Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat by Myron Mixon and Kelly Alexander

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat The Old-School Guide to Smoking Meat Hardcover Apr 19 2016

By Myron Mixon and Kelly Alexander
Hardcover
$24.65 USD

New York Times bestselling author and star of Destination America's BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes. 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 shovelling those coals beneath the meat and smoking that meat until it acquires the distinct flavour 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; Prize-winning Brisket; Smoked Baby Back Ribs; Thick and Smoky T-Bone Steaks Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. 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.

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Product Details

Format
Hardcover
Publisher
Stewart, Tabori & Chang Inc
Publication date
Apr 19 2016
Language
English
Pages
240
ISBN-13
9781617691843
ISBN-10
1617691844
Weight
880g
Dimensions
198.0mm x 248.0mm