Myron Mixon: Keto BBQ
Real Barbecue for a Healthy Lifestyle
- Additional formats:
- Publication Date: May 11, 2021
- Imprint: Abrams Books
- Trim Size: 7 1⁄2 x 9 1⁄2
- ISBN: 9781419751189
- Page Count: 200
- Illustrations: 300 color illustrations
- Rights: World/All
Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Times bestselling author Myron Mixon will show you how.
After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s ﬁgured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds oﬀ for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.
This is Keto done the way we all want to live; the recipes in Keto BBQ are the ones Mixon uses to enjoy the barbecue lifestyle without gaining weight. Like Mixon, you get to eat the foods you love—including bacon-wrapped chicken breasts, smoked pork shoulder, baby back ribs, and even barbecue sauce—if you follow the recipes in this book. In Keto BBQ, Mixon shares a series of real—and real simple—changes you can make to your diet while still enjoying barbecue and other Southern foods 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.