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
- 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.
- 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.
- Allow the steak to warm up! Minimum 30 minutes to 1 hour.
- 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.
- Cook the steak for about 3 minutes, then open the lid and flip over the meat. Cook the meat for another 3 minutes.
- Use a meat thermometer to check the internal temp of the steak. Pull off the grill when it reaches 125 degrees
- Remove the meat and allow it to sit on a cutting board for about 5 minutes before serving.
- 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
- Clean mushrooms; remove stems. Place mushroom caps gill-side up in a shallow baking sheet.
- 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.
- Preheat the grill to medium-high heat; grease the grate.
- 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.
- Remove from grill and top with mixture of chopped onion, tomato, basil, garlic, and yellow bell peppers.
- Drizzle with olive oil and balsamic vinegar.
- serve warm.