{"product_id":"myron-mixons-bbq-rules-the-old-school-guide-to-smoking-meat-hardcover","title":"Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat - Hardcover","description":"\u003cp\u003eby \u003cb\u003eMyron Mixon\u003c\/b\u003e (Author), \u003cb\u003eKelly Alexander\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and star of Destination America's \u003ci\u003eBBQ Pitmasters\u003c\/i\u003e Myron Mixon goes back to the basics of backyard pit barbecuing with \u003ci\u003eBBQ Rules\u003c\/i\u003e, offering readers essential old-school barbecue techniques and 50 classic recipes.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003ePit Smoked Pulled Pork\u003c\/li\u003e\n\u003cli\u003eNorth Carolina Yella Mustard-Based Barbecue Sauce\u003c\/li\u003e\n\u003cli\u003ePrize-winning Brisket\u003c\/li\u003e\n\u003cli\u003eSmoked Baby Back Ribs\u003c\/li\u003e\n\u003cli\u003eThick and Smoky T-Bone Steaks\u003c\/li\u003e\n\u003c\/ul\u003ePresenting step-by-step illustrations 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. \u003cp\u003e\u003c\/p\u003e Filled with Mixon's southern charm, personal stories, and never-before-shared methods, \u003ci\u003eBBQ Rules\u003c\/i\u003e is a down-home, accessible return to old-school pit smoked barbecue.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMyron Mixon \u003c\/b\u003ehas won more than 200 grand BBQ championships. He is the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eSmokin' with Myron Mixon \u003c\/i\u003eand \u003ci\u003eEveryday Barbecue \u003c\/i\u003eand the star of Destination America's \u003ci\u003eBBQ Rules\u003c\/i\u003e, \u003ci\u003eBBQ Pitmasters\u003c\/i\u003e, and \u003ci\u003eBBQ Pit Wars\u003c\/i\u003e. He lives in Unadilla, Georgia. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKelly Alexander \u003c\/b\u003eis a former \u003ci\u003eSaveur \u003c\/i\u003esenior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.6 x 7.6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 19, 2016\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51770628800800,"sku":"9781617691843","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/469408df9515e234f567cd3a237b5084.webp?v=1780375657","url":"https:\/\/ebocreations.com\/products\/myron-mixons-bbq-rules-the-old-school-guide-to-smoking-meat-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}