hit! Kidding aside, we all kno...

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Sassy 2B Barbecue Sauce

I love anything that includes 2 of my favorite this case, bourbon and brown sugar. And this is one of my favorite barbecue sauces...

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Mama Faye’s Winning Barbecue Sauce

This sauce is known to most people as Apple City Barbecue Sauce. It won Mike Mills three Grand Championships at Memphis in May and more a...

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Double Happiness Chinese Marinade

I recently visited China with my friend and grill products distributor Robert Laub. We were in Dongguan City for a trade fair and decided...

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Cookbooks, etc

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