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, by Myron Mixon
Get Free Ebook , by Myron Mixon
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Product details
File Size: 25651 KB
Print Length: 192 pages
Publisher: Ballantine Books; Original edition (May 10, 2011)
Publication Date: May 10, 2011
Sold by: Random House LLC
Language: English
ASIN: B004MME6MK
Text-to-Speech:
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Amazon Best Sellers Rank:
#129,436 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I bought this based on several reviews that gave high praise to the recipes and story of Mr. Mixon. I was expecting a lot more from these recipes, even though the book clearly says "simple" right on the front of it.I get that Mr. Mixon is the "winningest man blah blah blah" and that his ego is understandably large. But, I don't want to read about how incredibly awesome this guy thinks he is when he provides zero recipes that back that up. I don't want to read a sales book that repeatedly says "use my xxx rub or xyz sauce that's available on my website" and gives a horrible alternative if you don't use his rub/sauce.I don't know where the folks who gave this book 4 stars and such high praise have found their other bbq recipes. But I don't want those books either if "Smokin" is such a massive improvement.The 3 recipes I've tried have been poor examples of BBQ. I've been smoking meat for 14 years and am not a novice.If you want a great cook book, with a excellent story as well, buy Chris Lilly's book Big Bob Gibson BBQ. If you want a ton of recipes, simple to extreme (to test yourself), get Paul Kirks Championship bbq. You will be way better off without adding any of your hard earned money to the bank account of the über Q master. He's going to keep on kickin ass anyway, so he'll be fine.Update: Returned the book to Amazon
I judge a cookbook, and I have over 200, by how many dog ears I have after reading it. I did not mark one recipe from this book. The recipes are very simple and boring (sorry Myron). Here is just one example: Meatloaf ingredient list: Ritz crackers, egg, ketchup, bread and onion. Let me throw in one more. Smoked trout: trout , salt, Smoke. His brisket recipe calls for a 15-20 pounder to be cooked for 4 hours. Seriously, this is not a serious BBQ cookbook. I have to be this critical because the many positive reviews are misleading.
Apparently, when it comes to narcissistic, pompous, and obnoxiously self-important people, Myron Mixon is the Gordon Ramsay of barbecue. Save for the fact that, clearly, Ramsay has far more manners and class (and who knows...might even be better at barbecue).This book was more or less a waste of money. While it is long on Mixons' claims as to how wonderful he is...it's pretty meager on much of anything else. Lots of comments about this Mixon product here and that Mixon product there (...oh, I'm on TV too....and don't forget I also sell classes at my backyard smokers and grills, etc.)There is SOME small amount of solid material to be gleaned, if you work at it hard enough. And there are a few recipes. Most are pretty simple.Think I'll be returning my copy. I've little doubt that this one will soon be showing up on the $3 table down at Barnes & Noble.
I'm sure that Myron Mixon is a champion. But I do not need to be told how great he is and that no one else in the world will ever be as good at smoking as he is on every page of this book. It totally distracts from the recipes to read his self promoting egotism.
I certainly don't want to take anything away from the guy because he has a proven track record. However, I wouldn't go so far to say that he's as good an author as he is a cook. There are a few tips in the book that are unique to Myron but is it worth to pay the required selling price? In my opinion, no. There's plenty of tips, techniques, and best practices available on the web for free that are repeated within this book. I just see it as another way for him to make money and who can blame him for that...he does suggest his rubs, marinades, etc or he gives you his "basic" recipes. His basic recipes are fairly straight-forward but that's all they are, fairly basic. Nothing wrong with simple but again, you can find these recipes littered throughout the web. The book is plenty entertaining but not an eye-opening experience.
I've collected many, many cookbooks over the years on about every genre one could imagine. Since I've gone to an electric smoker I wanted more information than what came with the smoker. I saw a tv show that featured this man as a judge for competitive BBQing. He is a master BBQ cooker in every sense of the word. And, this is the only book out of over 100 cookbooks that I own, that I've read EVERY SINGLE PAGE. There is a wealth of information on TRUE BBQing. He gives us his dry rub recipes and sauces that he has used in competitions he's entered since the 90's. He is the winningest BBQer in the world! He offers tips n tricks on how to BBQ in competitions. It's a MUST HAVE book if you are a serious BBQer of a novice. His directions are crispy clear and his ingredients are available anywhere you shop. Do NOT hesitate to buy this BBQ cookbook. It is THE BEST book available anywhere. In time I'll get his other book about smoking sides to go with the meats he Q's. BUY this book YESTERDAY! You won't regret it. I predict you, too, will read and study it page by page!
We absolutely love this book! I bought this for my husband who spends a lot of time smoking meat and perfecting recipes. He has spent hours reading through this and is thoroughly enjoying learning some of Myron's tricks and tips. The book is well printed with nicely done photos and recipes with all the info needed to make your own version of Myron's recipes. There is a great selection of different recipes from Fried Chicken, Ribs, to briskets and more! This was the perfect gift for my husband and I am thinking of purchasing more for friends and family!
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