The secret to the best barbecue from the man who barbecues the best: Keep it simple!
In the world of competitive barbecue, nobodys 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 fathers side. He grew up to expand his parents sauce business, Jacks Old South, and in the process became the leader of the winningest team in competitive barbecue. Its Mixons 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 TLCs BBQ Pitmasters.
Now, for the first time, Mixons 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. Dont do it! Mixon will show you how you can apply his keep it simple mantra in your own backyard. Hell take you to the front lines of barbecue and teach you how to turn out cue like a seasoned pro. Youll learn to cook like Mixon does when hes on the road competing and when hes 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 youll need
the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixons famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipesincluding one for the most sinful burger youll ever eatand 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.
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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