Description

Real barbecuemeans the chef makes their own charcoal by first burning hardwood, then cookingthe meat until it acquires the distinct smoky flavor only true hardwood coalcan infuse.World renowned pitmaster, Myron Mixon, goes back to the basics of backyard pit barbecuing with the cookbook: BBQ Rules: The Old-School Guide to Smoking Meat, offering readers essential old-school barbecue techniques and 50 classic BBQ recipes. Mixon gives straightforward instruction on building a pit, managing a fire, the best wood to burn, and selecting meats. He also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The BBQ Rules: The Old-School Guide to Smoking Meat is divided into 4 partsMeat Helpers, The Hog, Birds, and The Cow. This is a great cookbook for all levels of barbecue skills, sure to improve the platters you put on the table. ISBN-13 #: 9781617691843. Backyard pit barbecuing Old-school barbecue techniques Straightforward instruction 50 classic BBQ recipes By renowned pitmaster, Myron Mixon