When it comes to cooking whole hog, or anything on the barbecue for that matter, Myron Mixon (TLC BBQ Pitmaster), likes to think he knows a thing or two about the business.
And that is putting it mildly.
In episode 2 of TLC's popular BBQ Pitmasters TV series, Myron and Lee Ann Whippen go head-to-head in the Murphysboro "Whole Hog" cookoff in a bid to win the end-of-series prize of $40,000 dollars.
The clip below shows things heating up in the Whole Hog event, where he lays down some smack-talk against his female competitor, Lee Ann Whippen, who herself is no slouch when it comes to winning barbecue events with over $120,000 dollars to her name in prize money from previous competitions.
Myron Mixon goes head-to-head with Lee Ann Whippen
About Myron Mixon and Jack's Old South
If you don't know who Myron Mixon of "Jack's Old South" is, you should know that he is considered one of the best BBQ cooks that has ever lived. Myron is a 3 time winner of Memphis in May, and competes continually throughout the year in major BBQ competitions.
Myron Mixon is not just a BBQ competitor of seemingly legendary proportions either. He also runs a highly successful BBQ cooking school as well as operating his own Jacks Old South BBQ franchise business, and a catering business.
It is safe to say that Myrons success is based on having more than one string on his bow of many talents.
If that wasn't enough, Myron also produces his own range of BBQ products including a range of sauces!
Myron is pictured below going to work on a Whole Hog during one of his many cooking classes that are held throughout the year, details of which can be found on his site.
Myron Mixons – Jacks Old South BBQ Grilling Tips
1. Start your BBQ with quality meats.
2. Use sauces, rubs, etc. that enhance and not cover up the natural flavor of the meat.
3. Learn your smoker. Know how it cooks, such as hot and cold spots on the grill, how well it cooks in bad weather, what is the temp the pit likes to cruise at.
4. Research the characteristics of BBQ woods before selecting one.
5. Always cook by doneness of the meat and not length of time on the grill.
A brief history of Myron Mixons Jack's Old South
Myron Mixon, chief cook of Jack’s Old South Competition Bar-B-Que Team started Jacks Old South in 1996 as a way to promote the family Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon.
They competed in their first competition in Augusta, Ga. where they took 1st place in Whole Hog, 1st place in Pork Ribs and 3rd in Pork Shoulder.
Since the beginning, they have won 140 plus grand championships resulting in over thousands of trophies, 30 state championships including wins in Georgia, Florida, Alabama, Virginia, Arkansas, Mississippi, Kentucky, Illinois, South Carolina, and Tennessee, team of the year six times, and 8 national championships.
Jack's Old South have also taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition.
As a result of all of their success on the various BBQ circuits, Myrons team have been featured on several television networks, including the Food Network, Discovery Channel, History Channel, Travel Channel and the Versus Network.
Mastering the art of Bar-B-Que'ing has lead to the development of Myrons line of Jack’s Old South products including sauces, rubs, grills and smokers, as well the Bar-B-Que Cooking School.
Pictured below, Myron is hard at work sharing his knowledge and love of BBQ.
One thing is for sure, the $40,000 dollar prize in BBQ Pitmasters could go to anyone, but Myron's performance so far and his myriad of skills and experience makes you wonder whether the competition is over before it started...
The high's and lows continue as the competition from the other 6 contestants which include; Myron Mixon, Tuffy Stone, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Johnny Trigg rages on.
TLC's BBQ Pitmasters airs Thursdays 10pm / 9c.
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{ 1 comment… read it below or add one }
Hey Myron,
Was born in Athens, with folks in Columbus, Augusta, Dahlonega and Phoenix City and Abbeville, AL. But I live in West Texas (El Paso). Love BBQ Pitmasters! Hope it’s making you lots of $$$. Often, you say you use fresh cut peachwood. Is that right? No drying (seasoning)? Where can I get some good peachwood to cook with? I currently use a 60%-40% combo of Mesquite and White or Red Oak and am quite famous with neighbors and friends for my BBQ, especially babybacks and brisket. Have used mesquite, oak, pecan, apple, alder, cherry, and maple. Love the show and am dying to smell the waft of peachwood in my pit. Thanks Myron.
Jim Gamble
El Paso, Texas