Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook

by Myron Mixon, Kelly Alexander

The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.
 
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
 
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
 
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction

192 pages, Paperback

First published January 1, 2011

Reviews

[Macario · Rating 5 out of 5]

Myron Mixon can come off as crass at some points but I like his spunk! There's a saying: "it ain't braggin' if you can back it up!" Myron Mixon certainly does that. "The winningest man in Barbecue" delivers in every sense of the word. I've read over half of this book already (and some parts 3 or 4 times) and I'm impressed with the ideas and the explanations of all the recipes. He tells you things that many BBQ champs simply won't. Once you have won this much I guess you can let go of some of your secrets but I'm sure he hasn't let them all out. These recipes seem very solid. I have yet to try them but reading through them and having years of experience they look to be very good. I recommend this book for novices as well as "experts." This book will take what you already have (or don't have) and make you even better at producing BBQ. Mixon also holds a school at his home I think ten times a year where he teaches the art of BBQ. I am hoping to go and become his padawan and hopefully someday become Darth Mac: Dark Lord of The Pits. BBQ Pits that is. He's got many recipes and all are not BBQ but are related. He tames whole hog, brisket, ribs, chicken and even does desserts and drinks. This book is well worth the money.

[Justin · Rating 4 out of 5]

If you want to cook like Myron Mixon, this is the book to have. Alot of competition information and recipes. A word of caution is that the style of bbq he cooks is not necessarily the popular style of bbq alot of people are trying to get into right now. Injecting, marinating, and cooking in an aluminum pan with foil covered is more competiton style. All in all there are still some good points to learn from this book.

[Joshua Makaio Earsley · Rating 3 out of 5]

New Edition Request

Some of the things in here are very good but the recipes alone won’t get you the desired results. Many of the ratios are clearly off. For example, for the recipe to BBQ 6 Wings, it’s asking for 2 cups of rub when a half cup (1 cup tops) would be fine. I wish there was an updated version of this book.

[Andy Logan · Rating 1 out of 5]

Received as a gift, I think if this was the book I'd learned from I would have quit BBQ. I would recommend you go read Meathead if you want to learn BBQ and grilling. This book has too much bad advice and not enough on how to BBQ, and honestly reading the recipes made me think of certain chain BBQ places. Maybe those work in competition, if so I never want to judge one.

[Amy · Rating 2 out of 5]

His arrogance is a huge turnoff and made it hard to read anything more than the recipes themselves which is a shame given his great experience and willingness to share some family stories.

Recipes are great, well explained and easy to follow with good results.

[Taylor · Rating 1 out of 5]

Probably some good recipes in this book although I didn’t actually try any. I think Myron tried too hard to create credibility and it came across as a little inauthentic to me. I want to try the banana pudding though.

[Chelsea Rodenberg · Rating 2 out of 5]

Just ok

Recipe are ok. Technique instruction is ok. The guy is just plain annoying though. Some of the recipes require packets of onion soup - huge turn off.

[Trevor · Rating 3 out of 5]

A good book for anyone wishing to build a back garden smoker.

[Shane · Rating 1 out of 5]

More ego than insights

[Stephen · Rating 1 out of 5]

When looking for a book to introduce the secrets of smoking meat on a barbecue, it seemed reasonable to buy one written by a judge on the TV series "BBQ Pitmasters," especially one who claims to be "the winningest man in barbecue." Myron Mixon's book is free of the encumbrance of humility. This quickly becomes as annoying as grit in a barbecued oyster (for which there is no recipe in this book). Mixon owns a company -- Jack's Old South -- which produces and sells its own barbecue sauces and rubs, e.g. "Old South Huney Muney Cluck Rub." These sauces and rubs are recommended in almost every recipe in his book, which makes it a rather lengthy advertisement. The recipes also call for many packaged ingredients -- packets of dry onion soup mix, liquid imitation butter, packets of dry ranch dressing mix, canned peach pie filling, a jar of salsa -- rather than suggest the manner in which these ingredients can be prepared at home. This is something like what would happen in the Food Network's Sandra "Semi-Homemade" Lee met a barbecue smoker. The book would have been better had it paid more attention to the basics of barbecue: how to manage a fire to provide a steady temperature, which woods enhance which foods, how to diagnose failures. The recipe for grilled peaches with rum glaze looks good (but I think I'll substitute bourbon). And I'm still looking for a good book on true American barbecue.

[Eddie Taylor · Rating 5 out of 5]

Enjoyed reading this book. Yes, its a recipe book but it has a lot of good information and stories in it. Was interesting to read of Myron's background and how he got started.

Now, with that said, I do not believe for one minute ol' Myron has put his "secret" competition winning rub, injection, marinade, etc. recipes in this book. However, what is in here is REALLY good! The "Basic Barbecue Rub" is delicious on steaks and pork loins & chops. The "Beef Rub" is delicious on steaks as well but really prefer the "basic rub". The hog injection, marinade and glaze recipes sound really good and better than the ones I have been using. Will be trying out all of these in a few months when we have our annual pig pickin' for our Church. Lots of good Southern recipes and insightful knowledge.

I recommend this book if you want to take your barbecue and grilling up a level. All in all a great book. Good insight and information all in a very straightforward and easy to understand format as only Myron Mixon can do.

[Corey Ro · Rating 3 out of 5]

Alright, Mixon is pretty much an asshole, the dudes strictly in it for the money at this stage in his life. The book had some good insight on preparations, temperatures, equipment so on and so fourth, along with some very bland recipes for dumbed down clones of some of his rubs and sauces.

Bottom Line, I got the book for $4 on kindle and it was alright seeing things from his point of view. However you could YOuTube more useful information for free.

[Mike Kennedy · Rating 4 out of 5]

I am relatively new to smoking, and I found this book very informative. It is a combination cookbook and Myron's background and philosophy on smoking. The recipes sound pretty good, and Myron gives good insight into the in and outs of smoking. The only thing that keeps this from a five is Myron's ego, which seems to have it's own zipcode. If you can get past that, it is a great insight into how to smoke a variety of things.

[Walter Wade Robey · Rating 1 out of 5]

Excellent Read for those passionate about BBQ

Easy read filled with smart/clear guidance and excellent recipes for the BBQ novice or seasoned cook. I would recommend this book (and Myron's TV Show(s) to anyone passionate about BBQ or just great food. It's not arrogance or cockiness if one has achieved the expertise that allows for plain/direct talk and a no-nonsense approach to instruction. Great book!

[William Amerman · Rating 3 out of 5]

Some good tips but maybe half of the recipes turned out to make underwhelming finished products, even when tried multiple times and following directions exactly. I also bought some of his rubs online, and those are ok, but again, a bit bland and underwhelming. It does make for an entertaining read, though.

[Jeramie · Rating 3 out of 5]

Almost entirely just a recipe book. Which is fine considering it says as much on the cover, I suppose and will come in very useful. Just don't expect too much other than that and you should enjoy it greatly.

[Alistair · Rating 3 out of 5]

On first reading looks like it has some good tips from a master... along with a boat load of bluster.

I'd go through this one again to try some of the less ambitious smoked beef/pork projects... whole hog probably isn't in my near future.

[Serge Pierro · Rating 3 out of 5]

A good solid book by the winningest man in BBQ! There is some good advice in here.

[Alex · Rating 5 out of 5]

Fun and easy to read. Excellent recipes with easy-to-follow directions. Really enjoyed it.

[Dave Steinbrunn · Rating 1 out of 5]

Just a book of recipes, none of which really stand out

[Larry · Rating 4 out of 5]

Very informative with good recipes and helpful tips.

[Ryan · Rating 5 out of 5]

Magical.

[Monica Blake · Rating 5 out of 5]

K.I.S.S. Methods work for me

Takes your grilling to the next level.. he explains all the things to take the guess work out of barbecue.

[Karen Noffsinger]

Great recipes!