Let ya’ll know. It looks promising firsthand.
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He tends to cook low and slow in the 300 range.Comment
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I attended his BBQ school. I was not impressed. His recipes were heavy in MSG and multiple (and complex) rubs, dips, and sauces. Impressive one-bit tastings, but nothing I'd want to eat for dinner.
Completely turned me off of competition BBQ, especially KCBS (sorry Candy Sue).Comment
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So far I rate it 2.5 out of 10. I have his first two books & especially his first one is what got me interested in bbq. The rest is history (I just had to throw that statement in cuz it sounds cool & was an appropriate place to use it, but as far as my history of cooking well....). This book may have a few interesting twists or recipes as he is capable of being a Master & champion of the Pit. It may grow to a 4 or 5 with the recipes, but I do have his first two books which were great books to have & reference. I think he honestly presented this as he put it, a FAQ for peeps who are just gettin into Q.Comment
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2.5 out of 10, interesting rating. Well at least you didn't say "2 or 3 out of 10". At least you picked a number. Unlike every single patient who's ever in the ER, when they're asked their pain on a scale of 1 to 10, they always always always always always say two numbers. "Umm, 7 or 8". "1 or 2 probably", etc. The triage nurse can't enter two numbers, so they always always always always have to tell the patient to pick one. LOL. -
Huskee I once had a female pt that was having kidney stones and when I asked her to rate her pain on the 10 scale she replied that she bore 4 children and none of them hurt worse than this. I said I'd put her down for a 10 and she replied to bump it up to a 12. That's exactly what went into my report! -
Ouch! Ha ha. Yeah I've heard lots of "11"s & "15"s too. I don't doubt it. CaptainMike
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I was going to read it on Amazon Kindle... but may go iron the curtains in the living room instead.. Not into comp BBQ at all.Comment
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Thanks FireMan for saving me some $. I was on the fence of buying his latest book. But I and a lot of us here respect you and your opinions. Sooo I will not be buying this book.
oh and stop smiling at me like that. You’re freaking me out. 😂😂😂Comment
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Further review: I’ve gotten halfway though it, then browsed the rest. It is a decent book especially for beginners. There are some recipes & how to’s that I might try or reference in the future. I will emphasize that he doesn’t pretend to be anything than what he is, a Pit Master. There was a side of humility that I haven’t seen much of lately to him. That was refreshing. It is an OK book.
I also started reading Franklin’s "steak" book. I ask myself do I want to know this much about beef & steak in particular. Aaron really does his homework & it is a deep study of "steak". For me myself, I got bored. The quest for the penultimate steak is not my life. Would I like to improve, sure. Will I try, sure. But, I think I will rely on on the "masters & mastorettes" here in the Pit to feed my flame. 🕶Comment
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Seein some humility from him would indeed be refreshin, an improve my perception of Myron.
YMMV
Since it sounds like a more entry-level tome, I'll likely ride it out, til it's ~couple, three dollahs on kindle.
Many thanks fer th spiffy review, an all, Brother!
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Thanks FireMan, I think I will just skip it and stick to the information I learn from you all.Comment
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