What’s it like being a Southern girl in the barbecue world? Shannon Mitchell, marketing director at Georgia-based grill company recteq, has an avid enthusiasm for grilling—a pastime so often loved by the men in our lives. From selecting the right tools to channeling your creativity, Shannon shares expert tips that will encourage anyone to fire up the grill with cool assurance.
Southern Lady: Why do you think grilling has traditionally been such a male-dominated hobby?
Shannon Mitchell: Whether it’s that primal connection to fire or just a guy’s way of escaping from kitchen cleanup duty, men love to cook outside. Grilling is a way to bond with your family and friends. Tending the grill gives guys a purpose and something to talk about when entertaining, and then they get accolades for the delicious meal—who wouldn’t love that?
Men tend to like the physical aspect of grilling and aren’t intimidated by using barbecue tools. Another reason why grilling has been a male-dominated hobby is that some women are happy to have their guy pitch in and help with the cooking process, so they have happily handed over the reins.
SL: How long have you been a grilling enthusiast and what sparked your interest?
Shannon: I never dreamed I would be a griller or in the grilling industry. I worked for Major League Baseball for seven years [before starting as recteq’s director of marketing in 2020]. Like baseball, grilling is as Americana as it gets, so jumping into the grilling world was easy, especially because grillers are a welcoming community. I went from never grilling to grilling four to five times weekly. Working alongside some of the best barbecue experts and chefs helped me understand the wood pellet grill’s functionality and sparked my passion for grilling. Now, I am hooked and want to encourage everyone to grill.
SL: What’s your advice to women who are still building their confidence when it comes to grilling?
Shannon: I [used to be] against grilling because I thought it was difficult, messy, and more work than just doing everything in the kitchen. Once I started doing small things on my recteq, the flavor was better, and the mess was minimal. Fast-forward three years, I do everything on my grill. It can be intimidating at first, but with repetition, great resources, and some personal touches, it is actually way less stressful or intimidating. I have burned more chicken while pan-frying it than I do on my grill.
Today’s grilling technology has become so sophisticated that it offers advantages for women just learning how to barbecue. Many of the wood pellet grills come with Wi-Fi connectivity, apps with recipes, and meat thermometers. Your barbecue can now send notices to your phone that tell you exactly how hot your grill is, what temperature you want your meat to be, and even how long to cook it.
Outdoor cooking is becoming the best way to cook, period. There is less mess in the house to clean up. You get a chance to breathe fresh air and connect to nature and the outdoors while cooking, which helps with all of the feel-good hormones. Grilling is often healthier than frying or cooking methods that require added fats and oils. Plus, grilling is social, inclusive, and supportive. Learning to grill is just like everything else that is good in life; it takes time and practice. But once you are hooked, you are hooked for life.
SL: What are a few of your top tips for grilling novices?
Shannon: Start by choosing the right grill. Using a grill with the latest technology is a great place to start. If you can flip a switch or swipe a screen, you’re fully equipped to grill. The technology helps you know the precise temperature, which means you can confidently approach your recipes and know that you don’t have to babysit the grill for great results.
Focus on finding recipes that look interesting. Grilling is all about experimenting. Trying new recipes will help you feel more confident when you are cooking for a group or even for yourself. Don’t limit yourself to just dinner and meats on the grill. I love the flavor that a barbecue gives veggies.
Breakfast foods are also great on the grill, and I can’t begin to tell you about all the great desserts I’ve made. One of my friends loves to make pizzas on their grill every Friday night, so they always have a crowd. There are great side dishes and even baked goods that are great cooked on a grill. I also love accessories like griddles to make eggs and pancakes.
SL: Do you follow or collaborate with other women in the industry?
Shannon: Since working at recteq, I have met some incredible women in the industry, including some TV chefs. From female pitmasters to grilling influencers, I love to watch their journeys and get inspired by what they make on the grill.
One of my favorite barbecue memories was with one of our lady pitmasters, Dianne Arocha, from Bull Horn BBQ, at the American Royal BBQ Competition. Dianne was so nervous. It was the first time she entered her dessert at this event, and she got a perfect score. Overall, she tied for first place with four other teams. I loved seeing a good friend compete and win.
SL: What are your favorite foods or dishes to cook on the grill? We’d love to share one of your go-to recipes with our readers.
Shannon: Homemade pasta sauce, grilled oysters, ratatouille, and buffalo chicken-stuffed zucchini boats are just a few things I’ve tried in addition to traditional barbecue. I have even cooked the entire Thanksgiving dinner on my grill. Something I have perfected is a seared rare steak, and yes, it could put a lot of restaurant/men’s steaks to shame!
My mom loves lamb, so I wanted to treat her when she came from Alabama to visit. I tested and tried every lamb recipe on the Internet, but I always returned to the Panko Crusted Lamb recipe on recteq.com. It is super simple, has minimal ingredients, and comes out perfect each time. Now, anytime I go home to Alabama to visit my mom, or she comes to Georgia to see me, I always fire up the recteq and cook lamb for her.
Feeling inspired? Try Shannon Mitchell’s favorite Panko Crusted Lamb and these delicious Southern Lady recipes: Grilled Steaks with Blue Cheese Dressing, Grilled Vegetable Crudité with Smoky Parmesan Dip, and Grilled Melon with Honey and Mint.
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