BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue

(Hardback)

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Have you ever wondered if you can make good barbecue without a smoker, pit, or grill If you need to use a rub or marinade Not sure what a brisket is, whether you need to trim it, and if so, how InBBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron's lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas-all collected in one place for the first time by the winningest man in barbecue.

Reviews

Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solideven I learned a thing or two. -- Steve Raichlen * author of the Barbecue! Bible cookbook series and host of Project Fire and Project Smoke on PBS *
Ive been waiting for this. Someone has finally written the book on how to cook championship barbecue, the kind that wins money in competitions. But not just someone: Myron Mixon could build a battleship if he melted his trophies. And, in case you are still hungry, he shares his secrets for sides and seafood and all of the essential dishes in the classic barbecue canon. -- Meathead Goldwyn * barbecue whisperer, hedonism evangelist for AmazingRibs.com, and New York Times bestselling author *

Author Bio

Myron Mixon is a four-time world barbecue champion and has won more than 200 grand BBQ championships, resulting in over 1,800 total trophies, 30 state championships, eight Team of the Year awards, and 11 national championships. He is the New York Times bestselling author of Myron Mixons BBQ Rules, Smokin with Myron Mixon, and Everyday Barbecue and the star of Discoverys BBQ Rules and BBQ Pitmasters. He lives in Unadilla, Georgia, where he is also the mayor.

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.