Myron Mixon Cooks Up BBQ Book Dea

Myron Mixon Cooks Up BBQ Book Deal

By Jason Boog on October 26, 2010 11:48 AM

BBQ expert and BBQ Pitmasters host Myron Mixon has inked a book deal with Ballantine Trade Paperbacks for Smokin’ with Myron Mixon.

The book will  “reveal his award winning recipes and secrets, along with sharing anecdotes and tales from the nationwide competitive BBQ circuit.” Ryan Doherty at Ballantine Trade Paperbacks acquired the book  in a preempt.  Michael Psaltisat The Cea negotiated the deal.

Here’s more about the BBQ Pitmasters host (pictured): “He serves as chief cook of Jack’s Old South Competition Bar-B-Que Team, which he started in 1996 as a way to promote his family’s Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon. His team has won more than 180 grand championships resulting in over 1700 total trophies, 30 state championships.”

NY Times Review: Big Apple BBQ Glen Cove NY

Rustic Barbecue With a City Twist

Dave Sanders for The New York Times

DOWN HOME Big Apple BBQ, which opened in April, has Southern entrees and citified desserts. Left, the monster ribs.

By JOANNE STARKEY

Published: May 13, 2010

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THOUGH it has made strides in recent years, New York hardly qualifies as a barbecue Mecca on the order of, say, Kansas City or Memphis. Still, New York was the namesake chosen by the five co-owners of Big Apple BBQ, who include the executive chef, Roy Bruce, formerly of Rothmann’s Steakhouse in East Norwich. The rustic spot in Glen Cove opened in April in the quarters that were last home to Wild Harvest.

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  Times Topic: Long Island Dining

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Dave Sanders for The New York Times

The monster ribs at Big Apple BBQ.

The restaurant has a split personality: half backwoods rusticity, half big-city good looks. The major components of the décor are left over from the previous occupants: an upside-down canoe over the bar, antler chandeliers, rough-hewn tables and chairs, a stone fireplace, wide-plank wood floors and a mounted moose head.

New York City is represented by sophisticated black and white photographs of the Chrysler Building, the Statue of Liberty and the Flatiron Building. Huge televisions are overhead, and the bar, though rustic, is backlighted with flashing colored lights.

Big Apple BBQ is child-friendly. There’s a children’s menu ($7.95 includes a choice of six entrees, a side dish, dessert and a beverage). The dining room is so loud your children won’t disturb anyone. And the décor will keep them amused: A toddler at the next table stared at the moose head through his whole meal.

Adults may not be as happy. The food is very uneven. One diner at our table was singing the praises of the ribs, while others were grousing about dry beef brisket and overcooked marinated skirt steak.

In general, the pork beat out the beef. The ribs, called monster ribs, were just that. The meat was tender to the point of falling off the bone. Pulled pork, though a bit stringy and dry, was also better than the beef selections.

The sandwiches got mixed reviews. I liked the devil dog, a giant Wagyu hot dog on a toasted bun, covered with chili and melted cheese. The juicy dog was even better on its own, once the toppings were scraped off. Avoid the barbecue meatloaf sandwich, which had a mushy texture and lots of filler.

Every meat entree comes with two sides, sandwiches with one. The best side dish was the large, crunchy onion rings. Other good selections included a refreshing cucumber-onion salad, creamy coleslaw and spicy shredded raw carrots.

Those choosing potato salad, macaroni and cheese, or French fries were disappointed. All were ordinary, especially the listless French fries; sweet potato fries were a better choice. Corn bread got mixed notices, with purists at our table complaining about its sweet cakelike texture, but I liked it. It was moist and studded with kernels of corn.

Appetizers were generally weak. The Caesar salad, while large, had a creamy rather than a classic dressing. The chopped salad with blue cheese dressing contained lots of iceberg lettuce and very little blue cheese.

Skip the onion soup, which contained chopped brisket and tasted like beef in thin gravy. The gumbo was a spirited, tasty brew with lots of andouille and chorizo but no discernible shrimp, which the menu mentioned as an ingredient.

Most of the food is down-home fare until dessert time. The sweets are brought in from Brooklyn and are strictly New York City-style, with offerings like an individual chocolate mousse cake, enrobed in chocolate, sitting on a plate drizzled with chocolate sauce. There was also a red velvet cake with cream cheese frosting and a citified strawberry shortcake with a base of white cake rather than the traditional biscuit. Though unexpected given the overall style of the food, the desserts were moist and appealing.

The menu at Big Apple BBQ can be a minefield. Though you might have a satisfying meal here with careful ordering, your dinner could easily be a dud.

Recipes from the new KCBS cookbook

KCBSrecipessheet-1

KCBS COOKBOOK

 

Sledding and Que

Anthony Bourdain sledding to get some que up in Maine.  Two of my favorite hobbies mixed together. 

Here the info on the joint:

Spring Creek Bar-B-Q

26 Greenville Road

Monson, ME 04464

(207) 997-7025

 

Emeril's 20th Anniversary Cookbook!

Emeril's 20th Anniversary Cookbook!

It's an exclusive collection of many of the best-loved recipes from Emeril's, from Barbecued Shrimp to Banana Cream Pie to Sazaracs - there's something for everyone in there...and best of all, it's FREE!
Download the Emeril's 20th Anniversary Cookbook Here

Big Apple BBQ Glen Cove NY

A couple of reviews that were posted to one of my old posts about the new joint Big Apple BBQ that opened in Glen Cove NY. I have yet to make it over there.

Dr. Delight said...

At 9:10 PM the waiter brought my salad, and my wife's onion soup. The salad was suppose to be an iceberg wedge--who knew this could be screwed up in New York? The presentation of the salad was unacceptable, and inexcusable, my wedge was cut in half and on the left side of a dinner plate, two large chunks of uncut unedible onion were in the middle, and two unripe slices of tomato on the right, and white straight from the bottle or can "blue cheese" type dressing was poored over it. There was no bacon. THis was really bad. My wife's onion soup was cold, and had too much bread in it, and the cheese was of sub par quality. Our dinner sides were served while we were eating our soup and salad, at 9:15PM. Our two dinner entrees and second sald was served at 9:25PM. The timing was a total miss, but this can be expected on an opening night, and that is why restarants usually have a soft opening, to work out the kinks and get feedback from friends and family. This is Restaurant Management 101, and noone here took that course. We ordered sweet potatoe fries and creamed spinach. The presentation of the Spinach was simple, but effective, it was in a crock plate. The presentation of the Sweet potatoe fries was fine. Both presentations could use more razzle dazzle, for this market...as far as eating the sides, the sweet potatoe fries were undercooked and soggie, and the spinach had no flavor.. it was like water soup with green color. The two entrees were yet even worse.. Presentation was UNACCEPTABLE, even for domestic pets, let alone human beings. My mother-inlaws shredded pork looked like cat food on a plate, and my brisket and short rib were plopped on a plate with no thought at all.. As for flavor, it may have been exceptional for a lunch truck, but for a North Shore, Glen Cove, Restaurant.. The bbq food HAD no FLAVOR, was over cooked to the point that it was leather like in texture, and made me yearn for alka seltzer. The shredded cat food on a plate (shredded pork) was bland. Our waiter was very polite, and appologized for the delay, kept our beverages filled, and under these circumstances kept us from leaving. Also, in all restaurants it is standard protocol to train your waiters and serving staff by showing them the food and feeding it to them, so they can describe it to customers... It was evident that none of the staff had tryed the food prior to this.. and this is managements fault. Our busboy came to our table with the bus box and cleared, while we were still sitting there, and asked for our help. All of these errors are indicative of poor management. This place needs a real host, executive chef or consultant to advise on presentation... This was a failure, becuase these new restauranteurs failed in training and preparing their kitchen staff, and serving staff. For had they trained and rehearsed, this would have never happened to the public at large. Reutation is everything in this town. Unless, these people get some help real quick, I expect them to be back at the lunch truck in no less than three weeks. BTW... Management should have known better than to feed the local police and fire department on opening night before working the kinks out... They were on line ahead of us, at the 24 Hour CVS buying Alka Seltzer...

April 2, 2010 5:36 PM

Anonymous said...

I went to the Big Apple BBQ with my fiance and my son tonight for dinner. We were so pleased with the staff and the way we were greeted from the nminute we walked in the door. The decor was refreshing and suitable to the restaurant theme. The food was incredible. We ordered the French Onion Soup with the pulled pork, which we couldn't get enough of. We also had the hamburger with sweet potato fries and the pulled pork sandwich. The hamburger was juicy and flavorful, I liked the way that the hamburger was seasoned so delictably. The pulled pork sandwhich was mouth-watering. The ribs that we also ordered were amazing, the meat was seasoned so well and juicy the meat fell off the bones. We ordered dessert for our son, he had the ice-cream cookie sandwich. He ate the whole thing. Of course, we both had to try it. The homemade warm chocolate chip cookies and the vanilla ice-cream was a perfect combination. The service was great! We were pleased with all of the staff. Our waiter was very attentive and kind. The management was also GREAT! It has been some time now that I have been to a restaurant where the chef and the management comes over to my table to ask me how we were enjoying the food. They were all interested in what we had to say about the food and the place itself. I can't wait to go back. It is a great place to bring your family and have a great meal and a great time. GOOD LUCK!!!

April 4, 2010 10:05 PM

NEWYORK5STAR said...

Being a true "southerner", from Atlanta, and having business travelled the US for more than 20 years, I know about BBQ. There all all types of BBQ depending on the region of the country you are in, vinegar taste, sweet taste, spicy, Pork, Beef you name it.... One thing this new restaurant has in common with all the others accross the US, NOTHING, If I were them, I would be ashamed to advertise myself as a BBQ restaurant. My wife and I went on Saturday nite at 7:15pm, were told by the hostess that there would be a 30-40 min wait. OK, Sat night no resevation, I'm willing to wait. We sit in the bar enjoying a cocktail and I count 12 tables empty. There are about 15 people at the TINY bar and sitting on the fireplace hearth and they are all waiting for tables. Bartender was fast and the drink was good. We were seated 10 min later and looked over the LIMITED (4 entree) menu and as our waiter, very disinterested, says that they are having a a larger menu in 4 weeks when they offically open in MAY. OK , I order an iceberg wedge, the "Big Apple Tour", 4 different types of meats and my wife oders the ribs. A couple of min later the waiter is back, and says...We don't have the "Big Apple Tour", we are OUT of sausage and brisket, I said: "since it's not even eight o'clock yet and you don't have 2 of 4 entree choices, what will all the people waiting get"? No Answer, I ordered the pulled pork. The salad came, 1/4 head of lettuse, two onion slices, two tomato slices, RANCH dressing and NO bacon that was advertised on the menu. 1/4 hour later I got cooked bacon on a plate, after salad was consumed and plate had beeen removed, but I enjoyed the bacon. Dinner came, pork was on a plate with onion rings. Pulled pork on a scale of 1-10 was a 2. Wife got her ribs, we could not tell what they were by looking at them. Meat was so over cooked it fell of the bones while they were plating into a big pile. Sweet potato fries were underdone but tasty. I had a side order of mac&cheese since another side dish, gumbo, was not available as well. Children wouldn't eat the mac&chesse it was so bad. Wife said ribs on a scale of 1-10 was a 1. Dinner cost $58 for two. ADVICE TO PITMASTER... Your directly across the street from a SUPER STOP & SHOP grocery store, go buy some sausage and brisket, put your sauce on it...no one will know, cornbread (staple of ANY BBQ restaurant), 2-3 types of BBQ sauce, put in jars on the tables and you will be good to go until the restaurant critics get to your place. We won't be back, ever.

April 5, 2010 2:39 PM

John said...

My wife and I visited Big Apple BBQ on April 2, (their second day in business) and were forced to wait for an hour because the place was so busy. We finally got a seat at one of their booths, which was nicely decorated with a country flair. Our waiter brought out the menus and offered us a choice of beverages. One thing you must try is the homemade fruit compote that they offer in mixed berry or apple peach flavor. My wife and I had two glasses of each, they were great. We ordered an appetizer of their BBQ wings and found them to be very tender, smokey and seasoned just right. Next, we had the garden salad which although was saturated with dressing, looked very presentable and the vegetables were fresh. Being a person who has tasted various BBQ in many places, I was eager to try the Gumbo, and let me tell you, it was probably one of the best Gumbo's I have ever had. It was spiced just right, not overpowering and it was loaded with sausage. My wife ordered the Sliced Brisket and the Pulled Pork on a platter with Spicy Carrot Salad and Sweet Potato fries. The brisket was tender and juicy and the pulled pork was accented with smokey flavor that was combined with their BBQ sauce, turned out to be utterly delicious. The spicy carrot salad is something new and refreshing, when I asked what was in it, the waiter said that it was a secret recipe that the owners developed in Europe. Like I said before, being a true BBQ fan, I had to order the Monster Ribs. The ribs they use are big tender ribs that when cooked correctly, they have to fall off the bone, leaving the bone soft and the Ribs juicy with flavor. Poppa Ricks Big Apple BBQ is definitely a place that I will bring my friends and co-workers to. The big screen TV adds a modern flair and allows you just relax and enjoy the great food and atmosphere, not to mention the sporting events and the concerts that they feature. I don't know about the other reviewers but I had great BBQ and I know great BBQ when I taste it. That is why Big Apple BBQ definitely hit the Bulls Eye.. Way to go guys!

April 12, 2010 10:22 PM

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

March 12, 2010 | Issue 46•10 Onion Sports

ORLANDO, FL—Continuing a tradition that stretches back to his early years with the Miami Heat, Magic head coach Stan Van Gundy routinely presents his players with classic barbecue cookbooks to inspire them and provide insights during road trips.
During the team's long West Coast swing in December, Dwight Howard was given Barbecue America: A Pilgrimage In Search Of America's Best Barbecue, while Vince Carter was seen reading Cheryl Jamison's 400-page tome Sublime Smoke: Bold New Flavors Inspired By The Old Art Of Barbecue. And in a clear attempt to get J.J. Redick to tap into the success of his Duke-playing days, Van Gundy gave the Magic guard Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, And Salsas.
But for their upcoming three-game sojourn away from the friendly confines of Amway Arena, the spiritual Van Gundy—known throughout the league as a barbecue pit master—bucked the tradition of handing out personalized volumes and made the unorthodox choice of giving all his players the same book to read: Ray Lampe's Dr. BBQ's Big-Time Barbecue Cookbook.
"Our guys need to have a singular mind-set. They need to understand the oneness that can be achieved between man and slow-cooked, mouthwatering meats," Van Gundy told reporters over three dozen hot wings at Wing Zone, a downtown Orlando eatery, Tuesday. "This book is written by a true champion, someone who can give our players the courage and insight they need to smoke an entire pig for a feast that family and friends will never forget."
"And, um, make a title run," added Van Gundy, reaching for more napkins.
Throughout his six-year head coaching career, Van Gundy has separated himself from his colleagues not just with his impressive record, but with a Zen-like commitment to getting his players to think about the world of barbecue in a different way.
Orlando Magic players have said that Van Gundy is always finding new ways to motivate his team, whether showing them inspirational footage of his 23-year-old self receiving his official barbecue-competition judge's certificate, or canceling practice altogether to take them to a classic Kansas City rib joint.
During their victory over the Lakers last Sunday, Van Gundy called a timeout for a quick meditation and breathing session, encouraging his players to remember the aroma of the plate of brisket he ate during halftime.
"He preaches patience," guard Jason Williams said. "Whenever we're rushing things on offense, he'll always tell us to slow down and imagine the poise and control it took for some of the country's greatest barbecue chefs to infuse their pork rib slabs with a handcrafted spice blend, refrigerate them in marinade for 12 hours, massage them, and then patiently cooking them 'low and slow' for another 10 hours at 250 degrees."
Van Gundy reportedly promised his team that Dr. BBQ's Big-Time Barbecue Cookbook will force them to step outside themselves and ask metaphysical questions about the cooking style, such as: What is the true difference between grilling and barbecuing? What is the best barbecue smoker to buy, and how do I use it to its full potential? When can you trust your own instincts to predict a beef brisket's marbleization, and when do you enlist the wisdom of others? And most importantly, what are the secrets to becoming a true barbecue champion?"
Van Gundy said he believes the 320-page volume will help his team reach a state of barbecue enlightenment.
"There are some parts that are a little tough to wade through, like when Dr. BBQ talks about the difference between cooking over logs and charcoal, but there's a saying: Open a book, open your mind," Van Gundy told reporters. "And I think the message of this book is that you can achieve your dreams without spending thousands of dollars on a high-end grill or barbecue pit."
"In here," Van Gundy said while holding the sauce-stained book, "are lessons they will never forget."
"It's helpful," said forward Matt Barnes, noting that the book had inspired more than a few locker-room discussions. "It certainly got me thinking in ways I wouldn't have otherwise. But I don't know if I believe in all that mumbo jumbo, especially the stuff about aluminum foil ruining the bark of the meat."
Though Van Gundy's methods have been effective, he says that he hasn't let his reputation as a pit guru go to his head. In his office, a message tacked to his wall reads: "There are no barbecue masters. There is only masterful barbecue."
"'Barbecue master' is a contradiction," Van Gundy said. "No one ever truly masters it.

20 Sizzling US Barbecue Blogs

UK site that listed US bbq blogs, Number 20  is a good one ;)

We had some excellent feedback on last week’s post ‘37 Great Gardening Blogs‘, so we’ve decided to put together another collection, this time with a more specific theme – barbecues.
Those long summer nights might seem a long way away right now, but there’s no harm in getting a few pointers in advance from the people in the know.
Here’s a list of 20 brilliant barbecue blogs from the US:
1. Patio Daddio BBQ – Musings of barbecue, cooking and life – served hot, fresh and saucy by John Dawson, an active member of the Kansas City Barbeque Society.
2. All Things Barbecue – Rod & Sheri Gray began competing in BBQ competitions back in 2001 They cater, teach, and promote barbeque as America’s cuisine and this is their amazing blog.
3. BBQ Blog – Learn about anything and everything to do with barbecues from the ‘BBQ Guy’ himself, Brian Pearcy; writer of more than 725 articles about bbq cooking and winner of numerous awards for his famous spice rubs.
4. Slap Yo Daddy BBQ Blog – The online journal of a two-person competition BBQ team from Diamond Bar, California. A great blog about people who really love barbecue.
5. I QUE – Stories about experimental cooking and another blogger who hits the BBQ competition trail.
6. Nibble Me This – Blogger Chris admits that he’s had no culinary training at all. He just loves to barbecue! This fantastic blog is jam-packed with all kinds of clever tips and delicious recipes.
7. Full Custom Gospel BBQ – A blog dedicated to praising those that have mastered the art of barbecue, visiting and reviewing restaurants throughout Texas. You’ll also find some useful tips about what makes good BBQ.
8. Fat Johnny’s Front Porch – Blogger Johnny invites you to ‘pull up a chair and sit yerself in the shade fer a spell’ as he tells you about his life in Topeka, Kansas, which involves grilling all kinds of delicious food over charcoals.
9. Carolina Sauce Company – The Carolina Sauce Company wants to put an end to boring food by offering the best zesty, full-flavored and fiery barbecue sauces from North Carolina. This is their blog all about their authentic sauces.
10. Q Haven BBQ Blog – Ted Lorson’s stories from the world of competition BBQ. A superb blog from a dedicated barbecue enthusiast.
11. LiveFire – Food explored in areas of traditional barbecuing and grilling. An inventive BBQ blog with lots of stunning photography on show.
12. BigMista’s BBQ Blog – Keep up to date with the goings on of barbecue vendors and husband-and-wife team, Neil and Phyllis Strawder. There’s some great stories to read about and even the odd bit of advice shared.
13. You Gonna Eat That? – Professor Salt, who is part of the ‘Four Q’ Barbecue team, shares his thoughts on food and all things barbecue.
14. Soul Fusion Kitchen – Recipes, cooking tips and much more from barbecue enthusiast Sylvie. Some really good stuff on this blog and definitely worth a read.
15. Only BBQ Ribs – A blog dedicated entirely to reviewing BBQ restaurants on their pork spare ribs. If you’re thinking of grilling your own, you’ll pick up some valuable pointers on this useful little blog.
16. Sizzle on the Grill – Barbecue expert CB shares his wealth of grilling knowledge with the world and if you’ve got a specific question, you can even ask  him directly. A brilliant blog and an excellent read.
17. Don O.’s Texas BBQ Blog – Don loves barbecue and always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, he (along with his friend Scott) started doing just that and have been doing it every year since. This blog shares the stories behind their “Calories and Cholesterol Tours”.
18. Man Up: Tales of Texas BBQ – Texas is the home of great barbecue and the author of this excellent blog covers the whole state, sharing all kinds of BBQ related tales.
19. Barbecue Grills Plus – The goal of this superb blog, authored by Oregon-based Thom Richards, is to discover and pass on really simple BBQ recipes.
20. BBQ Illuminati – A humorous take on the world of competition barbecue from cooking team ‘R2-BQ’.

Smokin als onion haystack

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Free bottle of Country Bobs BBQ sauce

Try a free bottle of Country Bob's All purpose sauce. Fill out form here and they will send you a coupon to redeem at retailer that sells the sauce. After an email to the company I found out that the product is unavailable here in the Northeast but they do have deal :
I am sorry but it is not. We are a very very small company and just don't have the monies to market it there! But we have a special for folks like you! $16.95 for 6 bottles or $56.00 for two cases which includes shipping. Just tell them deal 1131 when calling. Al Malekovic

http://www.countrybobs.com/

Forget the Weber Ranch Kettle..

I want one of these! Now if only I could figure out a way to transport it to contests......