Customer Reviews for

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

Average Rating 3.5
( 13 )
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5 Star

(5)

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  • Anonymous

    Posted August 16, 2011

    Tried two recipes and they were WAY TOO SALTY

    The book is entertaining to read but after trying the rib and burger recipe they turned out to be way too salty. I am a certified BBQ judge and it makes one wonder why they would be published as a representation of championship BBQ. I suppose that there are some who would like a lot of salt but for me, it was too much.

    VERY disappointed.

    5 out of 9 people found this review helpful.

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  • Anonymous

    Posted September 5, 2012

    I would give the book an "average." The recipes and te

    I would give the book an "average." The recipes and technique are good, but contrary to how the author values himself, there are better. The explaination of the authors processes are good and easy to understand. the recipes are averaged at best. As for the author himself.....well great things come and they go. The author brags about himself of how rough and tough he is and how pretty he cuses. Given the fact that he has won some awards in his craft, it is intresting how vain he is about himself. I was rather flabergasted over the cost of $750 for two day's of his cooking school. Being a professional instructor myself, I don't know of any craft that one could teach in two day's . I would like to visit with some paet students to see if this $750 tuition actually taught them something that they perhaps might have already knew, or did this class take a chunk of their money and time to which they were given something just short of a meager indoctrination and a lot of bull. He reminded the reader several times in this book how great he is. For a minute there, I thought i was reading about some prize fighter or grreat dictator. As for my needs,I bought this publication, JUST AS I BUY OTHER OTHER PUBLICATIONS, for some new ideas on technique and recipes,NOT FOR THE AUTHOR. When one is a professional something or other, the world tends to amuse itself in finding fault in that person,not his craft, and they usually succeed in the later. I would further tell the author that as with great athletes,coaches, movie and singing stars, you are here today,gone tomorrow. It's a rough way to have to go through life, fame and money, or no fame and money!!!!!!!

    3 out of 7 people found this review helpful.

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  • Posted January 24, 2014

    GREAT reference for smoking food

    My son built a huge smoker (from a 500 gallon tank) and he has made the BEST food following the recipies in this book. A friend had loaned him the book and after he returned it he tried other recipies. we decided to buy this book and it is our "go to" reference for all things smoker related.

    1 out of 1 people found this review helpful.

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  • Posted September 2, 2013

    Great instructional text for backyard chefs.

    A detailed look at bar-b-que from a master. Detailed recipes, histories of bar-b-que, Myron and His Family and competitions. I consider it to be a must have manual for My grilling and smoking recipes. Well written and a pleasure to read.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 2, 2013

    I'm the best SOB, cursin' colonel Sanders you've ever met from t

    I'm the best SOB, cursin' colonel Sanders you've ever met from the great GD state of Georgia. Every article starts with some pompous paragraph about how his daddy was or how much he won at some competition. I have respect for the man, but if you're into supporting people with decent sportsmanship, this cookbook is NOT for you! Maybe the other best sellers should brag about how their book isn't marked half off like the winningest man is bbq. They're doing something better than you and now claiming to be a God.

    1 out of 2 people found this review helpful.

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  • Posted December 9, 2013

    In this book, Mixon describes the techniques he uses for competi

    In this book, Mixon describes the techniques he uses for competition BBQ. Far from being "simple", many of them (such as his cupcake chicken) are rather complicated. Getting every piece to look the same may help in competition but it's too fussy for regular use. My other comment would be that the recipes and rubs are too salty and too sugary. If you can taste the meat through that much salt and sugar, your palate is better than mine. I don't like sweet or salty food. So, with anybody's BBQ rubs, sauces and recipes, I reduce the salt and sugar to my taste.Sugar is fine for desserts but not on meat or veggies. In this case, I would say that the recipes would be too salty and sugary for most people.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 17, 2011

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    Posted May 16, 2011

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  • Anonymous

    Posted October 23, 2011

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  • Anonymous

    Posted June 4, 2012

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    Posted June 20, 2014

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    Posted July 15, 2011

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    Posted February 9, 2013

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