Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat South It’s slowly smoked using old

It’s slowly smoked using old barrel staves–wooden planks of the barrel–that once aged some of Kentucky’s best bourbons

Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond

editor of the revised edition

in conjunction with James Beard Award winning chef Tyson Cole

From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat South It’s slowly smoked using oldAuthor: Myron Mixon, Kelly Alexander New York Times bestselling author and star of Destination America's BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old school barbecue techniques and 50 classic recipes. In barbecue, "old school" means cooking on a homemade coal fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals