In BBQ&A with Myron Mixon, the New York Times bestselling author and TV personality answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes.
“Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solid—even I learned a thing or two.” —Steve Raichlen, host of Project Fire and Project Smoke on PBS
Have you ever wondered if you could make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? Wouldn’t you love to turn to five-time barbecue world champion Myron Mixon, winner of over 200 grand championships, to get all your answers? Now you can!
Written with James Beard Journalism Award winner Kelly Alexander, this is the ultimate question-and-answer session with the ultimate barbecue champion. Chapters include:
- Get the Smokin’ Started (‘Cue Basics & Equipment)
- Prepare Yourself (Meat Prep)
- Yardbirds, Demystified (Chicken &Turkey)
- The Whole Hog (All About Cooking the Pig)
- Handling It (All About Ribs & Chops)
- Here Is the Beef (All About Cooking the Cow)
- Swimming Lessons (All About Cooking Seafood & Fish)
- What Else? (Sides, Desserts, Drinks)
Myron writes, “Got a burning question about barbecue? From all I’ve seen in my twenty-give years as a professional pitmaster, I know you have at least one question that’s bugging you, at least one nagging issue that comes up every time you’re getting ready to barbecue in your backyard. Well, you have come to the right place.”
Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, and recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
Includes color photographs and illustrations
“Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solid—even I learned a thing or two.”author of the Barbecue! Bible cookbook series and host of Project Fire and Project Smoke on PBS, Steve Raichlen
“I’ve been waiting for this. Someone has finally written the book on how to cook championship barbecue, the kind that wins money in competitions. But not just someone: Myron Mixon could build a battleship if he melted his trophies. And, in case you are still hungry, he shares his secrets for sides and seafood and all of the essential dishes in the classic barbecue canon.”barbecue whisperer, hedonism evangelist for AmazingRibs.com, and New York Times bestselling author, Meathead Goldwyn