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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Englisch) Taschenbuch – 10. Mai 2011


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Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue + Everyday Barbecue: At Home with America's Favorite Pitmaster + Barbecue!: Sauces, Rubs and Marinades
Preis für alle drei: EUR 50,72

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Produktinformation

  • Taschenbuch: 192 Seiten
  • Verlag: Ballantine Books; Auflage: Original (10. Mai 2011)
  • Sprache: Englisch
  • ISBN-10: 0345528530
  • ISBN-13: 978-0345528537
  • Größe und/oder Gewicht: 18,8 x 1 x 23,1 cm
  • Durchschnittliche Kundenbewertung: 4.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 12.677 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Mehr über den Autor

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Produktbeschreibungen

Pressestimmen

"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

Über den Autor und weitere Mitwirkende

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.

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Die hilfreichsten Kundenrezensionen

2 von 3 Kunden fanden die folgende Rezension hilfreich Von Jörg Eggers TOP 500 REZENSENTVINE-PRODUKTTESTER am 17. November 2012
Format: Kindle Edition Verifizierter Kauf
Ich habe mir die Kindleversion dieses Buches zugelegt.

Der Autor hat verschiedene Wettbewerbe in den USA gewonnen und gibt in diesem Buch seine Erfahrungen weiter. Das Bucg gliedert sich in

- Barbeque bascis
- Rubs & Sauces, Marinates and Injections
- Chicken
- Hog
- Ribs & Chops
- Beef
- Fish
- Sides
- Myron at home
- Drinks and Desserts
- Acknowledgemwents

Ich bin derzeit noch am lesen und habe daher noch nicht alles Material gesichtet. Nach einer ausführlichen Einleitung in der es um den Werdegang des Autors geht kommen die Basics. Hier wird sehr illuster in die Welt des BBQ eingeführt. Man versteht rasch worauf es ankommt.

Es folgen Rubs und Saucen. Die Zutaten sind simpel und auch hier in Europa zu beaschaffen. Mir gefallen am Ende von Saucenrezepten die Haltbarkeitsangaben. Man stellt eine Sauce her und weiß wie lange sie im Kühlschrank stehen bleiben kann.

Die Rezepte nehmen dann immer wieder Bezug auf die Saucen. Diese finden dann ich recht vielen Rezepten Verwendung. Wer sich also durchprobiert, wird die Saucen rasch aufbrauchen.

Am Ende der meisten Rezepte ist ein Bild zu sehen, welches das Resultat zeigt.

Ansonsten kommt das Buch ohne Bilder aus. Die Texte sind leicht verständlich geschrieben und nachmachen sollte kein Problem sein.

Ein sehr praxisnahes Buch das gefällt.
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Von Marco Schlegelmilch am 24. Oktober 2013
Format: Taschenbuch Verifizierter Kauf
This was one of my best investments EVER. Love it so much. Easy to follow steps, great recipes, just perfect
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0 von 1 Kunden fanden die folgende Rezension hilfreich Von perseus0_6 am 19. September 2013
Format: Taschenbuch Verifizierter Kauf
ein wirklich tolles buch, mit vielen rezepten, nur leider nicht vielen bildern dazu. auch leider nirgends auf deutsch verfügbar. schade
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0 von 3 Kunden fanden die folgende Rezension hilfreich Von Marion Blank am 13. Januar 2013
Format: Taschenbuch Verifizierter Kauf
Wie erwartet ein super BBQ Buch mit vielen tollen Rezepten. Für jede Sammlung ein Muß. Darf bei keinem BBQ Fan fehlen.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 706 Rezensionen
92 von 93 Kunden fanden die folgende Rezension hilfreich
Not at the level I expected. 1. Juni 2014
Von Longbow guy - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I bought this based on several reviews that gave high praise to the recipes and story of Mr. Mixon. I was expecting a lot more from these recipes, even though the book clearly says "simple" right on the front of it.
I get that Mr. Mixon is the "winningest man blah blah blah" and that his ego is understandably large. But, I don't want to read about how incredibly awesome this guy thinks he is when he provides zero recipes that back that up. I don't want to read a sales book that repeatedly says "use my xxx rub or xyz sauce that's available on my website" and gives a horrible alternative if you don't use his rub/sauce.
I don't know where the folks who gave this book 4 stars and such high praise have found their other bbq recipes. But I don't want those books either if "Smokin" is such a massive improvement.
The 3 recipes I've tried have been poor examples of BBQ. I've been smoking meat for 14 years and am not a novice.
If you want a great cook book, with a excellent story as well, buy Chris Lilly's book Big Bob Gibson BBQ. If you want a ton of recipes, simple to extreme (to test yourself), get Paul Kirks Championship bbq. You will be way better off without adding any of your hard earned money to the bank account of the über Q master. He's going to keep on kickin ass anyway, so he'll be fine.

Update: Returned the book to Amazon
157 von 163 Kunden fanden die folgende Rezension hilfreich
Great Book from the Master 11. Mai 2011
Von J. Spina - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
He keeps it simple and real. I love the way the book flows as a cookbook and a story. As soon as you get into it, there's no doubt this is Myron's cookbook. His language is what you'd expect and it's absolutely appreciated.

There are a good number of recipes and all of which are easy to follow. I can't wait to try the cupcake chicken!

The best part is how he explains the different recipes and techniques. You may not agree with some of what he says, but he does.. and it's made him ton's of money.

What you'll find:
Recipes for Rubs , Marinade, Injections, Glazes and Sauces. All or most recipes of his famous dishes (ribs,cupcakes chicken, brisket, etc.)
Cooking temps and techniques (tools,types of wood, etc)
Super easy to follow recipes and real simple ingredients.
Great stories about Myron and his dad.
Good information about the BBQ competition circuit.

Who it's for:
Beginners/Intermediate/Pros

Beginners: You will learn some of basics and find easy to follow, awesome recipes.
Intermediates: My category. It will make you feel good. It will bring you back down to earth and remind you to not over-think the BBQ process.
Pros: Good info on the BBQ competitions. And of course, Myron's award winning recipes.

I'll update this review as I try out the different recipes.

Update May 21, 2011
Last week I tried the pork shoulder recipe. It called for an 18lb whole shoulder (picnic + boston butt I only had the butt (9lbs I followed the recipe to the letter, except I had to alter a bit because of the smaller cut of meat. I essentially did a 3-2-1 method at 275. I used all the ingredients from the recipe and in the end a perfect boston butt. It was moist and flavorful. Just perfect.
My setup: (not in the recipe WSM - 2 full chimney starter coals- apple and cherry chunks. water and apple juice in the water pan. google 3-2-1 method if you'd like more info (rib technique)

Update October 28th, 2011
A lot of smoking since the last time I updated this review. So, here's the update:
Cupcake Chicken - It was a huge hit. Truly delicious but way too much work. I don't believe I'll be making these again, BUT I will definitely being using the glaze and rub in future chicken dishes.

I've done a few more pork butts. I've learned that without the Myron's injection recipe, it's not as good. Still delicious, but not as good.

I don't use pans either, sorry Myron. I only us a pan or wrap the meat in aluminum foil during the "2" part of the 3-2-1 method. 3 hours on the grill, 2 in an aluminum pan with apple juice, then 1 hour back on the grill spritzing every 15min.. Myron usually calls for the meat to be in the pan from start to finish. I'll adjust the 3-2-1 timing depending on the cut and size of meat.

Side note: I've tried a ton of different rub recipes. His basic BBQ rub is by far the best I've ever used, especially on Ribs. The only adjustment I make is cutting the cayenne pepper amount in half (the wife doesn't like too much heat)

I'll be doing a beef brisket this weekend. First one! Will use Myron's recipe and will update soon after.
62 von 67 Kunden fanden die folgende Rezension hilfreich
Great book, recipes, but don't be mistaken... 12. Mai 2011
Von Brock Kingston - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Great book. Myron includes his competition recipes as well as what he enjoys cooking and eating at home. Myron clearly explains that although these are some of his competition recipes you're not going to read this book, follow his recipe for whole hog, and then go win the Memphis in May.

What he does provide is a good base to Barbecue cooking, from where you can gain experience and perfect your own winning flavor.

The price of the book alone is probably worth the recipes for his injections he is currently using for brisket,hog/pork and then his "Cup cake" chicken. He also has some unique Myron recipes that break away from the typical BBQ cookbooks these days including his baked beans with peach pie filling.

Myron is "The winningest son-of-s-bit@h" in competition BBQ. There is good reason for that, his recipes seem to build great BBQ flavor. Where Myron really shines is that he can reproduce those flavors and results time after time and this book gives good insight into how he does that.
16 von 16 Kunden fanden die folgende Rezension hilfreich
Wanted a cookbook not a Myron Mixon is awesome sales brochure 7. Mai 2014
Von Sieg Nagel - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I'm all for good stories, character, and backdrop but I didn't buy the book to have half it talking about how great Myron Mixon is. A whole sidebar talking about his trophy's or how much he's won? Why do I care? I didn't spend the money on the book so I could sit down, read, and have a Mixon love fest. I bought it to learn about smoking.

Also, a very basic rub recipe but then get the 'real' recipe by buying his stuff online. Very lame. I like to cook and what I was hoping for is some nice insight and recipes. There were some to be found but very very limited.
51 von 60 Kunden fanden die folgende Rezension hilfreich
One way, but a good way 17. Juli 2011
Von John C. Garrett - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I have a number of barbecue cookbooks, but having eaten Mixon's 'cue, both from his competition pit (outstanding) and from his now-closed restaurant (mediocre; not even among the 10 best I've tried in Georgia), I grabbed his book at the first opportunity.

The best thing about the book is that it gives you one way -- only one way -- to do everything, and it is a method that will produce good results. You don't have to sort our a dozen different recipes and decide which one appeals to you.

If you've been smoking meat for a while, I'm pretty sure you'll find some of his methods a bit different, but obviously he knows what he's talking about. Whether his way is better than the way you've been doing is something you'll have to decide for yourself. And obviously you can adapt his techniques to your own rubs and sauces.

In any event, if you can just get past Myron's super-sized ego, you're sure to find a path to some good eatin'.
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