Myron Mixon’s BBQ Rules The Old School Guide to Smoking Meat 1st edition by Myron Mixon, Kelly Alexander ISBN 1617691844 9781617691843

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ISBN 10:    1617691844
ISBN 13: 978-1617691843
Author:      Myron Mixon, Kelly Alexander

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’sBBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes.

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

• Prizewinning Brisket

• Smoked Baby Back Ribs

• Thick 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.

Myron Mixon’s BBQ Rules The Old School Guide to Smoking Meat 1st Table of contents:

Introduction

• Myron Mixon’s Story

Chapter 1: The Basics of BBQ

• What is BBQ?
• The Four Types of BBQ
• The Secret to Perfect BBQ
• BBQ Equipment Essentials

Chapter 2: Getting Started

• Choosing Your Meat
• Trimming Meat
• Seasoning and Rubs
• Preparing Your BBQ Pit

Chapter 3: The Smoking Process

• The Art of Smoking
• Managing the Fire
• Maintaining the Right Temperature
• Wood Choices and Smoke Flavor
• The Myth of the ‘Ideal’ Internal Temperature

Chapter 4: Myron’s BBQ Rules

• Rule #1: Low and Slow
• Rule #2: Control the Smoke
• Rule #3: Timing is Everything
• Rule #4: Resting the Meat
• Rule #5: Don’t Overdo the Sauce

Chapter 5: Smoking Meats

• Smoking Pork
• Smoking Beef
• Smoking Chicken
• Smoking Ribs
• Smoking Sausage
• Smoking Fish

Chapter 6: BBQ Sauces and Sides

• Classic BBQ Sauces
• Mustard-Based Sauces
• Vinegar-Based Sauces
• BBQ Sides (Mac and Cheese, Coleslaw, etc.)

Chapter 7: The Big Event

• Hosting a BBQ Party
• Serving Your BBQ
• Perfect Pairings for BBQ

Chapter 8: Myron’s Competition Tips

• Preparing for BBQ Competitions
• The Mindset of a BBQ Champion
• The Winning Techniques
• Handling the Pressure

Chapter 9: The BBQ Lifestyle

• BBQ as a Passion
• The Culture of BBQ
• Lessons Learned from BBQ

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