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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecueby Myron Mixon
Synopses & Reviews
No one has won more prize money, more trophies, or more adulation in the barbecue world than Mixon--three world championships and more than 180 grand championships. Now, for the first time, Mixon's stepping out from behind his rig to teach how he does it.
A champion BBQ cook and star of TLC's Pitmasters showcases 75 of his award-winning recipes, as well as his time-tested techniques and anecdotes from the trenches of competitive grilling, in a book with dozens of full-colored photos. Original.
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.
Table of Contents
Foreword / Paula Deen — Introduction — Barbecue basics — Rubs, sauces, marinades, injections, and glazes — Chicken — Hog — Ribs and chops — Beef — Fish — Side dishes — Myron at home — Drinks and desserts.
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