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The Bbq Rules by Myron Mixon
Myron Mixon, star of BBQ Pitmasters and bestselling author of Everyday Barbecue, lays out the real rules of barbecue that have earned him award after award and will guarantee you mouthwatering, lip-smacking, finger-licking ’cue every time. IF YOU LIKE COOKING WITH FIRE, GET IN THE PIT. Myron Mixon is the ultimate pitmaster and the winningest man in barbecue: Since he was old enough to walk, he’s been stoking a pit and cooking meat over fire in the plain old-fashioned way his daddy taught him. Myron believes that barbecue is a delicious and ultimately simple art, and for the first time in his storied career he’s laying down the origins of barbecue. No shortcuts, no tricks, no substitutions, no holding back. Just everything you need to know about the right way to smoke meat—from crafting your own backyard pit to formulas for cooking all the tried-and-true staples in it, from whole hog to ribs, brisket, and chicken—and rounded out with classic Southern favorite fixings such as greasy sweet taters, hog-skin collards, and cracklin’ cornbread. Alongside his killer recipes, Myron shares personal stories and anecdotes about his introduction to barbecue through his father, and his life and times on the competitive barbecue circuit. A unique how-to manual peppered with photos and handy illustrations, The BBQ Rules will put you just a lick of a flame away from the best-tasting barbecue on earth.
Everyday Barbecue by Myron Mixon
“Barbecue is a simple food. Don’t mess it up.” As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes! In Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including: • The Essentials: Turning any backyard grill into a smoker—Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need • Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches • Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron’s Dr Pepper Can Chicken • Barbecue-Fried: Yes, first you smoke it, then you fry it—Baby Backs, Chicken Lollipops, Cap’n Crunch Chicken Tenders • Swimmers: Finger-Lickin’ Barbecue Shrimp-and-Cheese Grits, Smoky Catfish Tacos • Drunken Recipes: Bourbon Brown Sugar Chicken, Whiskey Grilled Shrimp • Barbecue Brunch: Pitmaster’s Smoked Eggs Benedict with Pulled Pork Cakes, Backyard Bacon • Plus, Salads and Sides, delectable Desserts, and Leftover inspirations! Baby Back Mac and Cheese, Tinga-Style Barbecue Tacos, Chocolate Cake on the Grill, and Grilled Skillet Apple Pie Loaded with nearly 150 recipes and mouthwatering photographs throughout, Everyday Barbecue serves up barbecue’s greatest hits (and more) in a fast, efficient way that you’ve never seen before. Praise for Everyday Barbecue “Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. . . . It’s his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach—rather than a multitude of variations on ribs, pulled pork and a bevy of sauces—sets the book apart and make it a keeper.”—Publishers Weekly From the Trade Paperback edition.
Smokin With Myron Mixon by Myron Mixon
The secret to the best barbecue from the man who barbecues the best: Keep it simple! In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. From the Trade Paperback edition.
Bbq A With Myron Mixon by Myron Mixon
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
Pitmaster by Andy Husbands
Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
The World On A Plate by Mina Holland
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award “When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike. From the Trade Paperback edition.
Meathead by Meathead Goldwyn
The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes
Our Best Bites by Sara Wells
Meet Sara and Kate, two Mormon girls who love to cook.
Cool Smoke by Tuffy Stone
Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque Flame, smoke, and meat—these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone—five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants—has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Insider tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbecue master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone’s competition secrets—gleaned from more than a decade of success on the circuit—have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s Cool Smoke is the definitive guide to all things barbecue.
Fire And Smoke by Chris Lilly
Collects recipes that combine barbecuing and grilling techniques, using only basic equipment to infuse smoke flavors into meats, fruits and vegetables, cocktails, and desserts.