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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Paperback – May 10 2011


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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Everyday Barbecue: At Home with America's Favorite Pitmaster + Smoking Meat: Essential Guide to Real Barbecue
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Product Details

  • Paperback: 192 pages
  • Publisher: Ballantine Books; Original edition (May 10 2011)
  • Language: English
  • ISBN-10: 0345528530
  • ISBN-13: 978-0345528537
  • Product Dimensions: 18.8 x 1 x 23.1 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #69,939 in Books (See Top 100 in Books)

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

About the Author

MYRON MIXON was quite literarily born to barbecue. Raised in Vienna, Georgia,
his father Jack owned a BBQ restaurant which Myron helped run. His parents
started selling Jack's Old South BBQ Sauce, and after his father died in 1996,
Myron thought that by entering competitions he could sell some sauce. He was
hooked. He has appeared on the Today show, The Tonight Show with Jay Leno,
and the Late, Late Show with Craig Ferguson.
KELLY ALEXANDER is a former
editor at Food & Wine and Saveur magazine, and her work has appeared in the
New York Times, the New York Times Magazine, Gourmet, and Newsweek,
amongst others. She also teaches food writing at Duke, and is a graduate of
Northwestern's Medill School of Journalism.

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Customer Reviews

3.7 out of 5 stars

Most helpful customer reviews

11 of 11 people found the following review helpful By King_sauces on May 25 2011
Format: 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.
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6 of 6 people found the following review helpful By TheGeorgianChef on Oct. 9 2011
Format: Paperback Verified Purchase
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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1 of 1 people found the following review helpful By pierre bone on Oct. 23 2011
Format: 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.
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Format: Paperback Verified Purchase
I found this book to be a little too basic. If you have experience barbecuing this book will do little for you. If you are new it will help you a bit better. I found Myron was using this book to push his branded products. Over all this book is light on insightful information and loaded with Myron's ego. If you want a good book look to Paul Kirk or Chris Lilly.
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Gave this book as a gift to a friend that loves to bbq. The ingredients for the recipes are easy to find and best part, so far all the recipes that have been made are delicious.
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Interesting compilation of recipes which can be gleaned from other books. This book is as good a representation of the one and only book on the subject. But there are others.
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Format: Paperback
Some good ideas, but the book was not proof read so be careful if something doesn't make sense like no rising agent in the cord bread or more salt than other ingredients
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