- Imprint: Abrams Books
- Publication Date: May 11, 2021
- Price: $24.99
- Trim Size: 7 1⁄2 x 9 1⁄2
- ISBN: 978-1-4197-5118-9
- EAN: 9781419751189
- Page Count: 200
- Illustrations: 300 color illustrations
- Format: Paperback
- Additional formats:
From Myron Mixon, a new book showing you can eat barbecue, lose weight, and be healthy if you know how to do it right
What does the winningest man in barbecue, the best damn smoker in the world, know about living a healthy lifestyle? Well, after more than 30 years of winning contest after contest for his smoked hogs, beef, and chicken and traveling the country talking, cooking, and eating barbecue, bestselling barbecue cookbook author Myron Mixon has figured out a few things about how to combine what he loves to do with his desire to be healthy. And he's figured that out with Keto BBQ.
It lets him live the barbecue lifestyle without getting fat or inching closer to death’s door in the process—and he's learned how to keep the weight off. Myron has lost more than 100 pounds and managed to not gain it back for over a year and a half while still doing what he likes. Here’s what he's found out: You can eat barbecue and still be healthy if you know how to do it right. And that’s what he's going to show people in this book. What he's going to talk about is a series of real—and real simple—changes you can make that allow you to continue enjoying barbecue and other southern foods but to do it in a healthier way.
About the author
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, 8 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.