Page 11 - NOV2021 Digial Issue
P. 11

 try his luck in competition
BBQ. He entered the Big Pig
Jig in 1997 with a lot of BBQ
experience but no competi-
tion experience. There were
over 100 teams in this compe-
tition. He finished as Grand
Champion in his first compe-
tition. He later entered the
Lock and Dam Pig Fest the fol-
lowing August and he took 1st
in whole hog, 1st in ribs and
3rd in pork shoulder. His com-
petition career certainly started off with a bang.
His team, Jack’s Old South BBQ, has been competing regu- larly since then and he is a familiar site at most of the major competitions across the country. He also competes at smaller KCBS and Memphis Barbecue Network events as well. His big black trailer is a welcome site at many BBQ events throughout the year.
Myron has a very high profile in
this BBQ business. He has been
featured on Destination Amer-
ica, CBS, The Travel Channel,
Versus Network, The History
Channel, BBQ Pitmasters and
BBQ Pitwars. He has over 300
Grand Championships to his
credit, over 1800 trophies, 12
National Championships, five
World Championships, and has
also won Team of the Year nine
different times. He was in-
ducted into the BBQ Hall of
Fame at the American Royal in
Kansas City and he is also a New York Times best selling author. While interviewing Myron for this profile, numer- ous people came up wanting a photo with Myron. He is very gracious with these requests, and I observed him being photographed numerous times in this one afternoon. I wouldn’t want to speculate how many times he has been photographed through the years.
Myron now has two restaurants with one located in Alexandria, Virginia, in the Washington, DC area, and the second one in Hoboken, New Jersey. I earned my Master of Engineering degree from Stevens Institute of Technology in Hoboken, but back then there wasn’t a BBQ restaurant to be found anywhere. This restaurant is a great improvement for this community. Carolyn Wells, one of the Founders of KCBS, said: “Myron is definitely an icon in the BBQ Family. He credits his Father Jack with teaching him the art of bar- becue.” Now he can teach the world what he knows from restaurant, smoker production, bestselling book author, product spokesman, TV personality, and much more.
There is also a kind heart, under that sometimes crusty exterior. “I am happy to call him a friend,” Rub Bagby of The Swamp Boys fame contributed. “I’ve been fortunate to have known Myron for about 17 years, going back to the early days of the Florida Barbecue Associa- tion.” The “Man in Black” with his team is always an intimidat- ing site to see when they show
up to compete. Behind the mystique is truly one of the most down to earth and genuine men I’ve ever met. Be- cause he started BBQ’ing as early in his life as he did, it’s true that he has likely forgotten more about our craft than most of us will ever learn. I don’t know of anyone who eats, sleeps, and lives BBQ more than Myron.” Kevin Sandridge, Host, The BBQ Beat Podcast, shared his experiences with Myron, “The name Myron Mixon is synonymous with win-
ning barbecue. His persona is larger than life, and when that Jack’s Old South brand is on the scene, you better bring you’re A game. Believe it!”
As impressive as Myron’s leg- endary accomplishments over the years are, I think it’s impor- tant to recognize how gracious and generous he is with his fans. Many years ago, I was a new judge getting my start at the Winter Haven Smoke on the Water event, formally run by Mr. Frank Csomos. Myron
talked with me as if he’d known me forever. The photo- graph of us from that day is one of my most treasured memories. He continues to contribute to and give back to the BBQ Family and the BBQ community every day. Thank you, Myron, for all that you do for BBQ.
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NOVEMBER 2021
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