Myron Mixon’s latest book was just published. Order your copy today!
BBQ&A with Myron Mixon
Do I need a smoker? Which cuts of meat are best for smoking? Which is better, a gas grill or a charcoal grill? What’s the difference between wood chunks, chips, and pellets? Should I grill food with my cooker’s lid open, or closed? How can I get started competing in barbecue contests? Why is my barbecue chicken always dry?
You got questions about barbecue?
Myron Mixon—winningest man in barbecue and star of “BBQ Pitmasters”—has answers.
From Mixon’s live cooking demos to his popular cook schools to his more than 20 years spent competing on the professional barbecue circuit, he has heard countless questions from ‘cue enthusiasts, and in this book he tackles them all. Here is a barbecue guide for anyone who loves to cook and eat ‘cue—complete with recipes designed for both novices and more experienced cooks, plus countless tips and techniques and all the advice you’ll ever need to be the king or queen of your backyard.
Myron Mixon’s BBQ Rules
Pitmaster, Myron Mixon, celebrates his south Georgia culinary roots in this collection of his most personal and never before shared methods, recipes, and technique for smoking meat on an old-school barbecue pit. In barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. Myron Mixon’s BBQ Rules has 50 methods and recipes for smoking every kind of meat from chicken wings to the whole hog including all the basics you need to get there and variations for cooking on smokers and grills. Also included are Mixon’s personal favorites: his dad’s juicy T-bones, his prize-winning ribs, and even his own blackberry cobbler. Featuring step-by-step lessons on building a pit, managing a fire, and selecting the best wood, Mixon breaks down the essentials to help you become a pitmaster in your own backyard.
Smokin’ with Myron Mixon
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships.
In his first cookbook, Mixon stepped out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro.
As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!