Smokin' With Myron Mixon: Recipes Made Simple, From The Winningest Man In Barbecue: A Cookbook
ISBN: 0345528530
EAN13: 9780345528537
Language: English
Release Date: May 10, 2011
Pages: 192
Dimensions: 0.6" H x 9" L x 7.3" W
Weight: 1.15 lbs.
Format: Paperback
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Book Overview

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 BQ 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 Read More chevron_right

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Book Reviews (13)

  |   13  reviews
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   Simple and boring
I have a cookbook and I have over 200 by how many dog ears I have after reading it. I have not marked a recipe from this book. Recipes are very simple and boring ''. Here is just one example of Ritz - Crackers ingredient list Meatloaf, Egg, Ketchup, Bread and Onion. I 'll throw one more in. Teuft trout, Salt, Smoke. His Brisket recipe calls for a 15-20 pounder to be boiled for 4 hours. This is seriously not a serious barbecue cookbook. I have to be this critical, because the many positive reviews are misleading.
   This book might be great for those on the fly
It is ok, but rather simple and plain, which may be what many are looking for, but if you are looking for detailed explanations with tips on many of the unexpected issues that smoke while smoking, then I recommend's '' Meat-SMoking Manifesto . This book might be great for those on the fly who need to have it accomplished quickly, but is not really a beginner book for smoking meats.
   Basic recipes, No tips, No Good.
All of these recipes should really come on the bottle of the seasoning of Jacks Old South because that is really all about selling his personal products. It DOES NOT contain and professional tips that are seen regularly on any of the shows he appears in. NO spraying, NO references or tips on smoking, NO hot box and resting secrets, NO injecting secrets. If you are looking for a pro recipe book with tips and tricks for smokers, DO NOT BUY THIS BOOK. It is a dumbed-down Kraft recipe book with some twists. I gave it to my mother and instead bought the book Smoke and Spice.
   Best brisket
We've been watching Myron on the BBQ Champion series and my husband just had to buy this book as a result. Prior to all that, he used primarily Peace, Love, and BBQ. We're still loyal to this book, but he made several things from Smokin's and all have turned out great. On Saturday we tried the Brisket and it was divine.
In this book, I found nothing to dislike. With this book, Myron Mixon makes smoking easy. I never had smoked barbecue like I made following the easy to understand instructions. Rubbes, injections and glazes are easy to make. Follow the instructions, monitor temperatures and keep the meat moist and the results are fantastic!
   Awesome book
I borrowed my buddy's book before I actually bought it : it is very informative, very easy to understand and full of pictures and recipes. This past weekend, I actually did my first Brisket using the book. He gives you the basics and tells you what to do and don 'ts. I have of course changed my rub to my likings and I feel like I smashed it out of the park. Great book.
   His ego surpasses his skill
First off, Kudos to Myron Mixon's BBQ skills! These recipes aren simple '', however. If you are already an accomplished cook, you can find some good ideas in the book. The problem I have is this : I had this book for years and never knew anything about Myron Mixon. My hubby and I started watching some of the BBQ competition shows recently. We found Myron Mixon to be very unlikeable and the one chef we would never meet! He is very off putting with his oversized ego.
   Soooo much winning!
Don 't waste your money on this pamphlet. I will say what others have said about Mr. Mixon's full packer Texas brisket sized ego. Few things are worse in the world than to know some well-known know it all go on and on at a friend's barbecue. Even worse, it is to pay money to hear it. I'm sure his classes sell arenas larger than any Trump Show... or Elton John Rally.
   Really good advice
I followed Myron's recipes to the letter when I smoked my first beef brisket. It was better than I expected and I could have entered it into competition because it was so moist, tender and flavorful.
   It's a good book BUT ...
For those who like to barbecue or smoke, this is a good book by a guy who does it well, but be aware that some information is misprinted. Especially notable is the recipe for Beef Dry Rub and the process for Beef Brisket. If you get the book, be sure to watch Myron Mixon's video on how to prepare a beef brisket to identify the differences between the book and the actual process. And yes, I made a 17 lb beef brisket in 8 hours instead of 24 using Mixon's process from the video. It was moist, full of beefy flavor and cooked perfectly.