The King of Barbecue

Hailing from Unadilla, Georgia, Pitmaster Myron Mixon is the winningest man in barbecue. As a four-time world barbecue champion, he was inducted into the prestigious Barbecue Hall of Fame in Kansas City. Myron is widely recognized as the most successful and charismatic man in barbecue. He’s been dubbed “The King,” “The Best Hog Cooker in the World,” the “Winningest,” and more nicknames than he can shake a stick at. Myron’s a downright fierce competitor and learned everything he knows about cooking great barbecue from his dad, Jack Mixon. Barbecue has always been and continues to be a family affair for him. His brother Tracy, sons Michael and David, and other close family members and friends are part of his Jack’s Old South Competition BBQ team.


As a Pitmaster, Myron Mixon competed in his first competition in Augusta, Georgia, in 1996. He took first place in whole hog, first place in pork ribs and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world. He’s won over 180 grand championships and still counting. Resulting in over 1,700 total trophies, 30 state championships, 8 Team of the Year awards, 11 national championships, and counting. Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbecue Competition. Grand Champion at the World Championship in Memphis four times: 2001, 2004, 2007 and 2016. and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004, 2007 and 2016. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year.

Get More of Myron

On TV, Myron has been the Executive Producer and host of “BBQ Rules” and star of two other hit television shows “BBQ Pitmasters” and “BBQ Pitwars” on Discovery’s Destination America. Mixon is the New York Times bestselling author of:

Myron’s products — including Myron Mixon BBQ Pellets, Myron Mixon Smokers, as well as rubs, sauces, bbq tools and other products from Jack’s Old South — can be found in retail stores across the country, and in a growing number of international locations. Myron also loves to share his recipes and barbecue know-how. When he’s not competing or filming, Myron runs a monthly barbecue school out of his cooking pavilion in Unadilla, Georgia. He welcomes barbecue aficionados of all levels to come and learn from the master. You’ll also find him in Waterford, Connecticut, putting his smokers to the test. He hosts a Traditional ‘Q Cook School annually in July.

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Perfect Porterhouse Steak

A porterhouse is a big hunk of a steak that combines two cuts that are separated by a bone: there’s the soft, rich tenderloin on one side, and the firm and juicy sirloin on the other. PRINT & COOK
Tips from Myron

Rest time is in some cases more important than cook time on big meats.