Myron Mixon

Last updated

Myron Mixon
Myron Mixon (cropped).jpeg
Mixon during a BBQ course in 2013
Born (1962-05-30) May 30, 1962 (age 61)
Vienna, Georgia, U.S.
SpouseFaye Mixon
Culinary career
Cooking style Barbecue
Television show(s)
Award(s) won
    • 5x World Championships
    • 220+ Grand Championships
Website jacksoldsouth.com

Myron Mixon (born May 31, 1962) is an American celebrity chef and competitor on the competitive barbecue circuit. He is a five time barbecue World Champion and appeared as a judge on Destination America reality television show BBQ Pitmasters . He also appeared as a judge on the bbq show Smoked as well as the show BBQ Pit Wars. Due to the number of accolades he has achieved during his BBQ career, he has the nickname of "the winningest man in barbecue."

Contents

Career

Myron started in competitive barbecue in 1996 at a competition in Atlanta, Georgia. [1] He won first place in whole hog and third place in the pork shoulder competition. [2] He originally only took up competitive BBQ in order to promote his family's BBQ sauce which his parents, Gaye and Jack, had created. [3] His father taught him how to barbecue, and Myron named his BBQ company after him, calling it Jack's Old South. [1]

During the course of his career, Myron has won more than 180 BBQ grand championships [4] and over 1,700 BBQ trophies. [2] He has been named Grand Champion at the Memphis in May World Championship on five occasions: in 2001, 2004, 2007, 2016, and 2021. [2] Myron is a multi-time Big Pig Jig Grand Champion, having won it most recently in 2012, his third victory in a row. [5] [6] He has so far failed to win the Jack Daniel's BBQ World Invitational, which he has described as the most prestigious competition in the BBQ circuit. [7] He was runner up in 2004, missing out on first place by 0.1 points, [8] and has come first in the whole hog competition there on three occasions. [2] His achievements have earned him the nickname "the winningest man in barbecue." [9]

Myron debuted on TLC's reality television show BBQ Pitmasters in its inaugural series as a contestant. Originally, it was a show that followed a number of BBQ chefs to several different BBQ competitions. Series two brought a change in format, with it becoming a competition-game show, and Mixon serving one of the three judges alongside Art Smith and Warren Sapp. Series three saw the series move to the Destination America cable TV channel and a slight change in the format. Mixon was the only judge who remained on the show, being joined by fellow BBQ chefs Aaron Franklin and Tuffy Stone. [9] [10]

He signed a cookbook deal in 2010 with publishers Ballantine Books. [3] It was published in 2011, with Paula Deen providing the foreword. [11] In May 2012, he appeared on NBC's The Today Show in a BBQ cookoff against Pat Martin of Tennessee restaurant Martin's Bar-B-Que. Myron cooked a brisket recipe while Martin cooked "red neck tacos." [12]

Mixon was elected mayor of his hometown of Unadilla, Georgia, and was sworn in for a four-year term in January 2016. [13]

Published works

Restaurants

In January 2017 Mixon, along with business partners Joe Corey, a certified BBQ judge, and Bill McFadden opened Myron Mixon’s Pitmaster BBQ in Alexandria Virginia. The restaurant features some of Myron’s famous menu items such as Jacks Peach BBQ Baked Beans, Baby Back Mac and Cheese, Dry Rubbed Wings, and many more of Myron’s favorites cooked up by head pitmaster John Bennett.

Related Research Articles

<span class="mw-page-title-main">Burnt ends</span> Barbecued meat delicacy

Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A traditional part of Kansas City-style barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.

<span class="mw-page-title-main">Steven Raichlen</span> American culinary writer, chef, tv host, and novelist

Steven Raichlen is an American culinary writer, TV host, and novelist.

<span class="mw-page-title-main">Kansas City–style barbecue</span> Dish of slowly smoked meat

Kansas City–style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit. The Kansas City–style sauce is characterized by a thick, sweet sauce derived from brown sugar, molasses, and tomatoes.

<span class="mw-page-title-main">Barbecue in the United States</span> Culinary tradition originating in the southern United States

In the United States, barbecue refers to a technique of cooking meat outdoors over a fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.

<i>BBQ Pitmasters</i> American reality TV series

BBQ Pitmasters is an American reality television series which follows barbecue cooks as they compete for cash and prizes in barbecue cooking competitions.

Kansas City Barbeque Society is a competitive cooking organization based in Kansas City, Missouri, famous for Kansas City BBQ. It is the largest competitive barbecue organization in the world, with more than 15,000 members. It was founded in 1985 by Carolyn and Gary Wells and Rick Welch. Their desire was to put together a local group for competitive barbecue. It has since grown exponentially and provides oversight to hundreds of competitions.

Andy Husbands is a chef, restaurateur, author and television personality. Currently, he is the chef and owner of The Smoke Shop BBQ restaurants, Boston magazine's "Best Barbecue Restaurant of 2018" and The Improper Bostonian's "Best Barbecue" of 2017 and 2018. Smoke Shop BBQ has locations in various Boston metropolitan locations, including Cambridge's Kendall Square and Seaport's Fort Point and Somerville's Assembly Row. He has nearly 30 years in the restaurant industry.

Johnny Trigg from Alvarado, Texas is an American celebrity chef and competitor on the competitive barbecue circuit. He is a two time Grand Champion of the Jack Daniels World Championship Invitational, and has appeared on TLC reality television show BBQ Pitmasters.

<span class="mw-page-title-main">Tuffy Stone</span> American chef

"Tuffy" Stone is an American chef and competitor on the competitive barbecue circuit. He has appeared on the Destination America reality television show BBQ Pitmasters. He runs the team "Cool Smoke". His nickname is "The Professor".

<span class="mw-page-title-main">Barbecue sandwich</span> Sandwich with barbecued meat fillings

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.

<span class="mw-page-title-main">B.T.'s Smokehouse</span> Smokehouse restaurant in Massachusetts

B.T.'s Smokehouse is a restaurant that specializes in dry-rubbed and slow-smoked barbecue and is located in the downtown section of Sturbridge, Massachusetts. The restaurant smokes about 9,000 pounds (4,100 kg) of meat per week, with brisket being 2,000 pounds (910 kg) to 3,000 pounds (1,400 kg) of that total. On a typical weekend, the smokehouse will serve 1,200 and 1,500 people in its 38-seat location.

<span class="mw-page-title-main">Franklin Barbecue</span> Restaurant in Austin, Texas

Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following.

<span class="mw-page-title-main">Barbecue restaurant</span> Restaurant that specializes in barbecue-style cuisine and dishes

A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes. Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises. In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day. Per these logistics, a significant portion of their sales may occur during lunchtime. Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches. Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier. In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".

<span class="mw-page-title-main">Melissa Cookston</span> American chef and author

Melissa Cookston is an American chef and author. She is the chef/owner of two restaurants, the author of two cookbooks, and a seven-time world American barbecue champion. In addition, Cookston has twice won top prize at the Memphis in May American Barbecue World Championship and is the only female American barbecue world champion.

<span class="mw-page-title-main">Cooper's Old Time Pit Bar-B-Que</span> Restaurant in Texas, United States

Cooper's Old Time Pit Bar-B-Que is a barbecue restaurant chain based in Llano, Texas. Cooper's is best known for its two-inch-thick pork chop known as the "Big Chop", and for being President George W. Bush's favorite barbecue restaurant.

Jones Bar-B-Q is a barbecue restaurant in Kansas City, Kansas, owned and operated by Deborah and Mary Jones.

Jess Pryles is an Australian chef, television show host of Aussie Barbecue Heroes, meat expert and a live fire cook. She co-founded the Australasian Barbecue Alliance. She is also the author of the book Hardcore Carnivore. She now lives in Austin, Texas.

<span class="mw-page-title-main">Rodney Scott's Whole Hog BBQ</span> Restaurant in Charleston, South Carolina

Rodney Scott's Whole Hog BBQ is a barbecue restaurant in Charleston, South Carolina. Specializing in pulled pork barbecue and owned by Rodney Scott and Nick Pihakis, it opened in February 2017.

<span class="mw-page-title-main">Rodney Scott (pitmaster)</span> American chef

Rodney Scott is an American chef and whole-hog barbecue pitmaster from Hemingway, South Carolina. In 2018 Scott was named Best Chef: Southeast by the James Beard Foundation, only the second pitmaster to win a James Beard chef award.

<i>BBQ USA</i> 2022 American food documentary television series

BBQ USA is an American cooking documentary series that airs on Food Network. It also streams on Discovery+. The show follows Michael Symon as he explores the art of barbecuing around the United States by traveling to BBQ competitions. It premiered on July 11, 2022.

References

  1. 1 2 Mosthof, Mariella (June 8, 2012). "BBQ Guru Myron Mixon On Why 'Barbecue Is The Backbone Of America'". The Brasier. Retrieved June 10, 2012.
  2. 1 2 3 4 "Myron Mixon". Destination America. Retrieved June 10, 2012.
  3. 1 2 Boog, Jason (October 26, 2010). "Myron Mixon Cooks Up BBQ Book Deal". Galleycat. Retrieved June 10, 2012.
  4. ↑ "Melissa Cookston Wins BBQ Pitmasters' Best Show Ever". Huffington Post. June 4, 2012. Retrieved June 10, 2012.
  5. ↑ "Big Pig Jig - THE RESULTS ARE IN". Archived from the original on May 20, 2012. Retrieved November 13, 2012.
  6. ↑ "Jack's Old South Awards". Jack's Old South. Archived from the original on June 11, 2012. Retrieved June 10, 2012.
  7. ↑ "Unadilla Man Sets Off For International BBQ Competition". 41 WMGT. October 20, 2011. Archived from the original on October 23, 2011. Retrieved June 10, 2012.
  8. ↑ Hendrix, Steve (April 1, 2007). "The Grill and the Glory". Washington Post. Retrieved June 10, 2012.
  9. 1 2 Shahin, Jim (May 29, 2012). "New 'BBQ Pitmasters' may smoke previous seasons". Washington Post. Retrieved June 10, 2012.
  10. ↑ Shahin, Jim (June 5, 2012). "'BBQ Pitmasters' judges bring out the knives". Washington Post. Retrieved June 10, 2012.
  11. ↑ "Smokin' with Myron Mixon". Random House. Retrieved June 10, 2012.
  12. ↑ "BBQ Cook-Off: Try 'red neck tacos,' smoked beef brisket". Today Food. May 6, 2012. Archived from the original on June 10, 2012. Retrieved June 10, 2012.
  13. ↑ "Unadilla swears in new mayor". Cordele Dispatch. January 15, 2016. Retrieved June 10, 2018.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.