Chatham County, NC – McIntyre’s Books will kick off their first fall Cooks & Books event with Myron Mixon and Kelly Alexander. Myron is bringing his cooker and is smoking up some ribs for the crowd. Tickets are $75 and include a signed copy of BBQ Rules, dinner, a beer, service fee and tax. Click here or call McIntyre’s Books at 919.542.3030 to reserve.
In his latest book, Myron Mixon’s BBQ Rules: The Old School Guide to Smoking Meat, the New York Times bestselling author and star of Destination America’s BBQ Pitmasters goes back to the basics of backyard pit barbecuing, 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 beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts — “Meat Helpers,” “The Hog,” “Birds,” “The Cow” — and features recipes and methods, including, Pit Smoked Pulled Pork, North Carolina Yella Mustard-Based Barbecue Sauce, Prize-winning Brisket, Smoked Baby Back Ribs, Thick and Smoky T-Bone Steaks.
Presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster.
Filled with Mixon’s southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.
Myron Mixon has won more than 200 grand BBQ championships. He is the New York Times bestselling author of Smokin’ with Myron Mixon and Everyday Barbecue and the star of Destination America’s BBQ Rules, BBQ Pitmasters, and BBQ Pit Wars. He lives in Unadilla, Georgia.
Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.
St. Louis Ribs
Peach Baked Beans
Mac & Cheese
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection. Learn more about the series here.
Questions? Call the bookstore at 919.542.3030.