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Myron Mixon's BBQ Rules: The OldSchool Guide to Smoking Meat,Used
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The New York Times bestselling author and star of Destination Americas BBQ Pitmasters goes back to the basics of backyard pit barbecuing with Myron MixonsBBQ Rules, offering readers essential oldschool barbecue techniques and 50 classic recipes.In barbecue, oldschool means cooking on a homemade coalfired 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 pitsmoking can infuse. With easytofollow, straightforward instruction, Americas 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 partsMeat Helpers, The Hog, Birds, The Cowand features recipes and methods, including: Pit Smoked Pulled Pork North Carolina Yella MustardBased Barbecue Sauce Prizewinning Brisket Smoked Baby Back Ribs Thick and Smoky TBone Steaks Presenting stepbystep 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 Mixons Southern charm, personal stories, and neverbeforeshared methods, BBQ Rules is a downhome, accessible return to oldschool pit smoked barbecue.
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