Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat laborday church cooks

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and revelatory essays from Thomas Keller--"The Lessons of a Dishwasher

In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole

or a family reunion where nobody remembered to make baked beans and sweet tea

Megan Scott are the first of the family to be solely responsible for testing

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat laborday church cooksAuthor: Myron Mixon, Kelly Alexander New York Times bestselling author and star of Destination America's BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, 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