Myron Mixon BBQ is in the heart of Gatlinburg at 762 Parkway. The entire restaurant is on an upper level above Auntie Anne's with an outdoor patio in what used to be Crawdaddy's R ...

To finish making the Hog Glaze take two cups of the vinegar sauce and combine it with two 18 ounce jars of apple jelly and two cups of light corn syrup. Thanks to BBQ Dry Rubs for the recipes!

Myron Mixon dispenses barbecue tips to help folks get the best out of your dinner, snack or competition plate. 1. If you go to a barbecue competition you might be disappointed that there usually ...

“BBQ&A with Myron Mixon,” which walks readers through the basics of barbecue, covering everything from equipment, to rubs and sauces. On a recent trip to his Alexandria restaurant, Mixon ...

Brush the hog glaze all over both sides of the ... He has a line of sauces and barbecue rubs. And the Myron Mixon Pitmaster Grill Tool—a combination chef knife, food flipper and bottle opener ...

Myron Mixon: “For competitions, you gotta do a blend of all of them to be able to be consistent and win. That’s the style of barbecue we do.” It’s really all about the rub. Anthony ...

A small barbecue cooking class in a celebrity chef's backyard sparked Chad Kennedy's newest restaurant endeavor in Gatlinburg. Myron Mixon BBQ is in the heart of Gatlinburg at 762 Parkway.