Tag Archives: Myron Mixon

Myron Mixon: Impressive Line of BBQ Cookers

The MMS-1500  ROTISSERIE Myron Mixon Commercial Smoker weighs in at 3800 pounds and starts around $30k!

The MMS-1500
ROTISSERIE Myron Mixon Commercial Smoker weighs in at 3800 pounds and starts around $30k!

 

A while back we reported seeing a Myron Mixon smoker with his patented Waterpan Technology cooking like crazy at a competition we participated in. Since then, our blog has gotten plenty of comments about where you can buy his Smokers. Well after doing some digging, it looks like you can buy a Myron Mixon Smoker at his web site! That is correct, Myron Mixon Smokers now gives you all the lowdown on the technology behind the world championship “King of BBQ” ¬†They now have three levels you can buy, Backyard, one for Competition and Catering and one for Commercial cooking which is a rotisserie style type cooker, all three look very impressive.

Everyone that has taken Myron’s Class and we are big believers in the water pan, just cannot beat the moisture that it imparts onto the meat and creating a steaming effect that really works. Great to see a man grow his success to new levels. Way to go Myron!

For The Love of BBQ: TLC’s BBQ Pitmasters

BBQ Pitmasters on TLC

BBQ Pitmasters Judges Myron Mixon, Warren Sap and Art Smith with Host Kevin Roberts

I will readily admit that when I heard of the drastic format change and watched the first episode of TLC’s BBQ Pitmasters, I was less than thrilled. I loved the format of the old show and the opportunity to see how the BBQ Competitions ran from the inside. I was anxious to see who we were going to follow this year. So after following all the build up on the BBQ Central Radio Show I was pretty skeptical of the new format. I felt that I had to watch at least two episode before making a decision.

So after watching episode two tonight, and accepting the fact that the old BBQ Pitmaster’s formula was probably just too damn expensive for TLC to justify a second season.¬† I realize that if we didn’t get this format, we probably wouldn’t have anything at all. The four team enter, one team wins format of the new TLC’s BBQ Pitmasters is a compelling version of the competition cooking show. After seeing Marlando “Moe” Cason and Melissa Cookston come out on top, I am gaining a respect for the “Pitmaster” that goes beyond competition BBQ.

So I am digging the thought of seeing the show winners compete for the $100,000 prize. The heart and the flexibility of the Pitmasters is just awesome to watch. They can grill, make sides and most important, work the smoker like the BBQ pros that they are. Best part is that they do it on the fly, and can do it with style. These are the best of the best, masters of the BBQ and grill for that matter. They bring it or they go home.

The judges are perfect, Art Smith keeps the crew in line. He knows his food and with the challenges, he keeps it real and adds that expert opinion. Warren Sapp is a great personality, confident and humble, the man just likes to eat and BBQ is a common man’s food. Then there is Myron Mixon, pro on the BBQ circuit, the man simply knows good BBQ. For all the grief Myron gave BBQ judges last year, he walks the walk and the judging panel is solid. Kevin Roberts is the host and that is about as far as he takes it.

Check out their site here, tons of recipes and grilling tips. TLC’s BBQ Pitmasters

Myron Mixon: Jacks Old South BBQ Recipes


Found this great little piece on the Web of some of Myron Mixon’s Jacks Old South Marinade, Sauce and Rub recipes. Enjoy.

Article Source: http://www.articlesbase.com/Jacks Old South Bbq Recipes

Jack’s Old South Meat Marinade Recipe

Ingredients

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Preparation

Heat and whisk together until sugar and salt dissolve.

Jack’s Old South Competition Vinegar Sauce

Ingredients

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne — (1 to 2)
1 teaspoon ground black pepper — (1 to 2)

Preparation

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.

Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.

Jack’s Old South BBQ Rub

Ingredients

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Preparation

Combine all ingredients and mix well.

Myron Mixon – BBQ Pitmaster with Style!

Myron MIxon -  Jack's Old SouthOk, so I tuned into the first episode of BBQ Pit Masters on TLC and I must say that although it has hints of being overly dramatized, overall it was very entertaining and I loved the suspense of the awards ceremony and all the trials and tribulations of the various pitmasters. They had a great slice of total rookies, to great competitors all the way down to the team from California who were competing in a tourney with a couple of Weber Smokey Joes! Although I have never competed in a KCBS event, I have done a small local tournament once and found that the key ingredient to it all is this fellowship and friendly competition that surrounds an event like this.

There was quite a bit of chest thumping as well as a whole mess of ego in this first episode which was a little disturbing as I had hoped that they would capture the ying and yang of that love of BBQ and competition and not who was the best. But heck, with $10,000 at stake for the Grand Champion I suppose that for some, this is business and pride mixed in with the thrill of the competition.

I was totally mesmerized by Myron Mixon, of Jack’s Old South, who had more beeping in his private interviews and a style all his own! First off, loved his custom made grills, if anyone know whether he makes his own, would love to know. His style was the think that just dropped my jaw and let’s face it, he won the tournament so he BBQ’s to win and I just love that. First of, cooking on brickets with lighter fluid, and not just a squirt, I am talking lighter fluid! Johnny Triggs expressions were priceless and the fact that it did effect the flavor of the food, is a testament to his style.

Thought that this episode was a lot of fun and I look forward to watching some more. My hope is that rather than following the same people for tournament after tournament that they will spread their focus. There are just so many styles out there and when the end result is incredible BBQ, that is the magic of this sport!