Myron Mixon Smokers, Brisket, BBQ, Net Worth, Salary, Son, Wife, Age, Wiki-Bio.

Imagine winning 1800 trophies all in your name. A trophy cabinet would be out of the question, or at least that’s what American barbecue chef Myron Mixon deals with. He is a very competitive person, as seen throughout the series of barbecue circuits he has won and lost.

More importantly, he is a celebrity and businessman who owns a restaurant in Alexandria, Virginia. If you are nowhere near close to it, don’t worry, as we will highlight all his smokers, brisket, and BBQ recipes right here. We will also look at Myron Mixon’s net worth, salary, and age, but first, here is the scoop on his wife and sons.

Myron Mixon Married to wife? Son?

For someone as high profile as a celebrity to find very little information on his wife. She does not have a social media handle on either of the popular platforms. The only time we got to see her was back in 2009 when she appeared in an episode of BBQ Pitmasters called Smokin’ in Mesquite.

Myron Mixon with his wife, Faye Mixon

The chef’s wife’s real name is Faye Mixon, and she celebrates her birthday on July 10th every year. It was evident through a Twitter post he shared while wishing her Happy Sweet returns for the year. Sadly, we don’t know her age or year of birth. However, we do see a bit of her.

Myron Mixon with his sons

On a side note, the pair has been in a lengthy marriage for a while now. Whether or not it has its fair share of mishaps is up to them. Due to privacy reasons, we have no clue. However, they have three sons, David, Michael, and Cory Mixon. His eldest, David, married his wife Karlie in 2013 and welcomed their first son, Jackson David, in December 2016.

Myron Mixon’s Net Worth and salary

As already mentioned, the chef is a celebrity, primarily due to his appearances on TV shows like BBQ Masters on TLC and The Today Show on NBC. Myron Mixon holds approximately $2 million, whereas his salary remains unknown.

The bulk of his income mostly comes from his career as a chef. However, others come from his restaurant in Alexandria, Virginia, named after his old man, Jack’s Old South. It began as a tribute to his dad since he is the one who showed him the ropes when it comes to barbecues.

Moreover, he also makes some money as an established author. The celebrity chef’s publications include Smokin’ with Myron Mixon, Everyday Barbecue, and Myron Mixon’s BBQ Rules. On top of all that, he has also served as the Mayor of Unadilla, Georgetown, since 2016.

Myron Mixon Brisket and its recipe

It would be a great injustice to summarize the article without having a look as to what made him famous in the first place. That said, here is the recipe for Mixon’s famous bbrisket. To make it, you’ll need the following ingredients:

• Three tablespoons of beef base/ bouillon powder and a 15-ounce can of Beef Broth.
• ½ teaspoon of chipotle pepper powder, chili powder, and ½ cup kosher salt.
• One teaspoon of garlic powder, granulated, dried onion, and sugar.
• Two tablespoons of coarsely ground black pepper.
• Untrimmed brisket, an injector, and a blanket.

Instructions 1: Marinating and the Beef Injection.

• Add the beef base and the beef broth to boiling water in a preferably large stockpot.
• Stir to dissolve, cool it, and store in a bottle inside a refrigerator for two weeks.

Instructions 2: The Beef Rub and Trimming the Brisket

• Combine all the remaining ingredients (sugar, powders, and onion) and store to be used as the beef rub
• Trim the brisket while injecting/marinating before covering and refrigerating for 6 hours.
• Prepare the smoker at about 300 degrees and remove the brisket from the marinade.
• Add the beef rub using your hands and cook it in the smoker for about 2½ hours before covering it with aluminum foil.
• Continue cooking until the meat tenders at about 205 degrees then stop to cover it with a thick blanket
• After 3-4 hours’ rest, remove the brisket from all the covering, slice against the grain, serve and enjoy.

Myron Mixon BBQ and its recipe.

BBQ’s depend on the type of meat you want to roast or smoke. It could range from a steak all the way down to baby back ribs. Most good things don’t come for free and to get this; you’ll need to buy his cookbook. However, there is a recipe for his BBQ sauce that goes well with the BBQ. Here is what you’ll need.

• Two tablespoons of onion powder, garlic powder, Worcestershire sauce, honey, maple syrup, kosher salt, smoked sweet paprika, and freshly ground black paper.
• Two cups of ketchup, 2/3 cup of cider vinegar, and ¼ cup packed brown sugar.

Instructions:

• Mix all the ingredients in a pot and stir over medium heat
• Be careful not to boil and serve it while hot.
• You can make up to 4 cups and store the rest in a container inside a refrigerator after its cooled

Myron Mixon Smokers.

You may need the perfect tools for the job. In a bid to ensure his father’s legacy lived on, the chef partnered up with Rob Marelli, the CEO for Second Fabrication, to produce the Myron Mixon Smokers. His restaurants use them, and you can also get them at a fair price depending on whether it’s for personal or commercial purposes. You can choose between the H20 or gravity Smokers, and they are both eco-friendly.

Wiki-Bio, Age

On May 31st, 1962, the Pitmaster was born in Vienna, Georgia, and is currently 59 years of age. His parents, Jack and Gaye, molded him into their BBQ ways, leading to his debut in 1996 in Atlanta. The 59-year-old holds more than 180 Barbecue Grand Championship Titles and, because of it, goes by the name, The Winningest Man in Barbecue.

Summary

Myron Mixon’s recipes for his brisket and BBQs are what define his net worth and career. Even though we don’t know much about his wife and sons, his life’s work lives on through his food.

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