Myron Mixon's BBQ Rules - by Myron Mixon & Kelly Alexander (Hardcover)

Book Synopsis

In barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts--Meat Helpers, The Hog, Birds, The Cow--and features recipes and methods, including:

• Pit Smoked Pulled Pork
• North Carolina Yella Mustard-Based Barbecue Sauce
• Prizewinning Brisket
• Smoked Baby Back Ribs
• Thick and Smoky T-Bone Steaks

Filled with Mixon's Southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.

About the Author

Myron Mixon has won more than 200 grand BBQ championships. He is the New York Times bestselling author of Smokin' with Myron Mixon and Everyday Barbecue and the star of Destination America's BBQ Rules, BBQ Pitmasters, and BBQ Pit Wars. He lives in Unadilla, Georgia.

Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.