Myron Mixon is a pitmaster, celebrity chef and owner of a couple BBQ restaurants. It’s safe to say he knows a few things about the art of cooking outdoors, be it on a grill, over a pit, or in a smoker. His new book, Myron Mixon’s BBQ&A is a comprehensive guide to everything you need to know. Check out my review to learn more.
Myron Mixon’s BBQ&A is the definitive book you’ve been looking for
In BBQ&A with Myron Mixon you’ll learn all the tricks and tips Myron has learned over years of competitive cooking.
The book is written in an FAQ format with recipes throughout. There’s also a table of contents and an index to help you find the exact recipe (or question you’re looking for). The answers appear to capture Myron’s colloquial voice although to be honest I hear Sam Elliot in my head!
Within the pages you’ll learn the ins and outs of using a smoker. How to set it up, which wood to use and how to cook several options at the same time. Grills are covered, too, but to a lesser extent. The recipes for rubs, sauces and glazes will work for either, of course. And there are a lot of them! There are delicious options for chicken, pork and beef which I think would be worth mixing in bulk. Specialty seasonings for seafood and lamb are also included.
My son has already smoked a chicken in his smoking cabinet using the chicken rub from the book. It turned out pretty good, although my personal opinion is it’s a lot of work to use the cabinet for just one chicken. (I’m trying to talk him into using it as an outdoor oven.)
For those of us who are looking for vegetarian ideas there are recipes for sides and desserts. BBQ & A is mostly about meat, and that’s fine. One of the more interesting vegetable offerings was a smoked cabbage recipes. The intention is to cook an entire seasoned head of cabbage along with something like a turkey or brisket. Since the I don’t have a smoker, I’ve adapted the recipe to cook on the grill.
Ingredients
- 1 pound cabbage more or less, sliced
- 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried minced garlic
- 1/2 teaspoon mustard powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 4 tablespoons butter or ghee
- 1 tablespoon sugar optional
Instructions
- Prepare your grill for cooking.
- Mix the cabbage, salt, pepper, garlic, mustard powder, chili powder and onion powder together in a mixing bowl. Use your hands to massage it all together.
- Transfer to an 8 in square aluminum pan.
- Dot with butter and sprinkle with sugar, if using.
- Roast on the grill, stirring occasionally, until the cabbage is tender. For me it was 25 minutes.
I’ll bet Myron’s whole head of cabbage (with seasoning and a whole stick of butter!) makes an impressive sight when it’s removed from the smoker. My adaptation is perfect for a smaller grill. When I made my cabbage I did not use sugar, but I included it in the recipe because many of Myron’s rubs have sugar. You could also roast your cabbage in a 350°F/180°C oven. It’s done when the cabbage is tender. Start checking around 30 minutes.
You’ll want a tray or platter handy when removing the aluminum pan from the grill. Mine started to bend when I was taking it off. Luckily I avoided a disaster.
BBQ&A with Myron Mixon has a lot to offer anyone who wants to explore the art of cooking meat. There’s so much to learn about the different cuts, how to choose the best for barbequing and which seasonings to use. This book will answer all your questions and anticipates those you haven’t yet thought of!
I’ve never grilled cabbage! Gotta try it — neat idea. 🙂