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Myron Mixon - Bbq Pitmaster Extraordinaire
When it comes to cooking whole hog, or anything on the barbecue for that matter, Myron Mixon (TLC BBQ Pitmaster), likes to think he knows a thing or two about the business.
About Myron Mixon and Jack's Old South BBQ Team
If you don't know who Myron Mixon of "Jack's Old South" is, you should know that he is considered one of the best BBQ cooks that has ever lived. Myron is a 3 time winner of Memphis in May, and competes continually throughout the year in major BBQ competitions.
Myron Mixon is not just a BBQ competitor of seemingly legendary proportions either. He also runs a highly successful BBQ cooking school as well as operating his own franchise business, and a catering business, more details of which can be found here.
It is safe to say that Myrons success is based on having more than one string on his bow of many talents.
If that wasn't enough, Myron also produces his own range of BBQ products including a range of sauces!
Myron Mixons – Jacks Old South BBQ Grilling Tips
1. Start your BBQ with quality meats.
2. Use sauces, rubs, etc. that enhance and not cover up the natural flavor of the meat.
3. Learn your smoker. Know how it cooks, such as hot and cold spots on the grill, how well it cooks in bad weather, what is the temp the pit likes to cruise at.
4. Research the characteristics of BBQ woods before selecting one.
5. Always cook by doneness of the meat and not length of time on the grill.
A brief history of Myron Mixons Jack's Old South
Myron Mixon, chief cook of Jack's Old South Competition Bar-B-Que Team started Jacks Old South in 1996 as a way to promote the family Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon.
They competed in their first competition in Augusta, Ga. where they took 1st place in Whole Hog, 1st place in Pork Ribs and 3rd in Pork Shoulder.
Since the beginning, they have won 140 plus grand championships resulting in over thousands of trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee, team of the year six times, and 8 national championships.
Jack's Old South have also taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition.
As a result of all of their success on the various BBQ circuits, Myrons team have been featured on several television networks, including the Food Network, Discovery Channel, History Channel, Travel Channel and the Versus Network.
Mastering the art of Bar-B-Que'ing has lead to the development of Myrons line of Jack's Old South products including sauces, rubs, grills and smokers, as well the Bar-B-Que Cooking School.
About the Author
Visit Barbecue Party, for daily updated BBQ news feed, competition schedules, product reviews, helpful guides, hundreds of delicious barbecue beef recipes, restaurant reviews, BBQ franchise information as well as a BBQ store that stocks smokers and grills from dozens of popular manufacturers.
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Help me with this recipe please!?
Ok this is what I plan to do
I have two 2# pork loin roasts. I plan to marinate them tonight by rubbing them with 2 parts brown sugar 1 part creole seasoning and 1/2 part corn whisky. Then will wrap them in plastic wrap and let it sit over night. I have some Famous Daves Texas Pit BBQ sauce. I plan to add 1 shot of Honey Whiskey to the BBQ sauce that I will baste it with. I also will place it in a roasting pan on a bed of sliced onions and whole peeled garlic cloves (1 whole bulb) I want to roast it slow in the oven (it's raining and smoking it is not an option this weekend, sadly) should I
1. Bring it to a high temp and roast at 250 degrees and for how long?
2. Start it and keep it at 250 or lower for how long?
I want it to be super, incredibly tender. I will baste it with the spiked BBQ sauce ever half or every hour. Also should I cut the roasts at all before or after marinating at all.
Ideas?
i would keep it at 250 until done
Why Bother With Automatic Temperature Control For Your BBQ Pit/Smoker?