Smokin-It User Forum!
Accessories => Cookbooks & Manuals => Topic started by: UWFSAE on July 06, 2013, 06:53:29 PM
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One of the first books I purchased when I wanted to get a bit more serious about the art and science of smoking was Myron Mixon's "Smokin' with Myron Mixon (http://www.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=cm_cr_pr_product_top)". Now you may recognize the author from all those BBQ'ing reality shows, Food Network specials, or even from the competitive barbecuing circuit. Let me say one thing ... if you thought he was a complete jackass on those shows this book won't change your mind. But just as there are many artists, scientists, musicians, entrepreneurs, or politicians who are excused for their boorish behavior when compared to their own particular genius, I think Mixon's experience and wisdom has a similar cachet.
Mixon's recipes and techniques don't perfectly dovetail with the use of electric smokers ... that needs to be acknowledged up front. But his ratios for rubs, sauces, marinades and sides are spot on and his succinct introduction to the craft is a helpful introduction to the novice smoker. Mixon is a self-promoter of the first order, but his success in the world of competition smoking is on par with Johnny Trigg, Chris Lilly, and the other top dogs in our hobby. I'm a believer that you can learn from anyone so long as they have the basic competencies in their given field, regardless of personality. I can't say I'd enjoy having a social beer or three with Mixon but I'd probably be in the front row of his cooking school taking copious notes and observing his technique first hand.
PROS:
1. The variety of recipes is impressive and they're well written to boot, with the necessary details and contextual information you need to branch out on your own.
2. The color photographs of the finished product are pure food porn ...
3. You not only get basic technique overviews but you get some decent personal anecdotes from Mixon that reveal much of his philosophy when it comes to tending meat, exposing it to smoke and heat, and putting out a great product.
4. The index is short but effective, something I do prize in any sort of reference material.
5. The ancillary materials (sides, drinks, desserts, etc.) are a welcome addition even if they aren't the reason I purchased the book.
6. The discussions of some of the more unusual meats (lamb, whole hog, various fish) are a nice primer for the average smoker.
CONS:
1. I'd have liked the book to include step-by-step photos rather than the "Glamour Shots" treatment of the finished product.
2. The book does have a "high heat" bias with many of his recipes being designed for 275 degrees and above, posing some extrapolation challenges for the electric smoker.
FINAL RECOMMENDATIONS:
I think that his recipes are solid templates for learning to build your own rubs, sauces, marinades, mops, and brines. While Mixon does cook a bit hotter and faster than we're used to, I didn't have any issues scaling the recipe to meet the limitations/advantages of our 250 degree ceiling.
For someone who is looking to understand the basics of smoking, as well as to build a repertoire of smoking styles, this book is a useful addition to your cooking library.
VENDOR RECOMMENDATIONS:
http://www.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=cm_cr_pr_product_top
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Joe - that's a great review! I've seen this book, but was hesitant to get it due to Myron's personality as an arrogant jackass! I think I'll get it now, mainly for the "solid templates" for rubs, sauces, etc... I have a pretty good feel (at least I think) for taste combinations, but would definitely benefit from some creative expansion!
Thanks for the review!
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Thanks for the extensive rewiew on this cookbook. I'm a little skittish to purchase it, as I'm new to using an electric smoker. Would you know of any book written specifically for electric smokers? Thanks so much. :-\
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When I got my first Smokin-it a year and a half ago, obviously this forum didn't exist. I lurked at the Cook$$^% forum for cooking times and temps and I did Google searchs.........I was able to get cook times and temps that way. As this forum grows, it will be a source for tips and tricks and sound advice.......
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Thanks smokasaurus, i just did my seasoning run yesterday and I'm anxious to smoke a butt now. I've used a charcoal smoker for years, but the #1 really caught my attention after a ton of research. I'm extremely happy about this forum.
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It is darn near impossible to ruin a pork butt. I think it is one of the few things I haven't ruined over the years :o
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The book is good for the rubs and marinades. Its worth purchasing but he is a bit over the top. I enjoyed the quote he could make a shoe taste good. The Jeff Phillips book actually has most recipes below the 250 degree. Heck, Myron is a tv star!!
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The book is good for the rubs and marinades. Its worth purchasing but he is a bit over the top. I enjoyed the quote he could make a shoe taste good. The Jeff Phillips book actually has most recipes below the 250 degree. Heck, Myron is a tv star!!
Good tip on the Jeff Phillips book - I'll check it out! Thanks, Ed!
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Hehe, didn't see this review until after I commented on your other book review and I couldn't agree more!
Btw I'm having a hard time keeping up with the forum ... been too exhausted at the end of the days. just too many projects going , in addition to fatherly duties....
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FWIW I have been thinking about what it would take for me to go to Myron's "cooking school" and have been looking up reviews and whatnot. All I have seen is that the info you get is invaluable and he is a GREAT GUY. Nothing like the persona you see on the television show.
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My sister purchased the Myron Mixon book for me for Christmas. He does come off as an arrogant jackass in the book, but there are some good recipes and tips. I thought the Whistler burgers were interesting and I was going to try making them at some point. I have been using Smoke and Spice by Cheryl and Bill Jamison
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Ive been to his restaurant, don't know how it stays open. Very disappointing after driving 20 miles out of my way.
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Ive been to his restaurant, don't know how it stays open. Very disappointing after driving 20 miles out of my way.
Interesting, Jimbo. Oh, and welcome! Curious why his restaurant was so disappointing. I'm not a Myron fan, so you're not going to hurt my feelings with the truth. I think he is highly over-rated, but that's just my opinion.
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I have read both books and there is a lot of good information in both books. I found another book by a guy from Germany that gave the scientific point of view and had a lot of old recipes. If I can find the book again I will post the name.
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Great review! I don't much like Myron but can't argue with his success.
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Myron offers a weekend class at his ranch in Georgia and I have always thought that would be fun to do.