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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.
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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
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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.
- Sales Rank: #17898 in Books
- Published on: 2016-04-19
- Released on: 2016-04-19
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.00" w x 7.88" l, .0 pounds
- Binding: Hardcover
- 240 pages
About the Author
Myron Mixon has won more than 200 grand BBQ championships. He is the New York Times bestselling author of Smokin’ with Myron Mixon and Everyday Barbecue and the star of Destination America’s BBQ Rules, BBQ Pitmasters, and BBQ Pit Wars. He lives in Unadilla, Georgia.
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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.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Perfect for learning the basics but don't expect any award-winning secrets
By pexring
I am new to smoking meat and this book gets 5-stars for covering the basics. Lots of the instructions for cooking the various meats on a charcoal pit, which nobody really uses, but Myron also includes instructions for smokers. Myron is giving us a lot of step by step instructions for choosing, preparing and smoking meat, which I like, but don't expect to see any of his award-winning secrets. There's also not a peep said about injecting.
When he gives instructions for smoking brisket, he says to smoke it for 4 hours then lets it rest for 2. Yet I just watched an episode of BBQ Pitmaster where he put the brisket in his H2O smoker at 3:30am for a 1:30pm turn-in. Definitely more than 4 hours in the smoker!
For a beginning like me, I love the book. My biggest reason for giving it 4 stars is that the print in the hardcover is so dang small. Should have maybe ordered the download version but I like having the book in my hand when I'm standing in my kitchen or at my smoker.
0 of 0 people found the following review helpful.
Blue Ribbon for sure!!!
By Kevin Hemmingway
This is not your average run of the mill "cookbook", but a humble look at how one man's passion was bestowed on him through tough love. Myron shared stories that had me remembering my own childhood and had me looking back on the way I was raised. This book is full of stories of how family and food go hand in hand. He shares his no nonsense approach on how to make really good barbecue, real simple. As I turned each page I felt as if I was sitting around a table in his own backyard sharing recipes and stories of of growing up in the south. If your looking for an informative book with some good ole Myron Mixon humor you have came to the right place.....5 Stars indeed.
1 of 1 people found the following review helpful.
Good old school BBQ
By Dave. Dave
Didn't expect much from the book. But Myron reinforcement of old school masonry style pits are the best. The reading and advice are simple techniques most often lost in the world of the next and greatest technique/tools for BBQing. You don't need the latest and greatest to produce good BBQ, KISS method.
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