Recipes

Cook like a champion at home. Myron Mixon's championship methods, from whole hog and ribs to brisket and chicken, are laid out step by step in his cookbooks. New recipes and pit tips go out to the BBQ Warrior newsletter first.

Shop Myron's cookbooks

Start with the basics

• Rubs: coat the meat evenly on all sides and give it time to set before it goes on the pit. Shop rubs
• Sauces: brush on toward the end of the cook so the sugars caramelize instead of burning. Shop sauces
• Injections: inject in a grid pattern across the whole cut so every bite gets flavor.
• Every cook: trust temperature, not time. A good thermometer is the best tool on the pit. Shop tools

Learn it hands-on

Want Myron to show you in person? Spend a weekend cooking with him in Unadilla, Georgia. See the BBQ Cooking School