BBQ Pitmaster Myron Mixon Gives Barbecue Tips

8:44 AM, Feb 22, 2013   |    comments
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With grilling season right around the corner, you may want to know how to whip up a meal to impress your friends.

A local Central Georgia man has made his mark on the grill.

Think of Myron Mixon like the Michael Jordan of basketball or the Warren Buffett of business, but Mixon's thing is whole hogs, brisket, and earning all the trophies he can across the planet in barbecue competitions.

Meat has made Myron Mixon the winningest man in barbecue, at least that's what some call him.

The fifty-year-old won Memphis in May which counts as a World Chamionship.

He did that three times and he credits it all to his family and his childhood.

"My dad barbecued ever since I was big enough to remember him, we had a carry-out in Vienna, Georgia, and he cooked once a week," Mixon recalled fondly.

Mixon holds court in his cooking school now at $750 a pop. But he started out humbly doing chores, a task that didn't make him too happy.

"My brother and I helped. We did all the work on the pits where you burn down the wood and shovel the coals. Well, that wasn't fun to me as a teenager. Everybody else was going swimming. I didn't realize it at the time, but I was learning," Mixon said.

Now he's swimming in attention.

Mixon's on the television show "BBQ Pitmasters." He has a cookbook out and he's opened a couple of restaurants in Miami and New York.

Myron's school, which got a mention in Southern Living magazine, caters to cooking teams and the everyday person who just wants a better-tasting dinner.

"Everyone loves being patted on the back, and these guys wind up being the kings and queens of their cul-de-sac, and that's what it's all about," Mixon said with a smile.

To get those bragging rights, he says don't pierce the skin of a hog, use fruit wood in your smoker, and get a hog from a farm; don't eat one you kill in the field.

But Myron's number one tip for folks involves patience.

After all this prep, let your hog, brisket, or ribs rest after they come off the grill or smoker.

"If you don't let it rest it, will suck all the natural juices back into the meat," Mixon said. "So if you go into it too fast and start plain that particular piece of meat, then you don't waste all that fine prep."

So it's come full circle for the guy who once groaned about getting out in the backyard.

"I took something that my dad showed me and taught me and made a livelihood out of it. It's something I love to do, and not many people get to make a living doing what they love and I'm one of those people," Mixon proclaimed.

Of all the 700 trophies this guy has won, including the World Championships, he says the one that meant the most to him is when he won the Big Pig Jig for the first time.

It was a year after his dad died in 1997. He said that was special.

MORE TIPS: Myron Mixon's Barbecue Quick Tips

ALSO: Myron Mixon's Original Dry Rub Recipe


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