How Sunny Moody Lost 80 Pounds & Became A World-Champion Pit Master After MS Diagnosis

Fans first got to know world-champion female pit master Sunny Moody on the Food Network’s “BBQ Brawl,” but there’s a lot more to her story! Twelve years ago, Sunny got a medical diagnosis that inspired her to take control of her health and lose 80 pounds. She told Access Hollywood’s Zuri Hall all about her incredible journey.

Give Sunny’s recipes a try at home!

Sunny’s Street Tacos

Quick Tips:

  • Make sure to heat your grill to high or extremely hot before you throw the meat onto it.
  • The thickness of the steak is important, it should be a good cut at least 1 1/4” inches or thicker.
  • This will help guarantee while grilling it on the BBQ, the outside of the steak will get a beautiful crust but the inside will be very tender and juicy.
    1. First, trim excess fat off edges of steak. Season with kosher salt, coarse ground black pepper and garlic powder around all sides of the steak.
    2. Allow the steak to warm up! Minimum 30 minutes to 1 hour.
    3. Heat the grill outside to high. Once the grill is extremely hot (should be about 600 degrees on the BBQ Thermometer), place the meat onto the grill.  Close the lid.
    4. Cook the steak for about 3 minutes, then open the lid and flip over the meat.  Cook the meat for another 3 minutes.
    5. Use a meat thermometer to check the internal temp of the steak. Pull off the grill when it reaches 125 degrees
    6. Remove the meat and allow it to sit on a cutting board for about 5 minutes before serving.
    7. Then carve the meat against the grain. Slice thinly and serve immediately.

    Total time is about 7 minutes on each side of the meat, for medium and about 5 minutes per side for medium-rare.

    Warm up tortillas on a flat top with a little oil. Layer thin sliced steak with ingredients such as avocado, pico de gallo, onion cilantro and Cotija cheese. Finally, top with fresh-squeezed lime.

     

    Sunny’s Grilled Stuffed Mushrooms 

    1. Clean mushrooms; remove stems. Place mushroom caps gill-side up in a shallow baking sheet.
    2. Combine oil and fresh garlic in a small bowl. Pour mixture evenly over mushroom caps; sprinkle with salt and pepper. Let marinate at room temperature for 1 hour.
    3. Preheat the grill to medium-high heat; grease the grate.
    4. Place the mushroom caps gill side down over the hot grill until caramelized and tender, about 5 minutes. Flip over and place sliced mozzarella cheese on cap. Grill for 5 more minutes.
    5. Remove from grill and top with mixture of chopped onion, tomato, basil, garlic, and yellow bell peppers.
    6. Drizzle with olive oil and balsamic vinegar.
    7. serve warm.