Home > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Southern

Myron Mixon's BBQ rules : the old-school guide to smoking meat by Myron Mixon

Author:Myron Mixon [Mixon, Myron] , Date: March 22, 2020 ,Views: 259

Myron Mixon's BBQ rules : the old-school guide to smoking meat by Myron Mixon

Author:Myron Mixon [Mixon, Myron]
Language: eng
Format: epub
ISBN: 9781617691843
Publisher: Stewart, Tabori and Chang
Published: 2016-02-16T23:00:00+00:00


COOK:

Transfer the legs from the pan directly onto the grate of the smoker. Smoke the legs for 3 hours, or until the temperature of the legs in the meatiest part reaches 180°F (82°C) on an instant-read thermometer. Pull the legs from the smoker, wrap each individually in foil, and let them rest for 30 minutes.

EAT:

Remove the legs from the foil and serve with Vinegar-Based Barbecue Sauce (this page) on the side for dipping.

I was raised

* * *

SHOVELING COALS

* * *

under masonry pits. That was the only way barbecue was done.

That was the way our forefathers did it.



Download

Myron Mixon's BBQ rules : the old-school guide to smoking meat by Myron Mixon.epub


Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.