UWFSAE
New member
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". 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
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
