Myron Mixon Shares His Recipes!

By Bridgette Waldau

At the Waterway Soiree in Oconee, Ga., I had the privilege to meet “BBQ King” Myron Mixon at his “Meet & Greet” at Oconee Brewing Company. From Unadilla, Ga, Mixon is a five-time BBQ world champion, winner of over 1800 championships and Barbecue Hall of Famer. He runs a cooking school, makes global TV appearances and crafted a line of smokers, sauces and rubs sold worldwide. At the event he presented a grilling demonstration, sharing his tips and cooking skills. He was also selling and signing one of his five best-selling cookbooks, Smokin’ with Myron Mixon. He was so kind as to give me permission to share a few of his smokin’ recipes, all taken from his book, with Heartland Living Magazine. His 170-page book offers a variety of meals that you can cook with a smoker or on you own stove top, and the book also includes rubs & sauces, desserts and drinks. My thanks to Myron Mixon for sharing his recipes with us.

Lobster

INGREDIENTS:

  • 4 raw lobster tails, shells on
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the salad:

  • 2 tablespoons mayonnaise
  • Juice of 1 lemon
  • 2 celery stalks, chopped
  • 1⁄4 head iceberg lettuce, shredded

For serving:

8 tablespoons (1 stick) unsalted butter, melted

What you will need:

Kitchen scissors

INSTRUCTIONS:

Heat a smoker to 325°F.

1. Using kitchen scissors, cut down the middle of the top of the lobster tails until they are nearly split. Pull the shell apart until the meat is exposed. Place in a bowl and season the tails with the olive oil, salt and pepper: toss to coat. Place the lobster tails in a large aluminum pan, place the pan in the smoker, and cook for about 10 minutes, or until the meat turns completely white and the tails begin to curl up tightly.

2. Meanwhile, prepare the salad: In a medium bowl, stir the mayonnaise and lemon juice together until blended. Then add the celery and lettuce, and toss. Set aside.

3. Remove the lobster tails from the smoker. Do not let the tails cool completely or the meat will become tough. Serve immediately with the melted butter for drizzling and the salad on the side.