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

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

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

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.

From the Trade Paperback edition.

Product Details

ISBN-13: 9780345528544
Publisher: Random House Publishing Group
Publication date: 05/10/2011
Sold by: Random House
Format: NOOK Book
Pages: 192
Sales rank: 178,162
File size: 23 MB
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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.
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.

From the Trade Paperback edition.

Customer Reviews

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Smokin' With Myron Mixon 3.7 out of 5 based on 0 ratings. 13 reviews.
Anonymous More than 1 year ago
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.
SCfarmgirl More than 1 year ago
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.
bbqpapa More than 1 year ago
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.
Anonymous More than 1 year ago
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.
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IlRosso More than 1 year ago
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.
Anonymous More than 1 year ago
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!!!!!!!