And the self-proclaimed “winningest man in barbecue” even weighs in on our recent debate here about wood versus gas.
“Can I smoke food on a gas grill?” Mixon asks rhetorically midway through his opening chapter.
“You bet your ass you can,” he answers.
Mixon’s credentials are impressive, as he lets you know in a short section called: “How Much Have I Won?” No self-esteem issues with Myron. Of course, anyone who has watched him on TLC’s BBQ Pitmasters already knows that.
He cites more than 1,800 total barbecue competition trophies, 3 world championships, 11 national championships and 30 state championships, singling out Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee.
Notice anything missing? Yep, no Texas.
Mixon does offer many good tips and interesting recipes in his 170-page book. Don’t open your smoker unless you have to, he says, because of the problems it causes in trying to maintain a constant temperature.
I’m going to try his bacon-wrapped chicken breast soon, though I’ll skip the Coca-Cola marinade.
I’ll also pass on his “world-famous cupcake chicken,” no matter how many contests it has won. Chicken thighs in an aluminum cupcake pan? It just ain’t right! And I’ll skip the MSG he slips into some recipes.
His brisket recipe — “preferably wagyu” — is most revealing. Cook at 350 degrees for about 4 hours, covering with foil just past the midway point. Then let the it rest at room temperature for another 3 or 4 hours. Pour the saved, re-warmed juices over the meat before serving.
Low and slow, the Texas way? Forget about it. For Mixon, it’s all about playing to the judges’ taste — maybe that’s lack of taste — and winning.