Everyday Barbecue
Myron Mixon and Kelly Alexander
18 min
7 Key Points
4.5 RateWhat's inside?
Discover the secrets of America's favorite pitmaster, Myron Mixon, as he shares his top barbecue recipes and techniques for you to try at home.
You'll learn
1. Top BBQ secrets from America's best2. DIY guide to BBQ dishes3. Mastering grilling, smoking, and roasting4. Picking the right BBQ gear and grub5. Sauce, rub, and marinade recipes6. How to throw a killer BBQ party.Key points
01The Genesis of a Pitmaster
In the small town of Vienna, Georgia, where the population barely exceeds 4,000, a young boy named Myron Mixon was born into a family where barbecue was not just a meal, but a way of life. His father, Jack Mixon, was a local legend in the barbecue world, owning a successful barbecue sauce business and passing on his knowledge and passion for the craft to his son. This early immersion in the world of barbecue would shape Myron's life and career, setting him on a path to become one of America's most beloved pitmasters. At the tender age of nine, Myron was entrusted with the family tradition of cooking a whole hog. This was not just a casual family activity, but a rite of passage in the Mixon family, marking the beginning of Myron's journey into the world of barbecue. This early responsibility, coupled with his father's guidance, instilled in him a deep respect for the craft and a desire to excel in it. The world of competitive barbecue was introduced to Myron when he was just 14. His father took him to his first barbecue competition in Atlanta, exposing him to the energy, camaraderie, and joy of cooking and sharing food with others. This event left a deep impression on young Myron, igniting a fascination with the competitive spirit and the sense of community fostered by these events. However, the journey was not always smooth. Myron's father was a strict teacher, emphasizing the importance of patience and precision in barbecue. When Myron overcooked a batch of ribs, his father made him cook another batch, highlighting the importance of getting the timing right and paying attention to detail. This lesson, though harsh, was invaluable, teaching Myron the importance of precision and patience in achieving barbecue perfection. These early experiences, under the watchful eye of his father, shaped Myron's passion for barbecue and laid the foundation for his barbecue philosophy. The lessons he learned from his father - the importance of patience, precision, and respect for the craft - continue to guide him today. From a small town in Georgia to the national stage, Myron Mixon's journey is a testament to the power of passion, mentorship, and the enduring appeal of a well-cooked barbecue.
02The Birth of Jack's Old South
The birth of Jack's Old South is a tale of passion, perseverance, and the pursuit of perfection in the art of barbecue. The journey began in the humble town of Unadilla, Georgia, where the founder, Myron Mixon, was inspired by his father's love for barbecue. This passion led him to form his own barbecue team, marking the inception of Jack's Old South. The team's first foray into the competitive world of barbecue was a local event in their hometown. Despite their novice status, they managed to secure a respectable position, a testament to their potential. This initial success served as a confidence booster, propelling them to take on bigger challenges. The real test of their mettle came with the 'Memphis in May' competition, one of the most prestigious barbecue contests in the country. Here, they faced seasoned pitmasters, each with their unique techniques and secret recipes. However, Jack's Old South's unique blend of spices and slow-cooking techniques stood out, earning them their first major victory. This win marked a significant milestone in their journey, putting them on the map in the barbecue world. Following their success in Memphis, the team began to gain recognition. They experimented with different types of meat, including pork, beef, and chicken, and developed their signature barbecue sauce. This sauce became a hit among barbecue enthusiasts, further enhancing their reputation. However, the journey was not a smooth one. They faced numerous challenges, including equipment failures and recipe disasters. But these setbacks did not deter them. Instead, they used these experiences as learning opportunities, constantly improving their techniques and recipes. A pivotal moment in their journey was their participation in the 'Kansas City Barbeque Society' competition. Despite the intense competition, Jack's Old South emerged victorious, winning the grand championship. This victory solidified their reputation as one of the top barbecue teams in the country. The establishment of Jack's Old South is a testament to Mixon's dedication and passion for barbecue. His journey from a small-town pitmaster to a nationally recognized barbecue champion is a story of hard work, perseverance, and a love for barbecue that transcended the boundaries of his hometown. It is a story that inspires and motivates, reminding us that success is not an overnight phenomenon, but a journey filled with trials, tribulations, and triumphs.
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03The Rise to Fame
04The Art of Barbecue
05The Cookbook Journey
06The Legacy of a Pitmaster
07Conclusion
About Myron Mixon and Kelly Alexander
Myron Mixon is a renowned American celebrity chef and competitor on the barbecue circuit, with multiple championship titles. Kelly Alexander is a respected food writer and former editor at Saveur and Food & Wine, known for her work in culinary literature. They collaborated on the cookbook "Everyday Barbecue."