Hungry for the great outdoors? Jamie and Bobby Deen know just what to make—whether it’s in your own backyard, on the beach, at a potluck picnic, or tailgating before the big game. In The Deen Bros. Get Fired Up, Paula Deen’s sons share a new batch of more than 125 mouthwatering recipes and entertaining ideas to make your outdoor dining a breeze.
Jamie and Bobby have always preferred eating at a picnic table to a dining room. For the guys, backyard grilling means more good eats and less mess, tailgating is all about friendship and fun, and a beach picnic is a chance to splash around in the sun between courses. Now the brothers are sharing their outdoor cooking know-how to help you wow your friends and family with everything from grilled meats and barbecue to sandwiches, pizzas, and smoky sides. This irresistible cookbook also offers up delicious nibbles, tasty salads, and refreshing Seaside Sippers. Featuring ingredients easily found at your local supermarket, these effortless dishes are made even more special with the Deen brothers’ signature Southern flare.
Then the smoke and fun continues with “Smokin with Myron Mixon” – Myron, judge of TLC’s BBQ Pitmasters and the winner of more BBQ awards than anyone, joins us to talk about his new book.
The secret to the best barbecue from the man who barbecues the best: Keep it simple!
In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.
Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home.
Talking to Michael Webb about the June 18 “Hulas & Harleys” event supporting Families Together Inc.
Learn More: www.hulasandharleys.eventbrite.com
Good Life Guy’s Wine of the Week, perfect with Grill meat:
2006 Dry Creek Old Vine Zin
Old Vine Zinfandel carries special meaning at our family winery. The term, originally coined by founder David Stare, refers special “old vine” vineyards located in and around the Dry Creek Valley. With vines averaging more than 80 years in age, the 2006 vintage displays incredible aromas of black stone fruit that ooze lushness and richness. On the palate the wine is dense and concentrated with classic briary and raspberry flavors along with the wine’s signature cardamom spice complexity. The finish incorporates smoky vanilla notes from the French oak, leading to a long and satisfying aftertaste. A blockbuster Zin! Wine News 91 points