If you want to know how to make ribs worthy of a championship trophy, then look to Myron Mixon to teach you his secrets. He knows that you do not have to own a fancy smoker or search for hard to find ingredients. In addition, you do not have to travel to his Georgia home for a private class where he demonstrates and teaches his prize-winning secrets. Now, the tips and techniques are in his new book on barbecuing, which include time-honored side dishes and other traditional food recipes from the South. Although he has won many awards, these are just a few of them.
– Over 200 grand championships
– More than 1,900 trophies
– More than 40 state championships
– Team of the year eight times
– Eleven national championships
– First place three times for whole hogs at the Jack Daniels World Championships, which are by invitation only
– Grand Champion at the World Championship in Memphis for 2001, 2004, and 2007
Mixon grew up stoking pits at the family’s barbecue restaurant in Georgia where his parents made and sold Jack’s Old South barbecue sauce. Named after his father, the popular sauce gave Mixon the idea to sell it. After his father’s death in 1996, he began entering barbecue competitions, and from then until now, he has won the most prize money and awards for his barbecue entries.
He is on TLC’s hit show BBQ Pitmasters where he dishes up quick wit and meat cooked to perfection. When he is not competing on the barbecue circuit as the chief cook on the Jack’s Old South Bar-B-Que team, you will probably find him teaching weekend classes in the backyard barbecue pavilion of his home.
Keeping it Simple
Whether he is marinating his ribs for the smoker or preparing the ‘box’ to present to the competition judges, Mixon’s mantra is “keep it simple”. He states people make a big deal over cooking times, temperatures, and types of tools. In the book, he explains how to make moist and flavorful meats using ordinary grills or smokers, tools, and ingredients. Any ingredient he uses is available at a supermarket and he always has these ingredients on hand.
– Apple juice
– Dark brown sugar
– Distilled white vinegar
– Light brown sugar
– Light corn syrup
– Maple syrup
Get the answers to the most frequently asked questions from home cooks. Find out the secret for knowing when it is time to take meat off the grill and wood types that complement various meats. What is the difference between grilling and barbecuing? Should I buy a grill or a smoker? Can I smoke meats on a gas grill? Mixon’s answers are easy to understand without complicated language. With Mixon’s practical approach to barbecuing, you can cook great tasting meat with your current grill or smoker, ingredients found in your kitchen, and his book with complete instructions.
In addition to tips and secrets, there are more than 75 recipes, detailed photos, and a biography on Mixon. Besides barbecue, the book has side dish recipes like ‘Mama’s Slaw’ and instructions for making his basic chicken rub. He explains how to use glazes, injections, marinades, rubs, and sauces for some of the tastiest barbecue your family and friends will eat. Find out how to make his famous cupcake chicken that wows the judges at competitions. Follow the step-by step recipe and you will have moist, flavorful, and evenly cooked chicken.
Mixon’s no nonsense approach gives you consistent results for mouth-watering pork, beef, and chicken every time. If you have watched the BBQ Pitmasters, then you know Mixon’s infectious flair and style, which is recognizable throughout the book. You will feel like you are sitting next to the legend himself as he entertains you while sharing the secrets to his success as the ‘Winningest Man in Barbecue’.