It should come as no surprise that Myron Mixon has an upcoming book deal. He is a walking talking BBQ business machine and he is all about gettin’ paid!
It is being reported by GalleyCat that the book deal with Ballantine Trade Paperbacks will have Myron sharing tales from his travels, smoking good recipes and anecdotes and will be titled Smokin’ with Myron Mixon THe book will be on the shelves May 2011.
About Myron Mixon:
I am Myron Mixon, Chief cook of Jack’s Old South Competition Bar-B-Que Team. I started Jacks Old South in 1996 as a way to promote our family Bar-B-Que sauce, which was made by my mother and father, Gaye and Jack Mixon.
We competed in our first competition in Augusta, Ga. where we took 1st place in Whole Hog, 1st place in Pork Ribs and 3rd in Pork Shoulder. Since the beginning, we have won over 180 grand championships resulting in over 1700 total trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee, Team of the Year 8 times, and 11 national championships.
We have also taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition. Additionally, we have been the Grand Champion at the World Championship in Memphis three times, in 2001, 2004 and 2007. We have also taken first place in the Whole Hog category at the World Championship in 2001, 2003, 2004 and 2007.
Jack’s Old South has been the Memphis in May Team of the Year with the highest number of points for 8 years, from 1999 through 2004, and also 2007 and 2009. We are also the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society and Florida BBQ Association in the same year.
As a result of all of our success on the various BBQ circuits, we have been featured on several television networks, including the Food Network, Discovery Channel, the History Channel,the Travel Channel and the BBQ All Stars on the Versus Network.
Mastering the art of Bar-B-Que’ing has lead to the development of our own line of Jack’s Old South Grills and Smokers, as well as being the instructor for the Bar-B-Que Cooking School.