Myron Mixon's BBQ Rules
The Old-School Guide to Smoking Meat
by Myron Mixon
- Reference & Techniques, Celebrities & Restaurants
Enter the pit...
In barbecue, "old-school" means burning wood to make your own coals and cooking on a homemade masonry pit. The star of Destination America's BBQ Pitmasters shows you how to get back to these time-honored basics, and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. You'll start out with step-by-step instructions for building a pit, managing a fire, and selecting meats and wood. Now you're ready to master 50 lip-smackin' recipes, from Pit Smoked Pulled Pork to Smoked Baby Back Ribs to Prize-winning Brisket. Filled with Mixon's Southern charm, personal stories, and never-before-shared methods, here's your ticket to becoming a champion backyard pitmaster. Color photos.
Pit Smoked Pulled Pork
Thick and Smoky T-Bone Steaks
Smoked Baby Back Ribs
Pitmaster's Turkey Sandwich
Mustard- and Vinegar-based BBQ sauces
Additional Book Details
|Release Date:||April 19, 2016|