RECIPE BOOK NOVEMBER 21, 2021
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY BOSTON BUTT A V E R A GE WE I GH T : 8 L B S MOK E R T E MP : 3 0 0 D E G I NT E R NA L T E MP : 2 0 0 D E G INGREDIENTS BOSTON BUTT MYRON MI XON ORI GI NAL RUB MYRON MI XON HOT RUB 3 GALLONS APPLE J UI CE 10LB SUGAR 3LB SALT 2C LOUSI ANA HOT SAUCE DIRECTIONS Injection – 3 Gals of Apple Juice, 10 Pounds of Sugar, 3 Pounds of Salt, and 2 Cups of Louisiana Hot Sauce. Heat over the stove while whisking the contents until the salt and sugar have dissolved.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY CHICKEN LEGS A V E R A GE S I Z E : 1 / 4 L B S MOK E R T E MP : 2 7 5 D E G I NT E R NA L T E MP : 1 7 5 D E G INGREDIENTS CHI CKEN LEGS MYRON MI XON HONEY MONEY CLUCK RUB MYRON MI XON CHI CKEN SALT MYRON MI XON MEAT TENDERI ZER MYRON MI XON BLACKBERRY SAUCE 1. 5 STI CKS SWEET CREAM BUTTER 1 GALLON WATER 1 CUP SALT 1 CUP SUGAR DIRECTIONS Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a pot on a heat source.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY CHICKEN QUARTERS A V E R A GE S I Z E : 1 . 2 5 L B S MOK E R T E MP : 2 7 5 D E G I NT E R NA L T E MP : 1 7 5 D E G INGREDIENTS PACK OF CHI CKEN QUARTERS MYRON MI XON HONEY MONEY CLUCK RUB MYRON MI XON CHI CKEN SALT MYRON MI XON MEAT TENDERI ZER MYRON MI XON SWEET HEAT MUSTARD SAUCE 1.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY PORK LOIN A V E R A GE S I Z E : 3 L B S MOK E R T E MP : 2 7 5 D E G I NT E R NA L T E MP : 1 6 5 D E G INGREDIENTS FULL PORK LOI N MYRON MI XON HONEY MONEY CLUCK RUB MYRON MI XON HOT RUB MYRON MI XON HONEY SMOKED SAUCE 3 GALLONS APPLE J UI CE 10 POUNDS SUGAR 3 POUNDS SALT 2 CUPS LOUI SI ANA HOT SAUCE DIRECTIONS Injection – 3 Gallons of Apple Juice, 10 Pounds of Sugar, 3 Pounds of Salt, and 2 Cups of Louisiana Hot Sauce.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY PORK RIBS A V E R A GE S I Z E : 1 R A C K S P A R E S MOK E R T E MP : 2 7 5 D E G I NT E R NA L T E MP : 2 0 7 D E G INGREDIENTS FULL RACK OF SPARE PORK RI BS MYRON MI XON RUBBA DUB RI B RUB MYRON MI XON HOT RUB MYRON MI XON TANGY SWEET SAUCE MYRON MI XON RI B SKI NNERS 4 CUPS APPLE J UI CE 1 POUND SUGAR 1 OUNCE MCCORMI CK' S I MI TATI ON BUTTER FLAVOR 2 CUPS LOUI SI ANA HOT SAUCE DIRECTIONS Rib Spritz – 4 cups of Apple Juice, 1 pound of Sugar, 1 oun
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY STEAK DIRECT SEAR - COMPETITION RECIPE A V E R A GE S I Z E : 1 R I B E Y E S MOK E R T E MP : 5 2 5 - 5 5 0 D E G I NT E R NA L T E MP : 1 4 5 D E G INGREDIENTS RI BEYE MYRON MI XON STEAK MARI NADE MYRON MI XON BUTTER BI TE ALL QU' ED UP STEAK SHAKE ALL QU' ED UP BI G RED BEEF HOTTY TOTTY HOLEY MOLEY HOTTY TOTTY CLI MAX GRI LL GRATES 1 LARGE ORANGE DIRECTIONS Marinade – Myron Mixon Steak Marinade 4 tablespoons.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY STEAK REVERSE SEAR - COMPETITION RECIPE A V E R A GE S I Z E : 1 R I B E Y E S MOK E R T E MP : 5 2 5 - 5 5 0 D E G I NT E R NA L T E MP : 1 2 0 / 1 3 8 D E G INGREDIENTS RI BEYE MYRON MI XON STEAK MARI NADE MYRON MI XON BUTTER BI TE ALL QU' ED UP STEAK SHAKE ALL QU' ED UP BI G RED BEEF HOTTY TOTTY HOLEY MOLEY HOTTY TOTTY CLI MAX GRI LL GRATES 1 LARGE ORANGE DIRECTIONS Marinade – Myron Mixon Steak Marinade 4 tablespoons.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY TURKEY BREAST A V E R A GE S I Z E : 8 - 1 0 P OU N D S S MOK E R T E MP : 2 7 5 D E G I NT E R NA L T E MP : 1 6 5 D E G INGREDIENTS 8- 10 POUND TURKEY BREAST MYRON MI XON HI CKORY RUB MYRON MI XON WI LD GAME RUB MYRON MI XON MEAT TENDERI ZER MYRON MI XON HI CKORY SMOKED SAUCE J ACK MI XON VI NEGAR SAUCE 1 GALLON WATER 1 CUP SALT 1 CUP SUGAR DIRECTIONS Brine – Add one gallon of Water, one cup of Salt, and one cup of Sugar into a pot on a heat source.
MI X ON B A C K Y A R D B A R B E C U E A C A D E MY VEGETABLES A V E R A GE S I Z E : B U N C H S MOK E R T E MP : 4 0 0 D E G T I ME : 1 8 MI NU T E S INGREDIENTS 1 BUNCH OF ASPARAGUS MYRON MI XON STEAK MARI NADE MYRON MI XON HOT RUB MYRON MI XON HI CKORY SALT MYRON MI XON CHI CKEN SALT J ACK MI XON VI NEGAR SAUCE 1 PACK OF THI N CUT BACON DIRECTIONS Prep Work – Rinse and wash the asparagus to remove any grit. Cut the base of the asparagus approximately 2 inches from the bottom of the stem.
