Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat (Hardcover)
The New York Times bestselling author and star of Destination America’s BBQ Pitmasters goes back to the basics of backyard pit barbecuing with Myron Mixon’sBBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes.
In barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including:
Filled with Mixon’s Southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.
In barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including:
- Pit Smoked Pulled Pork
- North Carolina Yella Mustard-Based Barbecue Sauce
- Prizewinning Brisket
- Smoked Baby Back Ribs
- Thick and Smoky T-Bone Steaks
Filled with Mixon’s Southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.
Myron Mixon is a four-time world barbecue champion and has won more than 200 grand BBQ championships, resulting in more than 1,800 total trophies, 30 state championships, eight Team of the Year awards, and 11 national championships. He is the New York Times bestselling author of Myron Mixon’s BBQ Rules, Smokin’ with Myron Mixon, and Everyday Barbecue, and the star of Discovery’s BBQ Rules and BBQ Pitmasters. He lives in Unadilla, Georgia, where he is also the mayor.
Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.
Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.