EVERYDAY BARBECUE: AT HOME WITH AMERICA’S FAVORITE PITMASTER
Book ID/图书代码： 01240014B72273
English Summary/英文概要： “Barbecue is a simple food. Don’t mess it up.”
As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!
In Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including:
Chinese Summary/中文概要： “烧烤其实很简单，别整得复杂了。”
烧烤界的达人,《纽约时报》畅销食谱作家，为您开启了美国热门节目终极烤肉大师的发现之旅, 迈伦·米尔森比他人都知道更多关于熏肉的秘密。现在他的使命是，向诸位苦于无从下手的新手们，证明人人都可以成功成为家庭烧烤大师，无论是在自家的后院或厨房里,不管他们的技能水平如何。
在《日常烧烤》中，你将发现一些吮指美味的烤肉食谱，包括：
要点：把任何一个后院烧烤变成简便的美味熏肉，牛腩，排骨烤肉。你需要的只是烤肉秘制酱。
汉堡包和三明治：传统的胡桃木烟熏烧烤汉堡，国王排骨，烧烤猪肚块，奶酪胸肉牛排，烧烤蔬菜三明治。
烧烤油炸：首先要烟熏，然后油炸，翻面，鸡脆骨，招牌的骨肉相连
旋转：鸡肉和虾肉奶酪烧烤，烟熏鲶鱼炸玉米饼
腌酒配方：波旁红糖鸡，威士忌烤虾
另外，还有色拉，肋肉，可口的甜点，和针对剩余饭菜的灵感配置！
将近150种秘籍食谱，和贯穿全页内容中令人垂涎欲滴的照片，《日常烧烤》会令您快速荣升为一位家庭烧烤达人！(Sandy)
Awards/获奖情况：“Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. . . . It’s his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach—rather than a multitude of variations on ribs, pulled pork and a bevy of sauces—sets the book apart and make it a keeper.”—Publishers Weekly
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.
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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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