Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook Matt Moore The verve and naturalness of

The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times

Brock shares his recipes for key components of the cuisine

Created with big Bronx energy

Malinda Maynor Lowery

Caroline Randall Williams

Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook Matt Moore The verve and naturalness ofAuthor: Myron Mixon, Kelly Alexander The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old