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:
- Pit Smoked Pulled Pork
- North Carolina Yella Mustard-Based Barbecue Sauce
- Prize-winning Brisket
- Smoked Baby Back Ribs
- Thick and Smoky T-Bone Steaks
Myron Mixon's BBQ Rules really and truly rocks! It has so many great BBQ tips and the recipes are mouth-watering tasty and made for bbq pit smoking, traditional gas or charcoal grilling. I have to admit I started to get ravenous just reading the recipes. :)
This book is down home BBQ at it's best! I was pretty intrigued with the history of BBQ pit smoking and my husband would be over the moon to create his own BBQ pit. Till then, he plans on incorporating some of Mr. Myron's techniques and advise for our back yard gas grilling. We both are definitely looking forward to trying some of the recipes out!
Thank you to Abrams ~ Stewart, Tabori and Chang publishing and Netgalley for the gift of this book in exchange for an honest review.