From KCRW, I'm Evan Klyman, and this is good food.

Every year, as summer gets closer, most of us start to pull out our outdoor cooking equipment and get it already.

Then we begin to dream of the meals we'll make.

Men of barbecue loom large in America, but just as women hold up half the

sky, we know our ways around the fire, too. There's a new book out from Cook's Country,

editor-in-chief Tony Tipton Martin, and Morgan Bowling, the brand's executive editor of creative

content. It's called When Southern Women Cook.

We ask Tony and Morgan to join us for a different view of outdoor cooking.

Hello.

Hi.

It's so great to have both of you.

Morgan, you wrote a really interesting essay about barbecue and gender in When Southern Women Cook.

It's titled The Heat is On.

And you spoke about attending a summer barbecue camp at which there were 55 men and seven women.

What was that experience like?

Well, I mean, honestly, it was really fun to go to a barbecue camp. I think people are sort of surprised to learn there's such a thing as a summer

camp for barbecue. It's put on by Texas A&M and Texas Foodways. It's this lovely sort of space where they talk a lot about barbecue and different

techniques about it. It was not actually that surprising to me as a woman who does a lot of barbecue

that I was one of the few females in the room. I actually really didn't even think about it that

much at the time until they had students present. Like they have a meat grading course.

And so the students came in to talk about the different meat grades, like what makes a

difference between like prime and choice beef.

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