Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Author: Visit Amazon's Myron Mixon Page | Language: English | ISBN:
0345528530 | Format: PDF
Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Description
Amazon.com Review
Recipes from Smokin' with Myron Mixon
Click on the photos below to download printable recipes from the book [PDF].
Whole Chicken [PDF] Basic Chicken Rub [PDF] Mama's Slaw [PDF]
Review
"So much has been made of Barbecue as a ‘cuisine’ that many people have forgotten the simple steps and the classic skills it takes to make good, old-fashioned, melt-in-your mouth 'Cue. Luckily Myron Mixon is here to remind us."
—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible.
“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
"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."
—Joe Perry, Aerosmith
See all Editorial Reviews
- Paperback: 192 pages
- Publisher: Ballantine Books; Original edition (May 10, 2011)
- Language: English
- ISBN-10: 0345528530
- ISBN-13: 978-0345528537
- Product Dimensions: 9 x 7.2 x 0.5 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
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.
Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Preview
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