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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2013, 07:12 PM   #1
WvQ
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Default Another Myron Mixon question (cookbook)

I have his latest cookbook and have a question about his pork shoulder/rib rub. I was looking at the general rub..onion powder, brown sugar etc, but don't see Paprika? In about every other recipe I have for shoulder and ribs this is a huge part? Should I add it, or look for another rub?
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Unread 07-24-2013, 07:26 PM   #2
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it don't do much for flavor it's mostly for color
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Unread 07-24-2013, 07:41 PM   #3
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Im not sold on anything in his book or his rubs. His chicken rub is gross. I have been trying his "Whistler Burger" that he claims won some comp for best burger. My opinion, the burger is nasty. Ive tried it with several different rubs. Same result. Its disgusting. Fudruckers is better. Im starting to think hes never even made anything in the book and these are recipes he just pulled out of the air to some degree.

I may try some of his techniques, but Im done with his homemade rubs and marinades.
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Unread 07-24-2013, 07:44 PM   #4
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I donated the book to someone I don't like.
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Unread 07-24-2013, 07:48 PM   #5
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I donated the book to someone I don't like.
That reminds me, thanks for the book . . . hey wait a minute!
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Unread 07-24-2013, 07:52 PM   #6
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Unread 07-24-2013, 08:12 PM   #7
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Try just s&p 1 time! you will kick yourself for buying all those ingredients for all those rubs. If I,m feeling crazy I'll throw some Tony Chachere's on it.
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Unread 07-24-2013, 08:34 PM   #8
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You ever think mixon is giving false info. The so called winnest man in BBQ is not going to give you his best secrets or formulas even if you bought his book(s)!
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Unread 07-24-2013, 08:39 PM   #9
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Quote:
Originally Posted by beer and bbq View Post
You ever think mixon is giving false info. The so called winnest man in BBQ is not going to give you his best secrets or formulas even if you bought his book(s)!
I wouldn't think something called "general rub" would be his secret rub, but wasn't sure just how far off the mark it was compared to other rubs? I need to buy some commercial rubs also and see how they compare.
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Unread 07-24-2013, 08:47 PM   #10
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As BluDawg mentioned paprika is purely for color as it's almost tasteless.

I have found the recipes in both books disappointing, especially the rubs and sauces. I like to try different things so it was fun to experiment but wouldn't recommend these to anyone.
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Unread 07-24-2013, 08:49 PM   #11
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I made a Mixon sauce once. Once.
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Unread 07-24-2013, 09:38 PM   #12
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as soon as i got the book and seen how big it was i thought as if he mastered all these dishes, its full of stuff hes never made..
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Unread 07-25-2013, 06:56 AM   #13
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Quote:
Originally Posted by DriverWild View Post

I have found the recipes in both books disappointing, especially the rubs and sauces. I like to try different things so it was fun to experiment but wouldn't recommend these to anyone.
I too was disappointed with the book, and was even more disappointed for what I paid for the book thinking it would have helped me improve my skills.

I agree, with you, in my opinion they are not worth half of the asking price.
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Unread 07-25-2013, 06:59 AM   #14
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it don't do much for flavor it's mostly for color
It is also to take on smoke flavor. (Flame suit on)
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Unread 07-25-2013, 07:01 AM   #15
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Slightly off topic but the wife and I had a chance to taste his commercial sauces last month and we thought they were pretty much awful. I'd never want either on any meat I serve/eat.
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