MYRON MIXON was quite literarily born to barbecue. Raised in
Vienna, Georgia,
his father Jack owned a BBQ restaurant which Myron helped run. His
parents
started selling Jack's Old South BBQ Sauce, and after his father
died in 1996,
Myron thought that by entering competitions he could sell some
sauce. He was
hooked. He has appeared on the Today show, The Tonight Show with
Jay Leno,
and the Late, Late Show with Craig Ferguson. KELLY ALEXANDER is a
former
editor at Food & Wine and Saveur magazine, and her work has
appeared in the
New York Times, the New York Times Magazine, Gourmet, and
Newsweek,
amongst others. She also teaches food writing at Duke, and is a
graduate of
Northwestern's Medill School of Journalism.
"So much has been made of Barbecue as a ‘cuisine’ that many people
have forgotten the simple steps and the classic skills it takes to
make good, old-fashioned, melt-in-your mouth 'Cue. Luckily Myron
Mixon is here to remind us."—Adam Richman, host of Travel Channel’s
Man v. Food and author of America the Edible
“Pitmaster Myron Mixon is an American treasure and holds the keys
to the Barbecue Kingdom. There is not another person who has
won more championships, with more knowledge or with such passion
about Barbecue than this southern gentleman.”—Art Smith, James
Beard Award Winning Chef
"This is an amazing book! It is a must own if you make ribs once a
year or you barbecue when the snow has to be shoveled off your
smoker at 10 below. It’s a history of barbecue, has some of the
best photos of barbecue I have ever seen, a biography of Myron, and
most importantly to us amateurs and lovers of the art of barbecue,
an amazing cookbook. Myron has won more awards than I have platinum
records so it will be no surprise when he is inducted in to the
"Barbecue Hall of Fame."—Joe Perry, Aerosmith
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