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Morph
Joined: 31 May 2009 Posts: 3
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Posted: Sat Jun 18 11 5:17 am Post subject: Smoking with Myron Mixon |
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I got the book. I like it. The chicken recipes are great. His rib brine I'm not crazy about. Anybody else read it? |
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jonfoxx BBQ Fan

Joined: 23 Mar 2007 Posts: 120 Location: SOUTHERN New Jersey
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Posted: Mon Jul 04 11 10:19 pm Post subject: |
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Oh yes. I bought this one right away because I have always liked Myron and his "I'm the best S.O.B. in barbecue" attitude. I've tried a few things so far, but let me tell you, that Hog Glaze recipe is bringing in the praise around my parties! That stuff is just incredible.... I want to try the sausage stuffed pork loin next. _________________ JP
"If it ain't fallin' off the bone, it's gnawing off the bone"
Brinkmann Pitmaster Deluxe
Masterbuilt Smokehouse
Weber 22.5 Kettle
BBQ Grillware Propane Grill w/Rotisserie
Sagaform Bucket Grill
Last edited by jonfoxx on Sun Jul 10 11 6:49 pm; edited 1 time in total |
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GeorgeH BBQ Super Fan
Joined: 30 Aug 2009 Posts: 445 Location: Arkansas, between Little Rock and Fort Smith
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Posted: Tue Jul 05 11 7:06 am Post subject: |
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jonfoxx wrote: | that Hog Glaze recipe is bringing in the praise around my parties! |
Did you make it with Jack's Old South Vinegar Sauce or Basic Vinegar Sauce?
George |
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jonfoxx BBQ Fan

Joined: 23 Mar 2007 Posts: 120 Location: SOUTHERN New Jersey
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Posted: Fri Jul 08 11 8:54 am Post subject: |
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GeorgeH, I made it with the basic vinegar sauce recipe in the cookbook. That recipe in itself is pretty darn good... _________________ JP
"If it ain't fallin' off the bone, it's gnawing off the bone"
Brinkmann Pitmaster Deluxe
Masterbuilt Smokehouse
Weber 22.5 Kettle
BBQ Grillware Propane Grill w/Rotisserie
Sagaform Bucket Grill |
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Kronk BBQ Fan

Joined: 10 May 2010 Posts: 342 Location: Lincoln, Ne.
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Posted: Tue Aug 09 11 8:01 am Post subject: |
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jonfoxx wrote: | Oh yes. I bought this one right away because I have always liked Myron and his "I'm the best S.O.B. in barbecue" attitude. I've tried a few things so far, but let me tell you, that Hog Glaze recipe is bringing in the praise around my parties! That stuff is just incredible.... I want to try the sausage stuffed pork loin next. |
I made his sausage smoked pork loin Saturday evening but with my own sausage, rub and sauce. It was excellent and I'll definitely be making this one again. Everybody loved it!
I'm 3/4 of the way through the book and I've got some good tips that i'm trying. In fact, i'm marinating some strip steaks in his beef marinade/injection recipe now. I'll use his seasoning recipe and grill em up in a half hour. _________________ Big Indian BBQ
"Load it & Smoke it" |
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jleyjr
Joined: 04 Jan 2011 Posts: 17 Location: Perry,GA
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Posted: Fri Aug 26 11 9:45 pm Post subject: |
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The rib marinade is a little on the salty side. I LOVE the hog injection. It gets high marks with all my peeps. I also like cooking in the pans method. I have tried all the sauces and can honestly say the chicken glaze is off the charts! You can also try different jellies to create different flavor profiles. I even went as far as creating my own cupcake chicken pans. I just wish there was someway to not make his basic rub so hot. I've cut back from 2 tbs to 1 tbs of cayenne, but i might need to drop back to TPS to get it right. Great book for sure. _________________ Lang 48 Mobile
Weber 22.5 Original |
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SVonhof BBQ Super Pro

Joined: 03 Sep 2010 Posts: 1417 Location: Central Valley, Ca
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Posted: Tue Oct 25 11 3:03 am Post subject: |
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Kronk wrote: | I made his sausage smoked pork loin Saturday evening but with my own sausage, rub and sauce. It was excellent and I'll definitely be making this one again. Everybody loved it! |
I have a half of a pork loin in the fridge and I also have some apple/sage sausage meat as well. Think I should combine the two for doing a stuffed loin?
I was thinking of doing a stuffed loin with granny smith apples, rosemary, dried cranberries and brown sugar. Think the sausage meat would help out or hinder? _________________ Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe |
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tarrbq BBQ Fan
Joined: 20 Feb 2010 Posts: 306
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Posted: Wed Oct 26 11 6:18 am Post subject: |
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just bought the book, haven't cracked it open yet Can't wait to get into it! |
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ham_bbq Newbie
Joined: 09 Jan 2012 Posts: 91 Location: east, ga
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Posted: Mon Jan 09 12 12:59 pm Post subject: |
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the book is great. myron has his bbq down to a T. I have made his bbq chicken, the pork loin, steak, bout to make some of the spare ribs. I will be going to his school later this year. This book is well worth it and his sauces and rubs are all you will need. _________________ Assassin 48 for sale
weber kettle
Uds |
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Chevypro Newbie
Joined: 23 Feb 2012 Posts: 26
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Posted: Thu Apr 26 12 3:35 am Post subject: |
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I just got the book. It has great recipes. We have already tried the chicken rub+basic bbq rub. They are great!!!!  |
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ham_bbq Newbie
Joined: 09 Jan 2012 Posts: 91 Location: east, ga
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Posted: Thu Apr 26 12 7:01 am Post subject: |
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yeah all the recipes in myrons book are great. he teaches a little different at his school but its close enough to the recipes in the book. _________________ Assassin 48 for sale
weber kettle
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PWF_Cook
Joined: 07 Jan 2010 Posts: 22
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Posted: Tue Nov 13 12 3:22 am Post subject: Finally bought the book. |
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Well worth it to me.
I'm a fan, and his recipes ring true.
Also just plain good reading. |
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Dockman
Joined: 07 Nov 2012 Posts: 21
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Posted: Thu Jan 03 13 10:14 pm Post subject: |
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Love the book but you do need to stay away from the rib marinade. The hog injection is great and I like the way he does a brisket. |
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MrBone
Joined: 11 Aug 2011 Posts: 11
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Posted: Thu May 02 13 1:22 am Post subject: |
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I bought the book probably around February and have done spares three times so far this year with it, with the basic rub and basic vinegar sauce for the glaze.
Oh. My. God.
It's hard to describe just how good these ribs are.
They're hot, but it's this incredible heat - I don't know how to describe it, it's like all across the back of your mouth while all the other flavors are up front and center.
First time I looked at the recipes for all the components - marinade, rub, glaze and spritz - well, they're frankly horrifying. 2 tbsp Cayenne here, 2 tbsp hot sauce, 2 tbsp red pepper...
I got that far and thought, hell, nobody's going to want to eat this, it's going to burn their face off their skull. Continuing on though, there's a ton of sweet stuff on the other side of the equation and it all comes together and balances perfectly.
As to the marinade, there's a ton of sodium in the recipe, but for me it wasn't lending an overly salty taste to the final product at all. You really want to make sure you've patted the ribs off thoroughly, perhaps even rinse them in water then pat them off when they come out of the marinade.
The only place I chose to deviate from the recipe was the temperature. Myron calls for a typical 3-2-1 type of cook, but tells you to go 275 degrees. I kept it down around 225 all three times I've done them and they turned out perfect.
My mother ate them, let me put it that way. She doesn't like BBQ sauce and she won't eat almost anything with even a hint of spice, normally - but she went to town on these.
The only problem with these ribs - there weren't any leftovers.
This probably reads like an advertising spot for Jack's Old SOuth, but they are really just that good.
This was with a little charcoal to get going and hickory chunks on a Char-Griller with side firebox. |
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G Spot BBQ BBQ Fan
Joined: 03 Jul 2012 Posts: 136
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Posted: Sat May 04 13 9:32 pm Post subject: |
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I like Myron for the most part and I bought his book. I guess I knew this before I bought the book but Myron and I just have entirely different philosophys when it comes to bbq. Myron seems to marinade, inject, rub, spritz, glaze, sauce, pan ,steam, foil everything. I on the other hand have never injected a piece of meat in my life and anything I bbq spends most of the time on the grates and not in a pan.
I like the taste of meat and with all these processes he subjects his meat to the meat at some point just becomes the vehicle for serving up all these injections, rubs, glaze and sauces. The meat simply gets lost in the shuffle.
The one thing I did get out of his book was his Whistler Burger recipe. Good stuff there. |
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TulareJohn
Joined: 03 Dec 2012 Posts: 10 Location: Visalia, CA
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Posted: Fri Jun 07 13 6:23 am Post subject: |
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I bought Myron's book this past weekend, and have gone through it. Some interesting reading and ideas. I will give it a try soon and see. I also picked up a book, "Low & Slow" by Gary Wiviott which is a nice basic book and has some good information also...at least for this rookie.. _________________ TulareJohn
CenCa
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eddiefebuary
Joined: 19 Jan 2006 Posts: 7
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Posted: Fri Jun 21 13 5:31 am Post subject: |
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I just finished reading this and see that Myron is a big proponent of using aluminum pans to cook everything in rather than directly on the grill grate. He does this because he doesn't like to clean the grates, which I can relate to. However, I have never used a pan. Has anybody else? I always thought the advantage to a grill was so that the rendered fat could drip away. In a pan it seems that the meat would just be simmering in its own fat and juices, which would prevent a hard bark from forming, at least on the bottom. Am I wrong? |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Sun Jul 14 13 8:03 pm Post subject: |
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'In a pan it seems that the meat would just be simmering in its own fat and juices, which would prevent a hard bark from forming, at least on the bottom. Am I wrong?'
No, not wrong......one thing I pan sometimes is brisket, halfway thru, up on a cookie cooling rack to keep it out of the juice.........but this works good for SAVING the juice to use later.....  _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers" |
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SVonhof BBQ Super Pro

Joined: 03 Sep 2010 Posts: 1417 Location: Central Valley, Ca
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Posted: Mon Jul 15 13 6:57 am Post subject: |
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Wait, you are questioning Myron and his use of fat? It seems like if you took a slab of fat and made it tender and crispy on the edges, he would eat it!
I saw his thing on the Craig Fergussen show and he uses so much butter that nothing would even slow down going through your body!  _________________ Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe |
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Eckhart
Joined: 13 Jul 2018 Posts: 1
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Posted: Thu Jul 19 18 9:19 pm Post subject: |
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TulareJohn wrote: | I bought Myron's book this past weekend, and have gone through it. Some interesting reading and ideas. I will give it a try soon and see. I also picked up a book, "Low & Slow" by Gary Wiviott which is a nice basic book and has some good information also...at least for football betting sites uk 2018 rookie.. |
The book is awesome! |
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