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    Smokin' with Myron Mixon (Paperback) By (author) Myron Mixon, With Kelly Alexander, Foreword by Paula H Deen

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    DescriptionThe 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.

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    Smokin' with Myron Mixon
    Authors and contributors
    By (author) Myron Mixon, With Kelly Alexander, Foreword by Paula H Deen
    Physical properties
    Format: Paperback
    Number of pages: 169
    Width: 185 mm
    Height: 229 mm
    Thickness: 15 mm
    Weight: 522 g
    ISBN 13: 9780345528537
    ISBN 10: 0345528530

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BISAC V2.8: CKB002060
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBS
    Ingram Theme: CULT/SOUTH
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    DC21: 641.5784
    BISAC V2.8: CKB060000
    DC22: 641.5/784
    LC subject heading:
    BISAC V2.8: CKB023000, CKB005000
    B&T Approval Code: A97406041
    DC22: 641.5784
    LC classification: TX840.B3 M59 2011
    LC subject heading: , ,
    Thema V1.0: WBS
    Edition statement
    Illustrations note
    Random House USA Inc
    Imprint name
    Random House Inc
    Publication date
    15 May 2011
    Publication City/Country
    New York
    Author Information
    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.
    Review quote
    "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