Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
The New York Times bestselling author and star of Destination America’s BBQ Pitmasters goes back to the basics of backyard pit barbecuing with Myron Mixon’s BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes. With easy-to-follow, straightforward instructions, America’s #1 pitmaster shows you how to cook “old-school”—on a homemade coal-fired masonry pit fired by burning wood—and also demonstrates methods for cooking on traditional gas and charcoal grills. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including: Pit Smoked Pulled PorkNorth Carolina Yella Mustard-Based Barbecue SaucePrizewinning BrisketSmoked Baby Back RibsThick and Smoky T-Bone Steaks Presenting step-by-step illustrations and photographs 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.