Smokin' with Myron Mixon by Myron Mixon and Kelly Alexander

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Smokin' with Myron Mixon

Name: Smokin' with Myron Mixon
Price: 26.00 USD
Availability: InStock
Author: Myron Mixon, Kelly Alexander
ISBN: 9780345528537

Paperback $26.00

Published on May 10, 2011 | 192 Pages

Buy from Other Retailers:

$26.00

Published on May 10, 2011 | 192 Pages

Buy from Other Retailers:

The breakout star of TLC’s BBQ Pitmasters and five-time barbecue World Champion steps out from behind his rig to teach you the tips, tricks, and secrets that have made him the winningest man in barbecue, along with 70 flavor-packed recipes.

“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

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. It’s Mixon’s combination of killer instinct and killer recipes that has led him to five world championships and more than 180 grand championships and made him the breakout star of BBQ Pitmasters. Now, in Smokin’ with Myron Mixon, he’s teaching you how he does it, 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; the perfect ways to cook up hog, ribs, brisket, fish, and chicken, including Mixon’s famous Cupcake Chicken.

With 70 award-winning recipes—including Sausage-Stuffed Pork Chops, Bacon-Wrapped Coca-Cola Chicken Breasts, Smoked Jack Bologna, and Myron Mixon’s Prize-Winning Whistler Burger—and complete with mouthwatering photography, Smokin’ with Myron Mixon reveals the secrets to the best barbecue from the man who barbecues best.

“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

Author

Myron Mixon

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.

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Author

Kelly Alexander

Kelly Alexander is a former editor of Food & Wine and Saveur magazines, and her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among others. She also teaches food writing at Duke University, and is a graduate of Northwestern University’s Medill School of Journalism.

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Smokin' with Myron Mixon

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By Myron Mixon and Kelly Alexander