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“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
- Sales Rank: #84911 in Books
- Brand: Myron Mixon
- Published on: 2013-05-07
- Released on: 2013-05-07
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .66" w x 7.90" l, 1.75 pounds
- Binding: Paperback
- 320 pages
- Everyday Barbecue At Home with America s Favorite Pitmaster
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
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
About the Author
Myron Mixon is the star of Destination America’s BBQ Pitmasters. He has appeared on the Today show, Good Morning America, Conan, The Tonight Show with Jay Leno, The Late, Late Show with Craig Ferguson, and QVC.
Kelly Alexander is a former editor at Food & Wine and Saveur magazines and co-author of Smokin’ with Myron Mixon. Her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among other publications. She also teaches food writing at Duke University, and is a graduate of Northwestern’s Medill School of Journalism.
Most helpful customer reviews
68 of 68 people found the following review helpful.
He makes great BBQ, but be wary of the cornbread recipe
By Tom Bennett
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.
6 of 6 people found the following review helpful.
A friend made them last summer and they were great, even my husband loved them
By Pamela H
I just bought this book because of the "Only Sauce" and "Whiskey Grilled Shrimp" recipes. A friend made them last summer and they were great, even my husband loved them, not too hot or spicy. the sauce may be thick, but if you read the recipes, it is used as a marinade as is and mixed with more liquid as a sauce. I hope this is helpful. Our friend is from Kentucky, we are from Tennessee, and Myron Mixon is from Georgia, it has to be good.
3 of 3 people found the following review helpful.
havent even cracked the book and I can already tell you
By mike 67
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.
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