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11 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts
13 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

Everyday Barbecue: At Home with America's Favorite Pitmaster

by

Everyday Barbecue: At Home with America's Favorite Pitmaster Cover

 

Synopses & Reviews

Review:

"New York Times bestselling author (Smokin' with Myron Mixon) and star of TLC's Barbecue Pitmasters, Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. While there's no way to produce properly smoked brisket or ribs in 30 minutes, Mixon makes the prep and cooking/smoking process as efficient as possible, encouraging readers to rely on a simple four-ingredient marinade, and two easy but flavorful rubs for virtually all his dishes. That's not to say his food is monochromatic, but the focus here is on the smoke imparted to the food. His coleslaw, burgers, fried chicken, and Smoked Whiskey Wings are all perfectly serviceable; but it's his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach — rather than a multitude of variations on ribs, pulled pork and a bevy of sauces — sets the book apart and make it a keeper, as long as readers can put up with Mixon's boasting and ego. Agent: Michael Psaltis, Culinary Entertainment Agency. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Myron Mixon is the star of Destination America’s BBQ Pitmasters. He has appeared on the Today show, Good Morning America, Conan, The Tonight Show with Jay Leno, The Late, Late Show with Craig Ferguson, and QVC.

 

Kelly Alexander is a former editor at Food & Wine and Saveur magazines and co-author of Smokin’ with Myron Mixon. Her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among other publications. She also teaches food writing at Duke University, and is a graduate of Northwestern’s Medill School of Journalism.

Product Details

ISBN:
9780345543646
Author:
Mixon, Myron
Publisher:
Ballantine Books
Author:
Alexander, Kelly
Subject:
Barbecue
Subject:
Cooking and Food-US Southern
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade paper
Publication Date:
20130531
Binding:
TRADE PAPER
Language:
English
Illustrations:
COLOR PHOTOS THRU/OUT
Pages:
320
Dimensions:
9.1 x 7.9 x 0.69 in 1.7563 lb

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern
Featured Titles » General

Everyday Barbecue: At Home with America's Favorite Pitmaster New Trade Paper
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$24.00 In Stock
Product details 320 pages Ballantine Books - English 9780345543646 Reviews:
"Publishers Weekly Review" by , "New York Times bestselling author (Smokin' with Myron Mixon) and star of TLC's Barbecue Pitmasters, Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. While there's no way to produce properly smoked brisket or ribs in 30 minutes, Mixon makes the prep and cooking/smoking process as efficient as possible, encouraging readers to rely on a simple four-ingredient marinade, and two easy but flavorful rubs for virtually all his dishes. That's not to say his food is monochromatic, but the focus here is on the smoke imparted to the food. His coleslaw, burgers, fried chicken, and Smoked Whiskey Wings are all perfectly serviceable; but it's his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach — rather than a multitude of variations on ribs, pulled pork and a bevy of sauces — sets the book apart and make it a keeper, as long as readers can put up with Mixon's boasting and ego. Agent: Michael Psaltis, Culinary Entertainment Agency. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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