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.

Whether you swear by peaches from Georgia or from South Carolina, there's no doubt that the fruit is sacred to southerners. From the moment the first mouthwatering Elberta variety was grafted in the 1870s, the peach has been an icon of summertime and a powerful symbol of the South's bounty. Peaches showcases the sweet richness of this signature fruit. Native Atlantan and award-winning food writer Kelly Alexander explores the fruit's history, offers advice for selecting, storing, and cooking, and reflects on the place of peaches in southern identity. Peaches includes forty-five recipes ranging from classic desserts to internationally inspired preparations. In this book, the desserts come first, and all the recipes--from The Best Peach Ice Cream and Roasted Peach-Basil Chicken to Pickled Peaches and Peach Clafoutis--will leave us certain that we should all dare to eat a peach, as often as we're able.

It was a beautiful fall day in Connecticut when Colleen Alexander, a lifelong competitive athlete, rode her bike home from work, having just learned her job with the nonprofit PeaceJam was secure. She had survived a diagnosis of lupus and brain surgery that almost took her life, and was married at last to the love of her life, Sean. Life was good as she met the eyes of a truck driver rolling up to the stop sign beside her.

He didn't stop.

The truck hit Colleen, running over her lower body with front and back tires and dragging her across the pavement. As she bled out in the street, nearby stranger surrounded her and the driver attempted to get away. An EMT herself, Colleen knew she had to stay awake. "I've just been reconnected with my soulmate," she told the medic. "We want to have a baby. I can't die now. Please don't let me die." Colleen spent five weeks in a coma and had 29 surgeries. But she survived, and despite losing her job and suffering from PTSD, she began to focus on all the heroes who saved her life. Determined to find a way to make something positive from her pain, she decided she'd run again. She would dedicate her race medals to the everyday heroes around us, including the medical staff and the 156 blood donors who saved her life.

Since the accident Colleen has run 50 races and completed 40 triathalons, including 4 half-Ironman events (1.2-mile swim, 56-mile bike ride, 13.1-mile run). She is now a spokesperson for the Red Cross, and shares her incredible inspirational story to encourage others to take that first step forward.

In My Year Off Men, Kelly Alexander reveals what happened when she made a One Year resolution to take a year off the search for a man to search within. Her Eat Pray Love-type journey, mixed in with a smattering of He's Just Not That into You humor turned into a guide for her girlfriends who were having a terrible time in the dating scene. Taking a "man-batical" offers a woman a chance to focus on herself for the next year of her life without the distraction of wondering, "What does he think?"-because who cares; this year is all about you Just as Kelly discovered during her year off from men, you too can learn to put yourself first, find out what you really want in a partner, and never again settle for less than you deserve. What are you waiting for? Start your year off men today "Kelly Alexander's book, My Year Off Men, speaks to women of any age seeking to discover who they really are. Kelly's 'Notes to Self' and 'Reflections' at the end of each chapter are insightful signposts for the reader on her path to self discovery." -Antoinette Asimus, coach, facilitator and senior teaching faculty, Tantra Heart, LLC "My Year Off Men was a truly honest look at the pitfalls that women fall into to be in a relationship. I recommend this book for the person who has been searching for love outside of themselves." -Helen Everest, author of Finding Home: the Journey Within

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ John Kelly, Late Sheriff Of The City And County Of New York, Against Luther R. Marsh And Alexander H. Wallis: Copy Judgment Roll On Dismissal Of The Complaint: Sherwood & Howland, Plaintiff's Attorneys, Marsh & Wallis, Defendants, In Pro. Per Luther Rawson Marsh, John Kelly, Alexander H. Wallis Russell Brothers, printers, 1875 Law; General; Law; Law / General; Law / Legal History; Trials

A rollicking biography of a pioneering American woman and one of our greatest culinary figures
In "Hometown Appetites," Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important food writer you have never heard of. Clementine Paddleford was a Kansas farm girl who grew up to chronicle America's culinary habits. Her weekly readership at the "New York Herald Tribune" topped 12 million during the 1950s and 1960s and she earned a salary of $250,000. Yet twenty years after "America's best-known food editor" passed away, she had been forgotten-until now.
Before Paddleford, newspaper food sections were dull primers on home economy. But she changed all of that, composing her own brand of sassy, unerringly authoritative prose designed to celebrate regional home cooking. This book restores Paddleford's name where it belongs: in the pantheon alongside greats like James Beard and Julia Child.

"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"