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#WCBCC16: Interview: Pitmaster Myron Mixon


What sparked your interest in cooking, specifically BBQ ? 
 
My Dad. He ran a barbecue take-out business in my hometown of Vienna, GA. From a young age, he had me doing grunt work around his barbecue pits: toting wood, firing up pits, loading fire barrels, and so on. So you could say that barbecue has been in my blood from a very early age.


How long have you been a Pit Master ? 

I would say that I officially became a Pitmaster in 1996. My father passed and until then, I had always been in his shadows. I feel that I had the skills before he passed, but it wasn’t until 1996 that I really stood on my own.


What did you most enjoy at this year’s WCBCC ?
Winning the world championship for the 4th time!


Who would you say has helped you to define your style of cooking ? 

My dad - the Pit Smoking style he showed me, which is showcased in my latest cookbook, BBQ Rules, has always been the foundation of my BBQ style. Throughout the years, I have added to that foundation in order to tweak it for competition. So while he taught me the basics, I’ve been able to elevate those basics over the years, and turn them into something unique, which has garnered a great response from those who eat it.


What advice would you give to first time BBQ aficionados or aspiring Pit Masters ? 

If they really truly loved BBQ, as well as the art of BBQ, you should do what you’d do w anything else you’re passionate about and research it. Go buys some books about it, take classes, etc. Basically collect as much info as possible and weed out the good from the bad. It’s an art, so do your research and learn as much as you can. Make a plan and execute it.


What is your all time favorite BBQ ? 
 
Whole hog because it cooks all in one package, and all of the individual flavors from all of the different parts blend together. Each part of the pig has it’s own unique flavors and when they blend, you’re left with unique flavor profiles that you can only achieve by that means.


Do you have an super easy yet delicious BBQ recipes you’d care to share ?

The Only Barbecue Rub You Need, from Everyday Barbecue, is attached


What other BBQ Festivals or Contests are on the horizon for you ? 

I’ll be taking part in the Giant BBQ Battle in DC, The Nashville BBQ Festival, The Jack Daniels Invitational and the American Royale

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