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2 Burnside Cooking and Food- Barbecue Grill Cookouts
6 Local Warehouse General- General
25 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

by

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Cover

 

Synopses & Reviews

Synopsis:

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.
and#160;
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.
and#160;

Synopsis:

From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecueandmdash;from low-and-slow Southern ribs cooked in decades-old BBQ pits to new techniques and flavors from its largest urban centers

and#160;

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.

Product Details

ISBN:
9780345528537
Author:
Mixon, Myron
Publisher:
Houghton Mifflin Harcourt
Author:
Alexander, Kelly
Author:
Jamison, Bill
Author:
Jamison, Cheryl Alters
Author:
Deen, Paula
Author:
Purviance, Jamie
Subject:
Barbecue
Subject:
General-General
Copyright:
Edition Description:
Trade paper
Publication Date:
20110531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
4-color
Pages:
304
Dimensions:
10.88 x 8.5 in 1 lb

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Related Subjects

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

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue New Trade Paper
0 stars - 0 reviews
$22.00 In Stock
Product details 304 pages Ballantine Books - English 9780345528537 Reviews:
"Synopsis" by ,
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.
and#160;
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.
and#160;
"Synopsis" by ,
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecueandmdash;from low-and-slow Southern ribs cooked in decades-old BBQ pits to new techniques and flavors from its largest urban centers

and#160;

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