North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food.

She launched, an Online Barbecue Shack, with her childhood friend, David Lineweaver on November 4, 2014. Lineweaver and Karmel bonded over being 2 x-pat North Carolinians in New York craving authentic North Carolina barbecue and the company was born. ships hickory-wood smoked whole-hog barbecue seasoned with Karmel’s signature North Carolina-style Vinegar Sauce nationwide.

Karmel was the founding Executive Chef of the award-winning Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn’s Hill Country Chicken.  She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars (the first barbecue restaurant in the city to ever garner 2 stars!), and a glowing review that read like a love letter to barbecue and the Hill Country concept.

In addition to being a chef, she is a food writer, culinary consultant and entrepreneur.  She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks.  She is writing a new cookbook entitled, Steak and Cake: America’s Favorite Saturday Night Meal. Karmel designs an innovative line of outdoor cooking and kitchen tools, and recently introduced Elizabeth’s Everyday Essentials line of French porcelain by Revol.

As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef.  She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel.

Karmel is the founder of the decade-old, gender-breaking