Title:	Myron Mixon’ s BBQ Rules
	Author:	Myron Mixon
	Published:	2016, Stewart, Tabori & Chang
	No. of Pages:	240
	Cover Price:	$24.95 Hardcover

---

Famous BBQ chef Myron Mixon’s latest book, Myron Mixon’s BBQ Rules is a book for serious cooks interested in learning the art of smoking. He has included recipes that have won him numerous awards, and the pictures of the meats and poultry are mouthwatering. Included in this book are “maps” of animals showing where the different cuts come from which are extremely helpful, and step-by-step instructions for setting up, cooking in, and maintaining a BBQ smoker. There are not only recipes for smoked meats and poultry, but also for BBQ sauces, breads, and side dishes.

The recipes are easy to follow, and most are quite simple. I found that some of them aren’t quite accurate, however, when it comes to amounts, i.e., the Smoked Meatloaf calls for a cup of crushed crackers and says (about 20). It took 28 crackers to crush and make a cup. In addition, the meatloaf recipe calls for 1/2 cup buttermilk and 1 cup vinegar-based BBQ sauce; this much liquid made for a very messy, loose mix, and when the meatloaf was finished smoking, it was still so soft that it wouldn’t slice and had to be spooned out. Next time I’ll cut the liquids in half and maybe add more cracker crumbs so the loaf will hold together. The Vinegar-Based sauce turned out extremely thin and sour – not like any BBQ sauce we’ve ever tasted. I found that by doubling the catsup and sugar, it was similar to some served in BBQ restaurants, and was quite good. Tastes vary, of course, but when a sauce makes you pucker up, it obviously needs some tweaking.

Mixon’s Smoked Cornbread turned out very nice, and complimented the meatloaf and side dishes we served. The smoked hamburgers were also very good. The Pork Shoulder was awesome, very smoky, and extra moist and tender.

The best part about this book is the fact that there are detailed instructions, and also the meat, rib, and poultry recipes. The side dish recipes and recipes calling for specific amounts of things may need some additional testing.

All told, this is an excellent book for someone learning the art of smoking.

Special thanks to NetGalley for supplying an advanced review copy of this cookbook.

This book may be purchased at Amazon:
Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat