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


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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Smoking Meat: The Essential Guide to Real Barbecue + Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)
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Product Details

  • Paperback: 192 pages
  • Publisher: Ballantine Books; Original edition (May 10, 2011)
  • Language: English
  • ISBN-10: 0345528530
  • ISBN-13: 978-0345528537
  • Product Dimensions: 9 x 7.2 x 0.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (390 customer reviews)
  • Amazon Best Sellers Rank: #744 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Recipes from Smokin' with Myron Mixon
Click on the photos below to download printable recipes from the book [PDF].

Whole Chicken [PDF] Basic Chicken Rub [PDF] Mama's Slaw [PDF]

Review

"So much has been made of Barbecue as a ‘cuisine’ that many people have forgotten the simple steps and the classic skills it takes to make good, old-fashioned, melt-in-your mouth 'Cue. Luckily Myron Mixon is here to remind us."
—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible.

                            
“Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom.  There is not another person who has won more championships, with more knowledge or with such passion about Barbecue than this southern gentleman.”
                —Art Smith, James Beard Award Winning Chef


"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."
—Joe Perry, Aerosmith

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Customer Reviews

The recipes are great and easy to follow.
J. Cotton
The best thing about the book is that it gives you one way -- only one way -- to do everything, and it is a method that will produce good results.
John C. Garrett
I have tried several of the recipes and they always turn out good.
Mrs ELAINE HOWELL

Most Helpful Customer Reviews

122 of 127 people found the following review helpful By J. Spina on May 11, 2011
Format: Paperback Verified Purchase
He keeps it simple and real. I love the way the book flows as a cookbook and a story. As soon as you get into it, there's no doubt this is Myron's cookbook. His language is what you'd expect and it's absolutely appreciated.

There are a good number of recipes and all of which are easy to follow. I can't wait to try the cupcake chicken!

The best part is how he explains the different recipes and techniques. You may not agree with some of what he says, but he does.. and it's made him ton's of money.

What you'll find:
Recipes for Rubs , Marinade, Injections, Glazes and Sauces. All or most recipes of his famous dishes (ribs,cupcakes chicken, brisket, etc.)
Cooking temps and techniques (tools,types of wood, etc)
Super easy to follow recipes and real simple ingredients.
Great stories about Myron and his dad.
Good information about the BBQ competition circuit.

Who it's for:
Beginners/Intermediate/Pros

Beginners: You will learn some of basics and find easy to follow, awesome recipes.
Intermediates: My category. It will make you feel good. It will bring you back down to earth and remind you to not over-think the BBQ process.
Pros: Good info on the BBQ competitions. And of course, Myron's award winning recipes.

I'll update this review as I try out the different recipes.

Update May 21, 2011
Last week I tried the pork shoulder recipe. It called for an 18lb whole shoulder (picnic + boston butt I only had the butt (9lbs I followed the recipe to the letter, except I had to alter a bit because of the smaller cut of meat. I essentially did a 3-2-1 method at 275. I used all the ingredients from the recipe and in the end a perfect boston butt. It was moist and flavorful. Just perfect.
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49 of 52 people found the following review helpful By Brock Kingston on May 12, 2011
Format: Paperback Verified Purchase
Great book. Myron includes his competition recipes as well as what he enjoys cooking and eating at home. Myron clearly explains that although these are some of his competition recipes you're not going to read this book, follow his recipe for whole hog, and then go win the Memphis in May.

What he does provide is a good base to Barbecue cooking, from where you can gain experience and perfect your own winning flavor.

The price of the book alone is probably worth the recipes for his injections he is currently using for brisket,hog/pork and then his "Cup cake" chicken. He also has some unique Myron recipes that break away from the typical BBQ cookbooks these days including his baked beans with peach pie filling.

Myron is "The winningest son-of-s-bit@h" in competition BBQ. There is good reason for that, his recipes seem to build great BBQ flavor. Where Myron really shines is that he can reproduce those flavors and results time after time and this book gives good insight into how he does that.
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40 of 44 people found the following review helpful By John C. Garrett on July 17, 2011
Format: Paperback
I have a number of barbecue cookbooks, but having eaten Mixon's 'cue, both from his competition pit (outstanding) and from his now-closed restaurant (mediocre; not even among the 10 best I've tried in Georgia), I grabbed his book at the first opportunity.

The best thing about the book is that it gives you one way -- only one way -- to do everything, and it is a method that will produce good results. You don't have to sort our a dozen different recipes and decide which one appeals to you.

If you've been smoking meat for a while, I'm pretty sure you'll find some of his methods a bit different, but obviously he knows what he's talking about. Whether his way is better than the way you've been doing is something you'll have to decide for yourself. And obviously you can adapt his techniques to your own rubs and sauces.

In any event, if you can just get past Myron's super-sized ego, you're sure to find a path to some good eatin'.
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52 of 64 people found the following review helpful By dh on May 21, 2011
Format: Paperback Verified Purchase
I enjoy smoking and usually tear through any and all books I can get on the subject. This book falls in the middle of the pack, but if you are looking for some new and adventurous recipes and techniques, this is a good one to have on the shelf. I tried Myron's recipe for baby back ribs today and the preperation and process was very unique compared to the way I usually do ribs. Recipes tend to be a little vague and are written to feed an army. I also find some of his methods to include too many steps, but maybe that is what has made him great :) If you are looking for straight forward recipes and techniques that are clearly defined, check out Low and Slow: Master The Art of Barbecue in 5 Easy Lessons.
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11 of 12 people found the following review helpful By jay thom on December 14, 2012
Format: Paperback Verified Purchase
I ordered this book with the expectation of some insite as to HOW Myron has won so many contests. While the history lesson and the bragging is intresting, (and expected), I learned absoutly nothing. I was looking for technique not recipies. Thats all fine and good but not what I was expecting. I should have known Myron, with all due respect, wasn't going to give away anything for free. He says it himself, "you want to know that, you'll have to pay $750.00 and attend my class". This book is not for the cooker who wants to learn the secrets. It's for the beginner who is just starting out.
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46 of 60 people found the following review helpful By J&G on August 19, 2011
Format: Paperback
Length: 0:08 Mins
Note: I am basing this review on a single recipe in the book and based on Myron's expertice I can only assume that there was a misprint.

Tonight we made the "Whistler Burgers" with the Beef Rub for dinner. My wife followed the recipe to the letter when seasoning the meat but when we ate the burgers it was everything I imagine licking the inside of my water softener's brine tank would be like. The recipe for the Beef Rub makes 3/4 of a cup of rub but it calls for 1/2 cup of salt. That is two thirds salt! These burgers were so salty no one could eat them. Like I said earlier this must be a misprint. I would love to know what Myron really intended.

I'll update my review after trying a few more recipies.

8/24 Update
Tonight we tried the chicken breast with bacon and apples and the corn bread. Deeply disappointed. I am starting to think that Myron put his name on someone else's work. There is no way things could turn out this bad and come from the "most winnin som _____ in America." My grandpa is from Tennessee and I know corn bread. This was worse than store bought. How bad? Even bacon couldn't save it bad. Cooked according to the recipe the chicken was so dry that it had zero flavor. The apples and bacon were pretty good but it didn't do enough to help the chicken. Has anyone tasted Myron's competition food? It has to be good to win the way he does right? After what is the third recipe I am dropping my review to one star. Sorry Myron.

6/11/2012 Update
The comments I received on this review made me question if I read the recipe for the beef rub correctly. I got the book out again today and sure enough it says 1/2 cup of kosher salt. I'm including a video this time.
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