Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat b2b The Denver Post and on

The Denver Post and on AOL Food

Americans spoon it out of the jar

She is a frequent columnist and recipe contributor to the New York Times

and is dedicated to sharing the richness of her native Gullah culture

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link's famed restaurants

Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat b2b The Denver Post and onAuthor: 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