Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat South He ain't lyin'

He ain't lyin'

each with its own unique flavor and texture

From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts

Supervising Chef ALBERT LUKAS crafted the innovative and highly acclaimed café menu

she moved down the Mississippi River to attend Loyola University in New Orleans

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat South He ain't lyin'Author: 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