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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecueby Myron Mixon
Synopses & Reviews
Cheryl and Bill Jamisonand#8217;s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecueand#8212;slow-cooking over smokeand#8212;for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic bookand#8217;s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
With 450 recipes from each of the U.S.and#8217;s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of and#8217;Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
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. 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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