Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Times bestselling author Myron Mixon will show you how.

After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s figured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds off for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.

This is Keto done the way we all want to live; the recipes in Keto BBQ are the ones Mixon uses to enjoy the barbecue lifestyle without gaining weight. Like Mixon, you get to eat the foods you love—including bacon-wrapped chicken breasts, smoked pork shoulder, baby back ribs, and even barbecue sauce—if you follow the recipes in this book. In Keto BBQ, Mixon shares a series of real—and real simple—changes you can make to your diet while still enjoying barbecue and other Southern foods in a healthier way.

Review

I love to eat and my husband is a carnivore, so I knew this book might have some good tips on making dishes that fit the Keto plan. Neither one of us follow Keto, but I do find it interesting and I think the biggest difference is that instead of using sugar the recipes call for monk fruit sweetener. I have seen it in the baking aisle but never really thought much about it as a sweetener so I was definitely intrigued. The book has a variety of rubs for different types of meats, bbq sauce that doesn’t use sugar (which I try to avoid anyway), and there are sections that cover chicken, pork, beef, vegetables, desserts, and beverages.

I have to admit that I do not grill or bbq as much as I used to and I live in Texas where the weather is almost always perfect for this type of cuisine. But from his first book, BBQ&A, I learned a few handy rubs and techniques and a recipe I find myself frequently making. So I was curious to see what this book could add to my repertoire and I found one recipe that was similar to something I already make the BBQ Bacon-Wrapped Chicken Breasts. This varied slightly from how I normally make it, taking the tenders and covering with a few spices and then wrapping bacon around it, and I have to admit I didn’t follow the instructions…mostly because I was scrambling at dinner time. But after reading this will definitely give the full recipe a try.  Ok, I know I’m rambling. It happens sometimes. Anyway, this recipe calls for marinating the chicken in bbq sauce, then covering it in a rub, wrapping it with bacon, and then cooking in a smoker. I don’t own a smoker, but since I normally make my recipe in the oven, I knew that would work just fine. I ended up making a smaller batch of the chicken rub and coating my chicken in that before wrapping it in bacon. We did use bbq sauce once it was cooked as a dipping sauce. My husband raved about the dish, but then he tends to rave about most things I cook. I think it is because he doesn’t have to cook the meal.

I did try and make the Mint-Basil ‘Rita since a friend had just given me some fresh mint and basil…but I think I put too much lime juice and I didn’t realize I was out of sparkling water. sigh….sometimes I have to realize I can’t make recipes on the fly because I tend to be missing something. This is why planning is key! I am going to give it another whirl and make sure I have all of the ingredients on hand.

This book is worth picking up and flipping through especially if you follow the Keto plan. I will leave you with Mint-Basil Rita recipe

The Skinny Pitmaster Mint-Basil ‘Rita

Ingredients

6 Tablespoons fresh lime juice

8 leaves fresh mint

8 leaves fresh basil

2 cups ice cubes

3 oz tequila or rum

1 cup sparkling water

In a medium bowl, combine the lime juice with the mint and basil leaves. use a muddler or other tool to muddle the leaves and fruit, crushing them in the lime juice as best as possible. Divide the muddled juice and herbs between two standard margarita glasses.

Fill the glasses 3/4 of the way with ice. Add 1 1/2 oz of tequila or rum to each glass. Fill the glasses to the top with sparkling water. Gently stir the cocktail with a stirrer or long thin spoon.