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4.5 out of 5 stars
Everyday Barbecue: At Home with America's Favorite Pitmaster
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53 of 53 people found the following review helpful
Format: Kindle EditionVerified Purchase
I have several of Myron's cookbooks. They are well organized, detailed and the instructions are pretty good. His 'style' of BBQ is very different than mine - I like very very simple BBQ with very little sugar. I like to let the flavor of the meat speak. Having said that, I have learned a lot about technique from reading his books. I think he and Aaron Franklin are the two hottest BBQ chefs in the country. If you can't learn anything from Myron's books you are not being open-minded.

Separately, I made his cornbread recipe not once, but twice. Both times it turned out like a rock. My better half confirmed all the ingredients I put in against the recipe. I am convinced the recipe is missing something - namely a leavening agent. If you make this recipe I recommend adding a tsp of baking powder.

Overall he writes great books, but let's be honest, you didn't buy the book for his baking skills :-)

Follow-up: I wrote Myron's team at jacksoldsouth.com (via the 'contact us' function) about the cornbread recipe. I was most impressed that they wrote back immediately and admitted the recipe was missing a leavening agent...the recipe needs 1.5 tsp of baking powder and 0.5 tsp of baking soda. They will fix the recipe in future editions. So refreshing to deal with an organization that admits its errors so readily. My kind of people.
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20 of 27 people found the following review helpful
on July 20, 2013
Format: Kindle EditionVerified Purchase
For someone with so many awards, you would think Miron could at least write the first BBQ sauce recipe in his new book correctly. The recipe is clearly erroneous and totally unusable. Specifically, the recipe calls for a 3-cup yield, but the only liquid in the entire recipe is 2/3 cup cider vinegar and two tablespoons of Worcestershire sauce. Once you add that to all the other solid ingredients in the rest of the recipe like two cans of tomato paste, various powders, 1/4 cup of brown sugar, maple syrup, salt and pepper, etc., the "Only Barbecue Sauce You Need" ends up being the "Only Barbecue Sauce You Need to Throw Away" because it's so thick you need an ice cream scooper to get it out of the saucepan. This is the last thing that your average backyard BBQ guy wants to experience after following a core recipe written by an experienced Pitmaster.
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4 of 5 people found the following review helpful
on August 12, 2013
Format: PaperbackVerified Purchase
Bought his other book about smoking meat and expected a little more from this book. The recipes are for a lot of leftover bbq meats as well as some other dishes which I thought were uninteresting as we already know how to cook most of them. The author also cooks at a higher temperature and uses equipment I could not afford to own.
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1 of 1 people found the following review helpful
on September 13, 2013
Format: Kindle EditionVerified Purchase
I have used several of the recipes in my smoker and have drawn rave reviews from family and friends. Only dislike is "only sauce" recipe in book. Too thick
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1 of 1 people found the following review helpful
on September 20, 2013
Format: PaperbackVerified Purchase
It was a very good book letting you know recipes and rubs that Myron likes to use. The book also lets you know how long to smoke before wrapping your meats with aluminum foil to preserve the juices of the meats.

Iwould reccomend this to a friend.
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7 of 10 people found the following review helpful
on May 7, 2013
Format: Kindle EditionVerified Purchase
Myron is revealing all of the secrets of BBQ in this book. Anyone who is interested in getting praise from all who eat your Que should buy this book.
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3 of 4 people found the following review helpful
on May 22, 2013
Format: PaperbackVerified Purchase
I have the other book by Myron and this one is just as good. This book makes it simple for anyone to make great barbecue. Highly Recommended!
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1 of 1 people found the following review helpful
on July 15, 2013
Format: PaperbackVerified Purchase
Gave this to my husband for fathers day and he loves it. we have made several receipes from this and they all were great.
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1 of 1 people found the following review helpful
on April 18, 2014
Format: PaperbackVerified Purchase
Good book to have around has lots of information and background on bbq and personal life experience of the master himself
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on June 17, 2013
Format: PaperbackVerified Purchase
I've been a fan of Myron for years. He's cocky and he's good! Most of all he knows BBQ! This book does not give up any secrets to his award winning food but rather gets you close to it. You can't expect him to give away all his secrets and then have everyone making the same things he does at competitions now. Right? What you can expect are recipes that are 'almost' what he'd do in your place. The sauces and rubs have key components withheld from them for this reason and you have to wonder if they're as good as what he would use. This point makes me wonder why I bought the book if I'm to get almost maybe used recipes and ingredients. I noticed that one key ingredient is missing from his rubs and that's Cumin. Cumin IS BBQ, but not in this book. I recommend Steve Raichlen books for exact recipes that have been used and proven good. Sorry Myron, not today.
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