Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat by Myron Mixon and Kelly Alexander

  • Barbecue sauces: Mustard-based (page 73)

    from Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat Myron Mixon's BBQ Rules by Myron Mixon

    • Categories: Sauces for meat; Dressings & marinades; Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: distilled white vinegar; red pepper flakes; chili powder; dark brown sugar; yellow mustard; ketchup
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  • ISBN 10 1613129459
  • ISBN 13 9781613129456
  • Published Sep 01 2022
  • Format eBook
  • Page Count 240
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

The New York Times–bestselling author & star of Destination America's BBQ Pitmasters offers essential old-school barbecue techniques & fifty 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 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

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.

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