- Shopping Bag ( 0 items )
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 17, 2011
No text was provided for this review.