Top positive review
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Great Book from the Master
on May 11, 2011
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: 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.
My setup: (not in the recipe WSM - 2 full chimney starter coals- apple and cherry chunks. water and apple juice in the water pan. google 3-2-1 method if you'd like more info (rib technique)
Update October 28th, 2011
A lot of smoking since the last time I updated this review. So, here's the update:
Cupcake Chicken - It was a huge hit. Truly delicious but way too much work. I don't believe I'll be making these again, BUT I will definitely being using the glaze and rub in future chicken dishes.
I've done a few more pork butts. I've learned that without the Myron's injection recipe, it's not as good. Still delicious, but not as good.
I don't use pans either, sorry Myron. I only us a pan or wrap the meat in aluminum foil during the "2" part of the 3-2-1 method. 3 hours on the grill, 2 in an aluminum pan with apple juice, then 1 hour back on the grill spritzing every 15min.. Myron usually calls for the meat to be in the pan from start to finish. I'll adjust the 3-2-1 timing depending on the cut and size of meat.
Side note: I've tried a ton of different rub recipes. His basic BBQ rub is by far the best I've ever used, especially on Ribs. The only adjustment I make is cutting the cayenne pepper amount in half (the wife doesn't like too much heat)
I'll be doing a beef brisket this weekend. First one! Will use Myron's recipe and will update soon after.