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Smokin With Myron Mixon Blog


 


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Visit the ifood.tv Facebook fan page and tell us what advice you would ask from Myron Mixon.  And don’t forget to enter your email address if you want the chance to win!


 


About the Prize:


Smokin' With Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue 


In the world of competitive barbecue, nobody’s won more trophies or more adulation than Myron Mixon. And he comes by it honestly: 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 one: 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  


 


About The Author:


Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack's Old South Barbecue Sauce, after his father died in 1996, Myron thought that by entering competitions he could sell some sauce.  He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson. 


Kelly Alexander is a former editor at Saveur and Food & Wine magazine, and her work has appeared in the New York Times, the New York Times Magazine, Gourmet, and Newsweek, among others.  She also teaches food writing at Duke University and is a graduate of Northwestern University's Medill School of Journalism. 


 


To purchase Smokin’ With Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue visit www.amazon.com!

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2 Comments

Karen Dinsmore's picture
I would ask Myron how can you control heat on a gas grill. I have one and even at it's lowest temp. level per the knob reading it will still reach 500 which basically burns my meat?
shantihhh's picture
Kasren, not Myron, but I usuall sear the meat then cook off set from the heat-works well. There is something wrong with your Que. A high powered Que even on high rarely hits 500 deg F