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Everyday Barbecue: At Home with America's Favorite Pitmaster: A Cookbook, by Myron Mixon
Get Free Ebook Everyday Barbecue: At Home with America's Favorite Pitmaster: A Cookbook, by Myron Mixon
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Amazon.com Review
Featured Recipes from Everyday Barbecue Download the recipe for Barbecue Chicken Pizza Download the recipe for Tinga-style Barbecue Pork Tacos Download the recipe for The Only Other Side Dish You Need
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Review
“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
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Product details
Paperback: 320 pages
Publisher: Ballantine Books (May 7, 2013)
Language: English
ISBN-10: 0345543645
ISBN-13: 978-0345543646
Product Dimensions:
8.1 x 0.7 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
237 customer reviews
Amazon Best Sellers Rank:
#66,479 in Books (See Top 100 in Books)
I have several of Myron's cookbooks. They are well organized, detailed and the instructions are pretty good. His 'style' of BBQ is very different than mine - I like very very simple BBQ with very little sugar. I like to let the flavor of the meat speak. Having said that, I have learned a lot about technique from reading his books. I think he and Aaron Franklin are the two hottest BBQ chefs in the country. If you can't learn anything from Myron's books you are not being open-minded.Separately, I made his cornbread recipe not once, but twice. Both times it turned out like a rock. My better half confirmed all the ingredients I put in against the recipe. I am convinced the recipe is missing something - namely a leavening agent. If you make this recipe I recommend adding a tsp of baking powder.Overall he writes great books, but let's be honest, you didn't buy the book for his baking skills :-)Follow-up: I wrote Myron's team at jacksoldsouth.com (via the 'contact us' function) about the cornbread recipe. I was most impressed that they wrote back immediately and admitted the recipe was missing a leavening agent...the recipe needs 1.5 tsp of baking powder and 0.5 tsp of baking soda. They will fix the recipe in future editions. So refreshing to deal with an organization that admits its errors so readily. My kind of people.
I'm currently on his first cookbook. his recipies are all great the only thing I do recommend is when cooking with this man especially be sure to use a traditional wood/charcoal smoker as a electric smoker will not keep enough heat to cook your meat for and to provide you time to add basting. If you remember his recipies you can easily win any cookoff at your local fair pending he is not around.
My DH LOVES to BBQ. He's started a collection of BBQ Cookbooks, utensils, gear, etc. This was a perfect edition full of recipes and helpful hints for a newer BBQer. My husband's a reader so he particularly enjoyed this book by one of the stars from one of his favorite cooking shows. It gives lots of details and little stories about the author and his experiences. A great gift for a starter BBQer.
On certain BBQ forums, I've read negative reviews about Myrons books; however, in my opinion, they can't be more wrong. What I like about this book is, the recipes are simple. A lot of BBQ "experts" will make simple BBQ complicated. Even the ingredients that Myron recommends are those found in most homes. I checked this book out from my local library and was so impressed that I bought it for use on my Ipad.I may have mis-read something but the only issue that I have from one of his suggestions is to cover meats (with aluminum foil) which are being smoked. If so, foil will block the smoke. Maybe I made a mistake. But this is a great book.Thanks Myron
Chef here. I made the only sauce you’ll ever need and it’s a paste. I made the brisket. I made the pork. I feel like this was written by someone who didn’t want to share his recipes or by some third party that had no idea what they were doing. Save your money. What a joke.
This is a good cook book. It has clear explanations and recipes that are simple. All you need to add is your own diligence in following instructions.I've seen Mixon on TV and he likes to come across as a jerk - full of attitude and bluster. It interferes with the communication and that load of posturing and B.S.is absent from the book. I wonder if in "real life" he is actually a normal guy who was encouraged by program producers to act like a jerk.I have several weekend sessions planned for my smoker and will be using this cookbook.
I haven't had a chance to try a lot of the recipes in here yet, I'm still working on perfecting the basics. However, I could recommend this book for his rub recipes alone. I now make my own rubs for BBQ and it has made a tremendous difference in flavor profiles. The reason I enjoy this book so much is because it is intended for back yard BBQ'ers and has simple, easy to follow recipes you can cook any night of the week. If you are looking for competition secrets, this isn't the book for you.I'm still eager to try out some of the other recipes, but that will come in time, there are only so many BBQs I can squeeze into a week.
Myron knows his barbecue and I like the recipes. I bought another book by a different barbecue expert to get all of the recipes I wanted. Need a book just for venison.
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