Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook Winningest Man in Barbecue
May 2011 · Sold by Ballantine Books
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About this ebook
The breakout star of TLC’s BBQ Pitmasters and five-time barbecue World Champion steps out from behind his rig to teach you the tips, tricks, and secrets that have made him the winningest man in barbecue, along with 70 flavor-packed recipes.
“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
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. It’s Mixon’s combination of killer instinct and killer recipes that has led him to five world championships and more than 180 grand championships and made him the breakout star of BBQ Pitmasters. Now, in Smokin’ with Myron Mixon, he’s teaching you how he does it, 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; the perfect ways to cook up hog, ribs, brisket, fish, and chicken, including Mixon’s famous Cupcake Chicken.
With 70 award-winning recipes—including Sausage-Stuffed Pork Chops, Bacon-Wrapped Coca-Cola Chicken Breasts, Smoked Jack Bologna, and Myron Mixon’s Prize-Winning Whistler Burger—and complete with mouthwatering photography, Smokin’ with Myron Mixon reveals the secrets to the best barbecue from the man who barbecues best.
“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
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. It’s Mixon’s combination of killer instinct and killer recipes that has led him to five world championships and more than 180 grand championships and made him the breakout star of BBQ Pitmasters. Now, in Smokin’ with Myron Mixon, he’s teaching you how he does it, 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; the perfect ways to cook up hog, ribs, brisket, fish, and chicken, including Mixon’s famous Cupcake Chicken.
With 70 award-winning recipes—including Sausage-Stuffed Pork Chops, Bacon-Wrapped Coca-Cola Chicken Breasts, Smoked Jack Bologna, and Myron Mixon’s Prize-Winning Whistler Burger—and complete with mouthwatering photography, Smokin’ with Myron Mixon reveals the secrets to the best barbecue from the man who barbecues best.
The breakout star of TLC’s BBQ Pitmasters and five-time barbecue World Champion steps out from behind his rig to teach you the tips, tricks, and secrets that have made him the winningest man in barbecue, along with 70 flavor-packed recipes.
“Pitmaster Myron Mixon is an American treasure and hold...
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Ratings and reviews
14 reviews
Nate Patterson
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July 11, 2023
Wonderful tribute to a love of a career
Glen Shurtz
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February 10, 2020
Good info on this book.
2 people found this review helpful
THE LORD
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September 29, 2018
Double Jeopardy
3 people found this review helpful
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.
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.
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 sa...
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