Myron Mixon, a name synonymous with barbecue excellence, has been a household name for years, thanks to his numerous television appearances, cookbooks, and of course, his award-winning barbecue joints. As a four-time world barbecue champion, Myron Mixon has built a reputation for serving up some of the most mouth-watering, tender, and delicious barbecue in the country. But have you ever wondered what restaurant Myron Mixon owns? In this article, we’ll delve into the world of Myron Mixon’s restaurant empire and explore what makes his eateries so special.
A Brief History of Myron Mixon’s BBQ Career
Before we dive into the specifics of Myron Mixon’s restaurant, let’s take a brief look at his illustrious barbecue career. Born in Vienna, Georgia, Myron Mixon grew up surrounded by the sights, smells, and tastes of traditional Southern barbecue. His father, Jack Mixon, was a well-known barbecue pitmaster in their hometown, and Myron often helped him out at the family’s barbecue joint.
Myron’s passion for barbecue only grew stronger as he got older, and he began competing in local barbecue competitions. His big break came in 2001 when he won his first world championship title at the Memphis in May barbecue competition. Since then, Myron has gone on to win three more world championships and has become one of the most recognizable figures in the world of competitive barbecue.
Myron Mixon’s Restaurant Empire
So, what restaurant does Myron Mixon own? The answer is Jack’s Old South, a barbecue joint located in Unadilla, Georgia. Jack’s Old South is a family-owned and operated restaurant that has been serving up classic Southern barbecue for over 20 years.
A Family Affair
Jack’s Old South is more than just a restaurant – it’s a family affair. Myron’s father, Jack Mixon, was the original owner of the restaurant, and Myron took over the reins after his father’s passing. Today, Myron’s wife, Faye Mixon, and their children are all involved in the day-to-day operations of the restaurant.
Award-Winning Barbecue
Jack’s Old South has received widespread critical acclaim for its barbecue, which is smoked to perfection over hickory wood. The restaurant’s menu features a wide range of classic barbecue dishes, including pulled pork, brisket, ribs, and chicken. Myron’s signature barbecue sauce is also a fan favorite, and it’s available for purchase in bottles at the restaurant.
Ambiance and Atmosphere
One of the things that sets Jack’s Old South apart from other barbecue joints is its warm and welcoming atmosphere. The restaurant is decorated with vintage barbecue memorabilia and features a large outdoor seating area where customers can enjoy their meals on warm days.
Other Ventures and Partnerships
In addition to Jack’s Old South, Myron Mixon has also partnered with other restaurants and brands to bring his signature barbecue to a wider audience.
Myron Mixon’s Pitmaster BBQ
In 2011, Myron Mixon partnered with the restaurant chain, Smithfield’s Chicken ‘N Bar-B-Q, to launch a new line of barbecue restaurants called Myron Mixon’s Pitmaster BBQ. The restaurants feature a menu of classic barbecue dishes, all of which are smoked to perfection using Myron’s signature techniques.
Barbecue Sauces and Rubs
Myron Mixon has also launched a line of barbecue sauces and rubs, which are available for purchase online and in stores. The products are all made with high-quality ingredients and feature Myron’s signature flavor profiles.
Conclusion
Myron Mixon’s restaurant empire is a testament to his hard work and dedication to the art of barbecue. From his award-winning barbecue joint, Jack’s Old South, to his partnerships with other restaurants and brands, Myron Mixon is a true barbecue legend. Whether you’re a barbecue aficionado or just looking for a delicious meal, Myron Mixon’s restaurants are definitely worth a visit.
Plan Your Visit to Jack’s Old South
If you’re planning a visit to Jack’s Old South, here are a few things to keep in mind:
- Address: 116 S 1st St, Unadilla, GA 31091
- Phone Number: (478) 627-7717
- Hours of Operation: Monday – Thursday: 11am – 8pm, Friday – Saturday: 11am – 9pm, Sunday: 11am – 8pm
- Menu: Classic Southern barbecue, including pulled pork, brisket, ribs, and chicken
- Price Range: $10 – $20 per entree
We hope this article has provided you with a comprehensive look at Myron Mixon’s restaurant empire. Whether you’re a fan of barbecue or just looking for a delicious meal, Myron Mixon’s restaurants are definitely worth a visit.
Who is Myron Mixon and what is his claim to fame?
Myron Mixon is a renowned American chef, restaurateur, and competitive barbecue pitmaster. He is best known for his appearances on the reality TV show “BBQ Pitmasters” and his multiple championship wins in various barbecue competitions. Mixon’s expertise in traditional Southern-style barbecue has earned him the nickname “The Winningest Man in Barbecue.”
Mixon’s claim to fame extends beyond his television appearances and competition wins. He is also a successful restaurateur, with a chain of restaurants across the United States. His restaurants, including Myron Mixon’s Pitmaster Barbeque and Jack’s Old South, offer a range of traditional barbecue dishes, including ribs, brisket, and pulled pork. Mixon’s commitment to using only the highest-quality ingredients and traditional cooking methods has helped to establish his restaurants as some of the best barbecue joints in the country.
What inspired Myron Mixon to open his own restaurant empire?
Myron Mixon’s decision to open his own restaurant empire was inspired by his passion for traditional Southern-style barbecue. Growing up in Georgia, Mixon was surrounded by the sights and smells of barbecue, and he developed a deep love for the cuisine. After years of competing in barbecue competitions and appearing on television, Mixon decided to share his expertise with a wider audience by opening his own restaurants.
Mixon’s restaurants are designed to evoke the traditional barbecue joints of the Southern United States. The decor is rustic and casual, with wooden tables and chairs, and the atmosphere is lively and welcoming. The menu features a range of traditional barbecue dishes, including ribs, brisket, and pulled pork, all of which are cooked to perfection using Mixon’s signature techniques. By opening his own restaurants, Mixon has been able to share his passion for barbecue with a wider audience and establish himself as one of the leading figures in the industry.
What sets Myron Mixon’s restaurants apart from other barbecue joints?
Myron Mixon’s restaurants are set apart from other barbecue joints by their commitment to traditional cooking methods and high-quality ingredients. Mixon is a stickler for authenticity, and he insists on using only the finest meats and ingredients in his restaurants. The barbecue is cooked low and slow over wood, using a combination of hickory, oak, and cherry woods to give the meat a rich, smoky flavor.
Another factor that sets Mixon’s restaurants apart is the attention to detail that goes into every aspect of the dining experience. From the rustic decor to the friendly service, every element of the restaurant is designed to evoke the traditional barbecue joints of the Southern United States. The menu is also carefully crafted to showcase Mixon’s signature barbecue styles, including his famous “cupcake” method of cooking ribs. By combining traditional cooking methods with a commitment to quality and attention to detail, Mixon’s restaurants offer a unique and unforgettable dining experience.
What is the “cupcake” method of cooking ribs, and how did Myron Mixon develop it?
The “cupcake” method of cooking ribs is a signature technique developed by Myron Mixon. The method involves cooking the ribs in a cup-shaped foil wrapper, which helps to retain moisture and promote even cooking. The ribs are seasoned with a blend of spices and herbs, then wrapped in foil and cooked low and slow over wood until they are tender and falling off the bone.
Mixon developed the “cupcake” method through years of experimentation and competition. He found that by cooking the ribs in a cup-shaped wrapper, he could achieve a level of tenderness and flavor that was unmatched by other cooking methods. The technique has become a hallmark of Mixon’s barbecue style, and it is a key factor in the success of his restaurants. By using the “cupcake” method, Mixon’s chefs are able to produce ribs that are consistently tender, flavorful, and delicious.
What is the most popular dish at Myron Mixon’s restaurants, and why is it so beloved by customers?
The most popular dish at Myron Mixon’s restaurants is the pulled pork, which is slow-cooked over wood until it is tender and flavorful. The pork is seasoned with a blend of spices and herbs, then pulled apart and served with a side of Mixon’s signature barbecue sauce. The dish is beloved by customers for its rich, smoky flavor and tender texture.
The pulled pork is a staple of traditional Southern-style barbecue, and Mixon’s version is widely regarded as one of the best in the country. The dish is made with high-quality pork shoulder, which is slow-cooked over wood to give it a rich, smoky flavor. The pork is then pulled apart and served with a side of Mixon’s signature barbecue sauce, which adds a tangy, slightly sweet flavor to the dish. By combining traditional cooking methods with high-quality ingredients, Mixon’s restaurants are able to produce a pulled pork dish that is consistently delicious and satisfying.
How does Myron Mixon balance his restaurant empire with his competitive barbecue career?
Myron Mixon balances his restaurant empire with his competitive barbecue career by prioritizing his time and energy. As a competitive pitmaster, Mixon is constantly on the road, traveling to barbecue competitions and events across the country. To manage his time, Mixon has developed a system of delegation and communication that allows him to stay connected with his restaurants even when he is on the road.
Mixon’s restaurants are managed by a team of experienced chefs and restaurateurs who are trained in his signature barbecue styles. The team is responsible for overseeing the day-to-day operations of the restaurants, including food preparation, customer service, and inventory management. Mixon stays connected with his team through regular phone calls and video conferencing, and he makes regular visits to the restaurants to ensure that they are meeting his high standards. By combining delegation and communication with a passion for barbecue, Mixon is able to balance his restaurant empire with his competitive barbecue career.
What is the future of Myron Mixon’s restaurant empire, and what can customers expect from new locations?
The future of Myron Mixon’s restaurant empire is bright, with plans for new locations and menu items in the works. Mixon is constantly looking for ways to innovate and improve his restaurants, whether through new menu items or expanded services. Customers can expect new locations to feature the same high-quality barbecue and traditional Southern-style decor that has made Mixon’s restaurants so popular.
One area of focus for Mixon’s restaurants is the expansion of their catering and events services. Mixon’s team is experienced in providing high-quality barbecue for large events and parties, and they are looking to expand this service to new locations. Customers can also expect to see new menu items and specials, including seasonal barbecue dishes and limited-time offers. By combining traditional cooking methods with a commitment to quality and innovation, Mixon’s restaurants are poised for continued success and growth in the years to come.