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From Myron Mixon, a new book showing you can eat barbecue, lose weight, and be healthy if you know how to do it right
What does the winningest man in barbecue, the best damn smoker in the world, know about living a healthy lifestyle? Well, after more than 30 years of winning contest after contest for his smoked hogs, beef, and chicken and traveling the country talking, cooking, and eating barbecue, bestselling barbecue cookbook author Myron Mixon has figured out a few things about how to combine what he loves to do with his desire to be healthy. And he's figured that out with Keto BBQ.
It lets him live the barbecue lifestyle without getting fat or inching closer to death’s door in the process―and he's learned how to keep the weight off. Myron has lost more than 100 pounds and managed to not gain it back for over a year and a half while still doing what he likes. Here’s what he's found out: You can eat barbecue and still be healthy if you know how to do it right. And that’s what he's going to show people in this book. What he's going to talk about is a series of real―and real simple―changes you can make that allow you to continue enjoying barbecue and other southern foods but to do it in a healthier way.
New York Times bestselling author and star of Destination America's
BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit
barbecuing with BBQ Rules, offering readers essential old-school
barbecue techniques and 50 classic recipes. 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 flavour 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: *
Pit Smoked Pulled Pork * North Carolina Yella Mustard-Based
Barbecue Sauce * Prize-winning Brisket * Smoked Baby Back Ribs *
Thick and Smoky T-Bone Steaks Presenting 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.
Filled with Mixon's southern charm, personal stories, and
never-before-shared methods, BBQ Rules is a down-home, accessible
return to old-school pit smoked barbecue.
The secret to the best barbecue from the man who barbecues the
best: Keep it simple
In the world of competitive barbecue, nobody's won more prize
money, more trophies, or more adulation than Myron Mixon. And he
comes by it honestly: From the time he was old enough to stoke a
pit, Mixon learned the art of barbecue at his father's side. He
grew up to expand his parent's sauce business, Jack's Old South,
and in the process became the leader of the winningest team in
competitive barbecue. It's Mixon's combination of killer instinct
and killer recipes that has led him to three world championships
and more than 180 grand championships and made him the breakout
star of TLC's "BBQ Pitmasters. "
Now, for the first time, Mixon's stepping out from behind his rig
to teach you how he does it. Rule number one: People always try to
overthink barbecue and make it complicated. Don't do it Mixon will
show you how you can apply his "keep it simple" mantra in your own
backyard. He'll take you to the front lines of barbecue and teach
you how to turn out 'cue like a seasoned pro. You'll learn to cook
like Mixon does when he's on the road competing and when he's at
home, with great tips on
- the basics, from choosing the right wood to getting the best
smoker or grill
- the formulas for the marinades, rubs, injections, and sauces
you'll need
- the perfect ways to cook up hog, ribs, brisket, and chicken,
including Mixon's famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes--including
one for the most sinful burger you'll ever eat--and advice that
will end any anxiety""over cooking times and temps and change your
backyard barbecues forever. He also fills you in on how he rose to
the top of the competitive barbecue universe and his secrets for
succulent success. Complete with mouth-watering photos, "Smokin'
with Myron Mixon" will fire you up for a tasty time.
Have you ever wondered if you can make good barbecue without a
smoker, pit, or grill? If you need to use a rub or marinade? Not
sure what a brisket is, whether you need to trim it, and if so,
how? In BBQ&A with Myron Mixon, bestselling author and TV
personality Myron Mixon answers the questions most frequently asked
of him during his many live cooking demos, TV appearances, and
private cooking classes. Myron's lively, informative answers are
paired with practical visuals and cover techniques and methods,
flavors and preparations, recipes and formulas-all collected in one
place for the first time by the winningest man in barbecue.
"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"
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