SMOKIN’ WITH MYRON MIXON: RECIPES MADE SIMPLE, FROM THE WINNINGEST MAN IN BARBECUE
Book ID/图书代码： 01240014B72109
English Summary/英文概要： The secret to the best barbecue from the man who barbecues the best: Keep it simple!
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.
Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
• the basics, from choosing the right wood to getting the best smoker or grill
• the formulas for the marinades, rubs, injections, and sauces you’ll need
• the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’with Myron Mixon will fire you up for a tasty time.
Chinese Summary/中文概要： 最佳的烤肉佳肴：简单易于操作!
在烤肉的竞争世界里，没人能比迈伦·米克森能赢得更多的奖金、更多的奖牌，或者更多的赞誉。现在他向诸位真实再现：自己通过时间积累的关于烧烤窖炉的拨火经验， 米克森在父亲身边，学会了烤肉的艺术。 他拓展了自己家族的调味汁生意，杰克的老南方风味调料，并在烤肉的激烈竞赛中，成为一枝独秀的夺金团队。 米克森的终极秘籍配方和烧烤技术，让他连续三次获得世界冠军，并拿下了超过180个锦标大赛，让他成为旅游生活频道烤肉大师的超级明星。
现在，米克森第一次从他的灶台下走下，教授您如何去烤肉。 首要规则： 人们总是想要尝试多种烧烤方法，而使其变得复杂。 不要这样做! 米克森将向您演示，如何在自家后院 “简单”方法去烧烤。 他会把您带到烤肉的前，并教您如何像经验老道的老师傅那样翻转烤肉。 您将会像米克森那样，大展身手。
基础知识：从选择正确的木材到挑选最好的熏制调料，和烤肉烤架。
卤汁，你需要事先对肉进行的按摩，注射，抹调味酱的步骤和方法。
猪肉，排骨，牛腩，和鸡肉的完美烹饪方法，书中还有米克森著名的鸡蛋糕制作方法。(Sandy)
Awards/获奖情况："So much has been made of Barbecue as a ‘cuisine’ that many people have forgotten the simple steps and the classic skills it takes to make good, old-fashioned, melt-in-your mouth ’Cue. Luckily Myron Mixon is here to remind us."—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible. “Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom. There is not another person who has won more championships, with more knowledge or with such passion about Barbecue than this southern gentleman.”—Art Smith, James Beard Award Winning Chef
"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."—Joe Perry, Aerosmith
About the Author/作者介绍： 迈伦·米克森可谓生来便是一位烧烤大师。在乔治亚州长大的他，和父亲有一同打理着自家经营的一个杰克烧烤餐馆。自父亲1996年离世，家人开始出售杰克的老南方烧烤酱汁调料。迈伦曾认为通过参加一系列的烹饪比赛，他可以推出自家独创的酱汁调料。他也因此大获成功。他曾在《今日秀》，《杰·雷诺今夜秀》等媒体上崭露头角。
凯利·亚历山大曾是《美味佳肴》杂志的主编，她的文章曾在《纽约时报》，《纽约时代》杂志等刊物撒谎能够发表。凯利孩子杜克大学教授美食方面的写作，她曾毕业于西北大学的梅迪尔新闻学院。MYRON MIXON was quite literarily born to barbecue. Raised in Vienna, Georgia, his father Jack owned a BBQ restaurant which Myron helped run. His parents started selling Jack’s Old South BBQ Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late, Late Show with Craig Ferguson. KELLY ALEXANDER is a former editor at Food & Wine and Saveur magazine, and her work has appeared in the New York Times, the New York Times Magazine, Gourmet, and Newsweek, amongst others. She also teaches food writing at Duke, and is a graduate of Northwestern’s Medill School of Journalism.
Format:
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：
原文第一章内容：暂无
手稿：暂无
大纲：暂无