About the Author

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.

Reviews

"So much has been made of Barbecue as a ‘cuisine’ that many people have forgotten the simple steps and the classic skills it takes to make good, old-fashioned, melt-in-your mouth 'Cue. Luckily Myron Mixon is here to remind us."—Adam Richman, host of Travel Channel’s Man v. Food and author of America the Edible

“Pitmaster Myron Mixon is an American treasure and holds the keys to the Barbecue Kingdom.  There is not another person who has won more championships, with more knowledge or with such passion about Barbecue than this southern gentleman.”—Art Smith, James Beard Award Winning Chef

"This is an amazing book! It is a must own if you make ribs once a year or you barbecue when the snow has to be shoveled off your smoker at 10 below. It’s a history of barbecue, has some of the best photos of barbecue I have ever seen, a biography of Myron, and most importantly to us amateurs and lovers of the art of barbecue, an amazing cookbook. Myron has won more awards than I have platinum records so it will be no surprise when he is inducted in to the "Barbecue Hall of Fame."—Joe Perry, Aerosmith