Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat (Myron Mixon)

$24.95

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. 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.

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat (Myron Mixon)

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