Smokin' with Myron Mixon: Backyard 'Cue Made Simple from the Winningest Man in Barbecue Author: Myron Mixon | Language: English | ISBN:
B004MME6MK | Format: EPUB
Smokin' with Myron Mixon: Backyard 'Cue Made Simple from the Winningest Man in Barbecue Description
The secret to the best barbecue from the man who barbecues the best: Keep it simple! 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. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s
BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, 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 you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety
over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos,
Smokin’ with Myron Mixon will fire you up for a tasty time.
From the Trade Paperback edition.- File Size: 23779 KB
- Print Length: 192 pages
- Publisher: Ballantine Books; Original edition (May 10, 2011)
- Sold by: Random House LLC
- Language: English
- ASIN: B004MME6MK
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #15,933 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > South - #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #9
in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
- #1
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > South - #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #9
in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
He keeps it simple and real. I love the way the book flows as a cookbook and a story. As soon as you get into it, there's no doubt this is Myron's cookbook. His language is what you'd expect and it's absolutely appreciated.
There are a good number of recipes and all of which are easy to follow. I can't wait to try the cupcake chicken!
The best part is how he explains the different recipes and techniques. You may not agree with some of what he says, but he does.. and it's made him ton's of money.
What you'll find:
Recipes for Rubs , Marinade, Injections, Glazes and Sauces. All or most recipes of his famous dishes (ribs,cupcakes chicken, brisket, etc.)
Cooking temps and techniques (tools,types of wood, etc)
Super easy to follow recipes and real simple ingredients.
Great stories about Myron and his dad.
Good information about the BBQ competition circuit.
Who it's for:
Beginners/Intermediate/Pros
Beginners: You will learn some of basics and find easy to follow, awesome recipes.
Intermediates: My category. It will make you feel good. It will bring you back down to earth and remind you to not over-think the BBQ process.
Pros: Good info on the BBQ competitions. And of course, Myron's award winning recipes.
I'll update this review as I try out the different recipes.
Update May 21, 2011
Last week I tried the pork shoulder recipe. It called for an 18lb whole shoulder (picnic + boston butt I only had the butt (9lbs I followed the recipe to the letter, except I had to alter a bit because of the smaller cut of meat. I essentially did a 3-2-1 method at 275. I used all the ingredients from the recipe and in the end a perfect boston butt. It was moist and flavorful. Just perfect.
Note: I am basing this review on a single recipe in the book and based on Myron's expertice I can only assume that there was a misprint.
Tonight we made the "Whistler Burgers" with the Beef Rub for dinner. My wife followed the recipe to the letter when seasoning the meat but when we ate the burgers it was everything I imagine licking the inside of my water softener's brine tank would be like. The recipe for the Beef Rub makes 3/4 of a cup of rub but it calls for 1/2 cup of salt. That is two thirds salt! These burgers were so salty no one could eat them. Like I said earlier this must be a misprint. I would love to know what Myron really intended.
I'll update my review after trying a few more recipies.
8/24 Update
Tonight we tried the chicken breast with bacon and apples and the corn bread. Deeply disappointed. I am starting to think that Myron put his name on someone else's work. There is no way things could turn out this bad and come from the "most winnin som _____ in America." My grandpa is from Tennessee and I know corn bread. This was worse than store bought. How bad? Even bacon couldn't save it bad. Cooked according to the recipe the chicken was so dry that it had zero flavor. The apples and bacon were pretty good but it didn't do enough to help the chicken. Has anyone tasted Myron's competition food? It has to be good to win the way he does right? After what is the third recipe I am dropping my review to one star. Sorry Myron.
6/11/2012 Update
The comments I received on this review made me question if I read the recipe for the beef rub correctly. I got the book out again today and sure enough it says 1/2 cup of kosher salt. I'm including a video this time.
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