Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat b2b Americans spoon it out of

Americans spoon it out of the jar

Celebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook

She is a frequent columnist and recipe contributor to the New York Times

straight out of the skillet

author of The Bread Baker's Apprentice

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat b2b Americans spoon it out ofAuthor: 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