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.
I hope you enjoyed reading about Barbecue Guru, Myron Mixon. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Myron Mixon and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/myron-mixon-bbq-pitmaster-extraordinaire-1569589.html
Filed under Pit Master by on Dec 21st, 2009. Comment. 
Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.
BBQ in North Carolina
Consider North Carolina, a state with a long barbecue tradition ..
In eastern North Carolina, you would probably find shredded meat from an entire pig, doused with a peppery vinegar sauce, and if you chose to drive West a few hours from the coast, and you will most likely be served meat from just the shoulder of the hog, with a tomato based sauce.
Throughout Carolina, there is a clear preference for barbecue pork and thin vinegary sauces, which is a distinguishing style echoed throughout the state.
BBQ in Memphis, Tennessee
Memphis, Tennessee is another superb barbecue location, home to “Memphis in May,” which is the largest barbecue competition and festival in the world. The city boasts over 100 barbecue restaurants and several different barbecue styles.
Like North Carolina and much of the South, pork is the barbecue meat of choice in Tennessee and pork ribs are the most common cut, but the city is divided between “dry-rubbed” and “wet rib” versions. Dry-rubbed ribs are generously rubbed with a mixture of spices, smoked and then served with sauce on the side. Wet ribs are lacquered with tangybarbecue sauce before, during and after cooking.
Another Memphis favorite is the pulled-pork sandwich – smoked pork shoulder stuffed inside a hamburger bun and topped with coleslaw.
BBQ in Kansas City
Kansas City is the barbecue capital of the Midwest. Like Memphis, it’s also home to over 100 barbecue restaurants and hosts an annual barbecue competition an an event called American Royal.
In Kansas City, both pork and beef are barbecued and it is best known for its BBQ sauce, which is traditionally heavy on tomato and uses molasses as a distinctive sweetener. The traditional thickbarbecue sauce you buy in supermarkets is based on Kansas City style sauce.
The bottled varieties are much different from the small batches of sweet zesty sauce cooked up by Kansas City pitmasters.
For those that aren’t familiar with the term, “Burnt ends,” are the crunchy, charred ends of brisket slabs, are a Kansas City specialty not to be missed.
BBQ in Texas
Texas is famous for its cattle, and beef brisket is the barbecue meat of choice. But chopped beef and beef ribs are also state favorites.
Texas barbecue isn’t only about the beef, it is also about spicy pork sausages, called “hot links,” and pork ribs are also common barbecue fare.
Almost all Texas barbecue is cooked without sauce. The meat is rubbed with spices, known as BBQ rub, smoked and, sometimes, a sauce is served on the side.
Barbecue in other states is most often smoked over hickory, oak or a handful of other similar hardwoods. But Texas barbecue usually uses mesquite, which gives the meat a distinct and unique flavor.
I hope you enjoyed my article on the regional differences of BBQ food in the United States. If you are looking for reviews, ideas, recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys Blog, there is a wealth of great information there.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/the-differences-between-different-styles-of-bbq-food-by-region-1478176.html
Filed under Recipe, Source by on Nov 19th, 2009. Comment.
Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed – even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional “bone” of contention.
In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs – most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere.
The contest, part of the celebration called “Memphis in May”, draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.
Ribs commonly come “wet,” that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or “dry,” with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through – this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours. In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as “cattle towns.” They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri’s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.
Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is basted on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque.
In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.
Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try.
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Article Source:http://www.articlesbase.com/food-and-beverage-articles/lets-go-barbeque-1037897.html
Filed under Techniques by on Jul 14th, 2009. Comment.
