About the Book

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.

Review

When you live in Texas, BBQ and smokers are a big deal especially since we can grill/smoke nearly year round. (and some do it year round despite the weather!)  There are many different types of grills/smokers, methods, rubs, sauces, etc and it can be hard to navigate the best way to do anything.  Enter Myron Mixon, BBQ master.

I love to cook but have never smoked anything.  Grilled yes, smoked no.  The great thing about this book is if you want to learn some tips and techniques then Myron is here to fill you in on how to get the best out of your meats on a smoker.  Now you don’t have to have a smoker to prepare some of these recipes, a grill or the oven will suffice.

There are a couple of rub recipes and multiple marinade, sauce, and glaze recipes to help bring out the best flavors in whatever you are cooking.  I decided to try out the Chicken Rub that you can see below.  I made 1/4 of a batch since I was doing a few pieces of chicken and didn’t need quite a full batch.  I was unsure about the sugar since I have a rib rub that I use religiously and there is no sugar in that recipe.  However, after using this recipe I’m going to give the meat rub recipe a try.

Using the chicken rub, I made Oven Baked Barbeque Chicken recipe (pg 111),  I was going to make the Tangy Sweet Sauce but didn’t realize I had run out of apricot preserves.  Since I was making this on the fly I just used a bottled sauce that I had on hand.  I cut the cooking time because the recipe assumes you are using bone-in pieces of chicken and I had boneless skinless chicken breasts.  I butterflied the breasts and then coated them with the rub.  I cooked them for 15 minutes and then started applying the sauce.  I cooked for another 7 minutes and flipped the chicken and added some more sauce to the pieces.  Another 5 minutes and it was done.  And let me tell you, it was moist and quite delicious.  My husband even agreed.  I think this recipe will be going into the keeper file because it really doesn’t take long to put it together.  Here is a photo of the cooked chicken.

This cookbook also includes recipes for side dishes from baked beans to collard greens to mac & cheese.  There are even some dessert recipes – a few are even cooked in a smoker!

This will make a great gift for the griller in your family or even for the part-time griller.

Overall we give it 4 paws up.  I would have liked to have seen a few more recipes that could be done on the grill vs a smoker but I think there is something for everyone in this book.