Myron Mixon’s BBQ Rules has 50 methods and recipes for smoking every kind of meat from chicken wings to the whole hog.
Pitmaster, Myron Mixon, celebrates his south Georgia culinary roots in this collection of his most personal and never before shared methods, recipes, and technique for smoking meat on an old-school barbecue pit. 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. Myron Mixon’s BBQ Rules has 50 methods and recipes for smoking every kind of meat from chicken wings to the whole hog including all the basics you need to get there and variations for cooking on smokers and grills. Also included are Mixon’s personal favorites: his dad’s juicy T-bones, his prize-winning ribs, and even his own blackberry cobbler. Featuring step-by-step lessons on building a pit, managing a fire, and selecting the best wood, Mixon breaks down the essentials to help you become a pitmaster in your own backyard.