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Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
Download Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
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Product details
Hardcover: 240 pages
Publisher: Stewart, Tabori & Chang (April 19, 2016)
Language: English
ISBN-10: 1617691844
ISBN-13: 978-1617691843
Product Dimensions:
7.9 x 1 x 9.2 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
154 customer reviews
Amazon Best Sellers Rank:
#46,252 in Books (See Top 100 in Books)
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.
Expectations. I was expecting a book that gave quite a bit of information about the different types of smokers, their pros and cons, but especially how to control the heat, etc.Mixon essentially tells you to make a pit in your backyard. While mentioning the 99% other smokers on the market, he says little about them mostly highlighting their negatives. I think the part about bullet smokers is about 3/4 of a page.If you're looking for a recipe book, this might be for you, but the recipes are geared toward his backyard pit concept.Disappointed.
Excellent book by one of the leading pit masters. This is both a good read (with lots of tribute to Myron's father who led him on his path to professional BBQ) and excellent advice on building your own pit and creating excellent backyard BBQ. This is a great book which celebrates the wonderful art of BBQ. This and Smokin are his two best books in my opinion.
Unfortunately I don't have sufficient room in my yard to build a BBQ pit as designed in this book nor do I have the funds to buy a top-notch smoker.Still,this is a useful book to have which contains many suggestion concerning the preparation of meats and use of spices.
Old school BBQ pit (cinder block) approach and instructions with great recipes. What else do you need. He also covers more modern smokers too, but his love of an old school pit is beyond doubt.
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.
Okay, I am a sucker for any and all barbecue cookbooks!!Myron does not disappoint with his latest book. Although, his discussions of his early barbecue years is repeated in other books, this is still a worthwhile reference. You can't go wrong picking up a copy!
The book is a wonderful blend of bbq history, instruction, clarity and personal growth of Myron. I love it and recommend you add it to your bbq repertoire. I plan to buy a few folks copies this year for gifts!!
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