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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Paperback – May 10, 2011


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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles
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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 (556 customer reviews)
  • Amazon Best Sellers Rank: #1,276 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

Myron Mixon is a character!
Amazon Customer
There are a good number of recipes and all of which are easy to follow.
J. Spina
I have tried several of the recipes and they always turn out good.
Mrs ELAINE HOWELL

Most Helpful Customer Reviews

145 of 151 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.
Read more ›
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57 of 61 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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21 of 21 people found the following review helpful By Longbow guy on June 1, 2014
Format: Paperback Verified Purchase
I bought this based on several reviews that gave high praise to the recipes and story of Mr. Mixon. I was expecting a lot more from these recipes, even though the book clearly says "simple" right on the front of it.
I get that Mr. Mixon is the "winningest man blah blah blah" and that his ego is understandably large. But, I don't want to read about how incredibly awesome this guy thinks he is when he provides zero recipes that back that up. I don't want to read a sales book that repeatedly says "use my xxx rub or xyz sauce that's available on my website" and gives a horrible alternative if you don't use his rub/sauce.
I don't know where the folks who gave this book 4 stars and such high praise have found their other bbq recipes. But I don't want those books either if "Smokin" is such a massive improvement.
The 3 recipes I've tried have been poor examples of BBQ. I've been smoking meat for 14 years and am not a novice.
If you want a great cook book, with a excellent story as well, buy Chris Lilly's book Big Bob Gibson BBQ. If you want a ton of recipes, simple to extreme (to test yourself), get Paul Kirks Championship bbq. You will be way better off without adding any of your hard earned money to the bank account of the über Q master. He's going to keep on kickin ass anyway, so he'll be fine.

Update: Returned the book to Amazon
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50 of 58 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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