2024 the best barbecue chicken recipe review

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The winningest man in barbecause shares the secrets of his success. Rule number one? 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 anxietyover 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.

From the Publisher

Publisher ‏ : ‎ Ballantine Books; Original edition (May 10, 2011)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 0345528530
ISBN-13 ‏ : ‎ 978-0345528537
Item Weight ‏ : ‎ 1.15 pounds
Dimensions ‏ : ‎ 7.4 x 0.5 x 9.2 inches
Reviewer: J. Spina
Rating: 5.0 out of 5 stars
Title: Great Book from the Master
Review: He keeps it simple and real. I love the way the book flows as a cookbook and a story. As soon as you get into it, there's no doubt this is Myron's cookbook. His language is what you'd expect and it's absolutely appreciated.There are a good number of recipes and all of which are easy to follow. I can't wait to try the cupcake chicken!The best part is how he explains the different recipes and techniques. You may not agree with some of what he says, but he does.. and it's made him ton's of money.What you'll find:Recipes for Rubs , Marinade, Injections, Glazes and Sauces. All or most recipes of his famous dishes (ribs,cupcakes chicken, brisket, etc.)Cooking temps and techniques (tools,types of wood, etc)Super easy to follow recipes and real simple ingredients.Great stories about Myron and his dad.Good information about the BBQ competition circuit.Who it's for:Beginners/Intermediate/ProsBeginners: You will learn some of basics and find easy to follow, awesome recipes.Intermediates: My category. It will make you feel good. It will bring you back down to earth and remind you to not over-think the BBQ process.Pros: Good info on the BBQ competitions. And of course, Myron's award winning recipes.I'll update this review as I try out the different recipes.Update May 21, 2011Last week I tried the pork shoulder recipe. It called for an 18lb whole shoulder (picnic + boston butt I only had the butt (9lbs I followed the recipe to the letter, except I had to alter a bit because of the smaller cut of meat. I essentially did a 3-2-1 method at 275. I used all the ingredients from the recipe and in the end a perfect boston butt. It was moist and flavorful. Just perfect.My setup: (not in the recipe WSM - 2 full chimney starter coals- apple and cherry chunks. water and apple juice in the water pan. google 3-2-1 method if you'd like more info (rib technique)Update October 28th, 2011A lot of smoking since the last time I updated this review. So, here's the update:Cupcake Chicken - It was a huge hit. Truly delicious but way too much work. I don't believe I'll be making these again, BUT I will definitely being using the glaze and rub in future chicken dishes.I've done a few more pork butts. I've learned that without the Myron's injection recipe, it's not as good. Still delicious, but not as good.I don't use pans either, sorry Myron. I only us a pan or wrap the meat in aluminum foil during the "2" part of the 3-2-1 method. 3 hours on the grill, 2 in an aluminum pan with apple juice, then 1 hour back on the grill spritzing every 15min.. Myron usually calls for the meat to be in the pan from start to finish. I'll adjust the 3-2-1 timing depending on the cut and size of meat.Side note: I've tried a ton of different rub recipes. His basic BBQ rub is by far the best I've ever used, especially on Ribs. The only adjustment I make is cutting the cayenne pepper amount in half (the wife doesn't like too much heat)I'll be doing a beef brisket this weekend. First one! Will use Myron's recipe and will update soon after.

Reviewer: Shelly Jaronsky
Rating: 5.0 out of 5 stars
Title: THE MASTER SHARES HIS SECRETS!
Review: I thought I knew who Myron Mixon was. We have all seen his arrogant, boisterous personality on TV. And of course you know he is "the winningest man in barbecue" because he constantly reminds us of this fact. While I know he is a talented BBQ cook, I was not really a fan. Until I read his book.I have quite a few cookbooks about BBQ. Many written by masters in the field. I have made many of the recipes, following the directions exactly, only to be slightly disappointed about the results. I would get the feeling that some of these "masters" were leaving out important ingredients to keep their recipes secret. Yes, that kind of goes against the whole concept of writing a cookbook, but why can't I produce the same award winning results?Well I can with Myron's book.I have cooked about a half dozen of the recipes in this book, and every one of them has turned out excellent! There is not a doubt in my mind about why Myron wins all these contests, his recipes are fantastic. Yes, they are a little different than what many people classify as true BBQ. Yes he cooks many things a little hotter and faster than the "low and slow" mantra proclaims you must. But the proof is in the results. And this book gives results!I mentioned above that I get the feeling, and have also heard it from some others, that some authors leave out steps or ingredients so that their award winning recipe will be safe, and stay secret. Myron's book is different, his recipes work. I get the feeling he is so confident in his skills that he can give away all his secrets and still win. I can actually hear him saying in his accent "I can give away all my secrets cause most people are so dumb they will mess it up anyway." Then he will give that wink and smile.Ok, on to my results.-The Cupcake Chicken was very good. More work than usual chicken, but definitely worth it.-The Whistler Burger was also very good. Not sure why I never smoked a burger before reading this, it just makes sense now.-The Brisket came out great too. I don't cook a lot of brisket because it can sometimes be a tough meat to get perfect and the extremely long cook times are killer. But using Myron's recipe, going hotter than normal, using the trays instead of just putting it on the racks, all seemed to work out great.-The Chicken Wings were very good too. Deep fried, not smoked, but it is another recipe I recommend.-The Smoked Turkey (I did not do a whole turkey but rather a turkey breast) was good. I normally deep fry turkeys for Thanksgiving, but this year we are going to smoke one using this recipe.This cookbook is about more than recipes. It gives an insight into Myron himself. The chapters are mixed with his stories and recipes. While he does remind us that he is the best cook ever, he comes across as very genuine. When I only knew him from TV I thought he is not someone I would like to spend time with. After reading this book I realize I may have been wrong. I would actually invite him over the house, and probably have a great time. Although I would have to cook in my pizza oven because there is no way I would dare cook BBQ for him.I highly recommend this book. It is quickly becoming my new favorite BBQ book.

Reviewer: Ronald N.
Rating: 5.0 out of 5 stars
Title: Good information
Review: Great book on barbecue

Reviewer: Carlo
Rating: 5.0 out of 5 stars
Title:
Review: Vale a pena

Reviewer: Mr Lee Nessling
Rating: 5.0 out of 5 stars
Title:
Review: Great book, well illustrated, easy to follow!

Reviewer: Miguel Angel Garcia
Rating: 3.0 out of 5 stars
Title:
Review: Good book for grillers that like Smoked food, buen libro para patrulleros que les gusta comida ahumada, recomendado para comprar

Reviewer: Daniele Giovanella
Rating: 5.0 out of 5 stars
Title:
Review: Spedizione rapida, imballo integro.Libro in inglese (o meglio americano) con le principali ricette di Myron Mixon, che con le sue battute e il suo modo allegro di raccontare le varie ricette rende ancora più allegre le preparazioni dei barbeque.Lo consiglio a coloro che amano il BBQ stile americano.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: I have found Myrons book invaluable in passing on great ideas and sugestions. Being new to this side of cooking the information was a fantastic help to a newbie.Well done Myron...