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Product Description
Review
"So much has been made of Barbecue as a ‘cuisine’ that many people have forgotten the simple steps and the classic skills it takes to make good, old-fashioned, melt-in-your mouth 'Cue. Luckily Myron Mixon is here to remind us."
—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible.
“Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom. There is not another person who has won more championships, with more knowledge or with such passion about Barbecue than this southern gentleman.”
—Art Smith, James Beard Award Winning Chef
"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."
—Joe Perry, Aerosmith
—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible.
“Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom. There is not another person who has won more championships, with more knowledge or with such passion about Barbecue than this southern gentleman.”
—Art Smith, James Beard Award Winning Chef
"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."
—Joe Perry, Aerosmith
Product Description
The secret to the best barbecue from the man who barbecues the best: Keep it simple!
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 and made him the breakout star of TLC’s BBQ Pitmasters.
Now, for the first time, Mixon’s stepping 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. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.
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 and made him the breakout star of TLC’s BBQ Pitmasters.
Now, for the first time, Mixon’s stepping 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. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.
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Most helpful customer reviews
5 of 5 people found the following review helpful
1.0 out of 5 stars
Nothing special, very dissapointed, needs an editor,
This review is from: Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Paperback)
As a BBQ lover and enthusiast, I was pretty excited that Myron was putting out a book and actually pre-ordered the book a couple weeks before it's release. But, unfortunately, aside from a bunch of southern accent text, I don't think he played much of a role in almost any of this book. At least I hope not. I would be a little embarrassed putting out such a poor quality book. Some of the recipes are way off like the rib marinade... It asks for 2 whole cups of salt and that is on top of the soy sauce for about 4 liters of marinade. It will ruine your ribs and you will have to throw them out. This coming from the "winningest man in BBQ"?? And the book doesn't fall short of pumping up Myrons ego. Half the book talks about how great he is. The actual recipes themselves are with mistakes. They spent so little time on proof reading this book that there are many spots where they just cut and paste the exact same directions from one part of the book to another. In fact they even forgot to change the name of the meat in one cut and paste hack job. I think it was in the beef brisket recipe, that the directions were indicating what to do next to the ribs !! ... So after finding mistakes so obvious like this, it is really hard to believe that any of the information is very accurate. And Myron, I really can't believe you put your name to this book without reading it. I can't say you don't know BBQ, no one can say that I don't think but as for this book, it would have been more useful left as the tree it was and used in your bbq firebox... Hope your next one is better.
3.0 out of 5 stars
good not great,
This review is from: Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Paperback)
Thats what it is, good , but not great. Mike Mills book is better.Commercial book for Myron, good to begin with but doesn't help you to grow up in BBQ if you know your way.
2.0 out of 5 stars
Recipes from the Master of his Ego,
This review is from: Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Paperback)
I used to think that Myron Mixon was the king of BBQ. This book has great recipes, but, also some serious typos. One recipe I tried was his Award Winning Whistler Buger, turn out to be the worst thing I have ever had! When I spoke to a friend who also had the book, we talked about the recipe. Well, apparently my copy of the book had typos, and two were in this recipe. Example, 1 pound of beef with 3 Tablespoons of Kosher Salt. Yes, I followed it, as there was a rub with the salt, and 3 Tbls of the rub in the the burger mixture. Worst thing I ever ate. So much that I contacted Myron, and told him of the experiance, and he begrudgingly sent me a new book, COD! I refused it, and Myron just blamed the mounties. Nice. Well, after UPS took off the COD, I looked at the book, and it was the exact same, with the same typos. Myron said he did all he could do.Someone told me that Myron was an a-hole. And frankly, after this experiance, I agree. He cares nothing about his reputation, or his customers.
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