Myron Mixon’s BBQ Rules: The Old-School Guide to Smoking Meat
by Myron Mixon
Editor: Stewart, Tabori & Chang Inc
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New York Times best-selling author and Destination of America star BARBECUE Pitmasters Myron Mixon will return to the basics of barbeque yard stands with BARBECUE Rules, which offer essential readers of the old school, barbecue techniques and 50 classic recipesBarbecue, “old school” which means cooking on a charcoal house from the pit masonry, where the first step is to burn wood to make your own coals, followed by shovelling those coals under the meat and smoking that meat until it acquires a distinct taste only real pit-smoking can infuse smokingWith easy to follow, simple instruction, America’s gladiator master shows you how and also shows the traditional cooking methods of gas and charcoal barbecues common in most gardensThe book is divided into four parts–Fat Meat Aids, Pigs, Birds, Cow and Functionalities recipes and methods, including: Smoked Pork Tearing Pit; Yellow North Carolina Mustard Barbecue Sauce; Smoked Chest Sheathing Small Back Ribs; Thick Smoked T-Bone Steaks from Step-by-Step Presentation of Illustrations on Building a Pit, Managing a Fire,Filled with Mixon South charm, personal stories and never-before-shared methods, BARBECUE Rules is a home, accessible back to the old school of smoked pit barbecue
Myron Mixon – Myron Mixon’s BBQ Rules: The Old-School Guide to Smoking Meat – Free
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