Whole Hog on the Myron Mixon Smoker MMS48

Whole Hog Slider pulled from the hog.

Whole Hog on the Myron Mixon Smoker

Well as you know when I got my Myron Mixon smoker this past winter and I did seven meals over the course of two weeks. I really tried to find something that the Smoker wasn't good at, and I failed. I'm being honest when I say this smoker you can't go wrong. I really think the water technology can save even the worst cook out there.   So far I've posted about Turkey,  Stuffed Lobster, and Myron's Bacon Wrapped Chicken  recipe.   My fourth meal was whole hog.

Now, I wasn't going for pretty and garnish, I wanted to process it and eat it.   This swine was from the local butcher shop. When ordering hogs, you can get skin or or off. Usually they need a week or so notice.  Additionally whole hog is sweet tasting and when you cook it fresh there is no comparison.  I pumped him full of injection before I smoked him, which kept him moist inside.

It held the hog perfectly.

                        

I put a new log on about every 45 minutes to maintain temps. The pig stops are a nice addition.

The ribs looked so good....almost ready.

Processing the hog is easy, the meat falls off the bones and is pink from smoking. Bark gives good flavor. I added some of my favorite BBQ sauce. 

I made Pork Nachos!

Fresh Hog BBQ Sandwiches

The hog literally started frozen weighing in about 70 lbs but yielded me much less actual pork, total yield about 20 pounds of pulled pork plus the ribs. I picked him clean.  Now, you can freeze your pork in air tight bags and it will keep the fresh flavor for months.

Now, I don't just eat barbecue and hogs. I try to balance my diet in many ways eating fresh fruits, salads and veggies along the way.  I even use My Yogurt Maker to make fresh yogurt.

Bacon Wrapped Chicken Myron Mixon Smoker

Bacon Wrapped Chicken Breast Stuffed With Italian Sausage

As my previous posts indicated I put my Myron Mixon MMS-48 smoker to the test. I debated a long time before going with a "box smoker" when I have always used open pits, barrel smokers or drums. I've had a great time smoking all kinds of things on regular old charcoal pits and this is what I've made a living doing.  Well, I tested the Myron Mixon onto 7 meals in two weeks and a wide range of dishes. I have to say, I'm totally pleased.

Using dry rubs is key. See my dry rub guide.

I modified Myron's bacon wrapped smoked sausage recipe from his book "Smokin' With Myron" with my favorite Italian Sausage, and wow, I was impressed.  I went to the butcher in town to get some fresh bacon, not the store bought in packs. Country bacon from the butcher is larger, wider, and thicker. 

I have also made this same recipe on my Weber Kettle, and well, the chicken (even if wrapped) on most of pits would  come out dry. Here, it was just melting in your mouth with moisture thanks to the technology of the H20 Smoking Technology on the MMS-48 smoker. The recipe is easy, prep time is fast,  and as you can see I made sure to use a little of my got beef ? ® dry rub.

My original Big Fat Daddy's got beef ? ® dry rub

I tried three at a time, they were pretty large chicken breasts and large butcher bacon.

Well they came out moist and delicious on the first try.  Even the sausage had a smoke ring to it which surprised me, since it was tucked inside. Eating one of these bad boys will fill you up. And you get the best of pork and chicken in your mouth all at once. What's not to love? 

Can you say yummo? 

Want to see the other dishes I've made so far?  Start here at Myron Mixon Smoker Review and stay tuned.  

Make sure to check out our Lookbook of Got Beef ?  ® official designs for 2015 here: 

 Big Fat Daddy's Got Beef ? ® Lookbook for 2015

Pic:  gotbeef.com

Stuffed Lobster Imperial Myron Mixon Smoker MMS-48

If you read my previous post, about me getting a Myron Mixon Smoker for Christmas, you'd know I put my smoker to the test, cooking up a wide range of seven meals in 14 days and quite frankly; I am impressed.   This is an honest review, I wasn't paid for it. In fact I paid to take Myron's cooking class and that's when I first fell in love with his Myron Mixon Smokers. You can see me in the land of his smokers here in this post.

Lobster Selection here was not good. I settled upon some frozen Jumbo Tails.

I debated getting an enclosed box smoker for a long time. I was considering a Mixon, a Backwoods, and even the Stumps.  For me, I'm used to cooking on open pits or even oil drums, so the move to a box smoker is a real stretch and one that I had to contemplate.   Yet my wife made the decision for me getting one for Christmas.

For this second meal, I wanted to try smoking some Lobster stuffed with Crab Imperial. I wasn't happy with the Maryland selection; hey, it's winter what can you do?  When I'm in Maine lobsters are everywhere, and in fact getting fresh lobster is easy and right down the road. You can't beat the taste and they are so fresh.  In Pennsylvania, finding fresh is a bit harder.  I had to settle for frozen large lobster tail this time of year but for the experiment, I didn't mind.

Maryland Steamed Crabs, ate these recently;  probably from Louisiana.

My mom was raised on the Eastern Shore so I'm big into seafood (thus my crab dip on Food Network recipe). My wife grew up eating steamed crabs every week....her uncle used to sell lump crab meat from the Eastern Shore.  It's a Maryland thing I guess.  Most of Maryland's winter steamed crabs aren't from Maryland at all but from warmer climates.

I basically just cut one slit into the shell, pulled out the meat in a butterfly fashion.

After my tail thawed I had to butterfly it and mix up some crab imperial. You don't want to mix your meat too much or it will break up. For this I got lump meat, but again, when you're in winter months you get what you can get. Always opt for jumbo lump.  Here is my recipe, which is similar to most you will find on the web although I use dill and butter--the latter which; as it cools, will keep your imperial together.

Wayne's Awesome Imperial for your Lobster Recipe: 

1 lb  lump crabmeat  (prefer jumbo lump)

½ cup Heavy Mayo

3 Pinches of Old Bay Crab Seasoning

1/2 tsp dill

pinch parsley flakes

1 large egg (beaten)

1/4 stick of salted butter, melted (add when lukewarm not hot)

1 lemon cut into slices

Mix the above by folding and fluffling,  keeping lemon slices to the side. Squeeze lemon on top before, during and after the baking or smoking process. 

 

Note this is not jumbo lump, and folding will cause it to break. Always go with jumbo!

Since I was smoking I wanted to get a head start on the lobster. Lobster is tough and meaty, and so one must remember this will take the most cook time.  You don't want it too tough, but I decided to add the imperial about half way point.  In actuality, the crab imperial won't take long to cook or smoke at all. If it wasn't for the egg it would be already cooked.  

Important to cook tails halfway in this case, as they are so big.

So, the key here is to get a head start on your lobster, of which I squeezed some lemon and sprinkled a little more Old Bay on for good measure. I used a tray lined in foil for easy smoking, instead of a pan.

Enter the power of H20

I have to say overall you cannot duplicate this moistness that ends up in your food, primarily from the indirect heat mixed with Myron's H20 technology.  Now in the past I have done stuffed lobster and even crab cakes on direct heat cooking them on Webers and my huge pits.   They have come out good, I wasn't impressed with the smokey flavors that the Weber trapped under it's lid and gave my meat a smokey taste.

Smoking Lobster Tails

I wish I could give you a time but since lobster tails vary in size I can only say when your tails are about half way done you will see a huge difference in the texture of the meat appear less slimy and raw and more white. When said lobster meat reaches about 155 and is almost done, you can then top them with your imperial and go til 165 internal for safe measures.  Your imperial will turn golden in the process.

Overall my lobster came out great. It was a hint smokey and not overloaded with smoke, and didn't burn or fall apart.

I can't believe this baby was smoked to perfection, and was so easy!

So this was meal two of seven, and I'm pleased.  You can physically see the difference in the color of the ones above, and my smoked crabcakes that were done on the direct heat smokers here.

Keep looking for seven meals on the Myron Mixon smoker series. See them all here:

1. Smoked Turkey

2. Stuffed Lobster

3. Bacon Wrapped Chicken Breast Stuffed With Italian Sausage 

4. Whole Hog 

5. Baby Back Ribs (coming soon)

6. Brisket (coming soon)

7. Cupcake Chicken  (coming soon)

Make sure to check out my got beef? store.

Myron Mixon Smoker MMS-48 Review Turkey Meal One of Seven

Practicing some grub on the Myron Mixon Smoker

Myron Mixon Smoker Review

I've been getting a lot of questions on how , or if  am liking my Myron Mixon Smoker. Well, I'm going to tell you the honest truth:  I have put it to the test with 7 completely different meals and I am going to show you that it kicked ass all 7 times. 

1. Smoked Turkey

2. Stuffed Lobster

3. Bacon Wrapped Chicken Breast Stuffed With Italian Sausage

4. Whole Hog 

5. Baby Back Ribs

6. Brisket

7. Cupcake Chicken

First, you must understand, that I've always been a direct heat man, and will continue to use my big pits on the road, at fairs, and festivals, the crowd watches me cook and flip my meat.  I have cooked some mighty good meals on direct heat and I'm not knocking it.

In my heart for three decades I've been hell bent on thinking real barbecuing was all about flipping and grilling your meats, the showmanship of it all, and maybe I used to think that cooking in a sealed box was cheating.  Well, it only takes a few meals to set your mind straight. I have cooked these seven same meals on my direct heat smokers vs. the Myron Mixon indirect heat H20 smoker and well, the Myron Mixon Smoker wins hands down. 

The main difference, is although the flavor profiles will come out close, the juice that your meat retails is unreal. It melts in your mouth and stays moist. Even the worst cook ever can turn out something he or she will be pleased with in one of these beauties. 

The basic 48" H20 smoker runs $4995 and is worth every penny.  Mine has some upgrades, custom paint, pig stoppers and extra flat rack.  My wife found out Jimbo in Florida who runs The Cove Barbeque Company  wanted to off his Mixon.  He had ordered it in July, with lots of upgrades, yet Jimbo cooks on a big direct heat Lang, and for him he needed something a little bigger.  That's okay, his loss was my gain and so my wife got it for me for Christmas.

So the first meal I did was Smoked Turkey.  

I brine my turkey prior to smoking.   My brine is simple and not too salty. 

Brining for two days really put the taste into my turkey. When brining make sure you aren't buying a turkey that has a ton of injected solution into it. The injected solution that some companies use is loaded with sodium and salt.  Then you are soaking in brine, loaded with salt and flavoring, and yu may come out with something not so tasty after all. High quality or fresh turkey's won't come pre-injected with tons of sodium solutions. 

Three components, butter, and some dry rub make the ultimate turkey seasoning. 

I also inject the turkey with a solution of butter, sage and white pepper. Injecting butter has to be hot or your needle will clog. I would advise against the dill in it because it can clog your needle. Here,  I basically cooked one stick down to a small pile of sage and a few pinches of Sauer's white pepper. 

You can see the butter is now colored with sage and white pepper. 

The other of the three key ingredients is above is sweet dill, which I then sprinkle on top with some of my dry rub. I don't want to overdo the rub part, because remember the brine is loaded with salt.   Note I just lightly coat the skin with the dry rub....cut up some veggies and it's time to rock.  Meanwhile I've got my smoker going.  

The Turkey is Ready for the Mixon Smoker

The turkey is ready for the smoker, I did this at 300 degrees and used a Maverick to regulate. I was like a kid in the candy store though, so used to constantly checking my bird and basting it that I kept wanting to do something.  Now, I did baste this but only after it made it's own juices. About 1/10 less basting than cooking on direct heat.  In actuality, you probably could have done no basting and it would have come out fine, but hey, a man's gotta do something while he's waiting on his food. 

Waiting patiently and noticing the juice build up in the pan, great for basting.

Note the bird would  make it's own juices, this is from the brine, injection, and natural turkey juices. That is the stuff you baste with to get that golden brown.  Oh yeah..

So the internal reached 165 and I was ready to get my bird out. 

I let my turkey rest a bit before cutting or slicing.  The turkey was juicy, buttery and moist. I decided not to slice but to let the pieces pull of naturally and had the best turkey dinner ever.  Literally, you could just pull the turkey off the bone and not have to tug or break it.  

Turkey Smoked in the Myron Mixon Smoker Tastes Moist and Juicy

In comparison, I also did one on the Weber, (below) in my classic way. I sit a whole pan on the smoker, basting always, also injected and dry rubbed the same way. Although this bird looked prettier on the plate it wasn't near as moist though . Don't let a picture be deceiving, if you look close on the slices on the left, you can see it was dry and not as moist.

Weber Grill Smoked Turkey: Still Good though Not as Moist

So there you have it. If you cook turkey in an oven or on a direct heat smoker, you know the meat that's under the breast or close to the wing (dark meat) is usually more moist and tender than the rest of the turkey, yet on the Mixon it's all this way.

Go to the stuffed lobster post.

PS This smoker is made in the USA.

Visit the Got Beef ? ® Store, who sponsored this post!

Myron Mixon Cooking School 5 Stars Jack's Old South

This hog was about 225 pounds and fresh from down the road. It was certainly a big pig.

Myron Mixon's Jack's Old South Cooking School 

As you all know I recently went to Unadilla, Georgia to see what the Jack's Old South cooking school was all about. Well, in reality, my wife gave it to me for Christmas and I'm not sure if that was a hint to try to tell me something or what?  ( I think it was her only way to get a mini vacation to Savannah.)


We drove from Baltimore to Savannah (about 9 hrs) and had a great time there for a day. I'll talk more on that later.  Friday we drove the almost three hours to Myron's house--destination middle of nowhere. Now coming from a big city I really liked the fact we were in the middle of the country.  It's peaceful and quiet.  I wasn't sure what exactly to expect.

Myron Mixon Smokers Galore. What a way to pass the day during downtime.

It Is For Everyone

Friday night is just a meet and greet and you find out where everyone is from and break the ice.  You find out what you will be learning and what time to be there on Saturday.  Now, Myron himself tells you this class is for everyone from the professional barbecue guru to the backyard cook. I have to agree after sitting through it, it truly is.

This is Pops BBQ from Tallahassee Florida!

 Who Goes Here?

I met restaurant owners from California's wine country, a competition barbecue guy from Tallahassee (shout out to Pop's BBQ) who does comps with his grandson and built his very own and impressive smoker, a girl from Massachusetts who says there isn't any good barbecue in her town so she plans to cook her own, and Tim from Savannah who does appraisals by day and stokes up good cue for his wife at night.

Mike Fay has his own cook team and runs the MABBQA , this weekend he was cooking with Myron--he's from up my way but it seems I found him in Georgia!

 

I met a guy from Wisconsin, who is perfecting his craft and a team from North Carolina who wants to learn more.  Several chefs, caterers, and a KCBS contest organizer.  A ton of backyard cooks whose family gave this gift to them for Christmas, or some who treated themselves!

In case you are in the back, Myron has big screens so you see everything he does.

There was easy 65 folks maybe closer to 80ish but you are under a big pavilion, broken into tables and big screens are present so even if you are in the back you see everything.  My wife was one of four women and had no problem being chatty and I hope she learned some new tricks she can sure use some in the kitchen. (If your wife loves to cook or not, either way, she can learn a lot too.)

Myron has to be the best at whole hog.

Competitor Must Have

If you are a competitor Myron's cook school is a must for competitors.  The reason is two fold. One, Myron is giving it up -- his award winning techniques, recipes and methods.  HE GIVES IT UP


Secondly, the proof is in the banana pudding (which was great by the way thank you Baby Elvis).  Myron has proof HERE just many winners came out of his class. In fact, if you must know this very important fact--Myron was beat by two of his students who took Grand Champion and Reserve in a contest.  He came in 3rd. I also heard 4th through 10th were.....his students.

That pig isn't looking so big now is he?

He's confident in his skills and technique and has the know how to keep winning no matter what. Now if you account for the fact all those folks won from his school, I think he should get a winningiest BBQ Teacher Award too !   Myron's top secret techniques can also make you the most winningiest man at the family cookout!

Heaven is at Myron Mixon's house.

What Is Covered

What isn't covered?  Not only is Myron making the injections and rubs in front of you, (you watch him dump the stuff in, and he tells you the recipes) but you are watching him do everything from start to finish.  He shows you. He tells you. Then you pretty much break into groups and do things that you just learned to reinforce everything you just were shown and taught.

This is me trimming some chicken!

You are able to taste everything later on the cooked product and now you have the techniques to apply to what it is you do. 

You will learn how to work with

• WHOLE HOG Cook a whole hog from start to finish - learn to cut, trim, prepare, inject/rub how to make the injection or rubs used (recipes given and made in front of you) , cook times, process, decorate, and eat that damn hog YUM before you leave and there's so much damn hog to eat that you are taking some home with you
• KCBS BOXES How to make them for all four catergories
• MIM How to make your Memphis in May blind boxes and decorate your hog
• Competition tips and any question and answers you want to ask
• Myron answers any questions and answers you have on anything - from tips to hold your ribs moist in your restaurant , to how to show a hog at catering events, and how to get your dry rub to stop caking. Oh, and who he used to love to beat in comps. (Chris Lilley) Ask him anything.
• CHICKEN, BEEF, RIBS, and BRISKET -  You are learning from start to finish all about these meats, how to trim, prep, season, inject, rub, cook, hold, process---essentially whatever needs to be done to these and you are getting the rubs/marinades made in front of you--with recipes and cook times. You will watch this being done, write notes, then do this yourself in groups, and eat your meats on Sunday. 

Now notice I'm being very general in description because I don't want to give anything away. If you want to get the recipes go to the class. I should mention during the class you will get fed too. We had danishes for breakfast hotdogs, hamburgers, slaw, banana pudding, apple crisp, pork chops, beef sausage (these were great), for lunches and dinners....

Here I'm eating some of the whole hog and pork butt for dinner the Monday after.

Now on Sunday you are fed the things you cooked all weekend and are welcome to take home extras. You will be so stuffed on Sunday afternoon that it is encouraged to take doggie bags home.  Then you'll eat some Monday...and Tuesday...

Dinner on Tuesday: Myron's Wagyu brisket and  ribs.

The Takeaway

When I tell you I've been grilling professionally for thirty years and have earned my stripes, believe me when I say I learned a whole hell of a lot that's what I want you to take away--anyone can learn something crucial from this class and it's worth the money.  

Now I'm known for my open pit smokers so I won't be changing up my game anytime soon. However, I would be lying if I wasn't telling you I'm going to implement a lot of what I learned in my corporate catering events. Lots of this as well I will apply to home. If I want to compete I know how.

Your meals can get a lot more interesting. The wife is already practicing her version of Myron's cupcake chicken in the stove and already whipped up a great dressing for my salad last night from something along-the-lines-of-Myron.  The class? $750.  Gourmet dinners from the wife? Priceless.

I picked up some Myron Mixon spices (right) and Paula Deen & Deen Bros (left)

You Can Afford It

In my travels the one thing I hear left and right is that it's $750 and too expensive when you factor in hotels, airfare, and car rental or driving.  This statement is not entirely true. It is $750 and keep in mind if you take a guest their rate is cheaper...now think on this.  You are paying to learn Myron's award winning technique, recipes, and knowledge.

He's basically there to ask away your most crucial barbecue questions. He will answer you and show you the way to do things.

Myron Mixon Smoker : The Hunter's Version

How you implement all this is up to you.  Ask yourself how much do you spend on a weekend getaway for you and your wife? (Don't want to take her? Drop her off in Savannah...tell your wife it's a vacation and I guarantee you get the green light. Trust me, it will work.)

Change your steaks to burgers for a few weeks, stop ordering out for a month and guess what, now you  CAN afford it.   

Me and Myron.  You can ask Myron anything. It is the expertise that is second to none.

What I Think Of Myron

I respect this man and personally like the way he's blunt and matter-of-fact. I can relate to his people skills--most people do not realize that when you have barbecue for a career, for over three decades it's hard, hot, and back breaking work and your patience has worn thin.

If you want bullsh*t, go talk to a used car salesman. If you want the truth, go ask Myron.  Myron may be an old bear like me, but he's definitely earned his stripes. When I say earned I mean earned. I'm glad he's riding the wave of barbecue glory.  This man has earned his accolades  he knows his sh*t , bottom line. 

My Honest Opinion? 

If you don't go to the class, it's your loss. 

If you are a competitor and haven't gone, look here.

Note: I did not get paid to write this review, it is my own opinion, and I'm sure if you do enough reserch on the web you will see that there's tons of favorable reviews. For my wife and I, she paid $1300 to go to Myron's class. Rain, shine, or emergency, the class must go on.   CLASS SIGN UP:  Jack's Old South Cooking School